Scuba Doo 50

Sleeps 8 guests in 4 guest stateroom(s).
4 with Queen Bed(s)

Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

Guests	8
Staterooms	4
Length	50.00 Ft / 15.00 m
Beam	27 ft
Draft	5 ft
Built - Refit:	2021 - []
Builder	Lagoon
Cruising Speed	8 knots

Dinghy.	12ft
Dinghy HP	30hp
Paddle Boards	Yes
Double Kayaks	Yes
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

Sub Wings
Hammock
Floating Dock
Wake Board
Code 0 Sail
Sunrise Safety Nets
BVI Fishing license
Water Skis *upon request

From: 25,000
To: 35,000
Winter 2022 to 2023

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000

Summer 2023

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000

Winter 2023 to 2024

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000

Summer 2024

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000

Scuba Doo is BVI legal

For charters confirmed as of March1st 2022, BVI Customs fees and cruising permits are included in the rate.

For Charters with BVI Cruising Grounds, confirmed prior to March 1st 2022 an additional $250pp will be paid by the charterer for BVI Customs and Cruising Permits to Charter Caribe prior to the charter.r

*6 Night Minimum*
Boat Requires 48hr Turns

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

HOLIDAYS:

2023

Christmas Flat Rate $30,000 St Thomas pick up and drop off. 7 night minimum.
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum.


HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense*** 






LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter*** 

2022-2023 Season Crew
Captain Kristofor Olbrich

MARINE QUALIFICATIONS:
USCG 100 Ton Masters Near Coastal
FCC Marine Radio Operator’s Permit
STCW Basic Training
PADI & SSI Open Water Scuba Instructor
Emergency First Response Instructor

Kris was born and raised in Brooklyn, New York. He grew up fishing off the local piers and beaches and had a summer job as a teenager, working as a mate on a fishing boat.

At 19, he began working as a line cook and a couple years later enrolled in the French Culinary Institute. He went on to work as the head chef for restaurants around the world, opening 6 restaurants from NYC to the USVI, Bangkok, and Hong Kong. One of his favorite cuisines is from Thailand, where he spent 5 years as a chef in Bangkok and where he taught scuba diving in Southern Thailand.
While living in St. John, Kris first learned to scuba dive and was hooked instantly. During his final open water training dive, a large dolphin swam up and did circles around him. Kris decided he wanted to spend as much time in the water as possible. He figured the best way to do so would be to become a Scuba Instructor. He worked for several years teaching and guiding dives on liveaboard boats in Thailand, Hawaii, and the Cayman Islands, and eventually worked his way up to becoming a Captain.

In New York City, he operated a private charter boat, running tours around Manhattan and to the Statue of Liberty.


Chef Aneta Siwiec

Originally from Brooklyn, NY Aneta was raised by parents who prioritized travel - she had her first passport at two months old! Growing up in NYC she was surrounded by all the different types of cuisines available to her right down the block. This and her travels have inspired her cooking and love for food. She likes to take inspiration from the surrounding culture and environment. Onboard you will find combinations of Caribbean, Southeast Asian and European flavors. Her dream has been to one day open a restaurant (already having a full menu created for her concept since in college).

Aneta has a marketing degree with a minor in fine arts from Pace University. She has studied abroad in Australia, lived and backpacked throughout New Zealand and has worked in Denali National Park in Alaska. She has circumnavigated Manhattan by kayak, guided kayak trips on the East River, and ran the NYC marathon twice. She is also on track to become a Divemaster before the 2022/23 season. Her most exciting diving experience so far was swimming with Tiger Sharks and schools of Hammerheads in Cocos Islands.

Before joining the charter industry, she had worked in NYC for 5 years as an event and hospitality coordinator where she curated luxury travel experiences and events that went into auction throughout the US. She loves the tourism industry and being involved in creating a memorable vacation for her guests.


QUALIFICATIONS:
PADI Dive Master
STCW Basic Training
ASA 101 Keelboat Sailing

In early 2020 Kris & Aneta teamed up to open their own food stand at Smorgasburg, the largest open-air food festival in the US originating in Brooklyn. They specialized in serving Thai style Green Papaya Salads. In 2021, they expanded to a second location on Governors Island. Throughout the pandemic, they partnered with a charity organization in New York and worked to provide over 200 meals per week to feed those in need.

In November 2021, they became the Captain and Chef team onboard Great Adventure, a 450 Lagoon, and ran charters exploring the Virgin Islands. The 2021-2022 season was an absolute blast. Sailing, hiking, snorkeling, diving, snaring lobsters, spearing lionfish - and of course mixing specialty cocktails and serving delicious meals along the way!

Kris and Aneta are now very excited to be continuing the adventure as the crew on board Scuba Doo 50! Both crew members have cooking experience and are avid divers with years of hospitality and restaurant experience. By being able to take turns to lead dives and both being able to create delicious meals they create a fun charter environment and memorable experience for charter guests!



<b>Crew fully vaccinated<b/>