SCUBA DOO , a 50 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 50FT

SCUBA DOO

Private Crewed Yacht

Discover

50

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

2

CREW

SCUBA ONBOARD

From

$25,000

Per Week

106 reviews106 reviews

The Yacht

'SCUBA DOO ' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter.

SCUBA DOO Description and Charter Summary Information

2024 Runner Up Best in Show up to 53' CYS Charter Show

2024 Runner Up Best in Show up to 53' CYS Charter Show
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Explore the layout and specifications for SCUBA DOO , a 50 ft Sailing Catamaran

Specifications

At a Glance

Length
50 ft
Beam
27 ft
Guests
8
Cabins
4
Heads
4
Queen Beds
4
Year Built
2021

Yacht Information

From the Logbook

Our take: SCUBA DOO

Scuba Doo is thoughtfully designed for groups of up to eight guests, making it an ideal choice for families or close-knit groups. With three queen cabins and one full-sized interior cabin, this layout offers comfort and functionality. However, the interior cabin lacks windows and shares a head with one of the queen cabins, making it better suited for families than couples seeking privacy. The spacious, covered flybridge provides a fantastic vantage point for taking in the Caribbean scenery, while onboard scuba diving equipment enhances the adventure.

Captain Hazel and Chef Yah Yah bring a unique dynamic to the experience. Hazel’s extensive maritime background, from his early days in Colombia to eco-conservation with Sea Shepherd, adds an adventurous edge to the charter. Yah Yah’s culinary expertise, rooted in her South African farm-to-table upbringing, complements the journey with gourmet meals crafted from scratch. Together, they create a welcoming and personalized atmosphere, ensuring every detail of your charter is tailored to your preferences.

Additional yacht details including amenities and standard equipment for SCUBA DOO

Explore SCUBA DOO

    Season 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
    Winter 2025 to 2026 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000
    Summer 2026 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000
    Winter 2026 to 2027 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000
    Summer 2027 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000

    SAMPLE MENU

    CURATED BY CHEF YAH YAH

    Breakfast


    *Granola & yogurt pot with coffee for early risers*

    *All breakfasts served with a tropical fruit platter*

    Eggs Benedict served on a homemade English muffin

    Mini Frittatas served with breakfast sausages, avocado and freshly baked sourdough

    Painkiller French toast served with rum caramelized pineapple and crispy bacon

    French pastries accompanied by a French omelette and an array of meats & cheeses

    Breakfast bun - scrambled eggs, bacon jam, aioli, cheese, served on a freshly baked roll with a side of hash browns

    Soufflé pancake stack served with berry coulis and clotted cream accompanied by an array of cheeses and meats

    Lunch

    Chicken Gyro - rotisserie chicken, homemade garlic flatbread, hummus, tomato cucumber salsa, tzatziki served with Maroulosalata (Greek lettuce salad)

    Grilled peach, burrata, and prosciutto salad with a yuzu dressing

    Sushi platter - assortment of freshly made sushi, tempura prawn & veggies served with all the trimmings

    Build-your-own burger served with fries and a garden salad

    Moroccan-style chicken bowl - grilled chicken, roasted vegetables served on a bed of couscous topped with herb yogurt, and pomegranate seeds, accompanied by a spinach, date & cranberry salad with an orange vinaigrette

    Taco spread - traditional Mexican tacos served with an array of traditional salsas

    Hot honey chicken salad served with freshly baked ciabatta

    Appetizer

    Arugula, tomato, mozzarella wrapped in prosciutto drizzled with a sweet balsamic glaze & hot honey labneh topped with marinated olives served with seed crackers

    Tempura baby squid served on Romesco sauce & white wine steamed mussels served with garlic toasted baguette

    Various gyoza & bao buns served with a variety of dipping sauces

    Crab cakes topped with garlic aioli & ceviche served with crackers

    Crostini platter - an array of carefully curated crostini

    Parmesan arancini served on a bed of basil pesto

    Rosemary focaccia & crudités served with a sun-dried tomato dip, whipped feta dip, and an olive tapenade

    Dinner

    Herb-crusted rack of lamb served with pomme purée, herb oil, roasted carrots, mint gel, topped with a herb tuile, accompanied by a spicy citrus salad

    Crispy baked fish served with steamed asparagus, pea purée, chive beurre blanc topped with a crispy onion nest, accompanied by a cucumber, dill, radish salad and a lemon vinaigrette

    Miso maple duck breast served with miso egg noodles, stir-fried vegetables, charred bok choy, accompanied by a mango, papaya salad with a lime dressing

    Jerk chicken thighs and ribs served with rice & peas, grilled plantain, mango pineapple salsa, accompanied by a peanut slaw

    Seared scallops served with lemon risotto, parmesan dust, lemon foam, accompanied by a watercress, pear, goat cheese salad with a pomegranate dressing

    Ribeye steak served with chimichurri, assorted grilled veggies, garlic purée, garlic bread, accompanied by an apple, walnut, cranberry salad with honey mustard dressing

    Lobster linguine with butter-poached lobster, fresh pasta, lemon garlic & white wine sauce, parmesan crisp, herb oil, accompanied by a parmesan salad with topped with toasted pine nuts and an italtian vinaigrette

    Dessert

    Honey pannacotta served with herb-infused honey, fresh figs, almond biscotti crumble and honeycomb

    Deconstructed lemon posset served with fresh berries, lemon curd, candied lemon, shortbread crumble and meringue shards

    Apple & cucumber sorbet served on a bed of ginger crumble topped with mint glass and edible flowers

    Coconut rum cake topped with toasted coconut a drizzle of rum caramel, coconut gel, and a coconut tuile

    Crème brûlée with sugar-coated berries and berry gel

    Malva pudding served with homemade vanilla ice cream, sticky caramel and apricot gel

    Traditional tiramisu topped with finely chopped dark chocolate

  • TENDER: 12ft, 30hp, with room for 6
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Sea scooter
  • Fishing Gear
  • Underwater camera/video
  • Floating dock

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No Yes 8 6
Scuba Overview
Captain Hazel is a PADI Dive Master

3 dives included per certified diver
*Diving group number depends on certified divers experience.

Dive Compressor on board-creates a less restricted itinerary as we don't need to bring tanks to a dive center to fill on shore!
Dive Pricing Details
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.

Captain Hazel Ochoa

Captain

Hazel Ochoa

Chef Jacolet Van Eeden

Chef

Jacolet Van Eeden

Born in the vibrant city of Medellin, Colombia, Hazel’s life took a tropical twist when his family moved to the serene coastal town of Capurgana. With the Caribbean waves lapping at his doorstep, Hazel’s love for the ocean grew as he freedived, spearfished, and hung out with local fishermen like it was his job—which, eventually, it became!

Hazel dabbled in statistics at university, but when life threw a curveball, he returned to his seaside roots, ready to chart a new course—this time on the ocean itself. Local day charters became his launchpad, and after saving every penny he made, he jumped aboard a passing sailboat, leaving Colombia behind for Panama and the wide, wide world.

Panama offered Hazel his first taste of professional yachting, from boatyard grunt work to deckhand and chef duties. Soon enough, he earned his 200T Captain’s license in Panama—right before COVID hit. When the world paused, Hazel didn’t: instead, he joined Sea Shepherd, where he protected marine life, did scientific research, and learned to fix anything that needed fixing on a boat.

After three action-packed years of eco-adventures, Hazel returned to the Caribbean, diving into the charter world and fine-tuning his skills as a captain. And then, destiny called—he met Chef Yah Yah. The two bonded over their meticulous nature and passion for hard work. Soon, they were not only crewmates but travel buddies, visiting 12 countries in pursuit of their Yacht Master and Dive Master certifications. Now, they’re a dynamic duo on the high seas, living their ocean dream!

Hailing from a self-sustaining farm in the breathtaking Cape Town region of South Africa, Chef Yah Yah didn’t just learn how to cook—she was practically born with a wooden spoon in her hand! Under the watchful eye of her nanny, Yah Yah mastered the kitchen, making everything from cheese to preserves, pickles to baked goods. By age six, she was selling her creations at the local farmers market like a pro.

With a family farm bordering the ocean, Yah Yah’s culinary passions expanded beyond the kitchen. Days were spent foraging for seafood along the coast and cooking her fresh catch over a beachside fire—a true farm-to-table experience! Her natural talent and love for crafting meals from scratch make her a force in the kitchen, while her adventurous spirit matches the thrill of life on the water.

From her humble beginnings to traveling the world with Captain Hazel, Yah Yah is always up for a challenge. Together, they’ve set sail on new horizons, ready to welcome guests aboard with mouthwatering dishes and unforgettable stories. Whether it’s a perfectly seared catch of the day or homemade pastries, Chef Yah Yah ensures every meal is an adventure of its own!

Captain Hazel Ochoa

MARINE QUALIFICATIONS:

PADI DIVEMASTER
RYA YACHT MASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
STCW 95
ENG1

Chef Jacolet (Yah Yah) Van Eeden

QUALIFICATIONS:

CERTIFICATE IN ADVANCED COOKERY
MOLECULAR GASTRONOMY
LEVEL II WINE APPRECIATION
RYA YACHTMASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
PADI DIVEMASTER
FOOD SAFETY AND HYGIENE II
STCW 95
ENG1

Crew fully vaccinated

May 2026 BVI Charter

There are vacations… and then there are experiences that completely change you as a person. What we experienced with Hazel and Yaya was not simply a charter, a getaway, or even a luxury trip. It was one of the most meaningful and unforgettable experiences of our lives, and I truly believe a piece of our hearts will always remain on that boat with them.

From the moment we stepped onboard, Hazel had this incredible presence about him. Calm, confident, genuine, thoughtful—someone who instantly makes you feel safe, taken care of, and completely at ease. What amazed us most about Hazel was how effortlessly he made every single day feel perfectly tailored to us. He somehow knew exactly when we wanted adventure, when we wanted to relax, when we wanted to explore, when we wanted quiet moments together, and when we wanted to laugh until our stomachs hurt. Exploring the islands with Hazel leading the way felt like seeing the world through the eyes of someone who truly loves what he does. Every route, every stop, every experience felt intentional. He didn’t just captain a yacht—Hazel created memories that will stay with us forever.

And then there is Yaya...

I genuinely don’t know if words can do Yaya justice.

I can say, without a single ounce of exaggeration, that Yaya prepared the best food I have ever had in my entire life. Not “best food on a boat.” Not “best vacation food.” The best food... period. Breakfast, lunch, dinner—every single meal somehow topped the last. We would finish a meal and think, there’s no way it gets better than this... and then somehow Yaya would do it again.

But what made Yaya so special wasn’t just her talent in the kitchen—it was the love behind everything she created. You could feel it in every bite. Every plate felt thoughtful, personal, beautiful, and unforgettable. She completely changed how I think about food. She reminded me that food is not just something you eat—it’s something that brings people together, creates emotion, and tells a story. And Yaya told one of the most beautiful stories I’ve ever experienced.

The yacht itself was absolutely incredible. There were five of us—my mother, my mother-in-law, my husband, my best friend, and myself—and somehow it felt like we had endless space. Everyone had room to relax, recharge, connect, and have their own moments while still sharing this unbelievable experience together.

But if I’m being honest... the yacht, the islands, the views, the luxury—all of that was only part of what made this so extraordinary.

The real magic was Hazel and Yaya.

Somewhere during this trip, they stopped feeling like crew and started feeling like family. Saying goodbye to Hazel and Yaya at the end was genuinely emotional. There were tears. There were hugs. And there was this overwhelming feeling that something incredibly special had just happened to all of us.

There is truly no dollar amount in this world that can buy the kind of memories, connection, growth, and perspective that Hazel and Yaya gave our family. This wasn’t just a vacation. This was life changing.

This trip changed how I see the world. It changed how I value time with the people I love. It changed how I think about food, adventure, and being present in the moment.

And the hardest part of all... was leaving Hazel and Yaya.

We are all heartbroken that it’s over, but one thing is certain...

We will be back for Hazel and Yaya. And until then, we’ll be talking about this experience for the rest of our lives.
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08 / Open Weeks

'SCUBA DOO ' Availability

Cruising Grounds

Where SCUBA DOO voyages

Sample Itineraries

Sample crewed charter itineraries

Yacht Information

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Special Offer

10% Discount on Scuba Doo—Nov & Dec 2026.

Get 10% off 6 and 7-night charters aboard Scuba Doo in November and December 2026, excluding Thanksgiving, Christmas, and New Years weeks.

Discount: 10%