Captain Judd Dunham grew up on a very social lake in Minnesota where water sports and boating rules the day, and night. He began waterskiing at the age of four and pursued that sport for the next 20 years with all of his heart, eventually ranking in the top 10 in the USA for several years in his age group. After coaching and competing, he began sailing for fun and fell in love with the freedom and discipline it provides. At the age of 30 he sold his lakefront home and all of his possessions and drove his vehicle to Costa Rica, where he found his first cruising catamaran. He put all the money he had into it and taught himself to be a charter Captain.
Originality was his watchword, and it continues to be his primary desire 15 years later. He specializes in custom charters for like minded people, surfers, adventurers, and those who like to immerse themselves in the sea. Captain Judd is always gunning to help create a trip that is unforgettable from start to finish. Watching guests have special and sometimes breakthrough moments is one of the best parts of what he does. Judd considers himself a sailor, and few things make the skipper happier than hearing wind in his sails, laughter on the decks, and seeing glowing smiles as he navigates our beautiful planet. He truly loves being a catalyst for adventure and the fuel for your fun!
Judd met Natasha in Costa Rica where he says he admired her from afar for her unequaled talent and innate ability to read guests and conditions. He recruited her and they clicked while sailing and entertaining guests; some of whom have continued to follow them on their journeys, and have become not just friends but a part of their family.
Natasha earned her degree from University of California, Riverside, studying Film and Media Culture, and Philosophy. Eager to travel with a camera in hand, she began backpacking through Asia. She settled in Thailand where she discovered her passion for biology, wildlife behavior, and SCUBA diving; turning professional in the latter.
Upon returning to California she obtained her PADI SCUBA Instructor and CPR/Emergency First Responder Instructor rating and trained divers under the harsh conditions of the Pacific coastline. Missing tropical climates, she moved and taught throughout the Caribbean and Central America, eventually settling in Costa Rica. Here she trained disabled divers through the ‘Sin Limites’ (without limits) program, and became a certified ‘SNUBA’ guide. She also upgraded her SCUBA license to PADI Master Scuba Diver Trainer. As an avid free diver and spear fisher, catching fish and lobster and cooking them for her friends quickly became her favorite hobby. While in Costa Rica she also met Judd, who taught her to sail. With the upmost confidence in his skill as a captain she began chartering with him. Sailing with Judd fit her personality perfectly, which has always favored hands-on outdoor work, and time on the sea.
Afterward she moved to Mexico where she worked as a bull shark dive guide and fell in love with cave diving. She then moved back to the Caribbean where she earned her RYA Power Boat license, completed her crossover to additionally become an SSI SCUBA Instructor, and her STCW 10.
She is eager to have guests feel like a part of her adventurous lifestyle by making delicious fresh foods which infuse the flavors she has come to love from her travels and her Latin background.
Her and Judd’s goal is to give guests the vacation of a lifetime by giving them a week of feeling the wind in their hair with real sailing, great food and drinks, and plenty of guided and non guided time on secluded beaches and coral reefs. They want to send guests home with beautiful photos and videos of their trip, fun and happy memories, and a better understanding of the wildlife they encounter and the importance of protecting it. They are continuously pushing to be better, and aim to exceed your expectations while you are onboard their vessel. Giving you their best is their promise.
California Bagel Served open face and topped with cream cheese, tomato, avocado, red onion, and a dash of lemon pepper.
Bomba Toast Fluffy French toast or pancakes topped with tropical fruit compote and a sprinkle of cinnamon and powdered sugar.
Presidential Eggs Benedict A toasted English muffin topped with thinly sliced filet steak, poached egg, and our hollandaise sauce.
Deep Six Skillet Shredded hash browns, red and green bell pepper, onion, mushroom, and spicy sausage. Topped with cheddar cheese, and a sunny side up egg.
“I’m Diving In 30 Minutes” Breakfast Greek yogurt with mixed berries, granola, and honey. served with toast.
Quick American Breakfast 2 eggs any style, choice of bacon, sausage, or ham. Served with toast, and fruit.
Lemon Asparagus Energy Brekky Brunch style. Sautéed asparagus topped with, prosciutto, bacon bits, a perfectly poached egg, and cheese.
Juicy Lucy Sliders Cheddar cheese infused pan fried beef sliders, served on Hawaiian King mini bun. Sweet potato french fries or fresh mixed greens and vinaigrette dressing.
Bail Cesar! Fresh and crispy Romaine lettuce, marinated chicken, and Cesar dressing wrapped in a large flour tortilla.
Chipotle Lime Fish Tacos Smokey chipotle marinated fish tacos served with pickled red onion, a mildly spicy “pinky” sauce, fresh coriander and cilantro on a crispy corn or warm flour tortilla. Served with Mexican rice and and cowboy caviar.
Tostones Rellenos Fried green plantain cups filled with slow cooked, shredded skirt steak and queso fresco. Served with mixed greens and balsamic vinaigrette.
Caribbean Jerk Wrap Island spiced jerk chicken wrap served with fresh mixed greens and a sweet vinaigrette.
The World Is Flat-Bread Pizza BBQ chicken, peach and balsamic, Margherita, or goat cheese and caramelized onions flatbread pizza.
Pulled Pork Salad Slow cooked pulled pork with cabbage, arugula, carrots and toasted almonds. Topped with a citrus lime vinaigrette
Cowboy Caviar Black bean, sweet corn, onion, avocado, cilantro and lime salsa. Served with homemade corn tortilla chips.
Pura Vida Ceviche Chef’s choice of shrimp, or her catch of the day (lobster or lion fish). Served with our homemade corn tortilla chips.
Charcuterie Board Varietal meats and cheeses, olives, crackers, nuts, fruit, and honey.
Prosciutto Honey Logs Baked thyme infused goat cheese and sun-dried tomatoes, wrapped in zucchini ribbon and prosciutto.
Deviled Eggs Everyone’s favorite served two ways, classic and creamy avocado style.
Sweet and Savory Empanada Bites Fresh baked sweet dough filled with pork or steak, and cheese.
Curried Thai Spring Rolls Rice noodles, carrots, cucumbers, bell peppers and toasted peanuts in butter lettuce wraps. Topped with Thai style peanut sauce, and served with Thai sweet chili sauce for dipping
Arrachera with Chimichurri Sauce Marinated skirt steak with homemade chimichurri. Served with maduro (sweet plantains) and grilled vegetables.
Huli Huli Chicken Juicy Hawaiian chicken with a fresh pineapple, ginger, and garlic glaze. Served with grilled pineapple slices, creamy mashed potatoes and tropical macaroni sal
Seared Ahi Tuna Served with tangy tropical slaw, and coconut rice.
Chana Aloo Curry Chickpea and potato curry served with rice, soft flatbread, and a shredded cabbage, carrot and mint salad.
Steak With Cajun Spiced Jumbo Shrimp Mouthwatering steak with grilled Cajun spiced jumbo shrimp. Served with creamy mash potatoes and mixed green salad.
Lobster Tagliatelle Pasta tossed with lobster tail, cherry tomatoes, lemon toasted ciabatta bread, and fresh burrata cheese.
Philippine Adobo Sweet and tangy pork marinated and braised in soy and brown sugar, pineapple chunks and a touch of jalapeño. Served with coconut rice and mixed greens.