-USCG 50 Ton
-STCW 95 Basic Safety Training
-USCG Sailing Endorsement
-PADI Dive Master
"Captain Paul grew up fishing and hunting in the woods of Wisconsin. Afer Graduating high school my sense of adventure took over and I left for Florida, where I worked at the Ritz-Carlton in Naples, one of the highest rated 5 star hotels in world. Working at the Ritz taught me the high standards of customer service that I bring with me to yachting. While living in Florida my love of the sea grew, I learned to dive and started taking photography course. After a few years in Florida I left for Chatanooga Tennessee to open a restaurant.
In Tennessee I joined the National Guard serving as a gunner on an Abrams tank. When not working at my restaurant or training with the Guard I would spend my time hiking through the Smoky Mountains having hiked over 300 miles of the Appalachian trail. After years of working and hiking the sea started calling my name again, I applied for the Marine biology program at the University of the Virgin Islands and moved to the island and purchased my first sailboat an Endeavor 37 2015. During my time At UVI studying marine Biology I was able to intern for Oceans Research in South Africa for a summer working with great white sharks and whales. After graduatingI combined my love of the ocean and sailing and started working on yachts traveling from Grenada to Boston.
I can’t wait to make you an amazing cocktail and share with you my love of the sea while we are moored in a beautiful bay here in the USVI."
Ursula Schultz credits her parents for her love of food. Raised in the country her family's property included a farm where she learned how to make cheese, butter pickle, butcher and grow produce. first experience with cooking was on a wood stove at seven making breakfasts for the family with fresh eggs and ingredients from the garden. At sixteen Schultz had a “career” day at her school were she worked along side chefs at a french cuisine restaurant and by the end of the day, they offered her a position at the restaurant. A couple years later, Schultz started her own catering business and ever since has been bringing “as good as it looks” meals to celebrities, families and food lovers! Aside from her career as a chef, Schultz is a professional violinist. She has performed internationally with award winning groups for Prime ministers, Royals and music enthusiasts alike. Schultz offers an unforgettable experience on Playtime with an option to include both food for the stomach and music for the soul.
<b>Crew fully vaccinated<b/>
Pick Up Locations
Red Hook, St. Thomas
10 US Gall/Hr
Caribbean Leewards, Caribbean Virgin Islands (US)
Caribbean Leewards, Caribbean Virgin Islands (US)
Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
# of Videos:
Yes 75 gal
# Dine In:
110v & 220v
Yes 75 gal
# Port Hatches:
Transoms only pls
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Scuba Diving Details
General Diving Info
Diving Costs information
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.
Online course required before charter commences.
Chef Ursula Schultz Sample Menu
Summertime on a Plate
Burrata, tomato, herbs and vegetables
Filled with sautéed peppers, onions, pancetta, creamy goat cheese, herbs, tomato chutney with fried potatoes
Eggs Benedict Poached eggs on top of a buttery croissant with sweet onion, arugula, smoked salmon and a creamy white hollandaise served with rosemary potatoes . Side of berries
Poached eggs on hummus, capers and kalamatas with garlic rubbed toasr
Cinnamon French Toast
Cinnamon swirl bread with fruit
Smoked butter fried salmon, teryaki soba, and vegetables
Bison patties with spices, provolone cheese, tomato, sweet onion with roasted asparagus, and pieogi
Roasted Squash and garlic, onion, spices, butter fried mushrooms
Shrimp crostini bites with avocado and tomato
Burrata with herbed tomatos and bread
Stuffed mushroom caps with goat cheese, pancetta, herbs and carmalized onions
Salmon bites with spicy whipped mayo and sea pearls
Olive Oil braised rapini chilies, old cheddar on baguette
Fresh spring rolls with smoked fish, pickled onion, herbs and bread
four layer meat and two cheese
Honey Glazed Chicken
Chgicken thighs marinated in a honey mustard sauce and baked, served with roasted vegetablesHoney
Rosemary, garlic rub, with white wine, rack of lamb pan seared and slow oven baked
Bolognese sauce with ink noodles and parmesan
Three Tier Watermelon Cake
White Chocolate Rasberry Cheesecake
Lime Coconut Bourbon Cupcakes
Winter 2022 to 2023
*BVI Compliance is in process for this boat*
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.
*6 Night Minimum* Boat Requires 48hr Turns
Christmas Flat Rate $38,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $38,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***
CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount - 4 children***
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.
$1,500 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.