Chris and Nikki are the owners and operators of Catamaran QUEST.
They are intimately connected with this vessel and the Caribbean experience.
Their purchase of Quest in 2016 was the culmination of a dream and that excitement and commitment comes through in every charter as they share their dream with you.
Captain Chris grew up in upstate New York, spending summers in St. Thomas living aboard his father’s sailboat and exploring the islands. He broke his first sailing record at the age of 8 and never looked back. Chris has spent the past 12 years living and working in the US and British Virgin Islands both on and off sailboats. He has chosen endeavors that impact the health of the ocean’s reefs and the sustainability of our environment – installing alternate power sources in the Virgin Islands where resources are especially precious; and co-founding the Caribbean Lionfish Safari group in an effort to protect the local sea life from invasive species. Chris has worked with organizations like REEF, CORE and NOAA to help map the island’s reefs and record it’s health and know species. His love and connection to the islands and sea shine like a beacon from the helm of Quest.
Nikki grew up in the Ocean State of Rhode Island. She too has always had a deep connection to the sea. Her early years were spent exploring the world relentlessly - fueled by a desire to immerse in new cultures, experience their people and sample their cuisine. She fell in love with the notion of living at sea while working as a Dive Master on boats in Thailand during the cold winter months. During the warmer months, Nikki focused on her career as a nutrition counselor where she excelled at sharing her passion for cooking. She believes great meals come from exceptional ingredients, time honored techniques and from experimenting with the freshest local foods and seasonal fare. Raised in a very Italian, food loving family, her most cherished memories are of sharing time with loved ones around the dinner table. She brings that same warmth and camaraderie to every meal aboard Quest.
****LuLu the ships mascot: Lulu is the ships cat aboard QUEST. Considered good luck aboard ships throughout history, Lulu brings her own charm and entertainment to the voyage.
Pick Up Locations
Full refit 2018
(1) 12.5Kw generator
(1) 3500w inverter
15 kts US Gall/Hr
# of Videos:
# Dine In:
# Port Hatches:
Cat, Lulu Cousteau
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Yes aft off scoop steps
*Fresh eggs baked into buttery avocados topped with goat cheese & crumbled bacon
*Savory veggie & cheese baked quiche muffins
*Croque Monsieur (classic French butter-grilled ham, egg and gruyere cheese)
*Oatmeal cookie pancakes or cream cheese and berries stuffed french toast served with crispy bacon
*Fluffy potato, red pepper and caramelized onion frittata
*Asian salad with baked chicken, red pepper, asparagus and sesame dressing
*Light Italian style pinwheel sandwiches or hearty baked cheesy meat Stromboli.
*Lamb Kofta meatball kabobs with tzatziki, caramelized onions and warm grilled pita
*Kung Pao chicken with red pepper, peanuts and zucchini noodles
*Build your own tacos or lettuce wraps with ginger pork or cashew chicken, veggies, fresh salsa, black beans, crunchy slaw and creamy cilantro lime sauce
Fresh veggie sticks & scoops served with homemade hummus, salsas, guacamole, or babaganoush, chips, dips, cheese plates, bacon wrapped jalapeno poppers, deviled eggs, Santa Fe zucchini boats, shrimp avocado stuffed plantain cups
*Wild Salmon or fresh Mahi Mahi poached over coconut milk & lemon grass risotto and local green beans.
*Juicy Caribbean citrus chicken breast in pan sauce with crunchy kale lemon salad and chilled carrot-ginger soup
* Tender Asian marinated flank steak over spicy garlic Chinese noodles with smashed cucumbers in spicy-sesame dressing.
*Classic spaghetti Carbonara with grilled garlic bread and Caesar salad
*Pan roasted Chicken Provençal with garlic, lemons, shallots, and herbs provence, served with crusty grilled bread.
*Twice cooked pork tenderloin with creamy dijon sauce, mushrooms and shallots
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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