Reinis grew up in Riga, the capital city of Latvia. Straddling the river Daugava on the shore of the Baltic Sea, the mariner tradition in this beautiful, ancient seaport runs deep. Living by the river, he spent most of his time with his parents and two brothers on the water, the third generation in a family of sailors. Although Reinis studied finance at the Stockholm School of Economics, his heart was in yachting. Rather than pursuing a desk job, he applied his skills as a harbormaster and marina developer, which allowed him to attend all of Northern Europe’s major boating events. He was also on the project development of Wild Cat. He knows the yacht inside out and maneuvers her effortlessly.
Guests find Reinis to be a bit of a Renaissance man, an extremely capable captain with a charming countenance and a somewhat astonishing skill set. In addition to his finesse at catching the wind in the sails, he is an accomplished car, motorcycle and motor boat driver. He speaks Latvian, English, Russian, German and conversational Spanish. He also enjoys trivia games, but beware the challenge, anyone that can master all those languages is going to be very tough to beat.
Reinis is kind, generous, lots of fun and wicked smart. He enjoys a bit of basketball or beach volleyball in port, but most of all he loves to sail. Charter guests who crave fast speeds and high-performance will be thrilled by the Wild Cat ride without sacrifice to stability and comfort. In the evening at anchor, Reinis will happily join guests at a card game, or discuss a variety of subjects in a variety of languages. However, if you’re not a good loser, we’d advise passing on board games like Trivial Pursuits.
Reinis has been sailing since 2010, with charter experience since 2013.
Stewardess Zanda Zarina
Zanda cannot be happy if she’s far from water, it’s in her blood. Oceans with wild beaches are most beloved, lakes and rivers are good too. She grew up in Riga, the capital city of Latvia. This sheltered harbor town, upriver from the Baltic Sea, has been home to mariners since antiquity. Whenever there was time to spend, she would spend it seaside, lakeside or riverside, building sand castles and jumping waves with family and friends.
Throughout her childhood, Zanda excelled at a variety of athletics, swimming, painting and dance. She earned a Bachelor’s degree in Economics and Marketing and a Master’s in Communication and PR. She has also studied photography and kiteboarding, has PADI dive certification and holds a certificate to operate pleasure craft. She speaks fluent English, Russian, Latvian, basic Spanish and a little German.
“I love to be active; hiking, wakeboarding, SUP, mountain climbing, swimming, yoga and fitness, skiing and sailing of course. I’ve been kiteboarding for seven years. I’m not an instructor, but can assist and teach basics if needed. Also, I can be a dive buddy. For guests who are interested, I can plan and guide hiking excursions and trips to explore the island and local traditions. I love photography, it feels like an extension of myself. I use a professional Canon camera. Having professional photos from your charter vacation is a precious souvenir, so I volunteer as photographer for guests who would like photo memories.”
Zanda loves working with people. For the past six years, she’s worked her way around the globe in the hospitality and travel industries and as a professional photographer. She says, “Traveling has taught me to adjust and adapt in any culture or situation. I easily find common ground and get along with anyone, which I consider to be one of the most important skills in hospitality and life in general.”
CHEF PETRA HESS
Petra Hess is as beloved for her five-star cuisine as for her jovial character. Her friends describe her as having an infectious laugh, an outgoing personality and a generous heart. Petra has always been high-energy. As a child, she won trophies for equestrian jumping and admits she still loves to jump off heights, which perhaps accounts for her pleasure at piloting small planes. She graduated culinary school, studied cooking in Milan, Italy, worked with French and Italian chefs, won bartending awards, including a prestigious competition in Berlin. She has managed and owned restaurants in Paderborne and Bielefld, Germany.
Today what Petra loves most of all is Caribbean yachting, and sharing her passion with her charter guests. She says that her cuisine is her art. Preparing delicious meals, pairing them with the perfect wine, and seeing her guests’ enjoyment, is her pinnacle of success. While she can prepare pretty much everything to perfection, her favorite is fresh, delicately seasoned fish and seafood.
Petra has been getting rave reviews as a yacht chef for 24 years. Charter guests on board should prepare to gain a few pounds during their charter, or to increase their daily workout. Either way, repeat clients will advise you never to forgo anything that Petra prepares, or you’ll be missing out!
Pick Up Locations
2 x 100 HP Yanmar engines
Mastervolt 16 Kw generator
JBL internal and external audio system
New Navtex, Satphone, alarm system, GSM signal antennas
Wild Cat uses a wifi router with Digicell connection which works with cellular data in all islands. However, since its cellular data, it can be interupted when sailing between islands.
# of Videos:
# Dine In:
530 gallons / 2000 litres
# Port Hatches:
GALA Atlantis 400L - 13 ft
50 HP Mercury
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Rod & Reel
Chef Petra Presents: Wild Cat Menu a la Carte
Zucchini Cream Soup with petite croutons Mediterranean Shrimp on Baby greens Baked Portobello Mushroom with Balsamico glace, tossed with Pecorini Romano Cheese West Indian Pumpkin Soup with a fresh ginger infusion Shrimp Quesadilla with Jalapeno Pepper Cheese and a light touch of fresh Pesto Watercress & Baby Mixed Green Salad Served with savory bacon, toasted pine nuts, splashed with fresh orange dressing and garnished with shavings of Gruyere Cheese
(all meals served with fresh home baked bread) Grilled Salmon With Dill and Potato Chip Crust Lemon Mousse Lime sauce reduction Baked Leek & Roasted Pepper Penne Pasta Soufflé Black Angus Tenderloin of Beef Filet Pan seared with red wine butter reduction Served with mushroom and potato tart Baked Shrimp stuffed Grouper served with fresh Dill sauce Swiss Potato Dumplings Grilled Scallop Salad (also available for lunch or as appetizer) Served on a bed of Arugula & Spinach, garnished with Toasted Almonds and drizzled with Mango Fruit Dressing Oven Baked Rack of Lamb encrusted with Fresh Herbs, Steamed Broccoli, Baked Butternut Squash and Elephant garlic Mashed Potatoes Sauteed Sea Bass on Zinfandel Risotto with roasted Zucchini & Tomato Napoleon West Indian Chicken Curry served on Basmati Rice with ginger honey glazed baby carrots and Haricot Vert Blackened Tuna “Vibrations”, Risotto infused with champagne and oven-roasted mix of colorful peppers
Fresh Strawberries marinated in Pernod enhanced with poire vert, Served on Vanilla Ice Cream Chocolate Pate with Fresh Raspberries & Crème Anglaise Island Lime Cheesecake with almond crust, Vanilla Crème & lime zest center, Topped with Lime Curd Swiss Carrot Cake with White Icing finish with a Kirsch Infusion Apple Brown Butter Tart on a Calvados Mirrow Caribbean Banana Flambé Grand Marnier with Mango Sorbet, topped with fresh fillets of Oranges