Yacht Specs
2017 Lagoon
- Length
- 52′ 0″ / 15.9 m
- Beam
- 28′ 6″ / 8.7 m
- Draft
- 4′ 11″ / 1.5 m
- Speed
- Engines & Generators
- • Consumes 0 gal / 0 l / hour
- Dinghy
- • 40hp • 6 people
Crew
Chef Ursula
Captain Paul
Chef Reid
Captain
paul
- Nationality
- USA
- Speaks
- English
Chef
Ashley Cook
- Age
- 28
- Nationality
- USA
- Licenses
- STCW, First Aid, CPR
Paul Anderson
Captain Paul grew up fishing and hunting in the woods of Wisconsin. After 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 Chattanooga Tennessee to open a restaurant.
In Tennessee I joined the National Guard serving as a gunner on an Abrams tanks. 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 graduating I 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 Shultz
Canadian chef, 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 each boat she steps on with an option to include both food for the stomach and music for the soul.
Captain Paul grew up fishing and hunting in the woods of Wisconsin. After 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 Chattanooga Tennessee to open a restaurant.
In Tennessee I joined the National Guard serving as a gunner on an Abrams tanks. 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 graduating I 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 Shultz
Canadian chef, 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 each boat she steps on with an option to include both food for the stomach and music for the soul.
Starting at
$22,700
USD
/ week
