S/V Felix | Lagoon 52’
4 Ensuite Cabins.
Cabins in the boat offer lots of natural lighting and great ventilation. The boat is fully air-conditioned, and each cabin can adjust the air-conditioning individually for optimal guest comfort.
4 guest queen cabins each with private ensuite electric head, vanity, and separate shower. The crew stays in a separate twin bunk cabin and private head.
This vessel is the 5 Cabin Version: 4 Queen Staterooms and 5th Bunk bed Stateroom. Normally Crew will take the bunks unless requested at the time of booking.
Lounging Areas.
A spacious and luxurious flybridge is the perfect place to settle during sails. The Top fly-bridge offers seating and lounge area with a 360-degree view. There is also a lounge area forward behind the large trampolines.
Pricing.
Click here for pricing and availability.
Pricing is based on the time of year and how many guests will be on aboard. Contact us for more information regarding price structure and seasonal specials.
Crew Profile: Captain Zack & Chef Taylor
Zack and Taylor met under the sunny skies of the US Virgin Islands. While enjoying the last days of vacation in the islands, Taylor swam up to the stage at the famous Rock the Boat event and just happened to catch her eye on a handsome Captain Zack. They struck up a conversation that would open up a world of adventure and inspiration that continued beyond a simple vacation. Taylor then moved down to the islands in short order. They shared many adventures, island hopping, and discovering the hidden gems of the Caribbean. Then they hopped in Zack's camper van and drove around the US appreciating the modern American art form of craft beer, moving from wild spaces to far off places.
Growing up in Ohio, believe it or not there is water up there, Zack began boating as boy, on a little lake just outside of Cleveland. Here the tide began to turn on the rise of the ocean as the centerpiece of his life. His father taught him handling, and his mother taught him patience.
Fast-forward past the “formative” years to the beginning of the wandering ones. Zack first began sailing in St Augustine, Florida 5 years ago on the Schooner Freedom. Coming from a service industry background, the transition to charter sailing was quite suitable. Learning to sail on a traditionally rigged vessel gave a great appreciation for the art of sailing and instilled a love for it that Zack applies to anything he does in or on the ocean. He also took his first dives during that time and became Open Water certified.
After a couple years, Zack moved on to work with Lindblad Expeditions/National Geographic. As an immersive, high-end cruising operation, this world taught the ins and outs of liveaboard work and cruising to exceed the expectations of high end clientele. As a licensed deckhand Zack ran onshore and offshore expeditions in remote and wild areas, which gives a sense and awareness in exploring unique locales in a safe and enjoyable manner. It also brought him close to some amazing wildlife, geology, and oceanography, which has enhanced his knowledge base and ability to engage and educate clientele. This also allowed Zack to save up to complete his Divemaster course with PADI, which he did in Roatan, Honduras. Here he fell “deeper” in love with the ocean, exploring the wild and wonderful world of the reef. Wall dives, swim throughs, caves, and wrecks are his favorites…but anything under the ocean further drives the engine of passion.
Following this Zack went on to run private charter sails in Bar Harbor, Maine, which gave him the experience of managing his own vessel and guest experiences. Working in these waters gave him an advanced appreciation for the magnificent forces of the ocean and a continued wonder for how this world has shaped itself through the ages.
This will be Zack’s second season in the Caribbean. All of the experiences of a beautiful first year down here provide the knowledge base to help cultivate unique itineraries of adventure, relaxation, and wonder.
Growing up in the small North Carolina town of Surf City by salty water has always been home and where Taylor’s passions for all things ocean blossomed. At a young age she was introduced to cooking, boating, and fishing. The love for all of those things just grew even stronger over time.
Taylor got started in the kitchen early. During her younger years she always enjoyed being with her mother while she was cooking. She quickly picked up on things and started assisting. Not too long after that she was making family dinners herself. Taylor comes from a southern and Asian background that is full of tradition Her love for food and excitement was a catalyst to expand her knowledge in the culinary world that led to her working in many different types of restaurants for over a decade. Taylor’s main interest lies in preparing seafood dishes of many different sorts.
While the kitchen was the heart of her home, the sea was her love. Boating and fishing became a key part of Taylor’s everyday life. She spent a lot of time with her dad fishing. They would travel about eighty miles offshore to the gulf. At the age of fourteen she acquired her boating license. She worked at the local marina in the summers cleaning and detailing boats allowing her to meet several fishermen in the area. She became a part time first-mate and would work for several different captains throughout her time off from school from spring to fall. Together they would day charter guests inshore and offshore to catch an array of different species. She acquired a specific set of skills that led to her toughest and longest fight reeling in a 450-pound marlin. Growing up around the water and in the boating world she learned a lot about how to properly maintain and take care of boats.
Throughout life Taylor has built up lots of strengths and passions. Her mission is to make all who encounter her feel special and important. Taylor thrives from showing kindness, love, and compassion. All experiences are better with smiles, laughter, exceptional food, and memories that will last a lifetime.
Sample Menu
Breakfast
Breakfast Burrito
-sausage, egg, roasted sweet red peppers with a blend of provolone and mozzarella cheese topped with salsa and sliced avocado
Classic Shakshuka
topped with goat cheese, cilantro, and toasted naan
Pancakes Banana Foster
fluffy buttermilk pancakes with sweet, warm bananas and maple syrup and whipped cream
Southern Eggs Benedict
poached egg, crispy fried green tomatoes, shaved ham, topped with pimento cheese on a toasted English muffin
Fruit Parfait Bowl- Greek yogurt
topped with assortment of fruit (blueberries, kiwi, strawberries) and granola
Classic Breakfast
two eggs, bacon or sausage, home fries, and whole wheat toast
Toasted Bagels
everything bagel with cream cheese, avocado spread, prosciutto, and onion
Lunch
Grilled Shrimp Salad
mixed greens, cherry tomatoes, red onion, shaved carrots, sliced avocado with a citrus vinaigrette
Fish tacos
-grilled mahi and pineapple mango salsa on warm tortillas topped with feta cheese
Chicken Club
juicy marinaded oven roasted chicken, bacon, pickled sweet peppers, arugula, cheddar cheese, garlic and sundried tomato aioli on toasted sourdough
Korean Steak and Shrimp Skewers
citrus and sesame based marinaded steak, yellow and red bell peppers, sweet Vidalia onions, and grilled garlic lemon shrimp with a tossed garden salad served with balsamic vinaigrette
Ceviche
shrimp and or mahi, cucumbers, avocado, lime juice, oranges, red onion, cilantro, topped with herb infused olive oil
Tuscan Chicken Flatbread
toasted naan bread topped with melted provolone and swiss cheeses, arugula, oregano and thyme marinaded cherry tomatoes, and grilled chicken with bacon crumbles and balsamic glaze drizzle
Fish Sandwich
pan seared garlic and sesame encrusted sea bass, pickled carrot and cabbage slaw, Thai basil aioli on toasted brioche
Strawberry & Spinach Salad
spinach salad tossed with fresh sliced strawberries topped with grilled chicken or shrimp and fried herb and panko encrusted goat cheese medallions with balsamic vinaigrette
Appetizers
Fried Green Tomatoes
cornbread battered pan fried green tomatoes plated with pimento cheese and topped with bacon jam
Charcuterie
assortment of fresh meats, cheeses, and berries served with honey, aioli, and mustards
Oyster Rockefeller
baked oysters with garlic, butter, parsley, and paprika served on the half shell
Mussels
braised in a creamy coconut curry broth with lemongrass and onion served with toasted naan
Cast Iron Shrimp
Skillet cooked shrimp in a green pepper sofrito with arugula and toasted sourdough
Tuna Tartare
tuna with herb infused olive oil, cucumber, avocado, lime, and cherry tomatoes drizzled with sesame ginger aioli and toasted tortilla chips
Caprese
fresh mozzarella, sliced tomato, and olives with fresh basil and sweet balsamic glaze
Dinner
Sesame Crusted Seared Tuna
with Honey Soy Glaze,Greek Salad Rolls and Roasted Sweet Potatoes
Grilled Mahi Mahi
with Balsamic Glazed Vegetable Skewers and Swedish Potato Salad
Thai Green Curry with Shrimp
served with Fluffy White Rice
Linguini ai Frutti di Mare
Linguini with Scallops, Shrimp and Mussels in a Tomato, Garlic Parsley and White Wine Sauce
Honey Glazed Chicken
With Lemon Garlic Charred Broccolini and Rosemary Roasted Potatoes
Indonesian Chicken Satay
With Peanut Sauce and Pineapple Curry Fried Rice
Homemade Fresh Egg Pasta
with Mixed Mushroom Ragout
What People Are Saying
“Zack and Taylor, There are not words to describe how much we appreciate everything you both did to make our "Florida Felix Girls Trip" the most amazing vacation ever! The food was outstanding. We are in awe of your cooking skills... the way you make everything from scratch... amazing! You both work so well together and go above and beyond to make sure we are all safe, happy, and taken care of. We definitely made friends for life. Looking forward to seeing you both again soon, either in the Caribbean or maybe Tarpon Springs. Love you both.
“The most fabulous surprise this week was the cooking. The variety and ingenious recipes- all of them health foods, blew my mind. It's the first time ever I really enjoyed health conscious cooking. There were meals- your baked eggs, my favorite - that were shockingly tasty. Thank you for everything. You adapted to our dietary choices. One pescatarian, dairy free, gluten free, and spice intolerance. And like magic came up with recipes that were both gorgeous and delicious, filling and healthy. You did it with love and enthusiasm-including the menu board done with calligraphy. And the boat was so comfy.
Zack our captain always with a good plan and smooth ride with a happy and kind demeanor. You were so thoughtful in your explanations and feedback was so positive and thoughtful.Way beyond your years. Wish every man was as good to his lady and other women as you. The world would be a better place. Your humor was always kind and silly fun. And the dives were wonderful.”
“Taylor and Zack, Thank you for a GREAT TRIP! The food was awesome, and experience, unforgettable. You both work together so incredibly well and your teamwork is impressive. We so much enjoyed our girls trip with you. P.s. Seabass and scallops - I need to know how to perfect these like you did.”
“Dear Zack and Taylor, What an amazing week this has been.. one full week of laughs, fun, new memories, new islands and experiences, and super smooth sailing with amazing food.
Taylor, the food was delicious and I will be reaching out for the green goddess dip, avocado pasta recipe, and your homemade burritos/ chips. I loved your daily board and food presentations.
Zack - thank you for truly making the daily sail trips comfortable, safe, all while answering our questions and accommodating our requests. I wish you both the best in your future adventures.”