Date interviewed: December 2013
Matau has long been a standout yacht in the charter industry. What do you hope to add to her already extensive program as you take over the helm?
I’ve been a Naui-certified dive instructor for about 10 years, and our first mate is a PADI dive master. We’re adding a resort course to the charter program, which means we’ll have an introductory program onboard. Or a group can come and get certified, do their final checkout dive here with us during their charter. We will have all the gear and the instructors ready to go.
Is it your goal to turn Matau into a so-called ‘dive boat’ instead of a luxury charter yacht, as she’s always been known?
No. We’re not a dive boat by any means. We’re just adding scuba to the program. It’s available to charter guests if they want it, and if not, that’s okay too.
What else is new aboard Matau for this season?
We’re happy to have Chef Adrian Martin as part of our crew. He used to be the chef on the catamaran Lady Alliaura and won second place in the Antigua Charter Yacht Show’s culinary contest on his first try. He also has been called one of the top 10 chefs in the charter industry. We think our charter guests will love what comes out of the galley on Matau.
I also heard a rumor that you’re offering some kind of professional photography services.
We are. If guests want us to, the crew will use above- and underwater cameras to document the whole charter, to give the guests the keepsake photos and video at the end. I’ve worked as a photographer throughout my life, and my photos have appeared online, in newspapers and in magazines. We have top-of-the-line photo equipment including underwater cameras and a GoPro. We’re going to include the photography service in Matau’s charter rate if guests are interested in that kind of a keepsake.
That sounds like an awful lot to do in addition to running a busy charter yacht.
Well, our stewardess and I are a couple, and we came from a 112-foot powerboat. It was in New England last summer for owner’s use, and sometimes we had 14 guests onboard. So I’m used to a fast pace. We’re looking forward to it.