INDULGE II Yacht Charter Motor Boat

Captain

Crew

Brief

CAPTAIN SHACHAR BEN-DAVID

Captain Shachar Ben-David began his seafaring career racing small sailboats on the lakes of northern England. After emigrating to the United States, he enlisted in the Coast Guard where he continued serving aboard vessels as a navigation officer on a wide range of craft, from small patrol boats to large high endurance cutters. First arriving in the Virgin Islands in the late 1990’s “Captain Shack” developed a love for the islands and would go on to run several vessels for the Coast Guard around the area.

After retiring from the Coast Guard, he spent a short stint at the Maritime Institute of Graduate Studies in Seattle but quickly remembered that warmer waters were his forte. After receiving his civilian qualifications aboard the Cruise Ship WESTERDAM, where he served as a watch officer and safety officer, a move back to the Islands was the obvious choice.

Since returning to the Islands, Captain Shack has worked both day and term charters around the Virgin Islands and further afield. His clients include many high-profile individuals, and businesses such as Ritz-Carlton, Rosewood, and others. He has an unrivalled knowledge of the area that allows him to create itineraries that delight guests from the first-time cruiser to the most seasoned Caribbean traveler. Whether you are seeking an adventurous trip full of water sports and exploration, or a simple cruise full of relaxation and quiet coves; Captain Shack and his crew will work tirelessly to ensure your every request is met with uncompromising service and attention to detail.

Captain Shack holds a 500t Coast Guard master’s license (STCW endorsed) and an unlimited mate license with commercial radar, ECDIS, and GMDSS endorsements. He is also a qualified advanced medical care provider and vessel security officer. In his spare time, Captain Shack can be found enjoying the many outdoor adventures the Virgin Islands offer, as well as reading, cooking, and mentoring the next generation of mariners through the various local youth programs.

MICHAEL MAXIMIE

Our First Mate Michael Maximie is a native of Abaco Bahamas and has been around the ocean his entire life. Michael grew up exploring the Bahama Islands before moving to Florida where he entered the Charter business as a deckhand aboard some of the many game fish boats plying the waters of the Atlantic and the Gulf of Mexico.

Michael quickly moved up to a mate position aboard an expedition yacht and continued his journey by acquiring his approved engineering courses and working as Mate on 40m yachts. Michael also holds a 100t Boatmaster certification and has amassed hundreds of hours operating small craft and standing navigation watches.

On Charter, Michel prides himself on ensuring a first-class guest experience. Whether you need Jet Ski instruction, snorkel guidance, or just an extra pillow for your lounge chair, Michael will always go the extra mile to provide service that is second to none.

When not on charter, Michael is an avid cyclist and can often be found riding around the many mountainous island roads looking for secluded beach spots and perfect hilltop views.


CHEF SHAKYRA JOHNSON

I love to live life to the fullest. It is the main reason why I got into yachting. I love to travel and meet new people. What I have learned is that that yachting is dynamic and so am I. One Of the best things about me is my positive attitude and energy. I always try to exceed a guests’ expectations. My goal is to be an asset to any organization that I am part of and to always learn and progress. It is very important to me that everyone around me is happy and comfortable. I am a nurturer by nature. Food is a passion for me. It is a way for me to take care of people around me. Creating dishes that are going to help sustain your soul are part of my goals. Although I do not consider myself a chef, I do consider myself a great cook that graduated from culinary school and received some of the highest levels of training in New York City. I love catering because it gave me an opportunity to menu plan and cook all kinds of cuisines for all types of clientele.