Captain Jim was born in Maine and raised in Johnstown, Pennsylvania, before he enlisted in the US Coast Guard for 4 years. Even in the midst of dangerous waters, Jim developed a love of the ocean as he performed rescues on a 44’ Motor Lifeboat while stationed at Cape Hatteras, and Oregon Inlet, North Carolina. After his time with the Coast Guard, Jim spent a year working aboard a tug boat in the North Atlantic.
Next, Jim attended Penn State and received a BS in Landscape Architecture, the field in which he has practiced ever since. Using his design background and experience, Jim designed and built the home that he, his wife, and their sons, have enjoyed for 20 years. Engaged in his community, Jim was the Cubmaster of his sons’ Scout Pack (is there a place in heaven for Cubmasters?). Jim & Judy are very proud of their sons, Henri & Will, who are now both Eagle Scouts and are attending the College of William & Mary.
When deciding to begin the next chapter of their lives on the Dauntless, the designer in Jim was drawn to the clean lines and craftsmanship of the Jeanneau fleet, which truly marry form & function. She is beautiful, comfortable and rides smooth & steady. As a licensed Captain, First Aid & CPR certified, Jim has returned to the oceans (this time warmer & clearer water!) and he can’t wait to share his yacht, the beautiful water and islands and his enthusiasm with you!
Born in NY, NY, Judy learned to sail as a teenager at Girl Scout Camp Tekakwitha in Hampton Bays, Long Island. Island life was not tropical, but there was plenty of water and the wind was good!
She met Jim at Penn State, where she also received a BS in Landscape Architecture. With over 30 years of designing on the land with her clients at their homes, Judy is ready to invite you to her new home in the Caribbean. ASA certified in 101, 103 and 104 and certified with Red Cross, Judy is Chef and First Mate on the Dauntless. Welcome aboard!
What started as food journey to improve her health has become a passion for making great food. The Italian in her loves to share it with others. After conventional medicine failed her, Judy turned to a wholistic approach to full body well-being, with Real Food being the key. Whole food is not only healthy, it is DELICIOUS! As the Chef onboard the Dauntless, Judy is always searching for fresh produce and meeting local farmers to get the best possible ingredients. She is very able to work with the local Caribbean markets to provide fresh, tasty ingredients to create one-of-a-kind, satisfying dishes for her guests. How fun to enjoy the local fare in the comfort of your own private yacht, surrounded by crystal clear water and your favorite cocktail in-hand!
We can’t wait for you to come and enjoy our yacht with us!
Pick Up Locations
80 hp and Genset and watermaker
11kts US Gall/Hr
USA - New England
8 phone/USB ports
# of Videos:
# Dine In:
# Port Hatches:
Yes, aft swim platform only
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Walk down stern
Boarding Ladder (Loc/Type):
Stainless off swim platform
Hand Trawling Lines and Rods
Quinoa crusted egg muffins- filled with sausage (maple/apple or chipotle,) vegetables, gruyer cheese and fresh herbs followed by a side of tropical fruit slices with honey citrus dressing
Savory strata with Canadian bacon, cheddar cheese, leafy greens and leeks with yoghurt and fresh berries on the side
French toast made with vanilla almond milk, cinnamon, nutmeg served with fresh whipped cream and Vermont maple syrup, along side fruit kabobs
Roasted vegetable frittata or omletteserved withsauteed red potatoes and onion and salsa on the side with fresh avocado slices
Cereal, pastries, yoghurt, coffee, tea, fresh squeezed OJ,and your choice of smoothie are always available
Tarragon chicken saladserved with fresh bread/roll over homemade red cabbage slaw
Grilled burgers with your choice of cheese and other toppings, such as carmelized onion, sauteed mushroom, avocado, lettuce, tomato,withpotato salad or mixed greens salad on the side
Pasta salad with variety of sausage slices and cherry tomatoes with a dijon mustard dressing along with homemade pickled vegetables on the side.
Fish dip with gourmet crackers and fresh vegetables on the side, such as cucumber, carrot, celery,broccoli, cauliflour
Soup of the day.... hot: cream of broccoli or potatoor squash with coconut milk, ginger and lemon or cold: gazpacho, melon, cucumber
Picnic baskets with savory sandwiches or charcuterie plate with fresh fruit salad and cookies
Boozy smoothies, Rum punch, Sangria, wine, beer...non-alcoholic choices of fruit spritzers, cucumber-lime infused chilled water,coconutwater
Antipasto with pickled vegetables & smoked fish, hard salami, cheese plate
Chips & dips, guacamole, salsa, hummus with organic chips
Skeweredmozzarella, cherry tomato,prosciutto with a balsamic drizzle
Bar B.Q. Pork tenderloin Sliders on brioche bun w/ roasted potatoes and asparagus in lemon butter
Thai coconut chicken served over vegetable quinoa, along with tropical fruit slices
Blackened Fish Taco bar (make your own!) with all the fixin’s: shredded cheese, Chinese cabbagewith homemade dressing, tomatoes, sweet peppers and hot peppers, red onion
Salad with mixed baby greens, radicchio, cucumber, tomato, colorful sweet bell peppers topped with grilled salmon or chicken breast or beef filet served with olive oil & balsamic vinaigrette dressing, rice and peas on the side
Spinach lasagne (need I say more?)
Caribbean Jerk Chicken, coconut rice and roasted sweet potatoes with plantains
Ice cream sunday/ banana split
Key lime tart
We also offer gluten-free, vegetarian/vegan options! Ask us for more info.
(15 December -30 April)
(1 May - 14 December)
USA - New England
Please Contact Us For Availability
No Yatch Insight Available.
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