Catamaran Atlantia

First Mate Amanda

From hairstyling to handling dock lines, Amanda has mastered the art of adaptability—both on land and at sea. As the First Mate aboard Atlantia in the Virgin Islands, she blends technical expertise with exceptional hospitality, ensuring every guest enjoys a safe, comfortable, and unforgettable experience on the water.

With years of hands-on experience in mooring operations, line handling, anchoring techniques, and vessel maintenance, Amanda plays a key role in keeping the yacht running smoothly. But beyond the deck, she’s equally passionate about guest service—whether it’s creating a welcoming atmosphere, assisting with excursions, or ensuring every detail is taken care of with precision.

Before embracing the yachting lifestyle, Amanda ran a successful hairstyling business, honing her skills in organization, customer service, and attention to detail. After moving to Florida, she expanded her maritime knowledge while working at a marina in Vero Beach and later spent seven years living aboard, gaining invaluable firsthand experience in yacht operations.

Now based in the Virgin Islands, Amanda is dedicated to making every charter exceptional. From assisting with docking and safety procedures to providing top-tier service to guests, she takes pride in ensuring smooth sailing and memorable moments for all on board.

Chef Ed Stauffer

Ed is a self-taught chef whose passion for seafood and cooking has been the driving force of his career. In 1981, he turned his love for the ocean’s bounty into a thriving seafood business, dedicating the next 25 years to refining his culinary skills and deepening his appreciation for fresh, high-quality ingredients.

His fascination with sushi led him to California, where he immersed himself in the art of sushi-making, learning from some of the best in the craft. Since then, he has shared his expertise by teaching countless sushi classes and catering an array of events, always delighting guests with his skillful presentation and attention to detail.

Ed’s love for hospitality extends far beyond the kitchen. For eight years, he managed his church’s kitchen, preparing and serving meals for several hundred people each week, ensuring that each dish was made with care and generosity. A passionate traveler, he believes that food is the heart of every culture, and he seeks out authentic culinary experiences wherever he goes, always eager to learn, taste, and connect with people through the universal language of food.

Chef Jason Hook

Chef Jason’s culinary journey is nothing short of remarkable. With an extensive background in the world’s most prestigious kitchens, he has refined his craft in renowned Michelin-starred and New York Times-acclaimed restaurants both in the United States and France. His training began in the elite kitchens of some of the industry's finest chefs, including Alain Ducasse, Jean-Georges, Christian Delouvier, and Philippe Legendre. These experiences laid the foundation for a career that would continue to ascend in some of the world’s most esteemed establishments.

Chef Jason's passion for excellence led him to work at the top-tier hotel chains, including the Four Seasons, Ritz Carlton, and St. Regis, where he progressed through the ranks, perfecting his skills and leading the culinary direction of their high-end restaurants. His expertise and impeccable attention to detail made him a sought-after chef, blending innovation with time-honored techniques.

Now, as the chef-owner of H2O Kitchen, Jason has returned to his roots, creating a dynamic and contemporary culinary experience. He also offers his expertise as a freelance restaurant consultant, helping elevate dining experiences for other establishments. Outside the kitchen, Chef Jason's artistic flair shines through as a professional food photographer and food stylist, showcasing his creations with the same creativity and precision he applies to his dishes. Based in Philadelphia, with influence extending to Berks County, Lancaster, and the Lehigh Valley, Chef Jason continues to push the boundaries of gastronomy, bringing a wealth of experience and artistry to every project he touches.