Brief

M/Y CynderElla Crew Profiles Winter 2024-2025

Captain Paul Hannum grew up boating with his family in Maryland on the Chesapeake Bay and Mid-Atlantic Coast. A lifetime of boating & fishing has exposed him to beautiful destinations around the world, with the Caribbean being his winter home for the past decade. He has great local knowledge of the areas they cruise and can offer unique itineraries for new and repeat guests alike. As Master aboard M/Y CynderElla, Capt Paul looks forward to sharing his passion for the water with his guests. He promises a First Class vessel & crew, outstanding locations, and a fun time for all.

Stewardess Madison Morgan is from the suburbs of Kansas City, Missouri. Her passion for travel blossomed early, inspired by the yearly trips and adventures she shared with her mother. Back home in Missouri, Madison pursued studies in international relations, which deepened her interest in global cultures and connections. With a diverse background in hospitality, including experience in both the hotel industry and floral design, Madison brings a unique blend of creativity, precision, and warmth to her role. Her keen attention to detail, coupled with a genuine passion for making people feel special ensures that every moment of your journey is thoughtfully curated, making it truly unforgettable. In her free time, Madison enjoys being out in nature, snorkeling, paddleboarding, and exploring the local areas she travels to.

Stewardess Carla Fitzgerald was born and raised in the Dominican Republic surrounded by the beauty of the Caribbean Sea. This tropical background fostered a deep love for the ocean and nature. As a seasoned world traveler and bilingual professional, she has visited numerous countries connecting with people from all walks of life and immersing herself in diverse customs and traditions. In her free time, she prioritizes self-care through meditation, exercise or being in nature. With her warm spirit and genuine enthusiasm, she provides personalized attention that ensures unforgettable experiences for those on board.

Mate Jack Hannum is from Maryland, just outside of Annapolis. Jack spent his childhood boating and fishing on various vessels such as center consoles, large sportfishing boats and motoryachts on the Mid-Atlantic Coast, Chesapeake Bay, and Palm Beach, Florida. His enthusiastic outgoing personality and attention to detail ensures a wonderful time for all onboard. Jack splits his time yachting in the winter & spring months and charter & tournament fishing in the summer, so there is a good chance guests will be able to catch their dinner! Capt Jack holds a USCG Master License and enjoys sharing his passion for sport fishing and watersports with guests on board.

Chef Patrick Wilson was born and raised in Central Missouri. Growing up, his father was the main cook in the house, so from early childhood he gravitated to the kitchen helping his father prepare meals for the family. At the age of 15 he took his first job in the culinary industry. He worked in a commercial bakery producing artisan breads for restaurants and grocery stores in his community. Realizing from an early age that he had a talent and passion for cooking, he decided to attend Chicago’s Le Cordon Bleu program at The Cooking and Hospitality Institute of Chicago (CHIC). At the age of 19 Patrick took a job at one of Chicago’s most respected Michelin Star rated restaurants called NAHA where he spent 4 years working under local celebrity Chef Carrie Nahabedian. After moving to Portland, Oregon at the age of 24, he quickly gained the title of Executive Chef at one of downtown Portland's most prestigious “wine & dine” restaurants named OLEA. For three years Patrick continued to hone his culinary skills at OLEA while utilizing Oregon's bounty of fresh local and organically sourced ingredients. In 2014 Chef Patrick picked up and moved to St. John in the US Virgin Islands. It was here that he became the Chef de Cuisine at one of St. John’s best-known restaurants La Tapa, a Spanish Caribbean fusion tapas restaurant in Cruz Bay. At La Tapa Patrick learned to utilize local island produce and incorporate traditional Caribbean flavors into his style of cooking. It is from Chef Patrick’s extensive travels throughout Europe and South/Central America that he has developed his unique style of cooking. He loves blending traditional dishes with non-traditional flavors while attempting to maintain the cultural atmosphere of life in the Virgin Islands. Chef Patrick is always excited to share his talents, because for him there is no greater joy than bringing people together around a table to enjoy each other and great food (with a couple of drinks of course).