Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $25,300 | $25,850 | $26,400 | $26,950 | $27,500 | $28,050 | $28,600 |
| Summer 2025 | Inclusive | $25,300 | $25,850 | $26,400 | $26,950 | $27,500 | $28,050 | $28,600 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Kelsey Dyer
Born and raised in New Jersey, Kelsey spent her childhood sailing all over the east coast of the US. After graduating college, she moved to The Bahamas for a marketing stint. It wasn’t long before she realized she wanted to turn her love of sailing into a career, and set off to South Africa to complete her Yachtmaster. Since then, Kelsey has been cruising her way around the world. Her yachting experience ranges from fun flotilla charters in the Mediterranean to enduring transatlantic crossings. Whether you’re looking for a relaxing, sunny vacation or an exciting ocean adventure, she is happy to welcome you aboard!
Chef/Mate Cassie Pepin
Originally from Florida, Cassie grew up on the water. Spending the weekends at the beach, grilling out with friends and family fostered her love for entertaining. Growing up as the oldest of 6, she is overqualified at managing multiple personalities and wrangling a group.
She was the go-to girl for family birthday cakes and over the years has been more than happy to use her family for countless hours of recipe testing. After college, Cassie began working in DC as an events planner, and while her family’s love for entertaining helped her excel in this position, she still yearned for something more.
Deciding to take a year off to backpack through Europe, Cassie ended up on a sailboat trip with friends in Croatia and that was it. She knew she had to find a way to stay, and when the staff on board asked if she knew how to cook, she said yes – and never looked back!
During the pandemic when the tourism industry slowed, she took that as an opportunity to advance her career. Cassie took a year off from working on boats to attend culinary school in New York City, landing a job as a line cook at a well known southeast asian restaurant in Chinatown while attending school. Learning from some of the best chefs in the industry and fine tuning her own skills on the line, she gained priceless experience during her year on land.
Sailing & cooking throughout the Mediterranean, French Polynesia, and most recently BVI- Cassie has developed a love for traveling on the water and brings her experiences from around the globe to the guests. The best way to experience a place is through the food, and having traveled to over 40 countries- taking in the cuisine through restaurants, street markets & cooking classes- Cassie brings these experiences right back to her kitchen and your plate. This, alongside her professional restaurant training, is sure to make the food on each charter a highlight of the trip.
She loves to entertain & wether at home with friends or on board with guests, Cassie makes it her mission to make the guests time unforgettable.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Kelsey Dyer | American | 0 | English |
| Crew | Cassie Pepin | American |
Captain
Kelsey Dyer
Chef
Cassie Pepin
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
2 SUPS
Snorkel Gear
Floating Dock
Kneeboard
Wakeboard
Water Skis
Fishing Gear
Kayak available upon request
Games on board:
Scrabble
Yahtzee
Pictionary
Uno
Jenga
Cards
1 King en suite, 3 Queen en suite cabins and one twin cabin. Crew takes the starboard midships twin cabin.
Breakfast
- Individual Shakshukas & mediterranean sausage. Homemade pita bread, labneh, & fresh fruit.
- Soft scrambled eggs & bacon, freshly baked croissants and yogurt parfaits.
- Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs. Fresh fruit plate & overnight oats.
- Crispy roasted potato hash with sautéed red peppers, onion & sausage, topped with a fried egg & queso fresco. Homemade muffins & fresh fruit plate.
- Cinnamon Brioche French Toast. Glazed banana & whipped mascarpone. Soft boiled eggs, bacon & yogurt parfaits.
Lunch
- Korean slow cooked pork belly lettuce wraps. Homemade scallion pancakes & steamed rice. Traditional sauces and pickled veggies.
- Thai lemongrass and ginger crispy chicken wings. Cucumber & mango salad with a ginger vinaigrette. Egg fried rice.
- Tuna Poke Bowls.
- Crispy skin salmon filet on top of a nicoise salad of romaine, green beans, tomatoes, fingerling potatoes, a hard boiled egg & homemade dressing.
- Greek style bowl with fresh salad, pickled vegetables, cous cous, homemade lamb meatballs & sauces.
Appetizers
- Dressed oysters on the half shell.
- Grazing platter of local cheeses, cured meats.
- French onion soup.
- Roasted peach caprese.
Dinner
- Moqueca; Brazillian Seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce. Served with rice & Brazilian cheese bread and a plantain salad.
- 63 degree sous vide egg in miso soup. An assortment of traditional Japanese omakase plates; Steamed gyoza, fresh nigiri, and hand rolled sushi.
- Handmade pasta with Peruvian pesto & seared tiger prawns.
- Thai crispy rice salad. Crispy duck leg confit Khao soi curry.
- Filet mignon and fresh cut french fries with bearnaise sauce and roasted asparagus.
- Watermelon, feta & mint salad. Morrocan fish tagine & saffron rice tahdig. Roasted za’atar cauliflower with garlicky lemon tahini.
Dessert
- “Key Lime Pie” Pavlova
- Matcha cheesecake
- Blood Orange Tiramisu.
- Fresh Cardamom & chai ice cream with babka bits.
- Crepe cake
- Pistachio creme bruleè
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