Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Kirk Robinson | Antiguan | 1974 | Boat Master | English & Spanish |
| Crew | Loic Jausoro | Spanish | Culinary |
MEET YOUR CAPTAIN
CAPTAIN KIRK ROBINSON
Kirk has always been a very active person. His love of the water began in his early 20’s but it all started on land for Kirk as a professional soccer player where he spent his younger years representing his country Antigua in America, England and South America. A keen fisherman, you’ll notice when sailing with Kirk, he’ll be on the lookout for a fresh dinner from the sea!
Kirk started his sailing career as an Engineer with Sunsail working in Antigua and the BVI. He is Yachtmaster Certified and has been a professional charter captain in the Caribbean for the past 12 years. He knows the intricate islands of the Caribbean with great depth and nuance. Most recently he was captain of the successful charter yacht Amazing. He’s clearly a well-liked captain, with 90% repeat guests or special requests by referral. Kirk is a very kid-friendly captain, welcoming families and friends to have a great time on Jan’s FeLion.
CHEF LOIC DOAN JAUSORO
Loic Doan grew up in the Canary Islands, surrounded by the sea and everything that it entails. His father was a sailor so he naturally developed a love for watersports, spearfishing, diving and surfing. It was when he had the opportunity to travel the world in his youth that he began to develop his sensibility for the culinary arts. Exploring places like Indonesia, Vietnam, Norway, Thailand, Sweden, Austria, France- these cultures all have left a mark on his senses and inform his versatile culinary abilities.
Loic’s passion for cooking was born thanks to his grandmothers. Since he was a child he spent time in their kitchens as well as his aunt’s restaurant, observing and falling in love with the magic that was being created there. Loic decided to pursue a degree with the top culinary school in Spain. He studied gastronomy and culinary arts in the heart of Spanish gastronomy, Basque Country. There he spent 4 years learning a tremendous amount alongside colleagues from all over the world and with the guidance of internationally recognized chefs. Loic started cooking in small restaurants and villas and soon he was able to work in places with greater recognition, among which include an Italian Michelin star restaurant, Nub Restaurant, and the highly regarded Nordic restaurant with Japanese influence, called Frantzén, which has three Michelin Stars.
After these years of applying his knowledge, Loic defines his cuisine as a blend of international style, with Spanish and Italian cuisine standing out the most. He loves to challenge himself daily by playing with different styles – blending the old with the new in his recipe creation, a nod to where he first fell in love with cooking. Ultimately it’s the light, fresh, local ingredients that inform his menu design. You can look forward to experiencing a beautifully presented, delicious and versatile culinary experience onboard with Loic Doan.
KATHERINE WARREN
Katherine was born with an adventurous spirit. Growing up in North Carolina with six siblings she spent most of her time on the water or in the
mountains. Kat shared her passion for thrill with the children she nannied for many years. Her Interior Design Degree can be seen in her ability to make any space warm and inviting.
After college she moved to the snowy mountains of Vail, CO, where she restored antique furniture and soaked in all the outdoors had to offer. She enjoyed hiking, camping, climbing, fishing, rafting, and of course shredding on her snowboard. Later, she volunteered her time across the U.S., working on multiple organic farms. She also spent her summers growing produce for local restaurants. One thing is for certain, no matter where Kat goes, her southern charm and thirst for adventure are always with her. She makes friends wherever she is and is a stranger to no one
In the past 5 years she has built her yacht portfolio in the USVI and BVI, including a sailing scuba dive liveaboard, where her love for underwater grew.
Kat will be seen helping the Captain with deckhand work, assisting the Chef with a spectacular meal, or keeping the boat clean and tidy for all to enjoy. Kat is always up for any water activity. She enjoys paddle boarding, diving, wakeboarding and swimming with sea creatures.
Your sailing experience is guaranteed to be enhanced with the contagious laughter and fun Kat brings to charter. She has worked in the service industry and understands the importance of comfort, fun, relaxation, and balance. She can mix the perfect cocktail of mermaid water or if you’re lucky she will have some samples of her homemade Kombucha! Her down to earth personality will make it hard to leave, but you will cherish the memories she helps create.
Crew are fully vaccinated for COVID 19
Chef
Loic Doan Jausoro
Captain
Kirk Robinson
Stewardess
Kat Warren
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $37,000 | $38,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 |
| Winter 2024 to 2025 | Inclusive | $37,000 | $38,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 |
| Summer 2025 | Inclusive | $37,000 | $38,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew.
It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
Christmas and New Years – Up to 8 guests $49,000 all-inclusive. Christmas week to end by December 26th. New Years to start no earlier than December 27th.
Location Details
Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Location Details: No USVI ports please
Preferred Tortola port Village Cay Marina
This yacht operates on the Caribbean booking system.
MEET YOUR CAPTAIN
CAPTAIN KIRK ROBINSON
Kirk has always been a very active person. His love of the water began in his early 20’s but it all started on land for Kirk as a professional soccer player where he spent his younger years representing his country Antigua in America, England and South America. A keen fisherman, you’ll notice when sailing with Kirk, he’ll be on the lookout for a fresh dinner from the sea!
Kirk started his sailing career as an Engineer with Sunsail working in Antigua and the BVI. He is Yachtmaster Certified and has been a professional charter captain in the Caribbean for the past 12 years. He knows the intricate islands of the Caribbean with great depth and nuance. Most recently he was captain of the successful charter yacht Amazing. He’s clearly a well-liked captain, with 90% repeat guests or special requests by referral. Kirk is a very kid-friendly captain, welcoming families and friends to have a great time on Jan’s FeLion.
CHEF LOIC DOAN JAUSORO
Loic Doan grew up in the Canary Islands, surrounded by the sea and everything that it entails. His father was a sailor so he naturally developed a love for watersports, spearfishing, diving and surfing. It was when he had the opportunity to travel the world in his youth that he began to develop his sensibility for the culinary arts. Exploring places like Indonesia, Vietnam, Norway, Thailand, Sweden, Austria, France- these cultures all have left a mark on his senses and inform his versatile culinary abilities.
Loic’s passion for cooking was born thanks to his grandmothers. Since he was a child he spent time in their kitchens as well as his aunt’s restaurant, observing and falling in love with the magic that was being created there. Loic decided to pursue a degree with the top culinary school in Spain. He studied gastronomy and culinary arts in the heart of Spanish gastronomy, Basque Country. There he spent 4 years learning a tremendous amount alongside colleagues from all over the world and with the guidance of internationally recognized chefs. Loic started cooking in small restaurants and villas and soon he was able to work in places with greater recognition, among which include an Italian Michelin star restaurant, Nub Restaurant, and the highly regarded Nordic restaurant with Japanese influence, called Frantzén, which has three Michelin Stars.
After these years of applying his knowledge, Loic defines his cuisine as a blend of international style, with Spanish and Italian cuisine standing out the most. He loves to challenge himself daily by playing with different styles – blending the old with the new in his recipe creation, a nod to where he first fell in love with cooking. Ultimately it’s the light, fresh, local ingredients that inform his menu design. You can look forward to experiencing a beautifully presented, delicious and versatile culinary experience onboard with Loic Doan.
KATHERINE WARREN
Katherine was born with an adventurous spirit. Growing up in North Carolina with six siblings she spent most of her time on the water or in the
mountains. Kat shared her passion for thrill with the children she nannied for many years. Her Interior Design Degree can be seen in her ability to make any space warm and inviting.
After college she moved to the snowy mountains of Vail, CO, where she restored antique furniture and soaked in all the outdoors had to offer. She enjoyed hiking, camping, climbing, fishing, rafting, and of course shredding on her snowboard. Later, she volunteered her time across the U.S., working on multiple organic farms. She also spent her summers growing produce for local restaurants. One thing is for certain, no matter where Kat goes, her southern charm and thirst for adventure are always with her. She makes friends wherever she is and is a stranger to no one
In the past 5 years she has built her yacht portfolio in the USVI and BVI, including a sailing scuba dive liveaboard, where her love for underwater grew.
Kat will be seen helping the Captain with deckhand work, assisting the Chef with a spectacular meal, or keeping the boat clean and tidy for all to enjoy. Kat is always up for any water activity. She enjoys paddle boarding, diving, wakeboarding and swimming with sea creatures.
Your sailing experience is guaranteed to be enhanced with the contagious laughter and fun Kat brings to charter. She has worked in the service industry and understands the importance of comfort, fun, relaxation, and balance. She can mix the perfect cocktail of mermaid water or if you’re lucky she will have some samples of her homemade Kombucha! Her down to earth personality will make it hard to leave, but you will cherish the memories she helps create.
Crew are fully vaccinated for COVID 19
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Kirk Robinson | Antiguan | 1974 | English & Spanish |
| Crew | Loic Jausoro | Spanish |
Chef
Loic Doan Jausoro
Captain
Kirk Robinson
Stewardess
Kat Warren
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Indoor + Outdoor audio system
Hairdryers in each cabin
Diffusers with essential oils in each stateroom
US convertor charging station in each stateroom + saloon
IAqua Seadart Sea Scooter (Sea Bob) ( x1)
3-Speed Underwater handheld Sea Scooters ( x2)
10 Ft SOLSTICE Inflatable circular dock with mesh insert + cup holders ( x1)
Stand Up Paddle Boards ( x2)
Kayak ( 2 person)( x1)
wake board ( x2)
kneeboard ( x1)
Water skies ( x2, adult + children)
Towable inner tube ( x 2 person)
Noodles ( x10)
Dry bags ( x2)
Beach cooler bag ( x1)
Frisbee ( x1)
Volleyball ( x1)
Soccer ball ( x1)
Underwater Lights
4 queen cabins with ensuite bathrooms
| Sample Menu for Chef Loic Doan aboard Jan’s FeLion |
Specializing in Latina American / Mexican; Asian Blend (including Sushi); and Mediterranean influenced cuisine
7 Day Menu Plan
BREAKFAST:
Daily breakfast consists of a variety of bistro style egg dishes, served alongside toast or muffins, fruit, cereal or granola with yogurts. Breakfast smoothies or smoothies on offer.
Home made granola served with cartelized grapefruit sliced, yogurt, and honey
English Style scrambled eggs served with maple glazed bacon and home made scones
Breakfast sandwich on a toasted multigrain bagel, lox, cream cheese, red onion, seared tomato, and fried egg
French toast served with fresh blueberries, maple blueberry compote, and whipped ricotta, with lemon zest
Mexican style huevos rancheros, sunny side up eggs on a crispy tortilla, salsa roja, sliced avocado, cilantro, and a dollop of creme fraiche
Eggs florentine, two poached eggs, over olive oil fried bread, with crispy english bacon, fresh spinach leaf, and chef’s hollandaise sauce
Pan roasted baby potatoes in sage butter sauce, sliced local sausage and poached eggs, shaved parmesan
LUNCH
Pulled Pork Shoulder with bourbon bbq sauce, grilled red onion alongside basil aoili coleslaw
Beer battered mahi-mahi fish tacos, pickled red cabbage ,sliced avocado topped with chipotle lime cream sauce and fresh cilantro
Chef’s fresh Pizza, Arugula and Prosciutto with white wine sauce, shaved parmesan, and grape musk reduction drizzle
Pan fried pork dumplings with orange slice salad, sesame vinaigrette, and a soy ginger dipping sauce
Bbq jerk chicken with hand cut yuka chips, lime cilantro ajillo (garlic butter sauce)
Mexican Tortilla Salad with blackened fish, chipotle yogurt dressing, crispy tortilla strips, fresh seared corn, black beans, and cherry tomatos
Prawn skewers with tamarind bbq sauce and belle peppers over fried pineapple coconut rice medley
DINNER:
Seared Mahi Mahi in salsa Verda with seared plantain and ajillo (garlic butter sauce)
Filet Mignon served with grilled bok choy and leeks with teriyaki au jus topped with black and white sesame seeds
Seared Scallops with beet root two ways: red beet root risotto and sautéed golden beet root
Lamb rack with harissa sauce freshly chopped cucumber, mint, and tangy yogurt drizzle
Chicken Enchiladas de Mole, fried corn taquitos, smothered in spicy chocolate sauce, with dollop of cream and avocado picado
Korean bbq Short Ribs, chili- peanut dust, garlic roasted long beans, sweet chili fried rice
Pork and chicken meat balls with romesco sauce, served next to a warm pea, mint, basil, and broccolini salad
DESSERT:
Marscapone crepes, fresh vanilla bean, powdered sugar, cinnamon, and lemon zest
Apple cinnamon rings, buttermilk battered fried apple slices tossed in cinnamon and sugar and vanilla ice cream
Red wine poached pears, served chilled, with dallop of fresh creme fraiche, and reduced red wine sauce
Pina colada pana cotta, rum and coconut pana cotta with caramelized pineapple chunks
Grapefruit sorbet and candied grapefruit slice
Espresso cheese cake with fresh local berries
White chocolate ganache with strawberry rosemary sauce
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