Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Adriana Vega | USA | 1995 | English, Spanish | |
| Crew | Rachael Denning | USA |
Captain Adriana
Captain Adriana was born and raised in Puerto Rico. She grew up in and out of the water but has always had the privilege of being on boats most of her life. Her love for sailing developed in her 20’s when her dad bought his first cruising sailboat. This lead to her being able to explore some of the most exotic sailing destinations in the Caribbean. Previous to her sailing to these exotic destinations she went to college in Florida where she got a her BBA degree and also where she met Chef Justin. During her time in Florida she also worked in the service industry where she was able to fine tune her passion for entertaining. Coming from this background she was able to combine her love of the water and hosting into the perfect career for her being a charter captain. She is a very determined young woman making her way in this industry which is thanks to being such a hard worker.
Chef Rachael Denning
Come Adventure in the Caribbean with Chef Rachael!
East coast, born and raised in the suburbs of Philadelphia, Rachael spent her summers living with her extended family in Newburyport, MA, and North Wildwood, NJ. These places are where sailing first caught her eye. For the past two years she has been a crew member of Sail Wild Hearts in sweet home Orange Beach, Alabama. Rachael enjoys surfing, yoga, tennis, playing her steel drum, braiding hair, and making people laugh. She attended the majority of her college years at the University of Pittsburgh Johnstown, majoring in Chemical Engineering with career aspirations of, one day, starting her own Holistic company. Having a deep passion for clean personal care products, Rachael aspires to fulfill a greater purpose by protecting public health from dangerous ingredients that are commonly found in our everyday household items.
Her culinary experience has been exemplified in her nine years dedicated to the restaurant industry. Fulfilling every position from the front of the house to the back of the house, Rachael took the most liking to the Food aspect of a restaurant. Notably, her “cheffing journey” really took off after her first sailboat delivery, where her crew consisted of two Israelis and a South American. This inspired her to continue developing the diversity of her culinary expertise in various locations including a Mediterranean kitchen and a quaint Italian cafe. Gaining knowledge every day through worldly experiences, Chef Rachael offers a wide variety of cultural cuisines. Today, her culinary style renders flavors of American, Asian, Italian, Mediterranean, Mexican, and is working on incorporating flavors of the Caribbean. As her grandmother always says, “If you can read a recipe, you can cook anything!”.
Rachael is truly someone who cares about others. Understanding the role of her job, her goal is to ensure her guests are enjoying their time to the fullest. Nothing is too extravagant; she finds it important to go above and beyond for her guests to ensure your vacation will be unforgettable!
Captain
Adriana Vega
Chef/First Mate
Rachael Denning
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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Winter 2024 to 2025 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Summer 2025 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
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 Adriana
Captain Adriana was born and raised in Puerto Rico. She grew up in and out of the water but has always had the privilege of being on boats most of her life. Her love for sailing developed in her 20’s when her dad bought his first cruising sailboat. This lead to her being able to explore some of the most exotic sailing destinations in the Caribbean. Previous to her sailing to these exotic destinations she went to college in Florida where she got a her BBA degree and also where she met Chef Justin. During her time in Florida she also worked in the service industry where she was able to fine tune her passion for entertaining. Coming from this background she was able to combine her love of the water and hosting into the perfect career for her being a charter captain. She is a very determined young woman making her way in this industry which is thanks to being such a hard worker.
Chef Rachael Denning
Come Adventure in the Caribbean with Chef Rachael!
East coast, born and raised in the suburbs of Philadelphia, Rachael spent her summers living with her extended family in Newburyport, MA, and North Wildwood, NJ. These places are where sailing first caught her eye. For the past two years she has been a crew member of Sail Wild Hearts in sweet home Orange Beach, Alabama. Rachael enjoys surfing, yoga, tennis, playing her steel drum, braiding hair, and making people laugh. She attended the majority of her college years at the University of Pittsburgh Johnstown, majoring in Chemical Engineering with career aspirations of, one day, starting her own Holistic company. Having a deep passion for clean personal care products, Rachael aspires to fulfill a greater purpose by protecting public health from dangerous ingredients that are commonly found in our everyday household items.
Her culinary experience has been exemplified in her nine years dedicated to the restaurant industry. Fulfilling every position from the front of the house to the back of the house, Rachael took the most liking to the Food aspect of a restaurant. Notably, her “cheffing journey” really took off after her first sailboat delivery, where her crew consisted of two Israelis and a South American. This inspired her to continue developing the diversity of her culinary expertise in various locations including a Mediterranean kitchen and a quaint Italian cafe. Gaining knowledge every day through worldly experiences, Chef Rachael offers a wide variety of cultural cuisines. Today, her culinary style renders flavors of American, Asian, Italian, Mediterranean, Mexican, and is working on incorporating flavors of the Caribbean. As her grandmother always says, “If you can read a recipe, you can cook anything!”.
Rachael is truly someone who cares about others. Understanding the role of her job, her goal is to ensure her guests are enjoying their time to the fullest. Nothing is too extravagant; she finds it important to go above and beyond for her guests to ensure your vacation will be unforgettable!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Adriana Vega | USA | 1995 | English, Spanish |
| Crew | Rachael Denning | USA |
Captain
Adriana Vega
Chef/First Mate
Rachael Denning
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
4 Queens, 1 Bunk Cabin
Day 1: Welcoming Meal
Breakfast:
Homemade Crepe Shell Stuffed with Wild Blueberries, Mango, Strawberry, Banana, Freshly Whipped Cream
Lunch:
Kale, Goat Cheese, Pecan Salad, Strawberries, Apples, and Raspberry Vinaegrette. Add Choice Protein
Happy Hour Canapé + Cocktail:
Fresh Veggies Dipped in Homemade Garlic Hummus + Lavender Lemonade
Dinner Appetizer:
Thin Crust Pesto Itialian Flatbread
Main Course:
Shrimp and Scallops Over Angel Hair Pasta Tossed in Buttercream
Dessert:
Homemade Watermelon Lime Sorbet
Day 2:
Breakfast:
Salmon, Cream Cheese, Dill, Tomato, Red Onion, Capers on a toasted New York Style Bagel
Lunch:
Poke Bowl with Spicy Tune, White Rice, Mixed Greens, Spinach, Edamame, Corn, Seaweed Salad, Sesame and Sunflower Seeds, Ginger, Crispy Onion, Topped with Poke and Eel Sauce
Happy Hour Canapé + Cocktail:
Nori Wrapped Vegetable Handroll Drizzled in a Sweet Eel Sauce + Reisling
Dinner Appetizer:
Thai Spring Rolled in Rice Paper, Cucumber, Carrot, Purple Cabbage, Cilantro, Basil, Vermicelli Rice Noodles, and Choice of Protein (Tofu or Shrimp)
Main Course:
Homemade Pho Broth (Beef or Chicken). Vermicelli Rice Noodles, Shiitake Mushrooms, Cilantro, Geen Onions, Lime Wedge
Dessert:
Green Tea Ice Cream
Day 3:
Breakfast:
Acai Smoothie Bowl Base (Acai, Pitaya, or Spriulina), Topped with Fresh Fruit, Granola, Hemp Seeds, Honey, Nutella, & Peanut Butter
Lunch: California Chicken/Turkey Club. Lettuce, Tomato, Avocado, Bacon, Honey Mustard, with Choice of Side Fruit or Chips
Happy Hour Canapé + Cocktail:
Charcuterie Board + Basil Gimlet
Dinner Appetizer:
Cucumber Salad
Main Cource:
Blackended Mahi Drizzled with a Lemon Butter Dill
Sauce Paired with Sweet Potatoes and Chimichurri Glaze
Dessert
Triple-Cheese Cheesecake with Amaretti Crust + Expresso Martini
Day 4:
Breakfast:
Hummus, Avocado, & Scrambled Egg Toast, Topped with Sesame Seeds
Lunch:
Pesto Panini Composed of Sauteed Chicken, Mozzerella, Spinach, Tomato, Basil, Served on Ciabatta Bread
Happy Hour Canapé + Cocktail:
Lebanese Tabbouleh Salad
Parsley, Tomatoes, Red Onion, Bulgar Wheat, Shallots, Lemon Juice, and Olive Oil + Frozen Piña Colada
Dinner Appetizer:
Freshly Made Guacamole from Caribbean Avocados
Main Course:
Jerk Chicken Tacos with Cilantro, Corn, and Mango Salsa
Dessert: Truffle Tiramisu
Day 5:
Breakfast:
Oatmeal Protein Bowl Accompanied by Berries and Immunity Building Smoothie
Lunch:
Pearled Couscous Mixed in Greek Veggie Blend Topped with Sauteed Shrimp
Happy Hour Canapé + Cocktail:
Pomegranate Brie Apple Bites. Layered Fruit & Cheese on a Gluten Free Crispbread + Paired with a French 75 Cocktail
Dinner Apperizer:
Watermelon Salad with Cilantro and Goat Cheese
Main Course:
Seared Tune Steak Aside Baked Sweet Potato and Grilled Squash
Dessert:
Caribbean Rum Cake Covered with a Brown Butter Glaze
Day 6:
Breakfast:
Chia Seed & Greek Yogurt Parfaits Topped with Fruit and Organic, Gluten Free Granola
Lunch:
Mediterannean Faro Rice Veggie Bowl
Happy Hour Canapé + Cocktail:
Roasted Figs and Prosciutto + Freshly Muddled Mojito
Dinner Appetizer:
Marinated Beef Brochettes
Main Course:
Bahamian Style Conch Fritters Chutney Sauce
Dessert:
Bread Pudding with Whiskey Sauce
Day 7: Final Day
Big Breakfast Includes:
Banana Pancakes or French Toast Drizzle with Canadian Maple Syrup, Scrambled Eggs, Bacon and a side of Fruit
Lunch:
Italian Pinwheels Stuffed with Artichoke
Happy Hour Canapé + Cocktail:
Tzatziki Dipped Baked Falafel + Honey Basil Tom Collins Cocktails
Dinner Appetizer:
Quinoad Salad
Main Course:
Charred Filet Mignon atop Mashed Potato Paired with Asparagus
Dessert:
Chocolate Oreo Pudding Delight
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