Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | David Cuevas | 0 | USCG 100T | English | |
| Crew | Emily Cuevas | USCG 50T |
David and Emily met and married on the beautiful island of Kauai. There, they were flourishing, David working as a finish carpenter on luxury estates and Emily cooking as a private chef. Every afternoon when they would get off work and see the ti leaves swaying, they’d race down to Hanalei Bay to take their Nacra 20 out for a zip thru the water. Soon after saying, “I do”, they bought a 44’ Kelly Peterson, a classic ocean going vessel. They quickly closed down shop, moved off of Hawaii, and began prepping the boat to head south to Mexico. They took off from San Diego in December 2018 and began their adventure of a lifetime. Sailing down the primitive coasts of Baja, where all you see is brown and blue to Zihuatanejo Mexico, where they passed the March 2019 shut down on a secluded island with 5 other boats. They’ve surfed the coasts, fished big game, and even seen sea monsters! Their biggest challenge was crossing by themselves to Hawaii, the longest ocean passage in the world. It was 21 days of riding a roller coaster and they were hooked! They returned by passing under the Golden Gate Bridge on a clear, cloudless morning with no other boats around. Now, they are based full time in Mexico, cruising in the winter months and developing their property in the summer. Expect to see some flavor and spice on your plate!
David grew up in a boat yard in Oceanside, CA. He moved to Hawaii when it was time for a fresh start. Hawaii is known to either accept you or throw you out, and it welcomed him with open arms. He raced on Olson 30s in beer car races and across the treacherous Kauai channel to Oahu. He worked on stunning homes with vistas of the ocean. His sense of adventure and charging attitude will keep your trip moving forward! He is always trolling lines off the back and loves to reel in dinner.
Emily moved to Hawaii from Jackson, WY, where she was running an all organic and vegan bakery. It was like a light bulb going off when she learned of private chefing..as if “AH! This is what I’m supposed to do!” After a tasting trial at the head concierge’s house, her career took off. Her inspiration comes from sourcing the most beautiful ingredients she can find. She loves going to farmers markets and meeting other people passionate about creating high vibrancy foods.
We look forward to sharing our stories and learning about yours during our charter together. Feel free to kick back and relax or get involved and learn more about sailing and fishing from us. No matter your style, we will teach you our motto…”We out here living our best life!”
David Cuevas
Chef/First Mate
Emily Cuevas
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 | $37,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 |
| Summer 2025 | Inclusive | $37,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 |
| Winter 2025 to 2026 | Inclusive | $37,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 |
| Summer 2026 | Inclusive | $37,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 |
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)
David and Emily met and married on the beautiful island of Kauai. There, they were flourishing, David working as a finish carpenter on luxury estates and Emily cooking as a private chef. Every afternoon when they would get off work and see the ti leaves swaying, they’d race down to Hanalei Bay to take their Nacra 20 out for a zip thru the water. Soon after saying, “I do”, they bought a 44’ Kelly Peterson, a classic ocean going vessel. They quickly closed down shop, moved off of Hawaii, and began prepping the boat to head south to Mexico. They took off from San Diego in December 2018 and began their adventure of a lifetime. Sailing down the primitive coasts of Baja, where all you see is brown and blue to Zihuatanejo Mexico, where they passed the March 2019 shut down on a secluded island with 5 other boats. They’ve surfed the coasts, fished big game, and even seen sea monsters! Their biggest challenge was crossing by themselves to Hawaii, the longest ocean passage in the world. It was 21 days of riding a roller coaster and they were hooked! They returned by passing under the Golden Gate Bridge on a clear, cloudless morning with no other boats around. Now, they are based full time in Mexico, cruising in the winter months and developing their property in the summer. Expect to see some flavor and spice on your plate!
David grew up in a boat yard in Oceanside, CA. He moved to Hawaii when it was time for a fresh start. Hawaii is known to either accept you or throw you out, and it welcomed him with open arms. He raced on Olson 30s in beer car races and across the treacherous Kauai channel to Oahu. He worked on stunning homes with vistas of the ocean. His sense of adventure and charging attitude will keep your trip moving forward! He is always trolling lines off the back and loves to reel in dinner.
Emily moved to Hawaii from Jackson, WY, where she was running an all organic and vegan bakery. It was like a light bulb going off when she learned of private chefing..as if “AH! This is what I’m supposed to do!” After a tasting trial at the head concierge’s house, her career took off. Her inspiration comes from sourcing the most beautiful ingredients she can find. She loves going to farmers markets and meeting other people passionate about creating high vibrancy foods.
We look forward to sharing our stories and learning about yours during our charter together. Feel free to kick back and relax or get involved and learn more about sailing and fishing from us. No matter your style, we will teach you our motto…”We out here living our best life!”
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | David Cuevas | 0 | English | |
| Crew | Emily Cuevas |
David Cuevas
Chef/First Mate
Emily Cuevas
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
eFoil
4 Subnados
Wakeboard
Tube
2 Stand Up Paddle Boards
Floating Couch & Chairs
Snorkeling Gear
Floating Toys
5 guest cabins – Queens
8 pax maximum
Crew will take Port mid-ship cabin.
DAY BREAK
Available daily: fresh fruit, homemade milk kefir smoothies (customized to group preferences), juices, mimosas, Bloody Marys, and an assortment of freshly baked pastries such as chocolate chip banana bread (a guest favorite), gooey cinnamon rolls, and warm croissants served with apple butter.
-Mexican Classic – fried eggs, chorizo, refried beans, corn tortillas, salsa verde
– Avocado Toast, homemade seven grain bread, microgreens *guest favorite
– Pastrami style cured salmon, toasted bagel, cream cheese, capers, pickled red onion
– Brioche French toast, warm berry compote, powdered sugar. Served with crispy bacon
– Chilaquiles – crema fresa, salsa roja, fried eggs, cilantro
– Yogurt Parfait, homemade cinnamon granola crumble
– Crabcake Eggs Benedict, served alongside roasted potatoes
– Fluffy spinach and cheese Omelet, buttered toast
MIDDAY
Grilled Romaine Caesar Salad. Homemade Lemony dressing, Blackened shrimp, Warm buttery croutons, and lots of shredded parmesan
Beer Battered Mahi Tacos, arugula, cilantro lime aioli. Sharing plates include pickled veggies, salsa fresca, sweet street corn spiced with chiltipin but cooled with cotija, warm totopos
Lettuce wraps – minced & marinated pork, red pepper, ginger, garlic, topped with chopped peanuts & cilantro
Lamb meatballs top a chopped cucumber and dill salad. Warmed pita bread, zesty tzatziki, black lentils and rosemary hummus *guest favorite
Spicy Ahi Poke Tower, pureed mango, seaweed salad, served with tamari rice crackers
Half Baked Salmon, served atop a roasted fennel & citrus salad
Bacon Jam Sliders, pepperjack cheese, mac salad, chilled watermelon, basil, and feta salad
Jerk Chicken Bowl, pineapple slaw, basmati rice
Pan Seared Mariners’ Sea Bass sandwich, tomato cucumber gazpacho, toasted ciabatta bun
HORS D’OEUVRES
Salmon Tartare with Dijon mustard emulsion
Seared Scallops with a miso ginger vinaigrette
Dungess crab wraps with gem lettuce and cilantro
Captain’s Conch Ceviche
Homemade thin crust pepperoni pizza
Bacon Wrapped Jalapeno Bombs
Freshly Fried Wontons, filled with cream cheese & beef tenderloin, mango chutney *guest favorite
MAIN
Baked Lobster on the half shell with Brioche Truffle Stuffing
New York marinated & grilled steak, half steamed artichoke, tahini garlic dipping sauce, roasted baby potatoes, homemade bread *guest favorite
Honey with a Kick BBQ Ribs, mac n cheese like its supposed to be, green beans, cast iron cornbread
Chicken Marabella served with an Arugula salad, roasted mac nuts, tarragon honey dressing, turmeric pearl couscous
Seafood Linguine, creamy, cheesy, satisfying
Teriyaki baked salmon, warm edamame & ginger salad
Braised Beef Short Ribs, wasabi mashed potatoes, roasted heirloom carrots
Dutch Oven Cochinita Pibil, pork butt marinated in pineapple, beer, and anchiote. Slow cooked. Served with simple, traditional sides.
DESSERT
Chocolate ganache brownie with homemade peanut butter ice cream *guest favorite
Salted Caramel Cheesecake, oreo crust
Lemon Berry Cake, airy mascarpone icing, sugared berries
Kentucky Derby Pie, chocolate chips, pecans, flaky crust
A Backwards Crumble, vanilla custard crumbled, thick berry ice cream
Chocolate Chip Cookies!!
SPECIALTY COCKTAILS
Guava Margarita, tajin salted rim, Reposado Tequila
Espresso martini, creamy and strong
Cucumber saki martini, squeeze of lime
Painkiller *guest favorit
Passionfruit Mojito
Aperol Spritz
Cactus Colada
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