Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Rubrio Joao Fernandes Basilio | Portuguese | 1980 | RYA MCA Yachtmaster Offshore, PADI Dive Master | EnglishDutchSpanish Portuguese |
| Crew | Liza Marieke Ter Meer | Dutch | ASA Certifications, STCW |
Rubrio was fortunate to have grown up in the beautiful island of Madeira, surrounded by both sea and mountains. He was raised on sailing boats and developed a passion for everything both above and below the ocean’s surface, at a young age.
As a water sports enthusiast, he explored all aspects of sailing from professional racing to cruising slowly around the world. He then went on to motor yachts and ran vessels ranging from small power boats and monohulls to large super yachts. Rubrio now has over 25 years of professional captain and commercial charter experience. He is dynamic, sporty, a lover of animals, is easy going and always enters the room with a smile and leaves charter guests with an experience to last a lifetime.
Liza’s love for sailing started at a young age, spending summers on her parents’ sailboat in the Netherlands where she was born and raised. With her two brothers, she spent much of her free time doing adventure sports, either on the water or mountain climbing. Throughout her student years in Amsterdam and Greece, she worked in various hospitality jobs. After obtaining her Master’s degree, she started a 10-year corporate career as a Customer Experience Manager, consulting multinationals on how to create memorable experiences for their customers. After working as a chef on several owner charters in the Mediterranean and working as a crew chef on an Atlantic Crossing, Liza not only fell in love with the Virgin Islands but she also learned how much she loves creating memorable experiences through her food. She is a true believer that the way to people’s hearts is through their stomachs. After working as a sous-chef in the 2024 summer season in the Mediterranean and her Yacht Chef culinary training in London, she is excited to start the next charter season in the Caribbean.
Captain Rubrio Joao Fernandes Basilio
Qualifications
STCW 10 | May ‘24
Marine Engineering Systems course | Lloyd’s Maritime Institute | Feb ‘22
ASA Sailing Instructor 205 | April ‘17
GMDSS License A1, A2 | Nov ’16
Singapore Powered Pleasure Craft Driving License (PPCDL) | June ‘15
Rescue Diver (PADI) | July ‘14
Divemaster (PADI) | July ’14
Coach Certificate | European, Portuguese Sailing Federation | May ‘13
Emergency First Response, First Aid (PADI) | Oct ‘10
Patrão de Alto Mar | Portuguese license Ocean Sailing, 24m, unlimited distance | Dec ’09
RYA/MCA Yachtmaster Offshore (commercially endorsed) | Dec ‘09
RYA/MCA Short Range Certificate | Dec ’09
Enriched Air Diver Nitroc (PADI) | Dec ’08
Chef Liza Marieke Ter Meer
Qualifications
Level 2 Food & Hygiene| Yachtie Careers | May ’24
ENG Medical 1| April ’24
ASA 101 – Basic Keelboat Sailing Certification | American Sailing Association | January ‘24
ASA 103 – Basic Coastal Cruising Certification | American Sailing Association | January ‘24
ASA 104 – Bareboat Cruising Course Certification | American Sailing Association | January ‘24
Booked Courses for Spring Summer 2024
Yacht chef course | Ashburton Chef’s Academy | August ’24
Culinary RX Cooking & Nutrition | Rouxbe| July ‘24
Seafood Literacy | Rouxbe| July ‘24
STCW 10 | May ‘24
Crew fully vaccinated
Captain & PADI Dive Master
Rubrio Joao Fernandes Basilio
Chef & First Mate
Liza Marieke Ter Meer
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 |
|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
| Summer 2025 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
| Winter 2025 to 2026 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Rubrio was fortunate to have grown up in the beautiful island of Madeira, surrounded by both sea and mountains. He was raised on sailing boats and developed a passion for everything both above and below the ocean’s surface, at a young age.
As a water sports enthusiast, he explored all aspects of sailing from professional racing to cruising slowly around the world. He then went on to motor yachts and ran vessels ranging from small power boats and monohulls to large super yachts. Rubrio now has over 25 years of professional captain and commercial charter experience. He is dynamic, sporty, a lover of animals, is easy going and always enters the room with a smile and leaves charter guests with an experience to last a lifetime.
Liza’s love for sailing started at a young age, spending summers on her parents’ sailboat in the Netherlands where she was born and raised. With her two brothers, she spent much of her free time doing adventure sports, either on the water or mountain climbing. Throughout her student years in Amsterdam and Greece, she worked in various hospitality jobs. After obtaining her Master’s degree, she started a 10-year corporate career as a Customer Experience Manager, consulting multinationals on how to create memorable experiences for their customers. After working as a chef on several owner charters in the Mediterranean and working as a crew chef on an Atlantic Crossing, Liza not only fell in love with the Virgin Islands but she also learned how much she loves creating memorable experiences through her food. She is a true believer that the way to people’s hearts is through their stomachs. After working as a sous-chef in the 2024 summer season in the Mediterranean and her Yacht Chef culinary training in London, she is excited to start the next charter season in the Caribbean.
Captain Rubrio Joao Fernandes Basilio
Qualifications
STCW 10 | May ‘24
Marine Engineering Systems course | Lloyd’s Maritime Institute | Feb ‘22
ASA Sailing Instructor 205 | April ‘17
GMDSS License A1, A2 | Nov ’16
Singapore Powered Pleasure Craft Driving License (PPCDL) | June ‘15
Rescue Diver (PADI) | July ‘14
Divemaster (PADI) | July ’14
Coach Certificate | European, Portuguese Sailing Federation | May ‘13
Emergency First Response, First Aid (PADI) | Oct ‘10
Patrão de Alto Mar | Portuguese license Ocean Sailing, 24m, unlimited distance | Dec ’09
RYA/MCA Yachtmaster Offshore (commercially endorsed) | Dec ‘09
RYA/MCA Short Range Certificate | Dec ’09
Enriched Air Diver Nitroc (PADI) | Dec ’08
Chef Liza Marieke Ter Meer
Qualifications
Level 2 Food & Hygiene| Yachtie Careers | May ’24
ENG Medical 1| April ’24
ASA 101 – Basic Keelboat Sailing Certification | American Sailing Association | January ‘24
ASA 103 – Basic Coastal Cruising Certification | American Sailing Association | January ‘24
ASA 104 – Bareboat Cruising Course Certification | American Sailing Association | January ‘24
Booked Courses for Spring Summer 2024
Yacht chef course | Ashburton Chef’s Academy | August ’24
Culinary RX Cooking & Nutrition | Rouxbe| July ‘24
Seafood Literacy | Rouxbe| July ‘24
STCW 10 | May ‘24
Crew fully vaccinated
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Rubrio Joao Fernandes Basilio | Portuguese | 1980 | EnglishDutchSpanish Portuguese |
| Crew | Liza Marieke Ter Meer | Dutch |
Captain & PADI Dive Master
Rubrio Joao Fernandes Basilio
Chef & First Mate
Liza Marieke Ter Meer
Amenities
Electronics
General
Leisure
Additional dives $50 per dive per person.
Other Specs
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Flybridge dinning table
Adult and child water skis available upon request
RESPITE AT SEA features 3 guest suites, 3 with queen berths, all with full A/C and ensuite toilet and shower. Starboard forward cabin is reserved for crew.
Respite At Sea Sample Menu by Chef Liza
BREAKFAST
Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
Egg frittata with bacon and burrata, basil olive oil and aragula
Build your own bagel bar with all the fixings
Captain’s boat-made sourdough with avocado mash and poached eggs
Shakshuka with feta and fresh pita bread
Scrambled eggs, bacon and sourdough toast with mushrooms and spinach
Turkish poached eggs on herb yoghurt and spiced butter
LUNCH
Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo
Mexican pulled beef barbacoa tacos on boat-made tortillas
Maryland style crab cakes with a fresh green salad
Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing
Traditional local caught fish burgers with tartar sauce and coleslaw
Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara
Shrimp zucchini spaghetti on an avocado pesto sauce
APPETIZERS
Grilled scallops in a garlic herb butter
Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives
Dehydrated apple slices with goat cheese coated in walnuts
Tuna tataki bites in fried rice paper cups
Bruleed fig gruyere cheese bites
Local caught mahi ceviche served in cocktail glass
Grilled peach with parma ham and mozzarella skewer
MAIN COURSE
Seared cod fish with smoked red pepper puree, samphire, black olive crumb
Proscuitto and boursin stuffed chicken with terragon beurre blanc
Crispy skinned snapper on citrus and fennel salad
Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini
Lamb chops served with chimichurri, green asparagus and crispy stacked potato
Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip
Risotto with scallops, leek and shrimp infused oil
DESSERT
Classic Key lime pie with merengue and lime curd
Caribbean rum cake with bananas foster
Salted dark chocolate tart topped with honeycomb crumb
Thai mango sticky rice
Traditional Madeiran passion fruit mousse
Mini pavlovas on rum infused grilled pineapple with coconut cream
Lemon tiramisu with boat-made limoncello shot
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