Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Doyle Van Horn | USA | 0 | 100GT Master | |
| Crew | Maya Walsh | USA |
***BOAT SHOW AWARDS***
Chef Maya Walsh
VIPCA YACHT SHOW 2022
1st Place Best Cocktail & Award for Best Designer Water
Captain Doyle Van Horn
Doyle was born in the heart of Arizona, where he grew up with a ranching background, spending his childhood exploring the woods and rivers of northern Arizona. After high school, he set off on a journey across the U.S., working various construction jobs and other odd gigs. One of these jobs took him to Valdez, Alaska, where he discovered the local marina. Seeing the boats lined up at the docks, he instantly fell in love with the idea of working at sea.
That moment changed everything. Determined to follow his newfound passion, Doyle set his sights on the Virgin Islands. At just 19, he moved to St. Thomas, eager to start his life on the water. Though he started as the “annoying kid” at the dock, constantly asking for work, someone finally gave him a chance. Over the next few years, he worked as crew on a 65-foot sailing catamaran, accumulating sea time and mastering the skills needed to excel on deck. His dedication eventually led to earning his 100-ton master’s license.
In 2003, Doyle was promoted to captain, officially launching his dream career of sailing through the Caribbean. Over the years, he had opportunities to captain various boats, from 100-foot motor yachts to 50-foot day sail cats. His experience took him from running boats for major hotels like The Ritz Carlton to private term charters. His adventures carried him not only through the Virgin Islands but also to Hawaii, the Great Lakes, and down the Eastern Seaboard.
In 2015, he built a boat and launched a small, high-end private day charter business throughout the Virgin Islands. However, in August 2017, hurricanes Irma and Maria devastated the region, forcing Doyle to return to the mainland. Back in Arizona, he embraced his roots, working as a cowboy for various ranches, sleeping under the stars, and raising cattle. Although he enjoyed the cowboy lifestyle, he always knew his heart belonged to the sea.
In 2021, Doyle sold his horses and moved to St. Augustine, Florida, ready to reignite his seafaring passion. With a renewed sense of purpose, he returned to the islands to pick up where he left off. Now, Captain Doyle is excited to share the secrets he’s discovered over two decades of exploration. Whether he’s showing guests the wonders beneath the surface, harnessing the wind to sail between islands, or playing a few tunes on deck during cocktail hour, Doyle ensures that your adventure is tailored to your desires.
Captain Doyle and Chef Maya warmly welcome you aboard Reverie, where you’re sure to experience the trip of a lifetime!
Chef Maya Walsh
Maya spent most of her childhood in the suburbs of Washington, D.C., but also lived between her parents’ home countries of Japan and Canada. A lifelong lover of water, she enjoyed body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. After graduating from the University of Toronto, where she studied Japanese, Spanish, and biology, Maya realized she wanted to pursue a deeper involvement in the culinary world. Her food journey began with six months of WWOOF-ing in Spain and Portugal, followed by a move to Baltimore, where she immersed herself in the vibrant organic urban farming scene. During this time, she worked at an award-winning French bistro, bartended at a natural wine and sake bar, and roasted and served coffee.
In 2020, Maya lived in Japan, where she interned at a Michelin two-star restaurant and worked in a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, located on an organic farm in Cork, Ireland, as well as the Ashburton Yacht Chef Academy. Having traveled to over 30 countries, her culinary expertise is broad and eclectic. Her passion for food goes beyond cooking; she is committed to sourcing high-quality, seasonal, and local ingredients, fostering strong relationships with producers. Maya particularly enjoys foraging, fermenting, and pickling.
During recent off-seasons, Maya deepened her knowledge of ancient wine culture in the Republic of Georgia and worked the harvest at a low-intervention winery in Slovenia. She spent time in Honduras earning her PADI Rescue Diver certification and has since advanced her training to achieve the PADI Dive Master qualification. Maya’s relentless pursuit of gastronomic knowledge, combined with her ability to cater to guests’ dietary restrictions, preferences, and culinary aspirations, ensures a unique and memorable dining experience.
Deck Stew Tacaro Bester
Tacaro Bester grew up in Johannesburg, South Africa, where her youthful passions were split between riding horses and motorbikes. She competed in showjumping for 10 years while nurturing her equestrian talents. After high school, Tacaro initially studied BSc Mathematical Statistics but realized she wanted something more adventurous in her life. This led her to volunteer with turtles in Madagascar for 3 weeks, an experience that sparked her desire to pursue a career involving the ocean.
With a newfound clarity of purpose, Tacaro moved to the south coast of Durban, South Africa and started a diving internship. She went on to become a certified dive instructor, spending three years working at a renowned dive spot known for its shark diving experiences. Tacaro also worked in Mozambique before embarking on a period of global travels and maritime training.
In 2022, she completed yacht courses, opening up new opportunities including working on a dive boat in Greece for three months. After Greece, she traveled to South Korea and the Philippines to further pursue her passion for diving as an instructor.
Tacaro then set her sights on breaking into the yachting industry. In late 2023, she attended a 10-day yacht bootcamp in the Dominican Republic to prepare. She subsequently traveled to Fort Lauderdale, rapidly building her experience through multiple day-work yachting jobs before landing a temporary position on the 40m sailing yacht Kaori – her first yachting role that brought her to the US Virgin Islands. After her stint on Kaori, Tacaro helped deliver a 50ft catamaran from the Bahamas to the US Virgin Islands, standing watch throughout the day and night to gain valuable nautical miles. She then worked on various other boats in the Virgin Islands, gaining invaluable experience in the area.
It is in these Caribbean islands that Tacaro’s future vision has come into focus. Her heart is now set on building a long-term career in the US Virgin Islands running charter catamarans as a Captain. With her diverse skillset as a deckhand, stewardess and dive instructor, Tacaro is equipped to turn her maritime dreams into reality. Wherever her adventures take her, she’s sure to make a mean cocktail and greet guests with her bright, signature smile.
Captain
Doyle Van Horn
Chef/First Mate
Maya Walsh
First Mate/Stew
Tacaro Bester
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 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
| Summer 2025 | Inclusive | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
| Winter 2025 to 2026 | Inclusive | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
| Summer 2026 | Inclusive | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: Vessel will be BVI Based from January – August 2025.
Then vessel will transition down to Grenadines and be available for SVG charters August – October 2025.
***BOAT SHOW AWARDS***
Chef Maya Walsh
VIPCA YACHT SHOW 2022
1st Place Best Cocktail & Award for Best Designer Water
Captain Doyle Van Horn
Doyle was born in the heart of Arizona, where he grew up with a ranching background, spending his childhood exploring the woods and rivers of northern Arizona. After high school, he set off on a journey across the U.S., working various construction jobs and other odd gigs. One of these jobs took him to Valdez, Alaska, where he discovered the local marina. Seeing the boats lined up at the docks, he instantly fell in love with the idea of working at sea.
That moment changed everything. Determined to follow his newfound passion, Doyle set his sights on the Virgin Islands. At just 19, he moved to St. Thomas, eager to start his life on the water. Though he started as the “annoying kid” at the dock, constantly asking for work, someone finally gave him a chance. Over the next few years, he worked as crew on a 65-foot sailing catamaran, accumulating sea time and mastering the skills needed to excel on deck. His dedication eventually led to earning his 100-ton master’s license.
In 2003, Doyle was promoted to captain, officially launching his dream career of sailing through the Caribbean. Over the years, he had opportunities to captain various boats, from 100-foot motor yachts to 50-foot day sail cats. His experience took him from running boats for major hotels like The Ritz Carlton to private term charters. His adventures carried him not only through the Virgin Islands but also to Hawaii, the Great Lakes, and down the Eastern Seaboard.
In 2015, he built a boat and launched a small, high-end private day charter business throughout the Virgin Islands. However, in August 2017, hurricanes Irma and Maria devastated the region, forcing Doyle to return to the mainland. Back in Arizona, he embraced his roots, working as a cowboy for various ranches, sleeping under the stars, and raising cattle. Although he enjoyed the cowboy lifestyle, he always knew his heart belonged to the sea.
In 2021, Doyle sold his horses and moved to St. Augustine, Florida, ready to reignite his seafaring passion. With a renewed sense of purpose, he returned to the islands to pick up where he left off. Now, Captain Doyle is excited to share the secrets he’s discovered over two decades of exploration. Whether he’s showing guests the wonders beneath the surface, harnessing the wind to sail between islands, or playing a few tunes on deck during cocktail hour, Doyle ensures that your adventure is tailored to your desires.
Captain Doyle and Chef Maya warmly welcome you aboard Reverie, where you’re sure to experience the trip of a lifetime!
Chef Maya Walsh
Maya spent most of her childhood in the suburbs of Washington, D.C., but also lived between her parents’ home countries of Japan and Canada. A lifelong lover of water, she enjoyed body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. After graduating from the University of Toronto, where she studied Japanese, Spanish, and biology, Maya realized she wanted to pursue a deeper involvement in the culinary world. Her food journey began with six months of WWOOF-ing in Spain and Portugal, followed by a move to Baltimore, where she immersed herself in the vibrant organic urban farming scene. During this time, she worked at an award-winning French bistro, bartended at a natural wine and sake bar, and roasted and served coffee.
In 2020, Maya lived in Japan, where she interned at a Michelin two-star restaurant and worked in a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, located on an organic farm in Cork, Ireland, as well as the Ashburton Yacht Chef Academy. Having traveled to over 30 countries, her culinary expertise is broad and eclectic. Her passion for food goes beyond cooking; she is committed to sourcing high-quality, seasonal, and local ingredients, fostering strong relationships with producers. Maya particularly enjoys foraging, fermenting, and pickling.
During recent off-seasons, Maya deepened her knowledge of ancient wine culture in the Republic of Georgia and worked the harvest at a low-intervention winery in Slovenia. She spent time in Honduras earning her PADI Rescue Diver certification and has since advanced her training to achieve the PADI Dive Master qualification. Maya’s relentless pursuit of gastronomic knowledge, combined with her ability to cater to guests’ dietary restrictions, preferences, and culinary aspirations, ensures a unique and memorable dining experience.
Deck Stew Tacaro Bester
Tacaro Bester grew up in Johannesburg, South Africa, where her youthful passions were split between riding horses and motorbikes. She competed in showjumping for 10 years while nurturing her equestrian talents. After high school, Tacaro initially studied BSc Mathematical Statistics but realized she wanted something more adventurous in her life. This led her to volunteer with turtles in Madagascar for 3 weeks, an experience that sparked her desire to pursue a career involving the ocean.
With a newfound clarity of purpose, Tacaro moved to the south coast of Durban, South Africa and started a diving internship. She went on to become a certified dive instructor, spending three years working at a renowned dive spot known for its shark diving experiences. Tacaro also worked in Mozambique before embarking on a period of global travels and maritime training.
In 2022, she completed yacht courses, opening up new opportunities including working on a dive boat in Greece for three months. After Greece, she traveled to South Korea and the Philippines to further pursue her passion for diving as an instructor.
Tacaro then set her sights on breaking into the yachting industry. In late 2023, she attended a 10-day yacht bootcamp in the Dominican Republic to prepare. She subsequently traveled to Fort Lauderdale, rapidly building her experience through multiple day-work yachting jobs before landing a temporary position on the 40m sailing yacht Kaori – her first yachting role that brought her to the US Virgin Islands. After her stint on Kaori, Tacaro helped deliver a 50ft catamaran from the Bahamas to the US Virgin Islands, standing watch throughout the day and night to gain valuable nautical miles. She then worked on various other boats in the Virgin Islands, gaining invaluable experience in the area.
It is in these Caribbean islands that Tacaro’s future vision has come into focus. Her heart is now set on building a long-term career in the US Virgin Islands running charter catamarans as a Captain. With her diverse skillset as a deckhand, stewardess and dive instructor, Tacaro is equipped to turn her maritime dreams into reality. Wherever her adventures take her, she’s sure to make a mean cocktail and greet guests with her bright, signature smile.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Doyle Van Horn | USA | 0 | |
| Crew | Maya Walsh | USA |
Captain
Doyle Van Horn
Chef/First Mate
Maya Walsh
First Mate/Stew
Tacaro Bester
Accomodation
Amenities
Electronics
General
Leisure
Diving is only offered to certified divers.
Other Specs
Dumbells and workout equipment
eFfoil - 1
Flightscooter eFoil - 1
Wing Foil - 1
Sudnados- 8
Paddleboards - 4
Floating chairs
Floating Mats
Snorkel gear
Wake board
Hotdog tube
Bean bags
Kite surfing
Can book dive trips
Accommodations:1 King Owner’s Cabin and 3 Queen Cabins for 8 guests.
NOTE: For groups of 9 & 10 please inquire for availability and pricing.
All breads are freshly baked with grains milled aboard and with Rev, the sourdough starter. Homemade gluten free substitutions are available for all baked goods, crackers and pastas.
DAY BREAK
All breakfasts served with the options of freshly squeezed juices, drip coffee and espresso based beverages
Eggs Benedict with miso hollandaise over homemade sourdough english muffins, poached eggs, locally cured ham, fried shallots, capers and lots of fresh herbs, served with a side of ginger, sesame oil and lime dressed greens
Homemade Liège waffles with assorted fruit, maple syrup, locally made sausages and local eggs
Homemade sourdough bagels, locally cured bacon, cream cheeses, home cured gravlax, with homemade pickled onions, capers, locally grown arugula and boat grown micro greens
Shakshuka topped with feta, chopped herbs and served with sourdough bread
Sourdough Bread served with Caribbean avocado, bacon, eggs and a regional, tropical fruit plate
Spanish omelette served with house made aioli, spiced ketchup, locally made chorizo and wholewheat sourdough bread
Boat made sourdough cinnamon and cardamon knots, locally cured and smoked bacon, local eggs
Boat made granolas, regional fruits, berries, organic yoghurt, locally made sausages and local eggs
MIDDAY
Boat pizzas with homemade crust with toppings like like pistachio, arugula and burrata, jerk chicken, lobster and plain ol’ pepperoni too
Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro
Pomegranate marinated chicken skewers over tabouli salad
Roti with tamarind pickled onions and a refreshing, spiced cauliflower salad
Local spiny lobster bisque with local greens salad, sourdough grilled cheese with aged Irish cheddar
Skirt steak marinated in greek spices, freshly made sourdough pita bread, homemade tzatziki, feta, pickled onions, herbs
Grilled chicken Caesar salad always served with homemade dressing and croutons, Parmesan crisps, watermelon radish
Hand-formed burgers, made with freshly ground beef, served on a brioche bun, plus all the usual fixings and yuca fries
Pulled pork burgers on sourdough buns with tarragon potato salad
HORS D’EOUVRES
Chips and guacamole
Callaloo artichoke dip, soudough baguette crustini
Coconut fried shrimp with homemade mango chutney served with blistered shishito or local seasoning peppers with fried garlic chips
Vietnamese spring rolls with Nước chấm
Make your own sushi handrolls
Handmade pork and chive dumplings
Poisson Cru with the catch of the day
Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito
Lion Fish crudo served with grapefruit and cucumber
Decadent charcuterie plates
Homemade hummus, pita chips, crudités
Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese, cilantro capers
MAIN
Locally caught seared mahi mahi with mango butter, jasmine rice infused with local bay and local herbs
Homemade linguine or gnocchi with brown butter, fried sage, baked proscuitto, parmesan and lemon
NY strip or filet mignon with fondant potatoes, homemade béarnaise sauce, local green beans
Pork tenderloin with salsa verde, brussels sprouts, cous cous
Creamy Caribbean style curry with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves
Braised short ribs, cassava, and local carrots
Crew caught spiny lobster with curried Caribbean sweet potato and asparagus
DESSERT
Pavlova with local passion fruit, berries and chantilly cream
Cardamom and vanilla Crème Brûlée with gingered berries
Homemade custard apple ice cream/ biscoff ice cream/ burnt pineapple and mascapone ice cream
Mango and honey panna cotta with tropical fruits
Local Keylime pie served with whipped cream and grated lime zest
Pineapple cheesecake
Olive oil chocolate mousse
Passionfruit and strawberry almond tart
SHIP’S BAR
Vodka: Tito’s, Belvedere, Kettle One, Grey Goose,
Rum: Cruzan rum, Bacardi, local rums and others upon request
Bourbon: Bulleit, Woodford Reserve, Elijah Craig, Angel’s Envy, Buffalo Trace
Gin: Bombay Sapphire, Hendricks
Tequila: Milagro, Casa Migos, Patron, and additive free options available as well
Champagne: Vueve Clicquot
Red/White Wine: ($20-35 price range) from small producers, ordered from Island Hope Wines
Cordials: many options upon request
Beers: ST. John Brewer’s, Leatherback Brewery, Corona and most popular domestic beers
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.