Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Dean De Witt | South African | 1999 | RYA YachtMaster Offshore, Padi Staff Instructor | English, Afrikaans |
| Crew | Charne De Witt | South African | STCW, ENG 1 |
Dean’s childhood on farms laid the foundation for his enduring love for nature. However, it was at age 12, a passion for diving shared with him by his father, that ignited his love for the ocean. From that moment, the waves became his calling. At 18, Dean earned his Dive Master certification, swiftly progressing to become an instructor. Seeking to venture deeper in the oceans, he ventured to Cape Town, where he not only sailed competitively but also embarked on a remarkable journey from Cape Town to St. Helena in the Atlantic, discovering the joys of freediving and spearfishing along the way. The transformative experience led him to obtain certifications as a free diving instructor and a Staff instructor in scuba diving, solidifying his commitment to exploring and preserving the wonders of the ocean.
Charne too, found her love for nature in her South African upbringing. Introduced to diving by Dean, she dove head first into the wonders that the ocean has to offer. Working alongside Dean at a dive resort in Sodwana Bay, she immersed herself in daily dives, cultivating a passion that propelled her towards the path of becoming a Dive Master. Beyond the depths, Charne’s upbringing in South Africa, a country with an extremely diverse culinary culture, her culinary enthusiasm blossomed from a young age evolving into a profound love for cooking and baking. Her experimentation with diverse cuisines became a cherished past time.
Together, Dean and Charne, for a dynamic duo, not only as life partners but also as seasoned professionals in the chartering industry since June 2022. Their maritime adventure have taken them across the vast waters of the Caribbean, chartering in Saint Vincent and the Grenadines, St. Maarten, St. Barths, Anguilla, and the British Virgin Islands. The duo have crewed as Captain and Chef/First Mate on vessels ranging from 50′ to 67′, undertaking numerous deliveries and charters. Dean and Charne continue to share their love for the ocean, weaving a tapestry of unforgettable experiences for those who embark on charters with them. As Captain and First Mate/Cook, they seamlessly blend their expertise in diving, sailing, and culinary arts, crafting a unique adventurous life on the seas.
Captain Dean De Witt
Qualifications and Skills
RYA YachtMaster Offshore (Commercially Endorsed)
STCW
PADI Staff Instructor
BVI Boatmasters
RYA SRC VHF
PB2 and RIB Master
PADI Freediving Instructor
EFR Instructor
ENG 1
Chef/ First Mate Charne De Witt
Qualifications and Skills
STCW
ENG 1
Level 2 Food Safety and Hygiene
Elementary Seamanship
RYA Day Skipper
RYA SRC VHF
SYCA Chef Certificate
PADI Rescue Diver (Divemaster in Training)
Hostess/Stewardess training
CargoWise Professional
Captain
Dean De Witt
Chef/First Mate
Charne De Witt
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 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
| Summer 2025 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
| Winter 2025 to 2026 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Dean’s childhood on farms laid the foundation for his enduring love for nature. However, it was at age 12, a passion for diving shared with him by his father, that ignited his love for the ocean. From that moment, the waves became his calling. At 18, Dean earned his Dive Master certification, swiftly progressing to become an instructor. Seeking to venture deeper in the oceans, he ventured to Cape Town, where he not only sailed competitively but also embarked on a remarkable journey from Cape Town to St. Helena in the Atlantic, discovering the joys of freediving and spearfishing along the way. The transformative experience led him to obtain certifications as a free diving instructor and a Staff instructor in scuba diving, solidifying his commitment to exploring and preserving the wonders of the ocean.
Charne too, found her love for nature in her South African upbringing. Introduced to diving by Dean, she dove head first into the wonders that the ocean has to offer. Working alongside Dean at a dive resort in Sodwana Bay, she immersed herself in daily dives, cultivating a passion that propelled her towards the path of becoming a Dive Master. Beyond the depths, Charne’s upbringing in South Africa, a country with an extremely diverse culinary culture, her culinary enthusiasm blossomed from a young age evolving into a profound love for cooking and baking. Her experimentation with diverse cuisines became a cherished past time.
Together, Dean and Charne, for a dynamic duo, not only as life partners but also as seasoned professionals in the chartering industry since June 2022. Their maritime adventure have taken them across the vast waters of the Caribbean, chartering in Saint Vincent and the Grenadines, St. Maarten, St. Barths, Anguilla, and the British Virgin Islands. The duo have crewed as Captain and Chef/First Mate on vessels ranging from 50′ to 67′, undertaking numerous deliveries and charters. Dean and Charne continue to share their love for the ocean, weaving a tapestry of unforgettable experiences for those who embark on charters with them. As Captain and First Mate/Cook, they seamlessly blend their expertise in diving, sailing, and culinary arts, crafting a unique adventurous life on the seas.
Captain Dean De Witt
Qualifications and Skills
RYA YachtMaster Offshore (Commercially Endorsed)
STCW
PADI Staff Instructor
BVI Boatmasters
RYA SRC VHF
PB2 and RIB Master
PADI Freediving Instructor
EFR Instructor
ENG 1
Chef/ First Mate Charne De Witt
Qualifications and Skills
STCW
ENG 1
Level 2 Food Safety and Hygiene
Elementary Seamanship
RYA Day Skipper
RYA SRC VHF
SYCA Chef Certificate
PADI Rescue Diver (Divemaster in Training)
Hostess/Stewardess training
CargoWise Professional
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Dean De Witt | South African | 1999 | English, Afrikaans |
| Crew | Charne De Witt | South African |
Captain
Dean De Witt
Chef/First Mate
Charne De Witt
Accomodation
Amenities
Electronics
General
Leisure
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
Other Specs
Complementary USVI and BVI map to track your charter
Puracy Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
4 sub blue underwater scooters
Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
Chef Charne’s Sample Menu
Breakfast
all breakfast served with seasonal fresh fruit and homemade granola
Eggs Benedict
Poached eggs on an English muffin with smoked ham topped with hollandaise sauce (spinach option available)
Continental Breakfast
Muffins served with jam, fruit platter, cold meats and cheese platter with toast and bagels
Omelettes
Cheese omelets served with pork sausages and toast
Cinnamon French Toast
Served with syrup or cinnamon sugar
Bagel Board
Toasted bagels with smoked salmon, capers, sliced avocado, tomato, red onion, cheese, boiled eggs and cream cheese
Avocado Toast
Served with your toppings of choice including but not limited to, sliced tomato, red onion, cheese, and fried egg
Shakshuka
Tomato based baked egg breakfast served with toast
Lunch
Caribbean Chicken Salad
Grilled chicken salad served with sliced mango, cucumber, tomatoes, carrots, and peppers topped with a mango ranch dressing
Baja Style Fish Tacos
Beer battered deep fried fish tacos with lettue, guacamole, tomato, corriander salsa topped with a chipotle lime aioli
Chicken Caesar Salad
with grilled chicken served with focaccia bread
Beef Burgers
Cheeseburger with lettuce, tomato, onion, and topped with homemade bacon jam, served with a side green salad
Tuna Poke Bowl
Served tuna seared with coriander lime rice, sliced avocado, cucumber, carrots, cabbage, radish, and cubed mango topped with siracha mayo
Jerk Chicken Wings
Caribbean style jerk chicken wraps with lettuce, tomato salsa, cabbage, carrots, cheese, sour cream, and guacamole
Beef Gyro Bowls
Grek style beef meatballs served with tomato, chopped peppers, cucumber, red onion dives, spinach leaves, wlanuts an warm pita bread with hummus and tzatziki dip
Appetizers
Coconut crusted shrimp with spicey honey dipping sauce
Caramelized onion and brie tarts with a balsamic glaze
Crab cakes served with sweet chili mayo
Bruschetta
Beef and pepper crostini
Beetroot and goat cheedse salad
Saucy chili garlic shrimp, served with toasted ciabatta
Dinner
Bobotie (National South African Dish)
Meat pie (beefO topped with egg served with yellow rice, banana salsa and a green salad
Shrimp, White Wine and Green Pea Risotto
Char-grilled shrimp served on top of a creamy green pea risotto with shaved parmesan slices and toasted garlic baguette on the side
Sticky Pineapple Chicken
Chicken breasts cooked in a sticky pineapple soy sauce served with jasmine rice and a cucumber side salad
Grilled Mahi Mahi
Italian herbed mahi mahi served with fried plantain, onion, tomato salsa and a roasted chickpea cous cous salad
Sweet Lemon Salmon
Salmon cooked with a honey lemon garlic sauce served with sauteed vegetables and roasted potatoes
Fillet Eye Steak
Steak served with a creamy mashed potatoes, roasted green beans and red wine jus
Herb Crusted Lamb
Herb and nut crusted lamp chop, served with creamy mashed potatoes, carrots, and charred greens
Dessert
Cherry Cheesecake
Frozen cherry cheesecake served with a lime sauce
Brownie
Orange chocolate brownie served with vanilla ice cream
Crumble
Apple crumble served with cinnamon cream
Flambe Banana
Flambeed banana served with chocolate sauce, crushed nuts, and ice cream
Key Lime Pie
Served with cream and a slice of lime
Tiramisu
Amaretto Poached Pears
Pears poached in amaretto syrup served with an almond crunch and ice cream
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