CAPTAIN: Colleen Korona
Colleen was born and raised in Florida, where she grew up playing on the water. She bought her first sailboat when she was 24 years old, decided to live on it and then sailed it to the Bahamas. Colleen stepped out of the boating world for a while and managed a mental health office with 10 doctors for several years before moving on to working at a nuclear brain-imaging facility. Then the recession came, and she was unemployed. It didn’t take much prodding to head back out on the ocean and do some more sailing. She literally sold almost everything, packed the rest up and spent the next year sailing the East coast and exploring the cruising grounds from Florida to Rhode Island. There happened to be a group of boats heading to the Caribbean in Virginia and she thought, “What the heck! Let’s check it out and head to the Caribbean!” 14 days later they arrived in Tortola, BVI. She spent another year playing, exploring and sailing down to Trinidad, and then the money ran out. Colleen started to pick up jobs on charter boats here and there to have some money in her pocket. Over the next few years, Colleen worked as a first mate on a tall ship and sailing day-charter boats, as well as a stewardess and deckhand on a trimaran and crew on mega yachts in New England. But nothing beats working in the Caribbean! Colleen then got her captain’s license, and now feels very fortunate to have a great office at sea where she can share the beautiful place with guests.

Matt has been in the customer-service industry for the past 25 years. His career as a professional chef has lead him to the Caribbean where he now uses his culinary skills to create the perfect onboard dining experience for guests. He draws from a wide range of experience to deliver a broad spectrum of flavors and genres, keeping each new day full of fresh ideas. Matt grew up in Florida and has spent most of his life either in or on the water, and he’s been an avid scuba diver since 2006. In 2012, he got rid of everything except for one suitcase full of clothes and started doing seasonal work as a traveling chef. After living in Hawaii, Alaska and Cozumel, he found himself in St. Thomas working in a food truck on the beach when a friend approached him with a job offer as a chef on a charter boat. This is where he met Colleen and discovered the perfect gig. Since then, Matt has combined his love of food with his love of the ocean to create the perfect charter for more than just a vacation experience—but a passion for life and nature, and the desire to share those things with like-minded individuals. Matt is a PADI Dive Instructor and will be happy to show you the beautiful underwater world of the Virgin Islands.

WE LOVE KIDS! Onboard A3, we try to create a fun and safe environment for families to enjoy. We offer a wide variety of activities geared towards keeping a younger audience entertained, even when the weather is not ideal. In the galley, kids have an opportunity to get some hands on culinary training, making cookies, fresh pasta, ice cream, or anything else that might spark their interest. In the salon, we have have an extensive collection of games for all ages, and are always up for challenge. We have thousands of movies to choose from that can be viewed on the outdoor theater, and of course can be enjoyed with the flavor popcorn of your choosing. In the water, we have plenty of toys, including tubes and skis that can be pulled behind the dinghy, as well as scuba and snorkel gear for all ages. If celebrations are your thing, come on down! We love doing birthday parties, holidays, anniversaries, or any other reason you can think of to throw a party! So if you're thinking of bringing the family on vacation, let A3 help make it a memorable one!


Type Catamaran
Year Built2016
Size56.00 Ft
Beam31 Feet
Draft5 Feet

Boat Details

Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: YHG
Other Pick-up: BVI, limited to 7


Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 110 HP engines. 21KW generator.
Fuel Consumption: -
Cruising Speed: -
Max Speed: -


Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WIFI available aboard the yacht.
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 8
Minimum Age: 6
Generator: 21KW
Inverter: Yes
Voltages: 110
Water Maker: Yes
Water Cap: 240gal
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On stern steps
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: Highfield
Dinghy hp: 60
Dinghy # pax: 6
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: No
Wave Runners: No
Kneeboard: 2
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: 2
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: STERN SCOOP
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: trolling
Rods: -

Scuba Diving Details

Crew License Resort Course Full Course
Instructor $150 per diver Rendezvous Only
Divers 8 Tanks 12 BCs 6 Regulators - Dive Lights 6
Air Compressor Not Onboard Wet Suits - Weight Sets 6 Dives/wk 1 included Night Dives 6
General Diving Info
A3 will be offering diving.
1st dive is free for certified divers.
Each additional dive for certified divers is $50 per person per dive payable to crew directly. Maximum 6 divers at a time and 6 dives per week.
Resort course offered at $150 per person.
Rate includes use of boats dive gear.
Diving Costs information
1 dive per week will be included in the charter rate with Captain who is a qualified PADI Instructor. If guest wish to dive more, cost is $50 per dive per diver. Maximum 6 divers at a time and 6 dives per week.
Resort course available at $150 per person.


Pumpkin Crepes
Pistachio Pumpkin Mascarpone, Sage Sausage, Fresh Fruit
Churro Waffles
Smoked Bacon, Fresh Fruit
Fresh Beignets
Raspberry Coulis, Fresh Fruit
Cowboy Skillet
Chorizo Sweet Potato Hash, Basted Eggs, Cowboy Butter
Beetroot Salmon & Rice Bowl
Soft Boiled Egg, Avocado, Fresh Fruit
Beef Kefta Kebobs, Grilled Naan, Fresh Fruit
Lemon Ricotta Pancakes
Grand Marnier Blueberry Compote, Smoked Bacon, Fresh Fruit
Croque Madame
Mornay, Smoked Ham, Fried Eggs, Fresh Fruit
Moco Loco
Ham Steak, Fried Eggs, White Rice, Moku Sauce, Fresh Fruit
Johnny Cakes
Guava Jam, Fresh Fruit



Anise Braised Pork Belly
Butternut Squash Risotto, Gremolata
Fiesta Shrimp Tacos
Queso Fresco, Pico de Gallo, Sweet & Salty Maduros, Chayote Salad, Firecracker Sauce
Muffuletta Sandwich
Genoa Salami, Smoked Ham, Provolone, Olive Tapenade, Cajun Pasta Salad, Pickle Spear
Paradise Burger
½ Pound of Beef, Cheese, Kaiser Knot, All The Fixin’s, Kettle Chips, Pickle Spear
Bahn Mi
Vietnamese Pork, Pickled Daikon & Carrots, Jalapeño, Cilantro, Jungle Mayo, Vinegar Chips,
Pickle Spear
Mediterranean Grilled Chicken Salad
Tzatziki, Kalamata Olives, Cucumbers, Cherry Tomatoes, Sweet Peppers, Feta, Spring Mix,
Tomato Basil Vinaigrette, Grilled Bread
Gnocchi & Arugula Salad
Pancetta, Peas, Asiago, Cherry Peppers, Lemon Basil Vinaigrette, Bread Sticks
Golden Beet & Chevre Salad
Toasted Pine Nut Cous Cous, Pomegranate, Zucchini Ribbons, Tarragon Vinaigrette, Grilled
Kalua Pork Sliders
Lava Relish, Hawaiian Macaroni Salad, Maui Chips, Pickle Spear
Seafood Calalloo
Fresh Local Fish, Smoked Ham, Spinach, Okra, Fungi



Apple Pie
Tito's, Licor 43, Apple Cider, Cinamon, Twist of Lime
Jalapeno infused Avion Silver, Fresh Watermelon, Grand Marnier, Key Lime Juice, Agave Nectar
Cruzan Light, Cruzan 151, Passion Fruit Nectar, Fresh OJ, Key Lime Juice, Grenadine
Whiskey Daisy
Bulleit Bourbon, Grand Marnier, Lemon, Simple Syrup, Soda, Amaretto Soaked Cherry
Lotus Blossom
Pear Vodka, Pearl Sake, Lychee Nectar
Merguez Martini
Tito’s, Ouzo, Merguez Seasoned Tomato Juice
Sparkling Hibiscus Sangria
Prosecco, Hibiscus Flowers, Brandy, Agave Nectar, Fresh Fruit
French Blonde
St. Germain, Lillet Blanc, Tanqueray Gin, Grapefruit, Bitters, Rosemary & Lemon
‘Okole Maluna
Sailor Jerry, Pineapple, Orange Curacao, Orgeat, Mint, Lemon
Planteurs Punch
Cruzan Light, Cruzan Dark, Guava Nectar, Pineapple, Nutmeg



Cheese & Charcuterie
Fig Jam, Water Crackers
Conch Ceviche
Rice Crackers
New Orleans Style Crab Cakes
Cajun Rémoulade
Asiago, Cauliflower & Kale Bake
Blue Corn Tortillas
Sichuan Wings
Scallion Cream, Crudité
Harissa & Hummus
Cauliflower Florets, Pita
Caprese Crostini
Sun Dried Tomato Pesto, Sweet Basil, Balsamic Reduction
Camembert Fig Tart
Caramelized Shallots, Burgundy Reduction
Ahi Poke’
Crispy Wontons, Avocado, Sambal
Bara Bread, Curry Chickpeas, Mango Chutney



Roasted Turkey Medallions
Apple Fennel Stuffing, Parsnip Sweet Potato Puree, Cranberry Demi
Wine Pairing
Pinot Noir
Flame Broiled Churasco Steak
Roasted Garlic Peruvian Potatoes, Grilled Corn Salad, Chimichurri, Fresh Baked Chipas
Wine Pairing
Creole Shrimp Boil
New Potatoes, Sweet Corn, Andouille Sausage, Garden Salad, House Vinaigrette, Cheddar
Biscuits, Bayou Butter
Wine Pairing
Citrus Mesquite Center Cut Pork Chop
Cheddar Potato Stack, Beer & Bacon Braised Brussel Sprouts, Raspberry Scotch Bonnet Glaze
Wine Pairing
Old Vine Zinfandel
Nori Wrapped Tuna Tataki
Horseradish Potato Pave, Kohlrabi Citrus Salad, Ponzu, Steamed Mantou
Wine Pairing
Pearl Sake
Za’atar Encrusted Lamb Chops
Chevre Fennel Gratin, Roasted Eggplant Puree, Sumac Pomegranate Reduction
Wine Pairing
Cotes Du Rhone
Lobster Fra Diavolo
Spiny Tail Lobster, Fresh Hand Made Pappardelle, Spicy Fennel & Sausage Pomodoro, Grilled
Wine Pairing
Pink Peppercorn Duck
Lentil Beggar’s Purse, Blood Orange Braised Endive, Apricot Stone Ground Pan Jus
Wine Pairing
Pinot Noir
Macadamia Encrusted Mahi Mahi
Coconut Rice, Watermelon Radish & Arugula Salad, Mango Coulis
Wine Pairing
Sauvignon Blanc
Jamaican Jerk Chicken
Local Pumpkin Puree, Wilted Shard, Tamarind Cherry Demi-Glace
Wine Pairing
Pinot Grigio



Pecan Tart
Rosemary Orange Marmalade
Cirtus Spiced Rye
Mexican Chocolate Brownies
A La Mode with Bandito Dust
Patron XO Café
Pumpkin Bread Pudding
Praline Cream

Chocolate Hazelnut Tart
Nutella Ganache & Monkey Dust
Coconut Bibinka
Lime Sherbet
Plum Wine
Pistachio Chocolate Baklava
Chocolate Cardamom Ganache
Chocolate Espresso Mousse
Mocha Dust, Fresh Raspberries
Blood Orange Crème Brulée
Grand Marnier
Lilikoi Lemon Bars
Fresh Passion Fruit
Casava Pone
Coconut Currant Cream
Sint Maarten Guavaberry

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $24,000 $24,500 $25,000 $25,500 $26,000 $27,000 $28,000
Summer 2021 $24,000 $24,500 $25,000 $25,500 $26,000 $27,000 $28,000
Winter 2021 to 2022 $24,000 $24,500 $25,000 $25,500 $26,000 $27,000 $28,000
Summer 2022 $24,000 $24,500 $25,000 $25,500 $26,000 $27,000 $28,000
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

BVI PORTS: Add $400 for any port other than West End and JVD.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$23,700 3/$24,050 4/$24,400 5/$24,750 6/$25,100 7/$25,950 8/$26,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$23,850 3/$24,275 4/$24,700 5/$25,125 6/$25,550 7/$26,475 8/$27,400

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,500, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $35,500, charter may not start prior to 12/27

None at this time.


MCA Compliant
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands


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A3 Sailing Catamaran! Just announced. One of our favorite crews is taking over the helm of this beautiful yacht and offering SCUBA diving and high-end cuisine for up to eight guests.

Check out our recent blog entry for more information here on A3 with Colleen & Matt

What do our charter guests have to say about Matt and Colleen?

Group 1

“We had a remarkable vacation and attribute everyone’s satisfaction entirely to Matt and Colleen. We could not have had a better crew. Too many highlights to enumerate. The food was a high point for us all. Matt just kept those delicious, beautiful, varied meals coming and was very good about recognizing and remembering our likes and dislikes.

We would go out with them again in a second. Not enough superlatives. I would note that both of them were particularly good about being totally calm in the water. Diving and snorkeling were made easy by these two confident, caring pros. Their teamwork in all phases of the trip is also noteworthy. They complimented each other perfectly. Complaints???? The week was a little too short!”


A3 Matt's Beautiful Cuisine
A3 Matt’s Beautiful Cuisine


Group 2- This has not been edited from the email I received from the client. I decided sharing the nuts and bolts of this review also showed how dedicated they are to making sure your charter on A3 is perfect. This review is from a yacht charter they took out on 24 hours notice with a boat they had never been on before last year.

Pre-Trip: I’m a longwinded guy and have no problem with sending emails or making my wishes known. Both Colleen and Matt had the option of pushing this aside or taking it for what it was and then finding a way to fit our needs inside of what they normally do. Instead, they shot back, asked questions, and for the first time, they sent the attached (which was a day by day menu and bar list). 

I can tell you that being responsible for two other couples happiness, this was just awesome. 

Funny story, I have no idea if they followed it. Never looked at it again and just knew that they understood us. It was clear immediately and kicked off the party right.
They also didn’t allow this first impression to cloud their judgment when it came to the trip. We laughed about it later, but they treated us like family. While I was originally a little bit of a pain in the ass, I think once they got to know us, they were able to enjoy it with us.

Food – All I have to say is I would follow Matt anywhere he is cooking. It wouldn’t take long until I would be way to fat to follow him anywhere, but in the meantime, I would suggest sending any food person to follow this guy. His experience and skills are amazing. I can’t say enough about what he was able to do on this boat.
Please make note of one huge thing. Colleen and Matt had been on this boat for a total of 24 hours before picking us up. As you can imagine, this is quite a feat to pick up a boat and still provide that level of service.
Day 1, one of our passengers started dealing with seasickness. From wristbands to firing up engines to making ginger tea, the crew made her feel at home.

Day 2, we purposely stopped and docked the boats with the plan on getting water. Unfortunately, the water system was broken. The next morning (and, I am NOT kidding), I watched Colleen rummage up a 5-gallon water bottle, and she and Matt took turns walking a quarter mile or better to fill that water bottle 20 times to top off our tanks before heading out to Anegada. Not because we had to have water but because they knew it was an opportunity and why let it go to waste.
Day 3 The head in my bathroom started shooting out brown water from the pump and sloshing around on the floor. Naturally, not being on “their” boat, they had no idea when that could be fixed. 

Their answer was while we were on shore to have Matt spend four hours taking my head apart, then his head apart and switching my “shitty” parts for his working parts. A day later, while going through lockers, they found replacement parts, and Matt got to do the job again, so they had a working head.
The very next day, our shower sump became inoperable. Matt was busy cooking something unbelievable, so it was Colleen who took the system apart and fixed the system.
They guys were always a team, always together, and always positive.

At almost every stop, they took their time to help us. At the Baths, Colleen worked as a tour guide. At most snorkel stops, somebody was always in the dinghy giving advice, safety, and a ride back.
I can’t think of a single request we had that the answer wasn’t……..absolutely.

These stories can go on and on. A joke only they understand is the group of people we toured with are not shy nor quiet. We love to argue, and we did. Starting with an hour over whether Billy Joel or Elton John was better and finishing with an argument over ranking Matt’s meals. (this was never agreed upon, everybody had a favorite – the funny part is whatever our lowest-ranked item was we would eat again today in a heartbeat…..it was that good.) 

We are a group that loves to analyze customer service (as we live it every day). At the end of the week……we simply have nothing to say. And that is just unbelievable. When Colleen asked for recommendations for things the boat needed…….the best we came up with was bathmats….

In conclusion, the wait at the airport gave us an opportunity to sit back and reflect. The most apt point made was from Brandon who said, “the weirdest point of this entire trip, is we just spent a week of our lives getting to know these awesome people, and when it was all done we hugged and said goodbye, and we may never see them again.” While his point is very true, I don’t agree……I don’t know when but I can’t imagine returning to the VI’s without being on a boat with these two people.