Captain Ryan and Chef Lesli cannot wait to share their love and knowledge of the Caribbean Sea and all its offerings. Their excitement is contagious. Their attention to detail and consideration of safety will leave you with nothing to focus on but the beauty of your surroundings and the relaxation and adventure they inspire. Ryan and Lesli are avid ocean enthusiasts and adventure seekers ready to provide you with the ultimate charter experience.
Captain Ryan started sailing as a young boy on Lake of the Ozarks in Missouri, where he grew up. He has since single-handedly logged (solo sailed) over 5,000 nautical miles offshore; from Key West to the Virgin Islands, Bahamas to Grenada and everywhere in between. Ryan is also a sailing instructor and happy to share his knowledge, and the helm, with any interested passengers. He currently holds a 100ton USCG Masters license, as well as a BVI Yacht Master license.
Ryan served in the US Navy where he studied engineering at the US Naval Nuclear Power Training Command in Goose Creek, South Carolina. He is a man of service, whether serving his community or his guests. His knowledge, experiences and entertaining stories set a tone for the most memorable sailing experiences.
A world traveler and natural athlete, Ryan thrives in competitive wakeboarding and enjoys kiteboarding, wake surfing and scuba diving. Most recently, Ryan obtained his private pilot’s license and spends his free time island hopping in his personal airplane.
Chef Lesli received her yacht chef certification at Ashburton Culinary School in England. She is a PADI Certified Dive Master and, like Ryan, holds a 100ton USCG Masters license. Originally from Michigan, Lesli grew up spending much time outside, enjoying watersports on the lakes, hiking, biking and golfing in the summers and skiing and snowboarding in the winters. Her passions include traveling and learning. Most recently, Lesli, obtained her teaching certification for Vinyasa Yoga and a 200hr Registered Yoga Teacher.
While Lesli enjoys all the underwater and sailing activities yachting has to offer, her second home is in the galley where her culinary creations come to life. A former New York City BFA Interior Designer, Lesli has shifted her creativity from textiles to food. She loves using all the fresh, local provisions the islands have to offer. With 8 years of charter experience, Lesli is excited to wow your taste buds!
Captain Ryan and Chef Lesli will immediately make you feel at home on Anastasia, as they take great pride in customizing your charter experience, ensuring vacation memories that will last a lifetime. They cannot wait to host you and yours!
PRIVILEGE ALLIAURA MARINE GROUP
Pick Up Locations
Yacht Haven Grande, STT
2 x 220 HP 6 CYL YANMAR Engines
Backup Generator 17.5kw
-Aged cheddar, pancetta, sliced apples and locally grown arugula
Cremini mushrooms filled with gourmet cheeses, seasoned pork sausage and herbs
Crab, Spinach and Artichoke Dip
Baked lump crab meat, gourmet cheeses, spinach and artichokes served with crostini
Butterfly shrimp, hand breaded in coconut flakes, baked to crispy perfection and served with a sweet Thai chili sauce
Lobster Tail Shooters
Local Caribbean lobster tail grilled and served with clarified garlic butter
Filo Tartlets with Asian Beef Salad
Marinated chopped Flank Steak, red peppers, red chili, mint and toasted sesame seeds, served in mini filo pastry shells
AKA: Captain’s Cocktails of the Day
Cruzan Dark Rum, pineapple juice, orange juice & cream of coconut; garnished with grated nutmeg and an orange slice
Caribbean Rum Punch
Cruzan Dark Rum, Cruzan Coconut Rum, Cruzan Tropical Punch Rum, orange juice, pineapple juice, lime juice & Grenadine; garnished with grated nutmeg and a pineapple slice
Spicy Pineapple Margarita
100% Agave tequila, Captain’s pineapple jalapeno shrub, lime juice & club soda; garnished with salted rim and lime wheel
Key Lime Martini
Vanilla vodka, pineapple juice, lime juice, cream of coconut & heavy cream; garnished with graham cracker crusted rim, lime zest and wheel
Cruzan Dark Rum, vodka, Baileys, Kahlua, amaretto, cream of coconut & peanut butter; blended and garnished with chocolate syrup, whipped cream and maraschino cherry
Cruzan Dark Rum and Coca Cola; garnished with a lime wedge
Tropical Gin Fizz
Gin, pineapple juice, club soda, muddled lemon, basil, sugar & ginger; garnished with lemon twist
Bacon Wrapped Filet Mignon
Served with roasted purple potatoes and asparagus
Chia Crusted Sea Bass
Served with sweet potato puree and butter poached baby bok choy
Caribbean Jerk Pork Tenderloin
Served with pineapple fried rice and roasted brussel sprouts
Jumbo shrimp, mussels, scallops, chicken and Spanish chorizo served over Spanish rice with homemade French bread and a green salad
Local Caught Mahi Mahi
Grilled Mahi Mahi with tropical mango salsa, served with coconut lime rice and sautéed green beans
Ahi Tuna Steak
Seared tuna with homemade Chimichurri sauce, served with sliced avocado and mixed green salad
Pesto Crusted Salmon
Wild caught salmon baked with fresh basil pesto, served over gluten free vegetable pasta and steamed broccoli
Gluten Free Chocolate Lava Cake
Miniature chocolate cakes with warm, rich, chocolate center
Lavender Crème Brulee
Classic crème brulee infused with lavender essence
Layered Chocolate Mousse
Chocolate whipped cream, gluten-free chocolate cookie crumbs, chocolate sauce and crushed Heath Bar bites
Crisp Italian shells stuffed with creamy, sweet ricotta filling and dark chocolate chips
Key Lime Pie Parfaits
Perfect combination of tart, sweet and creamy in this modern layered take of a traditional island dessert
Espresso Martini Affogato with Candied Hazelnut Gelato
Chilled espresso, Kahlua and vodka served over gelato topped with coarsely grated dark chocolate
Peanut Butter Pots de Creme
Restaurant-inspired peanut butter pots de crème topped with rich decadent dark chocolate ganache
Winter 2020 to 2021
Winter 2021 to 2022
Note: Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
Rates are based on 7 night, 8 day charters and includes: airport transfer to and from the vessel (in most cases), all meals and drinks onboard, 5 dives per week per certified diver.
Rendezvous dives can be arranged for non-certified divers or divers in need of a refresher course and will incur additional costs.
Charters shorter than 7 days may be available depending on schedule and season, please inquire with clearinghouse. Pricing for shorter charters, please use the divide by 6 rule.
Virgin Island Charters - Pricing includes relocation fees, cruising permits and taxes.
*** Christmas & New Year weeks: 2-7 guests $36,000
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.
See additional Holiday rates below
*** Additional Holiday Rates
Holiday weeks to include July 4th / Thanksgiving / Memorial Day / Easter
2-4 pax rate add $2500
5-7 pax rate add $5000
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat