Captain James and Chef Matea

Captain James Ellwood: James had his first sail in 2015 in the sailing area of Hartlepool U.K. where his new found passion introduced him to the Regatta community of private boaters who he crewed with for fun, as a hobby. Once James had discovered his sailing passion, he decided to take a sabbatical break to hone his sailing and captain skills and soon became a certified YachtMaster. James intended to return to his job until he was (very easily) encouraged by his RYA course director to consider a position in Yacht Chartering and he has never looked back since! James has spent multiple seasons as Captain on Mediterranean located charter

James loves exploring new places, especially bay stops that he can anchor in. He has a great passion for free-diving too, and he is currently working towards becoming a certified scuba divemaster! Whilst on charter, James likes to capture great shots with his drone and he will definitely help, organise and take part in creating fun videos for his guests.

Chef Matea: Matea was born and raised in Split, Croatia. She spent most of her childhood with her grandparents on Brač island, where her grandpa had a small family boat. He often took her on adventures and sea shell diving, so she was around boats from a young age. Her grandma had a cookies and cakes shop, and she was her first mate in the kitchen ever since she could walk. That’s when her love of cooking flourished.

She graduated with an Economics degree, and has an Entrepreneurship undergrad degree and masters degree in Marketing. Matea first brought her culinary skills to the charter industry at the young age of 21 and soon discovered her passion and desire to cook up a storm for her guests! Seeing people enjoy her food is what makes Matea tick.

James and Matea strive to provide the best experience for their guests and they look forward to welcoming you aboard Celavie!


Type Catamaran
Year Built2021
Size46.00 Ft
Beam26.10 Feet
Draft4.5 Feet

Boat Details

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

Pick Up Locations

Pref. Pick-up: Crown Bay Marina, STT, USVI
Other Pick-up: Red Hook/YHG, STT - West End,


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

Engine Details

Volvo 75s, 11kw generator
Fuel Consumption: -
Cruising Speed: -
Max Speed: -


Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: Rendezvous Dive Rates: Blue Water Diving
Per person

1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: No
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
# Dine In: 8
Minimum Age: Water safe
Generator: Yes
Inverter: -
Voltages: -
Water Maker: -
Water Cap: 2 x 300 l / 2 x 79 gal
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: No
# Port Hatches: -
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 12'
Dinghy hp: 15
Dinghy # pax: 8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Aft
Boarding Ladder (Loc/Type): Sugar Scoop
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Small/kids rods
Rods: 2



Served with Tea, coffee, juices, and a hearty fruit platter  

Crepes – Filled with vanilla pudding and homemade berry coulis

Coconut pancakes – Served with Nutella and roasted nuts

French toast – Topped with syrup, whipped cream and berries

Overnight oats – Made with coconut yogurt and chia seeds, topped with homemade granola and berries

Eggs Benedict – Served on a fresh croissant, with homemade hollandaise sauce, bacon slices and spinach leaves

Shakshuka – Topped with feta cheese, served with avocado slices and fresh bread

Omelette – Filled with mushrooms, bell peppers and tomatoes, served with sausages

Avocado toast – Topped with grilled mushrooms, poached egg and feta cheese


Truffle trofie – Pasta with mushrooms in a creamy truffle sauce

Quesedillas – Served with homemade guacamole and Greek yogurt sauce

Vegan curry – Thai yellow vegetable curry served with wild rice, cashews and lime

Falafel salad bowls – Rich Mediterranean salad with homemade falafel, drizzled with homemade tzatziki sauce

Vegetarian lasagna – Can’t believe it’s not meat lasagna

Squid in red sauce – Served with mushroom and tomato baked polenta

Shrimp bisque – Topped with cream and freshly chopped parsley, served with warm garlic bread

Starters / Appetizers

Charcuterie board – With artisan bread

Smoked salmon crostinis – With capers and anchovies

Chocolate pastry twists – With homemade chocolate sauce

Summer rolls – With homemade peanut sauce

Bruschetta – With 3 different tomato based toppings

Hummus bowl – With pita chips and vegetable sticks

Baked Camembert bread bowl – With homemade strawberry sauce


Stuffed bell peppers – Traditional Balkan dish, served with creamy mashed potatoes

Salmon with roasted vegetables – Served with quinoa and drizzled with homemade garlic sauce

Shrimp fettuccine – Pasta with shrimp in creamy tomato sauce

Smoked salmon risotto – Served with grilled asparagus and butternut squash puree

Flank steak and rosemary potato wedges – Served with creamy garlic mushroom sauce

Black squid risotto – Topped with homemade Parmigiano crisps and ink tuiles

Seared scallops over pea puree – Topped with crispy bacon pieces and roasted carrots


Fritule – Traditional Mediterranean small doughnuts

Homemade chocolate nut bark – Served with vanilla ice cream and peanut sauce

Baked pears – With walnuts, pecans and maple drizzle

Homemade nice cream – Healthy banana based ice cream served with chocolate chip cookie crumbs

Deconstructed apple crumble – Served with vanilla ice cream and maple drizzle

Brownies – Served with whipped cream and chocolate shavings

Summer cherry cake – Topped with powdered sugar and glaced cherries

Peach and pecan pastries – Served with vanilla ice cream and maple drizzle

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Summer 2020 $15,000 $15,500 $15,500 $16,000 $16,500
Winter 2020 to 2021 $15,000 $15,500 $15,500 $16,000 $16,500
Summer 2021 $15,000 $15,500 $15,500 $16,000 $16,500
Winter 2021 to 2022 $15,000 $15,500 $15,500 $16,000 $16,500

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.


● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 4 pm, welcome cocktail, breakfast the next morning, and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes 7 breakfasts, 4 lunches, & 3 dinners, all other meals to be eaten ashore at the client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● 2021/2022 HOLIDAY RATES:

XMAS: Standard charter rates apply. Must end no later than Dec 26th
NEW YEARS: Flat rate of $20,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 27th.
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, Caribbean Leewards, Caribbean Windwards


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No Yatch Insight Available.