Captain Ben was always fascinated by the sea, he started scuba diving and sailing regularly while studying marine biology at UVA. He later moved to Florida to be closer to the water and earn his master’s degree from the University of Miami. During Ben's time in Florida he taught scuba diving and ran boats upgrading his USCG Master captains credential to 100GT. Ben is also an American Sailing Association sailing instructor and enjoys sharing the intricacies of sailing this amazing vessel with interested guest. He is very serious about the safety of his guests and yacht but this certainly does not impede his ability to have fun onboard.
Onboard Excess, Ben enjoys sharing a wide variety of water activities with his guests including diving board, underwater scooters, wakeboarding, tubing, and many more. He is a highly credentialed PADI SCUBA and Freediving instructor who is also classically trained in marine biology. Ben is a veteran with a background in fitness training who will gladly take you on a rewarding hike to some of the best views atop the islands or can put together and accompany you in a morning workout onboard, upon request. Ben also loves crafting your favorite cocktails and taking that perfect vacation photo for your group with his drone.
C H E F - Jessica Dillow
Jessica believes that true happiness is a mindset promoted by surrounding yourself with good people, beautiful scenery, and delicious food. Raised in the beautiful Appalachian Mountains in a family full of phenomenal chefs, Jessica has been cooking since she was tall enough to see over the stove. She is passionate about using locally sourced, fresh ingredients, and bold flavors to create mouth watering dishes tailored to guests’ preferences. Jessica pours herself into the creation of each dish she serves and shares “the most important ingredient in anything that leaves my galley is the joy I feel when cooking and the genuine care and love I have for the person about to experience my craft.”
Jessica often refers to herself as a professional student with an insurmountable hunger to learn. In addition to her culinary training, Jessica has received bachelor’s degrees in Premedical Biology and Psychology, attended medical school, and received her master’s degree in Clinical Mental Health Counseling. As a licensed therapist, Jessica works with families, couples, and children to realize their overall mental wellness goals. She is also an adjunct faculty member at a Florida State College and teaches several online counseling and psychology courses. When asked about her diverse background, Jessica says “I made a decision long ago to do what I love. I love food, being on the ocean, helping people, and teaching – so that’s what I do!”
F I R S T M A T E - Kyle Foglesong
For as long as Kyle can remember, he has longed to live on the sea. To answer the call of the ocean, he and Chef Jessica decided to move to Florida about 8 years ago. Eager to learn about all things boating, he spent every free moment on the nearest available vessel including sailboats, charter yachts, fishing boats, pontoons, and jet skis. During this time, Kyle earned his USCG Master Captain 100 GT license and became an expert in boat maintenance and guest safety. While Kyle has enjoyed every aspect of his many years of boating experience and training, he will tell you that the best part by far is the quality time that he has gotten to spend with his instructor, mentor, and brother, Captain Ben.
Kyle’s fun-loving spirit and easy-going personality are contagious onboard Excess. He prides himself on keeping the boat in tip-top shape while ensuring that guests are enjoying the vacation of their dreams. As the first mate on Excess, Kyle is truly a jack of all trades. You may find him in the engine room keeping everything running smoothly, at the bar crafting up a delicious round of homemade cocktails, or overseeing the many fun activities and water toys available on Excess.
Fish tacos with cilantro-lime slaw and Mexican street corn
Honey jerk salmon summer salad with fresh mango, radishes, cucumber, heritage tomatoes, red onion, avocado, feta cheese, and minty white wine vinaigrette
Crab cake cobb salad with crispy bacon, hard-boiled eggs, cherry tomatoes, crumbled blue cheese, and avocado ranch dressing
Chili lime Mahi Mahi salad with black bean and corn salsa, fresh cilantro, avocado, crispy fried wonton strips, and sweet honey-lime vinaigrette
Spicy shrimp Cubans with white truffle potato salad
Teriyaki steak/chicken veggie roll-ups with bok choy stir fry and fried rice
A P P E T I Z E R S
Tuna crudo with papaya & lemon soy
Spinach feta tarte soliel
Flatbreads (BLT, wild mushroom, pesto caprese)
Crab stuffed garlic mushrooms
Bacon-wrapped scallops with lemon garlic vinaigrette
Crab Rangoon with sweet chili sauce
Pear carpaccio salad with blackened walnuts
Feta watermelon salad in a honey dijon vinaigrette
Heirloom tomato bruschetta
Caprese salad with raspberry balsamic reduction and garlic pesto
D I N N E R
Fresh caught Caribbean Spiny Lobster, roasted red pepper puree, creamy goat cheese mashed potatoes, and roasted lemon garlic asparagus
Red wine braised short ribs with creamy polenta and roasted broccolini
Surf and turf with filet mignon and jumbo prawns, garlic parmesan potato stacks, and green beans almondine
Seafood boil, paella, or pasta (crab legs, shrimp, andouille sausage, mussels, clams)
Curried red snapper over coconut-infused Jasmine rice and honey ginger roasted carrots
Scallop Marsala with buttery egg noodles and crispy honey balsamic brussel sprouts
Blackened Mahi with pineapple mango salsa, lemon herb-infused Israeli couscous
Honey Dijon pork tenderloin with Duchess sweet potatoes and cranberry lentil quinoa salad
Pancetta, Leek, Asparagus Risotto
D E S S E R T | Served with coffee cocktails or port wine
Cherry back pepper sorbet
Mango lime sherbet
Chocolate ganache torte
Cream cheese mousse filled Phyllo pastries
Chocolate covered strawberries and chocolate mousse
Chef Jessica is able to modify any meal to accommodate guests' preferences and dietary restrictions.
Winter 2019 to 2020
Winter 2020 to 2021
MINIMUM NIGHTS: 5
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
Charters of less than 5 nights available depending on schedule use divide by 6 rule X nights of charter for less than 6N charters.
DELIVERY FEE: For charters outside of the Virgin Islands, delivery fees may apply for St. Martin or down island.
9 PAX FAMILY CHARTERS: 9th berth is a pullman attached to the master suite, sharing the master bath. This pullman is only suitable for SMALL children
HALF-BOARD: Includes 7 breakfasts, 4 lunches & 3 dinners, other meals to be taken ashore at client expense.
2/$35,700 3/$36,550 4/$37,400 5/$38,250 6/$39,100 7/$39,950 8/$40,800 9/$41,150 (see note on 9 pax charters above)
CHRISTMAS / NEW YEARS: 7 NIGHT MINIMUM APPLIES
1-9 guests @ $45,000
1-9 guests @ $50,000
BVI Pick-up and Drop-off $250 each way.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat