Jonathan is originally from Rockport Massachusetts, a small fishing village an hour north of Boston. He has captained boats all over the world but his favorite place to sail and spend time is in the Caribbean and Alaska. Jonathan is a USCG 500ton captain with over 11 years yachting experience and 15 years owning and captaining his own boats, you can rest assured knowing you have an experienced captain at the helm. Jonathan loves to fish, spear fish, snorkel, hike, kayak, paddle board, explore the wilderness and enjoy all types of nature and wildlife the Caribbean and Alaska has to offer.
Chef Brittany Battistoni
Brittany is originally a southern California native with a love of traveling the world. She is a professionally trained chef with nearly 15 years professional food service experience. She is also an avid naturalist and enjoys opening the minds of those around her by taking them foraging for local wild edibles in the areas she is on charter in. Brittany is very passionate about food, the environment, critter watching, kayaking, paddle boarding, spear fishing, snorkeling, and other water sports. You can expect to enjoy exceptional locally caught food while chartering GYPSY WIND.
Jonathan and Brittany are a married couple who have been exploring the world together for 7 years now. They have sailed around the east coast of the US and the Caribbean for 3 years, cruised Alaska for 4 years, and sailed across the Atlantic. They both share a love of adventure and a deep love for nature.
Pick Up Locations
twin Yanmar 150hp main engines, Northern lights 20kw generator.
9 US Gall/Hr
# of Videos:
# Dine In:
# Port Hatches:
on aft deck
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Mixed green salad with balsamic vinaigrette
Angle hair bolognaise, garlic bread.
Flourless chocolate cake with raspberry coulis and whip cream.
Eggs any style with toast and bacon.
Curry chicken salad over a bed of greens served with pita.
Whole roasted side of Hawaiian marinated salmon, green beans with cranberries and almond slivers, steamed rice.
Pineapple upside down cake with vanilla ice cream.
Pancakes with fruit and breakfast sausage.
Halibut fish tacos, refried beans, chips and salsa.
Chicken burre blanc, broccoli, and crispy roasted potatoes.
Chocolate mousse with berries and whip cream.
Veggie Frittata served with fruit.
Crab or Chicken Quesadillas served with a chopped salad and a citrus vinaigrette.
Halibut Picata, steamed Brown rice, and a shredded vegetable medley.
Cheese cake pie served with Berry compote.
French Toast with maple syrup, and bacon.
Teriyaki pulled pork bowls with rice and shredded veggies.
Chopped salad, tomato, cucumber, peppers, olives, onion, feta cheese, and a white wine vinaigrette.
Grilled Ribeye, brown sugar butter glazed sweet potatoes, and brussels sprouts in a bacon cream sauce.
Wild berry cobbler with vanilla ice cream.
Quiche Loraine with fresh fruit.
Your choice of Artisanal pizzas! Peperoni, cheese, smoked salmon with pesto, artichoke hearts and fetta, or sausage pepper and onion.
Roasted root vegetables, and cous cous salad. Dungeness crab with drawn butter and lemon.
Key lime pie
Build your own Belgian waffles, blueberry, chocolate chip, banana, whip cream, maple syrup, breakfast sausage.
Seafood chowder, Freshly made biscuits.
No rates details available.
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
Ahoy! How nice to hear from you. We'll give your note a read and get back to you within the next day. Thank you!