KELEA
KELEA
Shawn’s love for the ocean began when he was only a few months old on the coast of North Carolina. Shawn grew up in Carolina Beach, NC where he learned to read the wind and waves and developed a passion to share his love of the ocean with others.
Shawn graduated from the University of North Carolina at Wilmington in 2011 with a degree in Marine Biology. Shortly after college, Shawn moved to Nicaragua to pursue his love of the ocean and worked as a Captain and surf guide for NicaSurf tours.
Following a couple great years in Central America, Shawn moved back to the states to continue his life on the water. In doing so, Shawn has spent the past 5 years working aboard world class super yachts. In which time, he has obtained his USCG Captains License as well as his American Sailing Association Certification.
Autumn was born in Michigan where she grew up swimming in the freshwater of the Great Lakes. After high school she studied massage therapy and yoga in Costa Rica where she fell in love with the salty ocean and travelling to new places. In 2013, Autumn moved to Florida to become a yacht stewardess. A job that would take her to many exotic places, even all the way back to lake Michigan.
For the last five years, Autumn has worked on multiple world class yachts in which she collaborated closely with five-star chefs from around the world. Learning from her yacht chef coworkers, she has developed a passion for creating exciting and healthy dishes that create memories.
Shawn and Autumn met in September of 2013 in Fort Lauderdale, Florida, where they were both searching for their first superyacht jobs. A week later, they found separate jobs on different boats, starting three years of long distance dating. In December of 2016, they decided it was time for an adventure and decided to travel New Zealand for a year together in a campervan they renovated themselves.
Shawn and Autumn love to spend time on the water, whether it’s diving, snorkeling, surfing, paddling or sailing. They are excited to bring their captain and crew knowledge of charter yachts to give you a sailing vacation you won’t forget.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Privilege |
| Year Built | 1996 |
| Size | 65.00 Ft |
| Beam | 35 Feet |
| Draft | 6 Feet |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
Pick Up Locations
| Pref. Pick-up: | Yacht Haven, STT |
| Other Pick-up: | - |
Details
| Refit: | 2012/13 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 X 110 HP Yanmars | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Digital mu |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | 10 |
| Minimum Age: | Watersafe |
| Generator: | - |
| Inverter: | 2400 watts |
| Voltages: | 110v |
| Water Maker: | Yes |
| Water Cap: | 500 gals |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | 25 |
| Guests Smokes: | Transoms only pls |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | 16 ft |
| Dinghy hp: | 70 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Stern/easy |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Light |
| Rods: | - |
Scuba Diving Details
A sampler from the galley aboard catamaran KELEA
Breakfast | Served with fresh local fruits
Frangelico French Toast | made from homemade bread, served with blueberries and vanilla bean whipped cream
Buttermilk Biscuit Sandwich | crispy bacon, fried egg, and cheddar cheese on a homemade cheddar chive buttermilk biscuit
Chipotle Eggs Benedict | poached eggs, Canadian bacon, and English muffins topped with chipotle hollandaise
Raspberry Ricotta Muffins | served with scrambled eggs, crispy bacon and sliced avocado
Breakfast Galette | filled with pepper jack cheese, toasted kale, and sunny side up eggs
Lunch
Grouper Coconut Tacos | coconut crusted grouper with red cabbage slaw, garlic chili aioli, and mango salsa
Chicken Caesar | tender chicken breast over crisp romaine served with homemade paprika croutons, grilled lemon Caesar dressing, and parmesan
Seared Tuna Bowl | marinated tuna seared and served with garlic ginger jasmine rice, Ponzu edamame, and a Japanese cucumber salad
Salmon Pattie Salad | red pepper salmon patties over local arugula salad with homemade lemon dill dressing
Chinese Spiced Beef Wraps | spiced beef wrapped in freshly made scallion pancakes with cucumber and cilantro
Appetizers
Peruvian Ceviche with mahi, scallops, and shrimp
Buffalo Chicken Phyllo Rolls served with blue cheese dipping sauce and celery
Baked Brie served with blackberry thyme compote and toasted pecans
Thai Basil Chicken with basmati rice served in lettuce wraps
Tuna Tartar with mango and avocado served with wonton crisps
Dinner | Served with fresh homemade bread
Seared Scallops | Served over a leek and gruyere risotto and a local spicy arugula salad with a lemon basil vinaigrette
Indian Spiced Chicken Kebabs | Served over saffron rice and roasted okra. Accompanied by homemade garlic naan
Herb Crusted Rack of Lamb | With a mustard thyme sauce served over preserved lemon and mint orzo and a salad of massaged kale with lentils and feta
Cast Iron Filet Mignon | With a merlot mushroom sauce served over stone ground mustard mashed potatoes and roasted asparagus
Island Spiced Pork Loin | With an island spice reduction served over a light parsnip puree and crispy roasted brussel sprouts
Desserts
Caribbean Rum Cake with vanilla ice cream
Dark Chocolate Torte with homemade salted caramel sauce
Lemon Panna Cotta with blueberry compote
Chocolate Lave Cakes with vanilla raspberry reduction and fresh whipped cream
Pavlova with fresh whipped cream and seasonal fruits
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2020 to 2021 | $24,500 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $28,500 | $28,500 |
| Summer 2020 | $24,500 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $28,500 | $28,500 |
| Summer 2021 | $24,500 | $24,500 | $25,000 | $25,500 | $26,000 | $27,000 | $27,500 | $28,500 | $28,500 |
| Winter 2021 to 2022 | $24,500 | $24,500 | $25,000 | $25,500 | $26,000 | $27,000 | $27,500 | $28,500 | $28,500 |
| NOTE: For the 2020 & 2021 Seasons Rates are for 1 King berth suite, 3 Queen berth suites and an upper & lower single berths suite (best for young adults or kids). For 9 or 10 guests in the 1 King berth suite and 4 Queen berth suites layout, please add on $2000/week. Christmas Week For 7 nights aboard: 8 guests: US$30,250 9 or 10 guests: US$31,350 New Years Week For 7 nights aboard: 8 guests: US$31,500 9 or 10 guests: US$32,775 Charters outside the Virgins: Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed. |
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| N/A | |||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | |||||||||
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No Yatch Insight Available.
