Keith has always had an adventurous spirit, inherited from an extremely nomadic family, mostly spread between Kenya, the U.K., U.S.A. and of course Australia, where he grew up. He has been fortunate enough to have been raised as a well travelled youth which enabled him to grow into someone who can build rapport and friendships with people from many different walks of life and cultures. A trait invaluable when considering the multicultural and close-knit conditions living and working aboard a yacht.
Keith has sailed around all of the windward isles, from St Maarten to Grenada; the Dutch Caribbean, Panama, the Andalusian coast of Spain, Portugal, Morocco, Croatia and the Greek Islands in the Saronic Gulf of the Mediterranean. He has also spent time working on a superyacht that sailed up the east coast of the United States from Fort Lauderdale to Rhode Island as well as around Nantucket and Martha’s Vineyard but realized his heart and true passion was in sailing and smaller boats. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems on the islands; from the best beach bars to reefs full of life that can only be reached by boat.
Keith is a third season veteran of the Virgin Islands, a certified PADI divemaster and free diver who loves hunting for fresh spiny lobster to serve, butterflied and grilled in his signature style paired with one of his craft cocktails. Whether it’s chauffeuring guests to dinner by tender, or towing them with tube or wakeboard, you are in safe and capable hands with Keith at the helm.
Jessa was born in Colorado and raised in Texas, and her love for the great outdoors began at a young age. Growing up, her family took vacations to the beach every year. It wasn’t until 2017 that she decided she wanted to live and work in the tropics full time. She quit her desk job and traded in the cubicle for the galley. Jessa began her career as a yacht chef in May 2017, and she loved the yachting lifestyle so much that she spent the next three seasons working on sailing yachts in Croatia. Since then, she has traveled to four different continents, including Europe, Asia, Africa, Australia and explored many of the Caribbean islands.
The USVI and BVI quickly became one of her favorite places after sailing and working here at the end of 2018, and she knew instantly that she wanted to further her career here. In 2019 she began her life in the Caribbean and has been loving every day since. She enjoys sailing, hiking, snorkeling, scuba diving, and being able to spend every day on the water!
In addition to the adventurous lifestyle Jessa lives, she loves creating beautiful and delicious meals in the galley. She grew up helping her dad in the kitchen and on the grill, always working to perfect new tex mex meals and southern comfort foods. Her family was constantly making homestyle meals and this is when her passion for cooking began. She believes that cooking is all about sharing, and being able to share unique and tasty dishes with the guests is so important to her!
One of her favorite parts about traveling is being able to experience new cultures and cuisines, and incorporating these cuisines into her own menu. Seafood is a personal favorite of Jessas, to cook and to eat! Jessa finds it very special to be able to use the local seafood for her dishes. On board Felix, Jessa will ensure that your vacation is filled with wholesome, fresh, and local meals. She has experience working with all dietary restrictions and food allergies, and will work with you and your group to create the perfect menu for your week.
General Diving Info
Diving with Cpt. Keith as a certified PADI Divemaster
All guests must be certified Open Water divers as a minimum and have dived within 12 months prior to charter. Otherwise, a refresher course is required before diving (can be completed on board).
Koru carries the following scuba gear:
8 x 80lb aluminium tanks
4 x ScubaPro Level BCD's (2 Md, 1 Lrg, 1 Sml)
4 x Scubapro Mk2 Regulators
4 x Scubapro Genesis SPG Console (depth, pressure, compass)
60lb of soft weights
Masks and Fins
Koru does not carry wetsuits or dive torches. These, along with additional tanks, BCD's, regulators, masks, fins etc can be rented at Client expense. Please liaise with your Captain to organise any rental gear required ahead of time Cpt will facilitate the rental and delivery of equipment to the boat prior to charter with a local dive shop. Alternately, guests can bring their own gear (so long as service history within 1 year provided).
Diving Costs information
Included on board at the below additional costs:
$60 per person per dive
$85 per person per night dive (torches and wetsuits not included)
Zucchini corn fritters topped with an egg, bacon, and an avocado lime sauce
Caramelized bacon stuffed French toast topped with fresh berries and whipped cream
Middle Eastern inspired Shakshuka featuring baked eggs, fresh veggies, and feta cheese topped with local microgreens
Huevos rancheros featuring a spicy black bean spread, fresh salsa, cotija cheese and a fried egg on top of a crispy corn tostada
Southern style butter biscuits and sausage gravy
Fresh bagel bar served with smoked salmon, prosciutto, assorted vegetables and cream cheese
Eggs florentine featuring poached eggs, ham and sauteed spinach on top of an english muffin with home made hollandaise sauce
Crispy beer battered Mahi Mahi tacos topped with a Caribbean mango slaw
Sushi bowls featuring fresh tuna, jasmine rice, pickled cabbage, and seaweed salad served with a ginger dressing and spicy mayo
Filipino pork and pineapple adobo over a bed of steamed rice
Coconut fried shrimp Caesar salad served with homemade dressing, bacon, and homemade focaccia
Tuna Nicoise salad topped with seared sesame crusted tuna and a red wine dressing
Lump crab cakes served with a kale salad and chilli garlic aioli
Hawaiin beef burgers with grilled pineapple and onions served with seasoned potato wedges
Grilled lemon garlic salmon served on top of a creamy white wine and and mushroom risotto
Turmeric infused red curry served with asian meatballs, topped with cilantro and lime
New York strip steak topped with chimichurri sauce and served with a smoky, sweet broccoli salad
Mascarpone stuffed pork tenderloin served with honey & thyme roasted vegetables
Fresh lobster tails with a spicy butter reduction served with a cauliflower puree and grilled asparagus
Creamy tuscan chicken featuring sun-dried tomatoes and sauteed spinach served on top of pomodoro pasta
Sour cream chicken enchiladas topped with fresh pico and sliced avocado
Baked garlic and basil goat cheese dip served with fresh bread
Crispy fried tostones served with a spicy sour cream sauce
Smoked salmon and avocado rosti cups
Rum and lime prawns
Ricotta and herb stuffed mushrooms
Fresh tuna, avocado, cilantro and lime ceviche
Cauliflower crust flatbreads
Traditional key lime pie topped with whipped cream
Carrot cake with cream cheese frosting
Coconut and lime cupcakes with Italian meringue
Home made chocolate and raspberry brownies
Zesty lemon filo tarts
Chocolate dipped assortment of fruit
Winter 2021 to 2022
Winter 2022 to 2023
Minimum charter length:
7 Night Minimum, Inquire for less than 7 nights.
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.
XMAS/NEW YEAR’S: 7 nights over Christmas $29,500 and New Year’s flat rate $31,000 for 2-6 guests. 2022 and 2023 New Year’s charters must start December 27th or later.
EASTER, JULY 4th and THANKSGIVING Weeks are flat rate of $25,000 for 2-6 guests.
Embarkation 12PM / Disembarkation 12PM
Departs from St. Thomas, USVI unless otherwise requested.
Additional Rate Details:
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client