-RYA Yachtmaster Offshore
-Sail Canada Intermediate Cruising Instructor
-STCW Basic Safety Training
-Marine Medical Certificate
Ken has spent most of his working life in the customer service/hospitality business. He was raised and grew up in Calgary, Alberta where at a young age worked in his family’s steak house. The steakhouse “Blackbeard’s” was fashioned as a pirate ship complete with a plank, crow’s nest, miles of rope and nautical fixtures. Thinking back on the experience, Ken says it may have had a hand in shaping his destiny.
After his first scuba diving experience in Mexico, he knew he had found a hobby that he wanted to make a lifestyle. Having an adventurous soul, Ken went to work at Club Med in the Bahamas as a scuba instructor. The next move to the BVI led to five years of work in the diving/sail charter business. He fell in love with the beauty of the BVI and warmth of its people.
After five years Ken returned to Canada to raise a family and started a career in real estate. Missing the scuba diving and sailing he bought a sailboat on Lake Huron and starting a sailing school. After sailing possibly some of the best fresh water sailing in the world, the ocean was still calling for him. He returned to the BVI to the career he has always been most excited about and the place that is close to his heart.
Ken loves to share his passion, and knowledge of sailing, diving, and marine life with people from all walks of life to provide the ultimate vacation experience.
Chef Julie Robichaud
-Food Handler Training
-STCW Basic SafetyTraining
-Marine Medical Certificate
Julie was born and raised in a small French Northern town in Ontario, Canada. Growing up, her summers were spent at the lake either swimming, boating, fishing or camping. Winters were spent baking goodies, drinking hot chocolates, campfires and riding ski-doo’s. She always had a love for the water and knew one day she would leave the long cold winters of the North and live somewhere warm and by the ocean, it just took longer to achieve!
She spent part of her Professional life as a Developmental Service Worker then went into Customer Service. Julie always believed in Providing the ‘Best-in-Class ’ Service, therefore has excelled and grew in all her roles.
Julie fell in love with sailing after Captain Ken took her on his sailboat for the 1st time, that day she knew she was hooked!
She spent the next three summers with Ken learning how to sail and living aboard his 36’ foot sailboat. it was then she knew living life to the fullest, being happyandhealthyaresoimportant. Anewcareerchangeneededtohappen for her, so she turned her focus to becoming a Chef. After countless hours learning and practicing, she graduated with honors from Ashworth College in Gourmet cooking and catering.
Julie is now living her dream and continues to accel at providing the best-in- Class service to our guests.
General Diving Info
3 dives included per certified diver
Diving group number depends on certified divers experience.
Diving Costs information
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.
Chef Julie Sample Menu
CLASSIC FRENCH CREPES Filled with a medley of fresh fruits and topped with rum infused maple syru
YOGURT PARFAIT Bowl filled with Greek yogurt, mixed seasonal fruits, house-made granola and served with baked goods
CARIBBEAN BANANA AND BLUEBERRY FRENCH TOAST
Served with Brioche bread, spiced rum maple syrup
CREAMY SUMMER FRITTATA Sundried tomatoes, fetta & basil frittata served with home fries
CONTINENTAL BREAKFAST Mini Quiches, muffins, scones with fresh fruits
FRENCH ROLLED OMELET Filled with tomatoes, asparagus and cream cheese served with seasoned home frie
SUNRISE EGGS BENEDITS
Poached eggs on Canadian bacon, topped with hollandaise sauce, served on a toasted English muffin and hashbrowns
ROASTED PECAN SALAD Drizzled with warm bacon vinaigrette served with focaccia bread
SEASONED TENDER FLANK STEAK FAJITAS With Pico De Gallo and crispy lettuce wrapped in a flour tortilla served with herb and butter roasted potatoes
CAJUN CRAB CAKES Served with coleslaw and sweet potato wedges
SPICY CAJUN SHRIMP PILAF With sliced avocadoes and fresh bread
CARIBBEAN FISH TACOS Grilled seasoned local fish, creamy coleslaw, mango chutney on soft corn tortillas
GRILLED CHICKEN CEASAR SALAD On bed a crisp romaine lettuce, croutons, bacon bits and Caesar dressing – served with garlic bread
SAVOURY SEAFOOD CREPES
Filled with seasoned local shellfish, topped with mornay sauce served with grilled asparagu
ASSORTED FLAT BREADS Balsamic glazed grilled peaches with whipped ricotta Figs with goat cheese, asparagus, arugula, and balsamic glaze
CREAMY PESTO BAKED BRIE Topped with toasted almonds and served with pita chips
SPANAKOPITA Spinach and feta cheese filled Phyllo pies
BUFFALO CAULIFLOWER BITES
Served with ranch dressing and veggies
CAPRESE SALAD Sliced fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze
HOMEMADE HERBED HUMMUS
Served with warm pita chips and veggie
SEAFOOD STUFFED MUSHROOM CAPS Filled with crab meat and herbed cream cheese and served with garlic baguette bites
HERBED CRAB STUFFED SOLE Served with Lemon garlic rice and grilled local vegetables
CRISPY BAKED CHICKEN ROLL Tender chicken breast with sun dried tomato, goat cheese, bacon, and spinach, served with a creamy Dijon sauce and glazed carrots
GRILLED STEAK NEPTUNE
Topped with crab meat, asparagus and hollandaise sauce served with potato crockets
GRILLED HONEY GARLIC PORK TENDERLOIN Served on a bed of mix greens, grilled veggies and parmesan mashed potatoes
CARIBBEAN CURRIED CHICKEN OR VEGITARIAN ROTI
Served with tangy mango chutney and mixed greens
HOMEMADE SEAFOOD GNOCCHI Grilled local seafood served with marinara sauce, roasted cherry tomatoes and spinach
SESAME SEARED TERRIYAKI SALMON FILLET
Served with Caribbean rice, green beans and crispy plantains
Mango cheesecake with fresh berries
APPLE TARTE TATIN
Served with rum mascarpone
GRAND MARNIER CHOCOLATE COVERED PEARS
Served with ice cream
CARIBBEAN RUM CAKE
Topped with sweet tangy glaze
TROPICAL KEY LIME PIE
Topped with whipped cream
GRILLED PINEAPPLE WITH RUM SAUCE
Served with ice cream
Winter 2022 to 2023
Winter 2023 to 2024
For charters confirmed as of March 1st 2022, BVI Customs fees and cruising permits are included in the rate.
*6 Night Minimum* Boat Requires 48hr Turns
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.
Please Inquire for 2023 Holiday Rates
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client