CAPTAIN ADRIANA VEGA (AKA Adri) grew up close to the beach in San Juan Puerto Rico, so the water has always been home to her. She is an avid sports enthusiast, having won volleyball tournaments as well as equestrian championships, and could often be found surfing and hiking waterfalls and rivers. She now also practices yoga along with her continued water sports and hiking
Adriana grew up with a family that always had power boats; her dad was also a sailor and so introduced her to a love of sailing. Later, being able to spend more time on the water during the pandemic, she decided to further pursue boating and sailing and make yachting her career. Since making that decision Adriana has sailed from Halifax, Nova Scotia all the way to Grenada and in between, working as a captain and crew, mainly on sailing vessels and she has delighted in her travels and experiences under sail. Having grown up around Puerto Rico and the Virgin Islands there is a special place in her heart for those waters. She is fully bilingual in both English and Spanish.
Adriana graduated college in north Florida with an associate degree I business. She later worked in the service industry prior to yachting in high end restaurants for over 8 years, taking some courses for fine dining and wine pairings along the way. Although trained for silver service, she also really enjoys a more interactive experience to connect best with guests aboard. She is a PADI diver and looks forward to leading guests on snorkeling trips, as well as setting up beach bonfires for their fun and entertainment! She has recently learned sail making and repair and is a clay sculptor and potter too… it’s no wonder her friends describe her as determined, easy going and hard working.
CHEF/MATE JUSTIN REESE MELTON grew up near the Intracoastal Waterways of Atlantic Beach, Florida. Sports were a big part of his early life; he played baseball, football, Fútbol, and golf, along with time spent at the beach for water sport activities, BBQ and surfing. Justin so excelled at surfing that he began competition through his teens and early twenties.
His culinary background started back as far as he can remember, watching his grandmother make biscuits and banana pudding from scratch on family visits in Pascagoula, Mississippi. Justin now has ten years of professional cooking experience in all types of food production from upscale to casual; Garde Manger, Saucier, galas and large events catering.
He mentored with chefs from broad backgrounds, and most recently managed a small breakfast and lunch cafe in Saint Augustine, Florida. He loves making comfort food and using French technique with added Creole flare. Guests especially enjoy the sauces he uses and creates. He also has a background with wine pairing and loves creating menus around themes and events, sharing his gifts and bringing people together with fun dining experiences.
Justin was employed by the city of Jacksonville in the important position of Surfman for 2 years. He was responsible for beach patrons on and off of the water, taking part in real time emergency services. He has advanced First AID/EMR and Water Rescue training. His time on the water has made him a great instructor for surfing, kayaking, fishing, and snorkeling.
An artist at heart, Justin loves music, woodworking and carpentry, journaling, meditating, and creating interesting art. He likes to read and tinker, and always stay active. He studied Fine Visual Arts and Botanical Genetics in Gainesville Florida, and worked with Alhambra Theatre and Dining. Although he prefers to be more present with guests, he also has an ability to respect their privacy and can maintain a more formal service as required.
He's ready and standing by and his motto is "When in doubt - GO!"
Pick Up Locations
Georgetown or Nassau
Bahamas - inquire
2019 with continuous updates
Two main engines are Yanmar, 72 hp. Generator is a 13kw Onan
# of Videos:
# Dine In:
yes 15 kw
38gal per hr.
# Port Hatches:
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Chef Justin's Sample Menu
-French Toast. sweet cinnamon egg-toast/fruit compote/dollop of whipped cream
-Lox and Bagel. nova smoked salmon/open face bagel/dill and chive cream cheese/tomatoes/capers/raw onions
-Vegetable and Cheese Quiche. local cheese/egg/heirloom tomato/baby spinach/pie crust
-Biscuits and Gravy. cracked pepper biscuits/country style sausage gravy/avocado/pepper jelly
-Passion Fruit Crème Brûlée. classic crème/passion fruit essence
-Cast Iron Bread Pudding. spanish style bread pudding served in cast iron
-Strawberry Short Cake. fresh whip cream dollop over sweet biscuit/strawberry glaze/fresh whip cream
-Chocolate Chip Cookies.
-Key Lime Pie or Mouse Tart. small pie shell filled with either key lime or chocolate mousse/topped whip cream.
Winter 2022 to 2023
Winter 2023 to 2024
Please add a 4% sales tax plus the 10% VAT to the charter rate for all Bahamas charters
Christmas rate at $26,400 inclusive x tax
New Years rate at $27,600 inclusive x tax
New years charter to start on Dec 28.
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.
Day charter rate:
$3000 for 6 guests additional guest at $250 per person
All-Inclusive 4% Bahamas tax
Based in Georgetown, Exumas, note repositioning fees.
Georgetown to Staniel Cay or vice versa - $800 each way
Staniel to Nassau or vice versa - $1000 each way (Nassau Yacht Haven Marina)
Georgetown to Nassau $1800 each way
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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