Devan was born and raised on Long Island. Having a father who was a captain and growing up
with boats right in the backyard, being out on the water very quickly became her escape. She
started dreaming about sailing around the world around the age of 10, before she'd ever
stepped foot onto a sailboat. Little did she know where life would take her.
She went to college at UNC Charlotte in NC where she pursued a degree in Civil Engineering.
After she graduated she spent 2 years in the highly competitive NYC construction industry as a
project manager, utilizing her skills both in the office and out on the job sites. Then one Friday
evening, after an especially exhausting 60+ hour work week, she had an epiphany. She quit her
job and within two weeks, moved out to Hawaii where she was able to get a job as a deckhand
on a sailing catamaran. And that was it; she was hooked. She spent a couple years doing term
charters in the Hawaiian Islands, some time sailing around Southeast Asia and the south
Pacific, and then moved to NZ for a year to work on a private motor yacht. When she's not
working or playing on boats, you can find her scuba diving, cliff jumping, hiking or playing beach
volleyball. Anything to get her adrenaline pumping.
Devan has logged over 5,000nm of blue water sailing and of all of the places she's been, has
without a doubt fallen in love with these islands. She is a high energy captain eager to show her
guests all of the hidden gems the Virgin Islands have to offer, both above and below the water.
Therefore, each charter is different and can be tailored specifically to the group’s interests and
desired locations. Aside from being a 100ton USCG Master, she also holds her STCW 10, First
Aid/CPR/AED and is a certified PADI Divemaster.
And then we have First Mate/Chef, Tim Montgomery, who has finally found a way to combine
his passions for cooking, traveling, and making friends from all walks of life a reality. After
working nearly a decade in landlocked, stressful kitchens, he decided to pursue a more relaxed
living situation in the Caribbean. Tim prides himself on preparing high end meals dedicated to
sourcing fresh quality local ingredients for his guests.
Tim began his career working under one of the United States top chefs, Carl McConnell. During
this time, Tim honed his skills by working endless hours preparing James Beard nominated
dishes at the widely acclaimed restaurant Stone Soup Cottage in St. Louis Missouri. After
attending culinary school and furthering his education, he decided to leave the nest to go and
see the world. He landed an incredible job working for the global eco-tourism company
partnered with National Geographic, Lindblad Expeditions. He spent two years taking advantage
of Nat Geo's extensive itineraries sailing up and down the west coast, cooking in places he had
never dreamed he’d see and traveling between stints on their boats.
For the past two years, Tim’s been living and working on sailing catamarans in the Caribbean.
He takes pleasure in bringing guests together with his family-style dining approach or by wowing
them with exquisitely plated dishes. An avid scuba diver, adventurer, and naturalist, join him by
snorkeling the Caribbean reefs and helping him snare lobster for that night’s appetizer. A
passionate musician, you can usually find him at night on the aft deck with a dark n' stormy
strumming a few tunes or playing a gig with friends at local bars when not on charter. At the end
of the day, his goal is to ensure everyone is having an amazing time leading to lifelong
friendships by the end of the trip.
Devan and Tim are the dynamic duo you never knew you needed! Their passion for these
islands and their desire to share that love shines through in everything they do. From the
moment you step aboard S/V Ocelot, the air of relaxation and good times takes over. And they
take care of absolutely everything, so that you can truly have the most magical week of a
So, let’s get a few cocktails on deck, put some good tunes on the radio, and let’s go sailing!!
Pick Up Locations
Caribbean Virgin Islands
Caribbean Virgin Islands
# of Videos:
# Dine In:
Water safe - bring life vest
# Port Hatches:
Aft sugar scoops only
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Trolling & Casting
Scuba Diving Details
General Diving Info
Diving Costs information
Breakfast served with your choice of coffee or tea, juices and fresh fruit. Bloody Mary’s and Mimosa’s upon request
Frittata Choice of red pepper and spinach or the meat lovers ham and bacon
Custard French Toast Served with bourbon maple syrup
Shakshuka Dish of eggs poached in sauce of tomatoes, chili peppers, onions, and topped with feta cheese
Eggs Benedict Classic benedict of english muffin layered with ham, poached egg, and rich hollandaise sauce
Banana Pancakes Sweet house made pancakes served with mango compote
Omelette Bar Assortment of meats, vegetables, and cheeses made to order
Sweet or Savory Crepes Choice of made to order fruit and cream cheese or egg and bacon filled crepes
Enjoy chilled water, cold beer or soft drink, your favorite cocktail or a glass of wine
Caribbean Jerk Chicken Jamaican style chicken served with traditional pilaf and mango salsa
Shrimp Coconut Curry Sautéed shrimp and vegetable medley served with curry coconut sauce
Marinated Flank Steak with Chimichurri Sauce Sliced thin on a bed of stir-fried garlic green beans
Crispy Fried Fish Tacos With cilantro lime aioli, mexican slaw, and smoky black beans
Greek Style Chicken Greek marinated chicken with fresh pita and crispy fried falafel
Seafood Paella Traditional Spanish style rice and seafood dish couple with Mediterranean flavors
Japanese Style Pork Kabobs Accompanied by Asian slaw and rice noodle salad
Lobster Avocado Crostini’s
Herb Goat Cheese Stuffed Gougèrs
Potato Blinis with Smoked Salmon and Crème Fraiche
Croquettes with Pineapple Chutney
Crudo with Chiles and Sesame Flatbread
Leek and Mushroom Tartlets with Brandy Reduction
Seafood and Cheese Stuffed Mushroom with Scotch Bonnet Bechamel
Enjoy your meal with wine, water, a cocktail or the beverage of your choice
Catch of the Day En Papillote Fresh Caribbean fish wrapped in parchment and steamed in white wine, butter, and lemon
Braised Lamb Shanks Poached in red wine, stock, and mirepoix served with polenta cakes and reduced poaching liquid
Maryland Crab Cakes Crispy fried cakes on top white bean puree and tangy remoulade sauce
Jamaican Pork Chops Tangy, sweet, and smoky chops served over traditional pineapple rice
Bouillabaisse Classic stew is loaded with shellfish and seafood in a broth delicately flavored with fennel and herbs with fresh toasted bread and rouille
Beef Tenderloin Broiled tenderloin medallions sauced with demi-glace and bearnaise accompanied with horseradish mashed potatoes
Seared Scallops Pan seared diver scallops with passion fruit beurre blanc and Mediterranean style couscous
Orange Cardamom Crème Brule
Pineapple Upside Down Cake
Passion Fruit Sorbet Granita
Coconut Tres Leche’s
Chocolate Pots de Crème
Kirsch Cherry Flan
Pecan Cake with Chocolate Ganache and Candied Orange
Enjoy an after-dinner drink, coffee or tea with dessert.
STANDARD SHIPS BAR
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.
Winter 2020 to 2021
Winter 2021 to 2022
GENERAL NOTES: SPANISH VIRGIN ISLANDS charters happily accepted! 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. MINIMUM NIGHTS: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
SLEEP ABOARD Sleep aboard the night before charter dates. Available for $200 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.
HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$20,200 3@$20,800 4@$21,400 5@$22,000 6@$22,600 7@$23,200 8@$23,800
LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$20,350 3@$21,025 4@$21,700 5@$22,375 6@$23,050 7@$23,725 8@$24,400
CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS CHRISTMAS: 1-8 pax $29,000 must end on or before December 26th NEW YEARS: 1-8 pax $33,000, December 27th start or later
***SPECIAL OFFERS ***
None at this time.
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client