Captain Jenn & Chef Jojo:

Jenn learned to love sailing over ten years ago when she taught dinghy and keelboat sailing at California State University, Long Beach. Sailing then took her around the world, running charters from Southeast Asia to the Mediterranean and Caribbean. Jenn has a strong passion for the ocean, and fell in love with diving in her favorite place to sail, the Virgin Islands. She took a brief hiatus from being on the water to go below it, and became a dive instructor, so she could share her fascination of the sea and all its creatures with her guests. Now back to chartering Jenn prides herself on her extensive knowledge of the Virgin Islands, offering the best views both above and below the waterline.
Jojo started working as a chef aboard sailing yachts 6 years ago, whilst still studying for her masters degree in Geography. Having graduated she realised her passion remained on the sea and in the kitchen, she switched career paths, received a professional diploma in culinary arts and took up cheffing full-time. Jojo is very experienced, having now cooked for and served guests throughout the Mediterranean and the Caribbean onboard a variety of different sailing yachts. Whilst also sharing her knowledge by training and instructing others to enter the industry. Having travelled to over 40 different countries Jojo loves to experience the local cuisine, and when possible take a local cooking class. This has meant she doesn’t specialise in one specific cuisine, but her cooking takes influence from many different places, including a multitude of flavours in the kitchen. However, if she did have to choose a favourite she would probably choose fresh fish and seafood as it seems quite fitting for being out on the sea.
Guests can look forward to fun, unforgettable days with captain Jenn and chef Jojo on board.


Type Catamaran
BuilderVOYAGE yacht
Year Built2002
Size58.00 Ft
Beam31 Feet
Draft5.6 Feet

Boat Details

Cabins: 5
Queen: 5
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: St. John


Refit: 2009
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

She has two 75Hp propulsion engines and two generators for redundancy and reliability. There�s a large-capacity water-maker, and icemaker in the salon
Fuel Consumption: 2
Cruising Speed: 8 Knots
Max Speed: 14Knots US Gall/Hr


Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: 300
# CD's: -
Camcorder: No
Books: 20
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: 5 years, Water savvy pref'd
Generator: 2
Inverter: Yes
Voltages: 110
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: -
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: 29
Guests Smokes: transoms
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 15 ft
Dinghy hp: 70
Dinghy # pax: 12
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: 2 transoms
Boarding Ladder (Loc/Type): Transoms
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: 2x Trolling Rods and 1 spinnin
Rods: 3

Scuba Diving Details

Crew License Resort Course Full Course
Instructor - -
Divers 8 Tanks 8 BCs 8 Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets 8 Dives/wk 5/wk Night Dives -
General Diving Info
Diving Costs information

Chef Jojo's PELICAN Sample Menu for a 7 day Charter

Breakfast Special:

Served in addition to a fresh fruit platter, fresh bread and pastries, meat and cheese platter, and yoghurt and muesli parfaits.

  1. Poached eggs served on top of smashed avocado on sourdough toast with feta and chilli

  2. French Toast with either greek yoghurt and mixed berry compote or with crispy bacon and sautéed mushrooms

  3. Omelettes with bacon, Swiss cheese and tomatoes or spinach red onion and goats cheese

  4. Sesame bagel topped with smoked salmon, scrambled eggs and chives

  5. Eggs Benedict: poached eggs balanced on top of an English muffin with crispy prosciutto and spinach, drizzled with hollandaise sauce.

  6. Parmesan potato hash with sausages, crispy bacon, roasted cherry tomatoes and fried eggs

  7. Crepes made to order with a selection of both sweet or savoury fillings


  1. Salmon Stuffed Squid Ink Tortellinis with Saffron and Lemon Cream Sauce and a Roasted Red Pepper Relish, served with a Mixed Leaf Salad.

  2. Warm lobster, new potatoes, green bean and radicchio salad with basil pesto dressing.

  3. Teriyaki steak with Handmade Buckwheat Noodle Salad with Crisp Vegetables and a Chilli Soy Dressing.

  4. Caribbean Jerk Chicken with Caramelised Chilli Pineapple, Mixed Wild Rice and Warm Three Bean Salad.

  5. Burrata, Prosciutto, Tomato and Rocket Salad with Basil Pesto, Toasted Pine Nuts and Freshly Baked Rosemary and Sea Salt Focaccia.

  6. Fresh Tuna Rainbow Poke Bowl

  7. Red Snapper en Papillote baked with Potato Puttanesca

Afternoon Tea:

  1. Triple Chocolate Brownies
  2. Lemon Polenta Cake
  3. Cherry Bakewell Slice
  4. Rum Babas
  5. Chocolate and Apricot Delice
  6. Citrus Shortbread Fingers
  7. Coconut and Mixed Dried Fruit Flapjacks


  1. Watercress, Blue Cheese and Walnut Eclairs
  2. Mushroom and Mozzarella Arancini with Celeriac and Truffle Puree
  3. Pork Gyoza Dumplings with Ginger and Soy Dipping Sauce
  4. Charred Mackerel with Beetroot Creme Fraiche and Freshly Made Blinis
  5. Crab Beignets with Aïoli Dipping Sauce
  6. Charcuterie and Cheese Board with Homemade Chutneys
  7. Prawn Tempura with a Sweet Chilli Dipping Sauce


  1. Mushroom and Squash Rotolo with a Red Wine Shallot Sauce Fillet of Sea Bream in Ginger Beurre Blanc with Rosti Potatoes Apple Tart Tatin with Cinnamon and Pecan Ice Cream

  2. Octopus Carpaccio with Lemon and Watercress Royale
    Slow Roasted Pork Belly with Cauliflower Puree, Bejeweled Glazed Carrots and a Red Wine Jus
    Dark Chocolate Fondant served with Whipped Vanilla Cream

  3. Smoked Salmon Mousse with Homemade Oatcakes and Pickled Cucumber Baked Fillet of Flounder, Lemon Pearl Barley Risotto with Kale Pesto
    Vanilla Coffee Panna Cotta with Iced Coffee Ice Cream and Apricot Compote

  4. Artichoke Barigoule
    Sirloin Steak with Green Peppercorn Sauce, Pont Neuf Potatoes and a Green Bean, Shallot and Hazelnut Warm Salad
    Lemon Custard Tart with Redcurrant Sorbet and Chocolate Soil

  5. Chicken Liver Parfait with Freshly Baked Brioche Duck Farcie with Curried Lentils and Parsnip Foam White Chocolate Bavarois with Passion Fruit Sauce

  6. Three Cheese Souffle with Beetroot Relish
    Roast Grey Mullet with Parmentier Potatoes, Wilted Spinach and Crab Bisque Foam Iced Blueberry Parfait with Blueberry Jelly and Macarons

  7. Seared Scallops with Asparagus and a Beurre Blanc Sauce
    Herb Crusted Rack of Lamb with a Watercress Pomme Puree and Root Vegetable Fricassee Raspberry Cheesecake with Meringue Shards and Berry Coulis

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
Winter 2020 to 2021 $18,500 $19,000 $19,500 $20,000 $20,500 $21,500 $22,000 $24,000 $25,000
Summer 2021 $18,500 $19,000 $19,500 $20,000 $20,500 $21,500 $22,000 $24,000 $25,000
Winter 2021 to 2022 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500
Summer 2022 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500
Xmas week - up to ten guests: $26,950
New Years week - up to ten guests: $28,500

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.
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands


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No Yatch Insight Available.