Crew Profile Rendezvous
Captain John Owen
Life by the ocean is what John knows and loves. He was born and raised in the Canadian West Coast town of Victoria, British Columbia, where he spent summers exploring the coastline with his family on their small sailboat. At the age of 7 years old John began racing Optimist sailing dinghies at his local yacht club. He then moved onto racing Lasers and Melges 24’s where he competed at the National, North American and World Championship level. He dedicated his summers to sharing his love for sailing by coaching the youth in his area. After graduating, John worked for a couple of years in the custom home carpentry industry before realizing working on the ocean was his calling. John now holds his Yachtmaster Offshore license and has sailed the waters of the Mediterranean, the Caribbean and numerous destinations across North America. John is a very friendly and charismatic person with a great sense of humor, and he cannot wait to share his love for the ocean – whether it be as an avid sailor, kite surfer, fisherman or diver—with your crew for the vacation of a lifetime.

Chef/Stewardess Shannon Loveless
It was Shannon’s first summer job at a local golf course in her hometown near Toronto, Ontario, where her passion for the hospitality industry began. While completing her University degree in the Health Sciences, Shannon spent the summers working in high-end hotels across the country and orchestrating world-renowned events in the Mediterranean. With almost 10 years of customer-service experience under her belt, Shannon took her enthusiasm for healthy living and seeded an interest in nutrition and gourmet cooking. She launched her cooking career as a Chalet Host in the ski town of Whistler Village and proceeded to spend the summer as a solo Chef/Stewardess on a private motor yacht. Shannon’s impressive service standards and dedication to her craft led her to the waters of the Caribbean as a chef/mate onboard luxury catamaran Rendezvous. Shannon is social and light-hearted and believes that dining is an experience—she hopes to bring your crew together through her cooking to experience the best the Caribbean has to offer.

Shannon & John
While both working on sailing yachts in Croatia, John and Shannon bonded over their shared passions for travel, adventure and all things yachting. Their joint mindset led the pair to start working together, first in the ski town of Whistler and then onto the waters of the Canadian West Coast. The two explored the coastline on a beautiful private yacht, visiting some of North America’s most premier yachting destinations. Since, they have decided to make the move from the cold Canadian waters to the Caribbean paradise that is the Virgin Islands.


Type Catamaran
Year Built2020
Size46.00 Ft
Beam25 Feet
Draft5 Feet

Boat Details

Cabins: 3
Queen: 3
Single Cabins: 1
Showers: -
Wash Basins: 3
Heads: -
Electric Heads: -

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -


Refit: -
Helipad: -
Jacuzzi: -
A/C: Full

Engine Details

2x57hp Yanmar(4JH57) Onan 11Kw Generator
Fuel Consumption: -
Cruising Speed: -
Max Speed: -


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


Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: -
Special Diets: -
Kosher: -
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: -
Nude: -
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: -
Pets Aboard: -
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: -
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -

Scuba Diving Details

Crew License Resort Course Full Course
- - -
Divers - Tanks - BCs - Regulators - Dive Lights -
Air Compressor - Wet Suits - Weight Sets - Dives/wk - Night Dives -
General Diving Info
Diving Costs information


All breakfast is served with fresh fruit, coffee, hot tea & juice

Middle Eastern style shakshuka topped with crumbled feta and fresh cilantro
Avocado toast topped with a poached egg and served with yogurt parfaits
Fluffy lemon ricotta pancakes topped with berries and maple syrup
Toasted croissant topped with avocado, sautéed mushrooms, arugula and soft scrambled eggs
Brioche French toast with peach compote and warm maple syrup
Savoury and sweet crepes: mushroom, spinach and goat cheese | custard or Nutella and fruit
Spinach and feta & ham and cheese quiche
Thick blended smoothie bowl with granola, chia seeds, berries and coconut
Fresh baked muffins and bread, cheese board, salmon lox platter, cereals, yogurts



Asian noodle salad topped with pulled chicken and a ginger-peanut dressing
Israeli falafel bowls served with homemade tzatziki and pita
Chili lime shrimp tacos served with guacamole, tortilla chips and spicy tequila shots
Seared sesame crusted Ahi Tuna on a bed of crisp Thai zucchini salad
Warm Moroccan chickpea salad with garlic naan and cucumber salad
Marinated salmon or tuna poke bowls on a bed of sushi rice with assorted toppings
Slow cooked pulled pork sliders served with apple and cabbage slaw
Cajun crab cakes with homemade remoulade sauce and a side of fresh mixed greens
Mediterranean quinoa salad topped with a grilled chicken breast
Homemade beef burgers with grilled pineapple and garlic herb French fries



Mezze platter with homemade humus
Assortment of phyllo tarts
Charcuterie board
Tomato, basil and feta bruschetta
Italian antipasto platter
Honey, basil and peach baked brie
Warm crab dip



Watermelon gazpacho
Shrimp sushi stack
Caprese salad
Seared scallops
Pear, candied walnut and arugula salad
Catch of the day ceviche
Crostini sampler



Filet mignon | garlic butter shrimp | garlic mashed potatoes | honey glazed carrots | herb butter
Brown butter scallops | creamy mushroom risotto | local |microgreens
Lemon butter chicken francaise | spinach parmesan orzo | garlic broccoli florets
Thai coconut milk poached cod | bok choy | cilantro lime rice
Grilled Hawaiian chicken skewers | coconut lime rice | summer salad
Citrus marinated flank steak | balsamic glazed asparagus | roast baby potatoes | chimichurri
Roasted rack of lamb | crispy turmeric butter rice | seared green beans | yogurt lemon dressing
Prosciutto wrapped stuffed chicken breast | couscous | mushroom sauce
Blackened Mahi-Mahi filet | lemon-parsley potatoes | mango salad
French onion pork tenderloin | sweet potato purée | roasted vegetables | warm focaccia



Lemon and blueberry cheesecake
Molten lava chocolate cake
Strawberry napoleons
Key lime pie
Chocolate mousse with fresh whipped cream
Warm apple crumble with ice cream
Chocolate dipped assortment of fresh fruit

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Summer 2021 $16,000 $16,750 $17,500 $18,000 $18,500
Winter 2021 to 2022 $16,000 $16,750 $17,500 $18,000 $18,500
Summer 2022 $16,000 $16,750 $17,500 $18,000 $18,500
Winter 2022 to 2023 $16,000 $16,750 $17,500 $18,000 $18,500

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@$15,700 3@$16,300 4@$16,900 5@$17,250 6@$17,600

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@$15,850 3@$16,525 4@$17,200 5@$17,625 6@$18,050

CHRISTMAS: 1-6 pax $20,000
NEW YEARS: 1-6 pax $23,500
New Years must start no earlier than 12/27
Christmas must end no later than 12/26


None at this time.

MCA Compliant
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

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


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