Born and raised in New Jersey, Kelsey spent her childhood sailing all over the east coast of the US. After graduating college, she moved to The Bahamas for a marketing stint. It wasn’t long before she realized she wanted to turn her love of sailing into a career, and set off to South Africa to complete her Yachtmaster. Since then, Kelsey has been cruising her way around the world. Her yachting experience ranges from fun flotilla charters in the Mediterranean to enduring transatlantic crossings. Whether you’re looking for a relaxing, sunny vacation or an exciting ocean adventure, she is excited to welcome you aboard!

Originally from Montana, Mackenzie traded in her small town roots for an array of passport stamps from around the globe. She’s spent time working and learning in restaurants and bars in Australia, Vietnam, and France and held onto the cuisines from every place, from taking cooking classes in Thailand to making meals every evening with her study abroad family in Lyon.
Before working in the Mediterranean, Mackenzie was managing a high end beach club in Bali, where she dealt directly with guests and staff from around the world, providing exceptional service to guests. But when she was offered a position to combine her love of cooking with the challenge of living on the water in Croatia with new people, she jumped at the chance.
Since then, Mackenzie has shared her love of life on the water with guests in Croatia, Montenegro, the Bahamas, Florida as well as the USVIs and BVIs. She loves to connect with her guests and show them a truly unique holiday, and knows that with the help of her dynamite captain Kelsey, everyone will walk away with some amazing memories.

Having trained together in their early days as skipper and host in Croatia, as well as on the waters with guests, Kelsey and Mackenzie are a proven, excellent team and are thrilled to be able to provide you with the best possible vacation throughout the Virgin Islands!


Type Catamaran
Year Built2020
Size47.00 Ft
Beam25.3 Feet
Draft3.9 Feet

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Crown Bay Marina, STT, USVI
Other Pick-up: Red Hook/YHG, STT - West End,


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

Engine Details

2 x 50 HP - 2 x 50 CV
Fuel Consumption: 2 x 124 US G
Cruising Speed: -
Max Speed: -


Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: Yes
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
# Dine In: 8
Minimum Age: n/a
Generator: Yes
Inverter: Yes (220V/110V)
Voltages: 220V + USB in cabin, 110V in s
Water Maker: Yes
Water Cap: 2 x 92 US Gallons - 2 x 350 l
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 11ft (3.5m)
Dinghy hp: 30
Dinghy # pax: 5
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: No
Swim Platform: Yes
Boarding Ladder (Loc/Type): Aft
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Gaff, belt, lures
Rods: 2


Lemon mascarpone blueberry pancakes drizzled with raspberry compote and
topped with fresh whipped cream and blueberries

Open faced smoked salmon lox bagels with cream cheese topped with
capers, fresh cucumber, and cracked black pepper

Greek yogurt parfaits topped with chopped walnuts, fresh berries and

Middle Eastern Shakshuka topped with freshly sliced avocado and feta

Zucchini fritters topped with crispy bacon, smashed avocado, and poached
eggs and a dash of chipotle creme

Monte Cristo French Toast - cornflake crusted French toast covering
havarti cheese, swiss cheese, and ham and turkey slices

All breakfasts are served with fresh local fruit, coffee, tea and juice


Served with ice water, beer, wine, sodas, or cocktails if it allows 

Roasted chickpea, slivered almond, feta and apple salad tossed with
balsamic glaze and a homemade honey dijon dressing with homemade potato

Maryland style crab cakes with a homemade remoulade sauce accompanied
with caesar salad with shaved parmesan, fresh baked garlic croutons and
hard-boiled eggs

Chicken Caprese melt along with spinach salad topped with blue cheese,
candied walnuts

Khao Soy- a northern Thai curry served with jasmine rice and a hummus
and pita platter

Slow-cooked BBQ pulled pork sliders served with tri-colored slaw and
homemade cauliflower mac & cheese

White crab, jalapeno, and pepper jack cheese quesadillas with a side
homemade salsa and tortilla chips

Grilled flank steak salad with candied walnuts, blue cheese, and avocado
in a red wine reduction vinaigrette served with a side of homemade
focaccia bread

Shrimp tacos on warm corn tortillas topped with avocado, mango, purple
cabbage, spicy mayo, and fresh pico de gallo along with Mexican corn
with parmesan cream sauce



Mixed Italian charcuterie board with salami, prosciutto, grapes, a
spread of bread and crackers, honey and jam, pears, apples, and olives
Tomato bruschetta and grilled halloumi on top of toasted french bread
brushed with olive oil

Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on
crackers and phyllo dough cups with brie cheese and raspberry jam

Hot crab dip with warm garlic bread

Mushroom bites stuffed with sauteed zucchini and pesto rossi, then
topped with crispy parmesan cheese

Baked French brie wheel wrapped in puff pastry topped with crushed
pistachios and fig jam

Fresh ahi tuna poke bowls with arugula rice base topped with seaweed
salad, shredded vegetables, and tossed in a honey sesame ginger dressing


White truffle parmesan risotto topped with butter garlic scallops,
crispy prosciutto and mandolin zucchini

Spicy maple baked salmon served over wild rice and parmesan broccoli

Pan-fried homemade gnocchi served in a mushroom gorgonzola sauce

Cajun-style Surf n Turf - cajun spiced grilled beef cooked to your
liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce,
all served with quinoa and butternut squash puree

Barbeque pork ribs on a bed of purple cabbage coleslaw with a side of
homemade cornbread

Fresh mahi-mahi over coconut rice with mango salsa and curried mayo

Baked filo dough wrapped salmon served on a bed of spinach, pesto and
feta served with grilled asparagus

Seafood, chorizo, and chicken Spanish paella



No-bake key lime cheesecake topped with white chocolate shavings

Kahlua cake with a homemade glaze and vanilla bean ice cream

Flourless chocolate cake sprinkled with a chocolate ganache and sea salt
Salty caramel chocolate tarts

Fresh made cinnamon sugar zeppole with assorted dipping sauces

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Summer 2020 $16,000 $16,500 $17,000 $17,500 $18,000 $18,500 $19,000
Winter 2020 to 2021 $16,000 $16,500 $17,000 $17,500 $18,000 $18,500 $19,000
Summer 2021 $16,000 $16,500 $17,000 $17,500 $18,000 $18,500 $19,000
Winter 2021 to 2022 $16,000 $16,500 $17,000 $17,500 $18,000 $18,500 $19,000

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.


● LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● 2021/2022 HOLIDAY RATES:

XMAS: Standard charter rates apply. Must end no later than Dec 26th.
NEW YEARS: Flat rate $22,000 Must begin no sooner than Dec 27th.
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, Caribbean Leewards, Caribbean Windwards


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No Yatch Insight Available.