Jacob and Alex met in 2017 working on the deep blue Mediterranean waters. The culture, vibrance and excitement of the Mediterranean season kept them coming back for more, until the Caribbean called their names in 2019. Both based in the USVI they ran private catamarans separately, each growing and developing their own style and momentum, but still remaining close in friendship and in their understanding of what an amazing charter looks like, and how best to run a term charter boat.

Captain Jacob grew up in the Chicago suburbs but left the Midwest for California after college. It was here that he discovered his love of sailing in the waters off Southern California. After learning to sail, he purchased a small sailboat and joined several racing teams, all the while learning and honing his skills. Working as a hotel manager for nearly 10 years he was exposed to all aspects of the hospitality industry, which he brings with him on charter. Eventually, the call of the sea was too strong and Jacob left his land career to pursue a life on the water. First spending a season sailing in the Mediterranean, he then worked and traveled around the world for several years in locations including Mexico, Australia, Italy, Greece and Croatia. Having now spent 3 years in the Virgin Islands, he has explored every bay and hidden cove to give each group of guests a unique, tailored experience they will never forget!

Chef Alex was born in Toronto and raised in Philadelphia where cooking was always a family pastime. After graduating from the University of Toronto with a degree in Anthropology in 2015, Alex moved to Italy to learn more about the Italian culture, but more importantly, about the food. After working in restaurants in Florence, Alex knew that she would never get enough of the kitchen and began to search for the perfect combination of cooking and adventure. 2016 brought a summer of cooking on sailing yachts in the med, which led her to quickly fall in love with the charter lifestyle. She took every chance she could to continue to grow, explore and learn all of the ins and outs of yacht cheffing. Fast forward six years, Alex is a globally experienced chef having worked on sailing yachts from the East Indies to the Caribbean with no plan of slowing down. Chef Alex is familiar Caribbean waters and local vendors, and is finishing specialized training this fall at the Ashburton Cookery school in the UK.

Our ethos: We believe in a chameleon approach to running our charters. We can blend and bend to whatever request and preference we are met with. We enjoy having any and all kinds of guests onboard, from the giggly bubbly families with children, to the couples and friends that just need a week of luxury and sunshine. While we know the islands and the boat have so much excitement and joy to offer our guests, we want them to walk off the yacht at the end of the week just as excited about us as they are about waking up to a dolphin off the stern, or a lobster dinner on the beach.

Together, Jacob and Alex make the ultimate charter yacht team, and look forward to working with everyone involved to have an amazing 2021-2022 season.


Type Catamaran
BuilderBali Catamarans
Year Built2020
Size55.00 Ft
Beam29 Feet
Draft4.11 Feet

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 5
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: St. Thomas, USVI
Other Pick-up: Tortola, BVI


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

Engine Details

Yanmar 80HP
Fuel Consumption: -
Cruising Speed: 7 knots
Max Speed: 9 knots US Gall/Hr


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: Smart TV i
# CD's: -
Camcorder: No
Books: Fish ID
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: ideally children who can swim
Generator: Yes
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: 1260 liters
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Sugar Scoops Only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: Gala Viking 360 Center Console
Dinghy hp: 40 HP Mercury
Dinghy # pax: 8
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: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Stern
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: 2
Charter Menu
7 Nights, 8 days
*All breakfasts served with hot tea/coffee, fresh juice, and fruit platter*

Day 1:
Lunch - Grilled steak Caesar salad with parmesan crisps and baked herbed croutons
Canapés/ Afternoon Snack- Hot potato poppers topped with crispy pancetta, melted gouda cheese and
a garlic mayo sauceEntrée- Honey and soy glazed salmon, tempura broccoli and wild rice on the side
Dessert- Maple cinnamon poached pears, sprinkled with a cookie crumble and a scoop of vanilla ice

Day 2: 
Breakfast - Avocado toast with poached egg on top, with a side of hickory smoked
Lunch- Greek chicken gyros on homemade flat bread with fresh tzatziki and
caramelized onions, served with Greek salad and hummus
Canapés/Afternoon snack- Spicy Cajun shrimp bites served on a cucumber slice with
avocado mousse
Entrée - Herb crusted rack of lamb topped with a red wine
sauce, honey roasted carrots on a bed of roasted red pepper
and pomegranate couscous
Dessert- Whipped chocolate and hazelnut mousse topped with rum spiked
whipped cream, raspberry and mint

Day 3:
Breakfast- Lemon Ricotta Pancakes, dusted with powdered sugar served
with maple syrup whipped cream (optional cream cheese icing)
and sausage
Lunch- Crab cakes served with tartar sauce on a bed of apple and kale salad with a honey
Dijon vinaigrette
Canapés/ Afternoon snack - Veggie Spring rolls with a sweet chili sauce and a peanut
butter sauce for dipping
Entrée - Cod and vegetable red curry served with jasmine rice and homemade garlic butter
Dessert- Homemade Raspberry and lime sorbet

Day 4:
Breakfast- Shakshuka topped with feta cheese served with avocado, hummus, and
warm pita
Lunch- Sesame seared tuna tower served on sushi rice, pickled cucumbers, seaweed salad,
avocado, edamame and drizzled with spicy mayo
Canapes/ Afternoon snack - Smokey Tostones with a variety of dips including hummus,
salsa and tzatziki
Entrée- Jerk Chicken served with Caribbean rice and beans
Dessert- Key lime pie with a honey graham cracker crust

Day 5:
Breakfast- Brioche French Toast topped with candied pecans, blueberries and maple syrup served with
maple smoked bacon
Lunch- Blackened Mahi tacos on homemade tortillas with mango salsa, pickled onions, guacamole,
served with cilantro rice, beans, and sweet and spicy street corn
Canapes/ Afternoon Snack- Charcuterie board with Italian cured meats and cheeses, and baked brie
paired with local fruits, nuts and spreads
Entrée- White wine and citrus fettuccini Alfredo with herby grilled chicken on top
Dessert- Banana and Baileys Crème Brulee

Day 6:
Breakfast- Homemade Bagel Bar with a selection of toppings including cream cheese,
smoked salmon, fried eggs, pickled red onion, sliced tomato, Swiss cheese etc.
Lunch- Spiced Grilled Aubergine Stacks with toasted almonds, burrata salad and
warm garlic bread on the side
Canapes/ Afternoon Snack- Loaded nachos to share with mango pineapple salsa,
guacamole, and sour cream
Entrée- Surf and turf- seared scallops with rib eye steak on a pillow of garlic mashed
potatoes and zesty asparagus
Dessert- Hot and gooey apple caramel crumble with brandy spiked whipped cream

Day 7:
Breakfast- A selection of local smoothie bowls topped with fresh sliced fruit, granola,
shaved coconut, nuts, dried cranberries, chia seeds (optional protein
powder in smoothie bowl)
Lunch- Slow cooked pulled pork sandwiches, parmesan fries, Caribbean
coleslaw and a jumbo pickle
Canapes/ Afternoon snack - Shrimp on the Bar-B! Shrimp served straight off the BBQ 3 ways- garlic
and herb, bacon wrapped with BBQ sauce, and lemon butter
Entrée- Braised short ribs with a carrot and cauliflower puree, accompanied by zesty green beans
Dessert- Carrot cake with orange zest cream cheese frosting

Day 8:
Breakfast- Zucchini and corn fritters served with home-made onion jam, an egg cooked to
your liking, and dressed arugula

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
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(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


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