Jace was born and raised in Chicago. He excelled at sports and schooling in his youth and became a staple on the Honor Roll and All State team for football. He chose Illinois State for college and majored in psychology, graduating in four years. When confronted with the choice of footing the bill for grad school or entering the working world, Jace got a job at a recruiting firm called Aerotek. Within a year and half he was promoted to business development manager. About two years later, something changed, Jace realized he wasn’t happy. He didn’t want his life to be about his car, his watch, his biggest sale, his next promotion. He didn’t want to wear a suit and tie everyday. He wanted to do something he loved and had a passion for. Jace put in his two week notice and tried to figure out what was next. Hawaii was his answer. He moved to the Big Island where he fell into a snorkel job, swimming with dolphins during the day and manta rays at night. Since then, he has lived in various locations including St. Croix, Alaska, Bonaire, and Maui, working on his diving and boating. Jace now has over 3300 dives and is a Master Scuba Diver Instructor. He also holds a 100-ton USCG license and is proficient on a variety of boats including sailing vessels. He has delivered multiple boats in the past few years, accumulating over 5000 nautical miles. Jace recently transitioned from running day trips to doing term charters for Charter Caribe, and is eager to share his passion for the ocean with you.
Chef/First Mate Mackenzie Araiza
Mackenzie grew up in a small hill country town in Texas (before you ask, yes everything is bigger there). She attended Texas State university where she got her BA in psychology. How did she end up here in the Virgin Islands? Well it all started with a crazy backpacking trip through Asia, and the rest is history. Mackenzie loves to tell stories, and even won a regional competition storytelling in 4th grade, so ask anytime! Her passions are traveling, the ocean, sailing, scuba diving, hiking, and making people laugh. Mackenzie is a Alliance certified 200hr Yoga Teacher, and a PADI divemaster. She has eight years of experience providing a high level of customer service, working as a bartender, chef, and server. Mackenzie looks forward to getting to know each and every person that climbs aboard the Tortuga!
Jace and Mackenzie met by chance on a small island called Koh Phi Phi in Thailand. Mackenzie was celebrating her college graduation from Texas State and Jace was preparing to sail from Thailand to the Maldives. They had an immediate connection and enjoyed each other’s company for a matter of days. When it came time for Jace to sail to the Maldives, they said their goodbyes. Eleven days later, when Jace sailed a broken down boat to the south coast of Sri Lanka, he disembarked the boat with no intention of returning, and phoned Mackenzie. Within two days, she flew from Bali, Indonesia, to Sri Lanka. From there, they traveled Asia for four months as inseparable adventure partners. Their love grew from there as they traveled through Central America, boating and diving every chance they had.
Since then, they have traveled and worked together on various boats in Asia, Central America, and the Caribbean. Through great service, informative briefings, and an exploratory spirit, they are beyond excited to share their love for the ocean, sailing, and the Virgin Islands with you!
Pick Up Locations
American Yacht Harbor
Twin Yanmar 57 HP Engine
13.5 kW Onan Cummins Genreator
10 kts US Gall/Hr
Caribbean Virgin Islands
Caribbean Virgin Islands
# of Videos:
# Dine In:
13.5 kW Onan Cummins
# Port Hatches:
Yes, at back of boat please
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Casting and Trolling
Scuba Diving Details
General Diving Info
Captain Jace is a dive instructor
Mackenzie is a dive master
Diving Costs information
3 guided dives per week included for certified divers - charters 6 nights or more. Certification must be completed before charter.
Extra Dives are $25 per person/per dive.
Mackenzie's Sample Menu
Parfait: Greek Yogurt topped with fresh berries, granola, and drizzled with organic local honey. Served with a toasted bagel with your choice of cream cheese, butter, or jam
Veggie Scramble: A variety of fresh seasonal vegetables, scrambled with organic eggs. Served with a fresh baked croissant
Eggs Benedict: Two eggs poached to perfection a top of Canadian bacon or smoked salmon on a toasted English muffin smothered in a smooth hollandaise sauce
Grilled Breakfast Burrito: Herb roasted potatoes, in organic scrambled eggs, and cheese wrapped in a tortilla and grilled to perfection
Smoked salmon bagel: Toasted bagel topped with Decedent Smoked Salmon, cream cheese, capers Fresh oatmeal: Oatmeal served with choice of seasonal fresh fruits, or dry fruits, nuts, topped with
chia seeds Quiche: Delicious quiche with fresh seasonal vegetables, and mixed cheese
Pancakes: Short stack of fluffy pancakes served with your choice of filling, blueberry, banana, chocolate chips, or peanut butter, drizzled with maple syrup
Avocado Toast: Smashed avocado with fresh lime on toasted bread
Beef Taco Crunch Wrap: Fresh seasoned ground beef, sautéed peppers & onions, shredded lettuce, diced tomato, melted Monterey jack cheese & tostada wrapped and grilled in a flour tortilla, served with sour cream, and salsa
Chicken Caprese Pasta Salad: Fresh basil, Ripe tomatoes, Shredded mozzarella cheese, tossed with fresh made pesto, pasta, and herb baked chicken breast chunked. served chilled
Buddah Bowl: Tri-colored quinoa bowl topped avocado, sweet potato, chili roasted chickpeas, hard boiled egg, and fresh vegetables finished with a creamy lemon, maple sesame dressing
Chicken Caesar Salad: Crunchy romaine lettuce mixed with homemade croutons, garlic Caesar dressing, adorned with parmesan, and black pepper crusted chicken breast, served with fresh baked garlic bread
Fish tacos: Blackened Fresh Local Mahi-mahi, cilantro lime coleslaw, topped with a rustic pineapple salsa
Crab cakes: Made with homemade bread crumbs, these deliciously fresh crab cakes are topped with a spicy mayo sauce and perfectly paired with garlic, and rosemary roasted potato wedges
Pulled pork sliders: BBQ pulled pork on a Caramelized Hawaiian roll, with a tangy coleslaw and seasoned sweet potato fries. Served with a side of tangy ginger ketchup
Shrimp ceviche: Fresh raw shrimp cured in citrus juice with cilantro, chili, avocado, cucumber and hand picked Tortuga grown tomatoes
Charcuterie board: Savory array of cured meats, tangy pickles, sweet jams, soft and hard cheese, fresh fruit, and assorted crackers
Baked brie: Soft brie baked in flaky phyllo dough, topped in a spicy pepper jam, served with fruits and crackers
Prosciutto wrapped jalapeño poppers: Fresh jalapenos stuffed and with a blend of cheeses and seasoning, baked to perfection
Crab artichoke bites: Three cheese filling with seasoned soft shell crab, baked in a perfect bite sized portion
Buffalo chicken dip: Creamy, tangy mixture of organic shredded chicken breast, locally made buffalo sauce and Neufchatel cheese. Served with french bread baguette slices and celery ribs. Captain Jace’s favorite snack
Baba ganoush: A Middle Eastern classic! Irresistibly smooth graffiti eggplant, blended with tahini, lemon, garlic, and topped with Tortuga grown basil. Served with toasted pita points and locally grown vegetables
Garlic butter pork chops: Juicy garlic butter pork chops with golden edges, pan seared creating a beautiful browned crust. Served with mashed cauliflower, herbs, and roasted asparagus spears
Pumpkin curry: Roasted pumpkin drizzled with olive oil and sea salt, slow cooked in a delicious coconut curry. Topped with dry cashews and fresh coriander leaves. Served over jasmine rice
Grandma’s tortellini: A rich combination of Emmentaler, Ricotta and Grana Padano PDO cheese covered in a pesto cream sauce simmered with bacon. Served with a side salad
Jerk Chicken: Caribbean marinated chicken breasts grilled to perfection plated with coconut rice and topped with a mango sauce
Filet: Certified USDA prime beef, dry aged and cooked to your preference. Basted in garlic butter, served with roasted red potatoes and sauteed brussel sprouts topped with a balsamic reduction
Poke Bowl: fresh Ahi Tuna marinated in soy sauce, eel sauce, and wasabi. Mixed with local pineapple, avocado, Tortuga grown green onions, and cucumber. Topped with a creamy sriracha aioli and asian toasted sesame oil.
Caramel Flan: caramel flan topped with fresh fruits and garnished with mint leaves. Cheesecake: Smooth and creamy with a graham-walnut crust. Topped with finely chopped pistachios
Brownie Alamode: Delicious warm chocolate brownie over vanilla bean ice cream with a chocolate drizzle
Roasted Peaches: Fresh caribbean peaches roasted in a vanilla brown sugar glaze, served with vanilla bean ice cream
Key Lime Pie: sweet and tangy with graham cracker crust and whipped cream topping Banana bread: warm and soft baked with chopped walnuts and brown sugar
Cream Cheese Cookie Cups: homemade peanut butter cookies filled with gourmet cream cheese and topped with a hersey kiss
Winter 2020 to 2021
Winter 2021 to 2022
Winter 2021 to 2022
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
Please inquire about rates and customary fees.
*6 Night Minimum* Inquire for short charters.
Christmas Flat Rate $23,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2019
New Years Flat Rate $25,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2019
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount - 4 children***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
$1,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Rate $15,000 plus all expenses
Includes: Captain, Linens/Towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys