Captain Kyle has spent his life learning from the Ocean. He was raised by his mother Danita, a USCG 100 ton Masters Captain on the ICW of south Florida and beyond, and his Grandfather Sy, who lived in the Caribbean most of his life and survived hurricane Andrew at sea. Sy was an extremely talented tradesperson, and built his cement trawler himself from a bare hull, and taught all he knew to his daughter and Grandson. Kyleʼsʼ mother Danita was making passages to Panama as early as 18, later restored a classic 62ʼ wooden motor yacht to showroom condition among many other impressive accomplishments.
From an early age Kyle was responsible for driving and maintaining the dinghy, helm duties aboard his grandfathers cement trawler on the Abaco Banks and learnt to sail in Abaco, Sailing Dinghies and aboard his mothers classic Cheoy Lee sailboat. His first license to operate a vessel unsupervised on the ICW was earned at 14, the youngest age allowed by law. He traveled between Florida, The Bahamas, Turks and Caicos and the UK all of his childhood and teenage years.
In his teens and early 20s, Kyle became a mechanic, learned fiberglass repair and fabrication and other skills, but gravitated towards a career as a professional guide. From Wave-runner and river tours in Charleston, Water-sports activities, Offshore sailing in the Gulf Stream and Kiteboarding in the T&C and everywhere in between, Kyle has always enjoyed meeting new people and sharing his love of nautical thrill seeking.
As far as hobbies go, Kyle enjoys Kiteboarding, Free-diving, Fishing, Diving, Wake-boarding, Horseback Riding, Sailing, Traveling, Hiking, Drone Photography, and much more.
At 23 he purchased a sailboat in New York, restored her and sailed her to the Virgin Islands over the course of 3 years. Along the way exploring the Bahamas, Turks and Caicos, Dominican Republic, Puerto Rico, Spanish Virgin Islands, and finally falling in love with the USVI and BVI. There he got his USCG 100 ton Masters certification, as well as Aux Sailing, Towing, Management and Leadership, STCW and Advanced SCUBA certifications.
From Captain School in Saint Thomas he was recruited right away to run a 60ʼ luxury catamaran in the BVIs, where he enjoyed hosting his guests and showing them all that the Virgin Islands have to offer. During the off season he sailed to Grenada and ran charters in the Grenadines and Saint Vincent.
After 3 great years of making life long friends and offering “the vacation of a lifetime” Kyle finally found ReAction, a veteran Term Charter Luxury Catamaran. She is the perfect vessel to offer these exceptional vacations not just in the Virgin
Islands, but all over the world!
Nicola hails from Stratford-Upon-Avon, England, the home of Shakespeare! Although she was born far from the ocean, she first scuba dived when she was just ten years old and from then she was entranced with the beauty of the ocean and of its therapeutic benefits. She holds a degree in psychology and is passionate about sharing the tranquility of SCUBA and the conservation of our oceans with all that will listen.
From working as an instructor and guide onboard yachts in the Bahamas and Virgin Islands, a five star resort in Cyprus and various other islands within Europe and the Caribbean she is never found too far from the ocean! She loves all water-sports and is particularly fond of swimming, with the aim of swimming across the English Channel in the next five years.
Nicola's passion for cooking and travel shows in the beautiful meals that she produces. Priding herself on a fusion style from the many countries she has visited including heavy influences from Europe as well as Asia. She strives to make people happy through the meals she prepares by appealing to both taste and visual senses. Of course she is happy to accommodate dietary requirements and caters to all palates. Her menu is generally focused on healthy delicacies using the freshest local ingredients available.
Away from the Galley and the water, she loves to explore new destinations and cultures. She has also read the vows for over two hundred weddings and renewals across the world from Haiti to Norway and Miami to New Zealand.
Nicola has worked within the customer service industry for over a decade and is looking forward to welcoming you aboard Yes Dear and helping to create an unforgettable vacation along with Captain Kyle. Sharing her absolute passion for the ocean and providing an unforgettable culinary experience she endeavors to deliver the very best experience to all guests in and out of the water!
Kyle and Nicola come together to form the perfect team to run an already well known yacht, and offer your family the very best vacation experience possible. You will never forget your time aboard Yes Dear, and it will be an experience to treasure, always!
Pick Up Locations
Compass Point, Red Hook, BVI
12 US Gall/Hr
Caribbean Virgin Islands
Caribbean Virgin Islands
Recommend personal cell phones
# of Videos:
# Dine In:
# Port Hatches:
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Trolling & spinning
Scuba Diving Details
No max, de
General Diving Info
$35 per dive, per diver, payable aboard to yacht crew.
Nicola is a dive instructor and can lead certified divers on dives.
Diving is available for up to 6 guests at a time, max 4 dives per week.
The crew are happy to handle gear rental, pick-up and return on the guests behalf. Crew will discuss details on preference calls with guests. Gear rental is at the guests' expense; crew provide individual cost estimates based on the guest's requirements.
For 7 divers or more, the crew can also arrange rendezvous diving with local dive operators.
Diving Costs information
Charges for diving:
$35 per person per dive
Rental and tank refills
Free refresher and first dive for free (guests pay for gear and tank fill)
Inquire for more information on becoming certified or Discover Scuba courses.
Served with fresh seasonal fruit, tea, coffee and juice. Also see ‘“Hangover cures” below
Spicy Tunisian Shakshuka with feta
Layered fruit parfait with homemade madeleines
NY style bagels with lox cream cheese and capers
Potato crusted vegetable frittata
Gluten free egg muffins three ways:
Spinach, Tomato and Mozzarella ~ Bacon and Cheddar ~ Garlic mushroom and pepper
Classic French toast with cinnamon, vanilla, maple syrup and fresh fruit
Avocado toast with heirloom tomato and/or spicy feta fried eggs
Croissants with selection of meats and cheeses
Soft scrambled eggs, cheesy spinach, chipotle pepper and green chili pepper Quesadilla with spicy avocado salsa
Crispy and loaded potato hash with bacon, scallions, fried eggs and cheese
Creamy gruyere and mushroom eggs en cocotte
Avocado breakfast tacos
Omelettes made to order
Banana bread french toast with nutmeg dusted whipped cream
Protein can be added to any of the listed vegan / gluten free dishes. This will be based on guest preference and the freshest local ingredients.
Malaysian pork Satay with Asian inspired chopped salad tossed in peanut dressing
Apple and fennel salad with feta
Flatbread with white bean puree and asparagus ribbons
Avocado and strawberry Caprese salad
Carrot and ginger grain bowl
Ahi tuna poke bowls with spicy cream Avocado and fava bean salad
Lemon broccoli and caper couscous
Red and yellow pepper Gazpacho
Caribbean coconut rice bowl with Brussels sprouts and brocollini
Crispy baked fish tacos with cilantro lime slaw and Chipotle crema
Mexican grilled corn salad
Carrot ribbon tacos with cilantro yoghurt sauce
Caribbean vegetable soup with homemade chicken broth
Tagliatelle with seasonal vegetables and spicy sausage
Roasted cauliflower tacos with Chipotle
Caprese salad with chorizo
Garlic hummus with fresh vegetables
Fresh catch ceviche
Charcuterie board with selection of cheeses and gourmet cured meats
Pico de gallo
Traditional tomato gazpacho
Baked brie with pecans
Crispy pita chips dipped in a warm parmesan and artichoke dip
Grilled asparagus wrapped in prosciutto
Italian four cheese arancini
Kielbasa sausage bites with glazed pineapple
Caribbean spiny lobster dip
Bacon wrapped dates with apple and goats cheese
Avocado pesto mozarella tartines
Crispy vegetable spring rolls with a sweet chilli dipping sauce
Pierogies with caramelised onions sautéed in French butter
Paella Valencia with Chorizo and local seafood
Slow cooked marinated pork tenderloin with Asian stir fry and fresh ginger
Thai green chicken or vegetable curry with jasmine rice
Fresh Caribbean Spiny lobster (When available)
BBQ ribs with lemon infused green beans and crispy new potatoes
Pan-Seared Wahoo with mango salsa and coconut rice
Filet Mignon with peppercorn sauce, crispy potatoes with rosemary and garlic butter and fresh seasonal roasted vegetables
Mediterranean-style Ratatouille Pappardelle
Traditional English ‘Sunday Roast’. Slow cooked roasted chicken with spicy pork sausage, sage and onion stuffing served with gravy and roasted seasonal vegetables.
Sesame crusted seared Ahi on a bed of crunchy ribbon vegetables, seaweed salad and noodles finished with a soy, ginger and lime sauce with pickled ginger, wasabi and soy accompaniments
Chicken or vegetable tikka masala with basmati rice and Naan
For the Deck Swabbies (kids)
Yoghurt and cereal Baked
Jalapeno Mac n Cheese Pizza
Cups Local fish sticks Chicken
Tenders Tater Tachos
Pear and almond cake with lemon mascarpone
Dark chocolate avocado mousse
Keylime pie with ginger nut crust
White chocolate and berry cheesecake / Mango coulis cheesecake
Decadent chocolate, rum and fudge pie
Mango mousse with passionfruit coulis
Sticky toffee pudding with caramel sauce and creme fraiche
Classic creme brûlée
Poached pears in honey, ginger and cinnamon
Chocolate brownie with vanilla icecream
Summer fruit compote with scented cream Chocolate fondant
Tropical fruit mimosas
Gazpacho bloody Mary
Irish coffee/Baileys and Coffee
Mango rum and tea (THE day drink)
Angostura lemon lime bitters
Ting wid a Sting
Fresh tropical fruit smoothies
Painkiller (regular and frozen)
Lime in de coconut reg/frozen
Spritz Veneziano (Aperol spritz)
Wine spritzer (red or white)
Sangria (red or white)
Triluna Vino (white)
Caipirinha (lime or passion fruit)
Dark and stormy
Cucumber and Antiguan basil Gin and Tonic
Intimo Vino (red)
Kiki Starters (shots)
Patron XO Cafe
Baby Guinness (nothing like Guinness)
Passion Fruit O Bomb
METAL STAWS ONLY. BYOU (Bring your own umbrella)
Winter 2020 to 2021
Winter 2021 to 2022
GENERAL NOTES: MINIMUM NIGHTS: 6 inquire for less
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.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost No additional port fees for USVI
SLEEP ABOARD OPTION: $250/cabin with 3 cabin minimum. Sleep aboard the night before charter dates. Sleep aboard the night before charter dates. Includes: boarding after 4pm, welcome cocktail and canapes. Dinner night of sleep aboard and breakfast next morning to be taken ashore at client expense.