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!


Type Catamaran
BuilderVOYAGE yacht
Year Built2007
Size58.00 Ft
Beam31 Feet
Draft5 Feet

Boat Details

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

Pick Up Locations

Pref. Pick-up: YHG
Other Pick-up: Compass Point, Red Hook, BVI


Refit: 2012
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Fuel Consumption: -
Cruising Speed: 9
Max Speed: 12 US Gall/Hr


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


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WIFI available
Recommend personal cell phones
# of Videos: -
# DVDs/Movies: 20
# CD's: 30
Camcorder: No
Books: 20
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: Yes x2
Inverter: Yes
Voltages: 110
Water Maker: Yes
Water Cap: 400 gals
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 11
Guests Smokes: Outside
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 16ft RIB
Dinghy hp: 70hp
Dinghy # pax: 10
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes 2
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling & spinning
Rods: 2

Scuba Diving Details

Crew License Resort Course Full Course
Instructor Inquire Inquire
Divers 6 Tanks - BCs - Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets - Dives/wk No max, de Night Dives -
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 

Acai Bowl 

Quiche Lorraine 

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 

Poblano Quesadilla 

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 

Authentic tiramisu 

Summer fruit compote with scented cream Chocolate fondant 


  Bar Specialties

Hangover cures

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

 Habañero Margarita

 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)

 Espresso Martini 

White Russian 

Tawny/Ruby Port 


Kiki Starters (shots)

Patron XO Cafe

Baby Guinness (nothing like Guinness)

Espresso Martini

Lime Drop

Passion Fruit O Bomb



METAL STAWS ONLY. BYOU (Bring your own umbrella)

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
Winter 2020 to 2021 $20,000 $20,000 $20,000 $22,500 $23,000 $23,750 $24,500 $26,500 $27,000
Summer 2021 $20,000 $20,000 $20,000 $22,500 $23,000 $23,750 $24,500 $26,500 $27,000
Winter 2021 to 2022 $20,000 $20,000 $20,000 $22,500 $23,000 $23,750 $24,500 $26,500 $27,000
Summer 2022 $20,000 $20,000 $20,000 $22,500 $23,000 $23,750 $24,500 $26,500 $27,000

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

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

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.

HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2-4/$19,700 5/$21,750 6/$22,100 7/$22,700 8/$23,300 9/$25,150 10/$25,500

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2-4/$19,850 5/$22,125 6/$22,550 7/$23,225 8/$23,900 9/$25,825 10/$26,250

CHRISTMAS: 1-10 pax @ $29,700 - 7N minimum. Must end on or before 12/26
NEW YEARS: 1-10 pax @ $32,400 -7N minimum. May not start prior to 12/27


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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Although an older Yacht, Kept in very good shape and the crew on here is very good! Katie puts out spectacular meals and there is plenty of room in this catamaran