MINIMUM NIGHTS: 6, Inquire for less than 6
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.
$200 PER CABIN SLEEP ABOARD: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. EXCLUDES: Christmas and New Year's weeks.
HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$16,200 3/$16,550 4/$16,900 5/$17,250 6/$17,600 7/$18,450 8/$19,300
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,350 3/$16,775 4/$17,200 5/$17,625 6/$18,100 7/$18,975 8/$19,900
CHRISTMAS: 1-8 guests @ $24,000 with 7 night minimum. Must end no later than 12/26
NEW YEARS: 1-8 guests @ $26,000 with 7 night minimum. May not start prior to 12/27
Captain: Pierre Hugo
Nationality: South African
Captain Pierre and Chef Desree invite you onboard Amazing Grace to discover the beautiful islands of the USVI and BVI together.
From coconut hunting to fishing out the catch of the day, Captain Pierre looks forward to sharing his knowledge of the ocean and teach you about sailing.
Chef Desree will tantalize your tastebuds with her wide variety of cuisines from around the world.
Fresh organic ingredients inspire Desree to create healthy meals and will gladly customize your menu based on your dietary requirements and requests, allowing you to relax and enjoy your holiday on board Amazing grace.
Captain Pierre Hugo:
Growing up in the small seaside suburb of Hout Bay in Cape Town, Pierre developed a passion for the ocean. Sailing, surfing, diving and fishing were part of his usual day while growing up.
Together with his love for the ocean and passion for nature conservation, Pierre went on to study environmental science and marine biology at the University of Cape Town.
Pierre knew from a young age he always wanted to work on the ocean and discovered through yachting he was able to do so.
Over the years Pierre has sailed some of the most beautiful and remote parts of the world, including the Mediterranean, Caribbean, Hawaii and the South Pacific. As an avid adventurer Pierre continues to discover hidden gems that are off the beaten track and enjoys sharing these experiences with those around him.
During one of these adventures in the Bahamas, Pierre met Desree. Both with a keen sense of humor and appreciation for mother nature the couple decided to join forces and share their fun adventures and knowledge of the ocean with others.
Chef/mate Desree Pierce:
Ever since Desree can remember she has always loved being in the kitchen creating new and exciting dishes for her friends and family back home in in Cape Town, South Africa.
Having studied and worked in fashion design, Desree developed a keen eye for detail and a natural creative flare. Her desire to work in the culinary trade led Desree to join a high profile catering company where she was able to expand her knowledge and refine her skills as a chef.
Desree’s passion for the ocean, travel and the culinary arts lead her into the world of yachting as she joined her first boat in 2015.
With years of experience as a chef on board private and charter yachts from the Mediterranean to Madagascar and everything in between, Desree enjoys creating menus utilising elements from different cuisines and creating exciting flavourful dishes. Her passion shines through her meticulous planning of flavour combinations, textures and presentation.
Keen to learn more and expand her skills as a chef, Desree recently completed an intensive pastry and bread making course at The Academy of Pastry Arts of Malaysia as well as undertaking placements at two of Kuala Lumpur's finest restaurants; Enoteca (Italian) and Aliyaa (Sri Lankan)
Not only has Desree won first place at the Antigua charter yacht show chefs competition in 2018 for yachts up to 125ft but also managed to grab first place at the 2019 USVI boat show for both her main course and dessert. Together as a team Pierre and Desree also won first place for their water infusion of tamarind, toasted coconut and pineapple at the 2019 USVI boat show.
Desree has been lucky to have cooked for Chef Mario Batali and received the following testimonial:
”best yet. Truly perfect" …. so WOW!!!