● SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,500, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● PAX: 8
● 2024 Christmas: 7-night flat rate $70,000 for 2-8 guests, must end December by 26th.
● 2024 New Year's: 7-night minimum $75,000 for 2-8 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns; each 48-hour turn will incur a $500 fee when approved
● The All Inclusive Rate includes:
Meals & Beverages onboard
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers, bedding, towels, and beach towels
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
All-inclusive includes 3 hours of engine use per day.
Captain Kyle -
Kyle's maritime journey began at Western Washington University in Bellingham, Washington, where he first set sail. His passion for the sea led him to acquire his initial experience as a crew member on a Schooner in the Mediterranean. Building on this foundation, Kyle secured various positions aboard ships in Tampa, Florida, and took the initiative to attend Sea School, ultimately obtaining his 100-ton USCG Captains license.
With his license in hand, Kyle embarked on an impressive journey, logging over 10,000 nautical miles across the Mediterranean, Caribbean, South-Pacific, North-Pacific, and Atlantic. Initially specializing in boat deliveries between the U.S. East coast and the Caribbean, he later transitioned into the field of maritime education.
Over the past two years, Kyle has brought his expertise to new heights, serving as the Captain of a 100' helicopter landing vessel. This experience has added a dynamic dimension to his maritime career, combining his sailing proficiency with the unique challenges of piloting a vessel equipped for helicopter operations. Throughout his career, Kyle has not only accumulated extensive sea miles but has also dedicated himself to sharing his knowledge and skills, spending recent years instructing ASA courses in the picturesque San Juan Islands.
Kyle's journey is a testament to his commitment to the maritime industry, showcasing a diverse range of experiences that reflect his adaptability and passion for the open sea. As he continues to navigate the waters, both as a captain and an educator, Kyle remains a seasoned and versatile professional in the maritime world.
Chef Simon -
Hello there! I am Simon Sjögren, a passionate cook with roots in Gothenburg, Sweden. My love for cooking started at the young age of 15 when I began working at a local steakhouse and since then, I have never looked back. With years of experience under my belt, I have honed my skills and developed a unique style of cooking that blends traditional Swedish flavors with influences from all around the world.
Over the years, I have been fortunate enough to travel to different parts of the globe, tasting and learning about the various cuisines and cooking techniques of different cultures. These experiences have allowed me to broaden my culinary horizons and have served as inspiration for many of my dishes.
In addition to my experience working in restaurants, I also started working as a private chef on yachts in the Mediterranean three years ago. It was during this time that I discovered my love for working in a more intimate setting, creating personalized menus and catering to the specific tastes and preferences of my clients. This experience ultimately led me to expand my horizons and start working on yachts as a whole, where I can combine my passion for cooking with my love for travel and adventure.
I strive to provide an exceptional culinary experience that exceeds expectations. From intimate dinners to large-scale events, I am always up for a challenge and take great pleasure in creating meals that leave a lasting impression!
Stew/Mate Erica -
Erica's love for the sea ignited during childhood voyages through the San Juan Islands and the Sunshine Coast in British Columbia. With several years of experience as crew on adventure yachts between the Hawaiian Islands, Southeast Alaska and the Baja Peninsula, she has honed her maritime skills.
Having worked extensively on charter vessels in the Caribbean, Erica possesses in-depth knowledge of the region. While she previously contributed her talents to a two Michelin star restaurant and fine dining establishments along the West Coast, her current focus revolves around her maritime pursuits.
As a Court of Masters Sommelier and skilled bartender, Erica brings her passion for local ingredients to create unforgettable experiences. Beyond the sea, she enjoys racing sailboats, exploring new dive spots, and surfing the West Coast.
Excited to share her maritime expertise and create lasting memories, Erica looks forward to new adventures with you in the Caribbean.