SUN DAZE
$31,000 - $35,000 / WEEK
JUDGES CHOICE AWARD FOR MIXOLOGY-VIPCA 2025! Sun Daze is under the command of Captain Caydon Harris and Chef Natasha Milliken-Smith who were awarded "Best in Show Up to 53" at the 2024 Charter Yacht Society of the BVI charter show! And, they won the Judges' Choice Award in the Mixology competition in 2025 at the VIPCA Charter Show in the USVI! This well-liked and seasoned crew will provide guests with a fantastic experience. Sun Daze will accommodate 8 charter guests in 3 spacious queen cabins and 1 sprawling master cabin for those who desire more space. She is a 2023 sailing catamaran offering Starlink, a hydraulic lift, teak, a hard top bimini, solar panels, air conditioning, water maker, ice maker, full sized refrigerator, a fully customizable menu, ecofriendly and reef safe toiletries, a well-stocked ship's bar, and coffee/espresso machine. Also included is guest snorkeling gear, underwater scooters, wakeboard, stand-up paddle board, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, and a Fusion 3 Bluetooth-enabled sound system.
4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. The starboard aft cabin does not have a full shower, and has a wet head.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request for $800 fee. Please inquire for this first.
BERTH SIZES:
All queen berths are 5'w X 6'6"L
Bunks: Top bunk 32"W x 75"L; bottom bunk 36"W x 75"L
BUILT/REFIT
YEAR
2023
YACHT
LENGTH
55 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$31,000
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2x80HP Yanmar diesels 21.5Kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 4.85 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Bali Catamarans |
| Engines: | 2x80HP Yanmar diesels 21.5Kw Onan Generator |
| Flag: | US |
| SatTv: | No |
| RegNum: | 1340772 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes, only off transom |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14' |
| Dinghy hp: | 60hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes, hydraulic |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| Rods: | 3 |
Captain
Caydon Harris
Chef
Natasha Milliken-Smith
CAPTAIN
Caydon Harris
Born in Plettenberg Bay along the coast of South Africa Caydon grew up in a small town. His first year out of high school he spent in Australia working abroad. It was there that he was introduced to yachting, coming onboard as a guest. He quickly fell in love with the concept and when he returned home he began his sailing courses and has been working on the water ever since.
Since then he has worked for several sailing schools and has been an instructor for both power and sailing vessels. He spent last season in Croatia working for Yachtweek where he fell in love with chartering and the experience of sailing with guests from all over the world. It was there that he was able to evolve his love of being on the water from teaching to accommodating and entertaining guests and showing them just how magnificent our sea landscape can be. He looks forward to continuing to share his love of sailing with others in the Caribbean.
C E R T I F I C A T E S
• Yachtmaster Offshore Commercially
• Endorsed
• PB2 Instructor
• Cruising Instructor
• VHF SRC
• STCW
CHEF
Natasha Milliken-Smith
Born and raised in the charming city of Oxford, UK, Natasha’s connection to the sea was cultivated during
summers spent on boats in the Balearic Islands. This early exposure to maritime life sparked a passion for the ocean and travel.
After finishing high school, Natasha followed this passion by training and working as a stewardess on superyachts. It was during this time that she developed a keen interest in cooking, inspired by the incredible chefs she worked alongside. Eager to transition from stewardess to chef, Natasha took on the role of crew chef, spending a season cooking and cruising through the Mediterranean.
Balancing her love for the sea with academic pursuits, Natasha returned to the UK to complete a Master's degree in Chemistry. Throughout her university years, she enriched her culinary skills by attending short cooking courses, continuously expanding her repertoire. Her summers were spent in Croatia, where she worked as a chef on smaller sailing charters, developing her style of cooking and guest experience.
Upon completing her degree, Natasha attended the UK’s prestigious White Pepper Chef's Academy, where she completed a professional chef's course, further refining her culinary expertise. With her diverse hospitality background and extensive experience, Natasha brings a unique blend of scientific precision and creative flair to her role as a yacht chef. Having sailed and cooked her way through the Mediterranean, she is excited to see what the other side of the Atlantic has to offer and is dedicated to crafting exquisite dishes whilst providing guests with an unforgettable experience.
C E R T I F I C A T E S
• STCW
• PDSD
• VHF SRC
• Powerboat Level 2
• Level 2 Award in Food Safety / Food Hygiene
• White Pepper Chef Academy Intermediate Skills
• UKSA Superyacht Hospitality Training Certificate
• GUEST Wine, Bar-tending & Mixology module
• Master’s Degree in Chemistry
Caydon Harris
Born in Plettenberg Bay along the coast of South Africa Caydon grew up in a small town. His first year out of high school he spent in Australia working abroad. It was there that he was introduced to yachting, coming onboard as a guest. He quickly fell in love with the concept and when he returned home he began his sailing courses and has been working on the water ever since.
Since then he has worked for several sailing schools and has been an instructor for both power and sailing vessels. He spent last season in Croatia working for Yachtweek where he fell in love with chartering and the experience of sailing with guests from all over the world. It was there that he was able to evolve his love of being on the water from teaching to accommodating and entertaining guests and showing them just how magnificent our sea landscape can be. He looks forward to continuing to share his love of sailing with others in the Caribbean.
C E R T I F I C A T E S
• Yachtmaster Offshore Commercially
• Endorsed
• PB2 Instructor
• Cruising Instructor
• VHF SRC
• STCW
CHEF
Natasha Milliken-Smith
Born and raised in the charming city of Oxford, UK, Natasha’s connection to the sea was cultivated during
summers spent on boats in the Balearic Islands. This early exposure to maritime life sparked a passion for the ocean and travel.
After finishing high school, Natasha followed this passion by training and working as a stewardess on superyachts. It was during this time that she developed a keen interest in cooking, inspired by the incredible chefs she worked alongside. Eager to transition from stewardess to chef, Natasha took on the role of crew chef, spending a season cooking and cruising through the Mediterranean.
Balancing her love for the sea with academic pursuits, Natasha returned to the UK to complete a Master's degree in Chemistry. Throughout her university years, she enriched her culinary skills by attending short cooking courses, continuously expanding her repertoire. Her summers were spent in Croatia, where she worked as a chef on smaller sailing charters, developing her style of cooking and guest experience.
Upon completing her degree, Natasha attended the UK’s prestigious White Pepper Chef's Academy, where she completed a professional chef's course, further refining her culinary expertise. With her diverse hospitality background and extensive experience, Natasha brings a unique blend of scientific precision and creative flair to her role as a yacht chef. Having sailed and cooked her way through the Mediterranean, she is excited to see what the other side of the Atlantic has to offer and is dedicated to crafting exquisite dishes whilst providing guests with an unforgettable experience.
C E R T I F I C A T E S
• STCW
• PDSD
• VHF SRC
• Powerboat Level 2
• Level 2 Award in Food Safety / Food Hygiene
• White Pepper Chef Academy Intermediate Skills
• UKSA Superyacht Hospitality Training Certificate
• GUEST Wine, Bar-tending & Mixology module
• Master’s Degree in Chemistry
Brokers, please use the preference sheet located in the Brokers' Notes section.
STANDARD SHIP'S BAR
These are the standard options onboard; however, please let us know if you or your guests would like other items added for your charter. Keep in mind, there may be an added cost for premium or higher-end brands, or for those clients requesting extra alcohol outside the norm.
VODKA
Titos, Stoli
TEQUILA
Los Corrales (Silver), Mi Campo, Teremana (Reposado), Milagro (Anejo)
RUM
Pussers, Captain Morgan White Rum, Blue Chair Rum (Coconut)
LIQUEUERS
Cointreau, Grand Marnier, St Germain – Elderflower Cordial, Kahlua, Aperol, Antica Formula (Red Sweet Vermouth), Baileys (Irish cream),
Disaronno (Amaretto), Frangelico (Almond)
GIN
Tanqueray, Bombay Gin, BVI Gin
WHISKEY
Jameson, Jack Daniels, J&B Scotch, Johnny Walker Red,
BOURBON
Bulleit Bourbon
BEER
Red Stripe, Corona, Carib, President, Coors Light, Heineken
SELTZERS | MIXERS
Bitters, Soda Cans Canada Dry, Tonic Cans Canada Dry, Elderflower Tonic Water Bottles, Tripple Sec Mr Boston Barton Triple Sec, Pineapple Juice,
Orange Juice, Cream of Coconut
SOFT DRINKS
Coke, Diet Coke, Sprite, Ginger ale , Ginger Beer
WINES
Chardonnay (2023 Preignes le Vieux Chardonnay Igp Pays d'Oc)
Pinot Grigio (2022 Kris Pinot Grigio delle Venezie)
Sauvignon Blanc (2023 J. De Villebois Sauvignon Blanc Vin de France)
Pinot Noir (2022 Domaine d'Altugnac 'Les Turitelles' Igp Pays d'Oc Pinot Noir)
Cotes du Rhones (2022 Collines du Bouridc 'les Figuieres' Syrah Igp Pays d'Oc)
Cabernet Sauvignon (2023 Domaine Preignes le Vieux Cabernet Sauvignon Igp Pays d'Oc)
Merlot (2022 Domaine Preignes le Vieux Merlot Igp Pays d'Oc)
Rose (2023 Robert-Vic 'Ohlala' Igp Pays d'Oc)
Bubbles (NV Perlage Prosecco)
CHAMPAGNE
(*surcharge may be applied)
Moet Imperial
Veuve Clicquot Brut Yellow Label
https://form.jotform.com/VICrews/sun-daze-preferences
March 2025
Dear Kiki and Tiago,
Thank you so much for the most amazing trip in the BVI that we could imagine! From the minute we stepped onboard, until the minute we reluctantly stepped off, the attention to detail, love, and care you guys provided was unparalleled to anything we’ve experienced before. Chef Kiki’s food was STELLAR! Every bite we had exceeded our expectations. Tiago’s expert navigation skills and knowledge of beautiful bays off the beaten track ensured perfect days on Sun Daze! From coffees to cocktails, to conversation, we appreciate so so much the effort you two made to make sure we had the best vacation EVER!
February 2025
We want to sincerely thank you for an amazing week on this beautiful boat you call “home”. You made us feel so welcomed day 1, creating an environment that made us feel comfortable to enjoy this boat and with your company. Over the week we bonded and the whole family feels like you both have been friends with us for years. It has been a wonderful feeling for all of us, and we hope its the same for you. As we say its the quality of time, not quantity.
Special message to Kiki,
When said you have “pride” in your cooking, we knew what it may mean but we were not expecting Michelin star food quality and preparation every meal!! “Wow” words can’t really express the love you put into every meal you do, the details of every dish is what makes your dishes exceptional. Your preparation is hours of hard work and planning, this shows in the presentation of your dishes and the tastes of each cuisine was mouth-watering. We as a family will never forget your lobster vodka sauce pasta, your Asian fusion fish where you can taste the culture of Asia in every bite, the brioche you did on the first day we are still dreaming about the texture and taste, and the special “Kiki stores” is surely exceptional. We feel very lucky to have eaten such wonderful food made by Kiki, award winning chef! Thank you so much for sharing your cuisine and art with us. Thank you including our little Charlotte in your breakfast this morning, a memory we have captured on video for her.
Special message to Tiago,
Thank you for everything you have done to keep us moving safely on this boat. We know you take pride in managing every detail of the boat from morning to night, and even after everyone is asleep. You made the family feel very safe, especially our 3 kids onboard. We were never stressed during the entire week, despite windy conditions at times because you have everything under control. We are very lucky to have such an experienced captain taking us around. Steph also learned a great deal sailing with you this week so he is very glad to have this experience. P.S. Charlotte adores you!
We can keep going on but it won’t be enough. You guys truly made this vacation a very memorable one for our family. You guys are a great couple with amazing teamwork taking such care of the boat. Any owner would be so lucky to have you as their crew! Thank you again for everything!
February 2025
We had the most amazing time aboard this charter for the last week! You both were phenomenal and provided the best service during our trip.
Phoebe, you are a wonderful chef with a very special gift. We wish you much success as you journey on this new venture. There is no way that people won’t love you.
Tiago, what a fantastic captain you are. Your ability to navigate the islands made our experience extraordinary. Your recommendations for food, spa services and everything in between is unmatched. So attentive to all of our needs and willingly catered to every request. You’ve spoiled us and not sure there is another that could come close.
We will miss you both! Forever grateful for the experience and ability to share it with the both of you.
January 2025
Thank you from Oklahoma & Nebraska, USA. The best food from Chef Kiki; never forget you are the HBIC! Sorry we drank you out of champagne & beer (is 18 cases a record?). Tiago - Thanks for keeping us safe from the pirates and making the best shots & cappuccino w/ Baileys for our morning pick-me-up. Enjoy your new sign from Tipsys. Bill was not leaving there without it. Keep an eye out for the WEAPONS!
December 2024
Tiago & Kiki -
We had an unforgettable experience this week full of fabulous food, new cocktails, and many new experiences for our families. Thank you for showing us your secret island hideaway spots and arranging ATVs and a great scuba outing. We agree with you about Peter Island—it is the most special place. Swimming with sea turtles was incredible. Thank you for making us feel at home on Christmas Day and spoiling us with a lovely brunch and a spectacular surf and turf dinner. We will never forget your kindness and the fantastic care you took of our families. We hope to return to the BVI and we hope our paths cross again. Best. Trip. Ever!
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | ||||
| Summer 2026 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | ||||
| Winter 2026 to 2027 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
What is included in a All Inclusive Charter? What Is NOT Included?
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Additional Rate Details
GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6-night charters, divide the weekly rate by 7 nights x 6 nights. For 5-nights, divide the weekly rate by 6 nights x 5 nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($37,400) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($40,800)
CHRISTMAS/NEW YEARS ('26/'27):
7 night minimum.
CHRISTMAS 2026: 1-8 guests @ +10% surcharge over 8 pax rate ($38,500) - charter must end no later than 12/27
NEW YEARS 26/27: 1-8 guests @ +20% surcharge over 8 pax rate ($42,000)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
MINIMUM NIGHTS: 5
For 6-night charters, divide the weekly rate by 7 nights x 6 nights. For 5-nights, divide the weekly rate by 6 nights x 5 nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($37,400) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($40,800)
CHRISTMAS/NEW YEARS ('26/'27):
7 night minimum.
CHRISTMAS 2026: 1-8 guests @ +10% surcharge over 8 pax rate ($38,500) - charter must end no later than 12/27
NEW YEARS 26/27: 1-8 guests @ +20% surcharge over 8 pax rate ($42,000)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
X
Available
X
Booked
X
Hold
X
Unavailable
Vessel Specs
- : Cat
- : 29 Feet
- : 4.85 Feet
- : 8
- : 2023
- : Bali Catamarans
- : 8 knots
- : 2x80HP Yanmar diesels 21.5Kw Onan Generator
- : No
- : Yacht offers Rendezvous Diving only
- : Caydon Harris
- : US
- : No
- : 1340772
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2x80HP Yanmar diesels 21.5Kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Water Fun
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 349 US Gal. |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Yes, only off transom |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14' |
| Dinghy hp: | 60hp |
| Dinghy # pax: | 7 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes, hydraulic |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| Rods: | 3 |
Meet the Crew
Captain
Caydon Harris
Chef
Natasha Milliken-Smith
CAPTAIN
Caydon Harris
Born in Plettenberg Bay along the coast of South Africa Caydon grew up in a small town. His first year out of high school he spent in Australia working abroad. It was there that he was introduced to yachting, coming onboard as a guest. He quickly fell in love with the concept and when he returned home he began his sailing courses and has been working on the water ever since.
Since then he has worked for several sailing schools and has been an instructor for both power and sailing vessels. He spent last season in Croatia working for Yachtweek where he fell in love with chartering and the experience of sailing with guests from all over the world. It was there that he was able to evolve his love of being on the water from teaching to accommodating and entertaining guests and showing them just how magnificent our sea landscape can be. He looks forward to continuing to share his love of sailing with others in the Caribbean.
C E R T I F I C A T E S
• Yachtmaster Offshore Commercially
• Endorsed
• PB2 Instructor
• Cruising Instructor
• VHF SRC
• STCW
CHEF
Natasha Milliken-Smith
Born and raised in the charming city of Oxford, UK, Natasha’s connection to the sea was cultivated during
summers spent on boats in the Balearic Islands. This early exposure to maritime life sparked a passion for the ocean and travel.
After finishing high school, Natasha followed this passion by training and working as a stewardess on superyachts. It was during this time that she developed a keen interest in cooking, inspired by the incredible chefs she worked alongside. Eager to transition from stewardess to chef, Natasha took on the role of crew chef, spending a season cooking and cruising through the Mediterranean.
Balancing her love for the sea with academic pursuits, Natasha returned to the UK to complete a Master's degree in Chemistry. Throughout her university years, she enriched her culinary skills by attending short cooking courses, continuously expanding her repertoire. Her summers were spent in Croatia, where she worked as a chef on smaller sailing charters, developing her style of cooking and guest experience.
Upon completing her degree, Natasha attended the UK’s prestigious White Pepper Chef's Academy, where she completed a professional chef's course, further refining her culinary expertise. With her diverse hospitality background and extensive experience, Natasha brings a unique blend of scientific precision and creative flair to her role as a yacht chef. Having sailed and cooked her way through the Mediterranean, she is excited to see what the other side of the Atlantic has to offer and is dedicated to crafting exquisite dishes whilst providing guests with an unforgettable experience.
C E R T I F I C A T E S
• STCW
• PDSD
• VHF SRC
• Powerboat Level 2
• Level 2 Award in Food Safety / Food Hygiene
• White Pepper Chef Academy Intermediate Skills
• UKSA Superyacht Hospitality Training Certificate
• GUEST Wine, Bar-tending & Mixology module
• Master’s Degree in Chemistry
Caydon Harris
Born in Plettenberg Bay along the coast of South Africa Caydon grew up in a small town. His first year out of high school he spent in Australia working abroad. It was there that he was introduced to yachting, coming onboard as a guest. He quickly fell in love with the concept and when he returned home he began his sailing courses and has been working on the water ever since.
Since then he has worked for several sailing schools and has been an instructor for both power and sailing vessels. He spent last season in Croatia working for Yachtweek where he fell in love with chartering and the experience of sailing with guests from all over the world. It was there that he was able to evolve his love of being on the water from teaching to accommodating and entertaining guests and showing them just how magnificent our sea landscape can be. He looks forward to continuing to share his love of sailing with others in the Caribbean.
C E R T I F I C A T E S
• Yachtmaster Offshore Commercially
• Endorsed
• PB2 Instructor
• Cruising Instructor
• VHF SRC
• STCW
CHEF
Natasha Milliken-Smith
Born and raised in the charming city of Oxford, UK, Natasha’s connection to the sea was cultivated during
summers spent on boats in the Balearic Islands. This early exposure to maritime life sparked a passion for the ocean and travel.
After finishing high school, Natasha followed this passion by training and working as a stewardess on superyachts. It was during this time that she developed a keen interest in cooking, inspired by the incredible chefs she worked alongside. Eager to transition from stewardess to chef, Natasha took on the role of crew chef, spending a season cooking and cruising through the Mediterranean.
Balancing her love for the sea with academic pursuits, Natasha returned to the UK to complete a Master's degree in Chemistry. Throughout her university years, she enriched her culinary skills by attending short cooking courses, continuously expanding her repertoire. Her summers were spent in Croatia, where she worked as a chef on smaller sailing charters, developing her style of cooking and guest experience.
Upon completing her degree, Natasha attended the UK’s prestigious White Pepper Chef's Academy, where she completed a professional chef's course, further refining her culinary expertise. With her diverse hospitality background and extensive experience, Natasha brings a unique blend of scientific precision and creative flair to her role as a yacht chef. Having sailed and cooked her way through the Mediterranean, she is excited to see what the other side of the Atlantic has to offer and is dedicated to crafting exquisite dishes whilst providing guests with an unforgettable experience.
C E R T I F I C A T E S
• STCW
• PDSD
• VHF SRC
• Powerboat Level 2
• Level 2 Award in Food Safety / Food Hygiene
• White Pepper Chef Academy Intermediate Skills
• UKSA Superyacht Hospitality Training Certificate
• GUEST Wine, Bar-tending & Mixology module
• Master’s Degree in Chemistry
Chef's Table
Brokers, please use the preference sheet located in the Brokers' Notes section.
STANDARD SHIP'S BAR
These are the standard options onboard; however, please let us know if you or your guests would like other items added for your charter. Keep in mind, there may be an added cost for premium or higher-end brands, or for those clients requesting extra alcohol outside the norm.
VODKA
Titos, Stoli
TEQUILA
Los Corrales (Silver), Mi Campo, Teremana (Reposado), Milagro (Anejo)
RUM
Pussers, Captain Morgan White Rum, Blue Chair Rum (Coconut)
LIQUEUERS
Cointreau, Grand Marnier, St Germain – Elderflower Cordial, Kahlua, Aperol, Antica Formula (Red Sweet Vermouth), Baileys (Irish cream),
Disaronno (Amaretto), Frangelico (Almond)
GIN
Tanqueray, Bombay Gin, BVI Gin
WHISKEY
Jameson, Jack Daniels, J&B Scotch, Johnny Walker Red,
BOURBON
Bulleit Bourbon
BEER
Red Stripe, Corona, Carib, President, Coors Light, Heineken
SELTZERS | MIXERS
Bitters, Soda Cans Canada Dry, Tonic Cans Canada Dry, Elderflower Tonic Water Bottles, Tripple Sec Mr Boston Barton Triple Sec, Pineapple Juice,
Orange Juice, Cream of Coconut
SOFT DRINKS
Coke, Diet Coke, Sprite, Ginger ale , Ginger Beer
WINES
Chardonnay (2023 Preignes le Vieux Chardonnay Igp Pays d'Oc)
Pinot Grigio (2022 Kris Pinot Grigio delle Venezie)
Sauvignon Blanc (2023 J. De Villebois Sauvignon Blanc Vin de France)
Pinot Noir (2022 Domaine d'Altugnac 'Les Turitelles' Igp Pays d'Oc Pinot Noir)
Cotes du Rhones (2022 Collines du Bouridc 'les Figuieres' Syrah Igp Pays d'Oc)
Cabernet Sauvignon (2023 Domaine Preignes le Vieux Cabernet Sauvignon Igp Pays d'Oc)
Merlot (2022 Domaine Preignes le Vieux Merlot Igp Pays d'Oc)
Rose (2023 Robert-Vic 'Ohlala' Igp Pays d'Oc)
Bubbles (NV Perlage Prosecco)
CHAMPAGNE
(*surcharge may be applied)
Moet Imperial
Veuve Clicquot Brut Yellow Label
https://form.jotform.com/VICrews/sun-daze-preferences
Guest Reviews
March 2025
Dear Kiki and Tiago,
Thank you so much for the most amazing trip in the BVI that we could imagine! From the minute we stepped onboard, until the minute we reluctantly stepped off, the attention to detail, love, and care you guys provided was unparalleled to anything we’ve experienced before. Chef Kiki’s food was STELLAR! Every bite we had exceeded our expectations. Tiago’s expert navigation skills and knowledge of beautiful bays off the beaten track ensured perfect days on Sun Daze! From coffees to cocktails, to conversation, we appreciate so so much the effort you two made to make sure we had the best vacation EVER!
February 2025
We want to sincerely thank you for an amazing week on this beautiful boat you call “home”. You made us feel so welcomed day 1, creating an environment that made us feel comfortable to enjoy this boat and with your company. Over the week we bonded and the whole family feels like you both have been friends with us for years. It has been a wonderful feeling for all of us, and we hope its the same for you. As we say its the quality of time, not quantity.
Special message to Kiki,
When said you have “pride” in your cooking, we knew what it may mean but we were not expecting Michelin star food quality and preparation every meal!! “Wow” words can’t really express the love you put into every meal you do, the details of every dish is what makes your dishes exceptional. Your preparation is hours of hard work and planning, this shows in the presentation of your dishes and the tastes of each cuisine was mouth-watering. We as a family will never forget your lobster vodka sauce pasta, your Asian fusion fish where you can taste the culture of Asia in every bite, the brioche you did on the first day we are still dreaming about the texture and taste, and the special “Kiki stores” is surely exceptional. We feel very lucky to have eaten such wonderful food made by Kiki, award winning chef! Thank you so much for sharing your cuisine and art with us. Thank you including our little Charlotte in your breakfast this morning, a memory we have captured on video for her.
Special message to Tiago,
Thank you for everything you have done to keep us moving safely on this boat. We know you take pride in managing every detail of the boat from morning to night, and even after everyone is asleep. You made the family feel very safe, especially our 3 kids onboard. We were never stressed during the entire week, despite windy conditions at times because you have everything under control. We are very lucky to have such an experienced captain taking us around. Steph also learned a great deal sailing with you this week so he is very glad to have this experience. P.S. Charlotte adores you!
We can keep going on but it won’t be enough. You guys truly made this vacation a very memorable one for our family. You guys are a great couple with amazing teamwork taking such care of the boat. Any owner would be so lucky to have you as their crew! Thank you again for everything!
February 2025
We had the most amazing time aboard this charter for the last week! You both were phenomenal and provided the best service during our trip.
Phoebe, you are a wonderful chef with a very special gift. We wish you much success as you journey on this new venture. There is no way that people won’t love you.
Tiago, what a fantastic captain you are. Your ability to navigate the islands made our experience extraordinary. Your recommendations for food, spa services and everything in between is unmatched. So attentive to all of our needs and willingly catered to every request. You’ve spoiled us and not sure there is another that could come close.
We will miss you both! Forever grateful for the experience and ability to share it with the both of you.
January 2025
Thank you from Oklahoma & Nebraska, USA. The best food from Chef Kiki; never forget you are the HBIC! Sorry we drank you out of champagne & beer (is 18 cases a record?). Tiago - Thanks for keeping us safe from the pirates and making the best shots & cappuccino w/ Baileys for our morning pick-me-up. Enjoy your new sign from Tipsys. Bill was not leaving there without it. Keep an eye out for the WEAPONS!
December 2024
Tiago & Kiki -
We had an unforgettable experience this week full of fabulous food, new cocktails, and many new experiences for our families. Thank you for showing us your secret island hideaway spots and arranging ATVs and a great scuba outing. We agree with you about Peter Island—it is the most special place. Swimming with sea turtles was incredible. Thank you for making us feel at home on Christmas Day and spoiling us with a lovely brunch and a spectacular surf and turf dinner. We will never forget your kindness and the fantastic care you took of our families. We hope to return to the BVI and we hope our paths cross again. Best. Trip. Ever!
Availability / Rates
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 |
| Summer 2026 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| Winter 2026 to 2027 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
What is included in a All Inclusive Charter? What Is NOT Included?
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Additional Rate Details
GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6-night charters, divide the weekly rate by 7 nights x 6 nights. For 5-nights, divide the weekly rate by 6 nights x 5 nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($37,400) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($40,800)
CHRISTMAS/NEW YEARS ('26/'27):
7 night minimum.
CHRISTMAS 2026: 1-8 guests @ +10% surcharge over 8 pax rate ($38,500) - charter must end no later than 12/27
NEW YEARS 26/27: 1-8 guests @ +20% surcharge over 8 pax rate ($42,000)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
MINIMUM NIGHTS: 5
For 6-night charters, divide the weekly rate by 7 nights x 6 nights. For 5-nights, divide the weekly rate by 6 nights x 5 nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($37,400) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($40,800)
CHRISTMAS/NEW YEARS ('26/'27):
7 night minimum.
CHRISTMAS 2026: 1-8 guests @ +10% surcharge over 8 pax rate ($38,500) - charter must end no later than 12/27
NEW YEARS 26/27: 1-8 guests @ +20% surcharge over 8 pax rate ($42,000)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
