Azure
$58,000 - $62,000 / WEEK
Brand new Fountaine Pajot 67 Alegria owners version just delivered offers 5 guest cabins (1 Master, 4 Queen) and is fully loaded including: - Full teak throughout the yacht - Jacuzzi for two - Music zones in all areas - Swim platform - Highfield tender with 60HP engine - Fully loaded toys, 2 E-Foils, 2 Seabob's, Water Hammock, Bote Dock, 2 SUP's, Airhead Towable, & snorkel gear
BUILT/REFIT
YEAR
2025
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
$58,000
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 33 Feet |
| Draft: | 4 Feet |
| Pax: | 10 |
| YearBuilt: | 2025 |
| Builder: | Fountaine Pajot |
| Flag: | USA |
| SatTv: | Yes |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| 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: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Center Console |
| Dinghy hp: | 60 HP |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Sea |
| Rods: | 2 |
Captain
Nick Buford
Nation: United Kingdom
License: RYA Yachtmaster 200 Ton
Languages: English, French, Dutch
Chef
Lorena Novosel
Nation: Croatian
License: Guide Michelin BiB Gourmand
Captain Nic Buford
Captain Nick is an experienced and energetic skipper with a deep passion for sailing and adventure. With years of experience sailing the Caribbean and Mediterranean, particularly around the beautiful islands of Greece and Croatia, Nick has honed his skills in navigating both calm and challenging waters.
Beyond sailing, Nick is an enthusiast of various water sports, including free diving, surfing and fishing, always eager to introduce guests to new ways of enjoying the ocean. An avid rock climber and runner, he brings boundless energy and enthusiasm to every trip.
With a natural flair for making guests feel at ease, Nick is dedicated to ensuring everyone aboard experiences the thrill of sailing. His love for the ocean and sense of adventure is contagious, making every journey aboard his catamaran an unforgettable one. Whether you’re a seasoned sailor or a first-timer, Nick is passionate about passing on his knowledge and ensuring everyone leaves with lasting memories and a newfound love for the sea.
Chef Lorena
Passionate and dedicated Chef with over 5 years of experience working on catamarans, motor yachts, restaurants, catering services, and private retreats. Skilled in preparing a wide variety of cuisines, including meat, seafood, macrobiotic, vegetarian, and vegan dishes. A reliable and responsible team player, always eager to expand knowledge and deliver exceptional service by investing energy and attention into every detail. Experienced in personalized menu planning tailored to guests’ preferences and dietary requirements
Stew Trisha
Trish was born in South Africa and brings her warm, welcoming nature to every charter. With a background in luxury hospitality, she has a natural ability to make guests feel at ease while ensuring the highest standards of service.
Her attention to detail shines through in the little touches that elevate the onboard experience from beautifully set tables to creating a relaxed, home away from home atmosphere. Trish is passionate about guest comfort and always goes the extra mile to ensure memorable moments on the water.
When she’s not working onboard, she enjoys the outdoors, discovering new destinations, and meeting new people. She also has over 10 years of experience in the beauty industry and is a trained masseuse, skills that reflect her creativity, professionalism, and dedication to relaxation and luxury.
December/January Crew:
Captain Devon Wishart
Being from Cape Town, South Africa, the ocean has always been something I have been drawn to. With a year living on board a vessel and traveling the Caribbean, and two Atlantic crossings under the belt; I knew sailing had to be my career choice. That is when I found the British Virgin Islands. After spending over nine years in the BVI, I now consider this beautiful sanctuary home. I have operated small monohulls to large catamarans, and strive to give guests vacations of a lifetime with safety being my main priority. I feel so privileged to show guests why I fell in love with these islands and how they are truly nature's little secret.
Chef Mercédes.
Mercédes was born in Haarlem, the Netherlands, and grew up close to the sea, where the untamed winds and powerful waves of the North Sea shaped her adventurous spirit. Initially pursuing a dream of becoming a prima ballerina, she studied at the Dutch National Ballet Academy and later danced with a company in New York. Despite her success, Mercédes felt compelled to a new path and returned to the Netherlands to study modern dance and choreography, as well as being irresistibly drawn to the sea.
Her love for the ocean led her to the marine industry, where she began working as a hostess and chef aboard yachts, combining her passion for wellness with the art of hospitality. Sailing through the Mediterranean, Mercédes crafted experiences that nourished both body and soul, drawing on her expertise in yoga, Pilates, and wholesome living to curate menus and environments that promote health and well-being.
Mercédes’ journey into wellness naturally extended to food, as she became passionate about the power of nourishing the body through mindful food preparation. In recent years, she took her love for cooking further, working on various yachts throughout the Mediterranean, where she blends her knowledge of wellness with her culinary creativity. As both a hostess and a chef, Mercédes connects deeply with people, ensuring that everyone she serves feels cared for, nourished, and inspired to embrace a wholesome lifestyle.
Stew Chanel
I am a driven and independent individual. I was born in South-Africa after my mom immigrated over from Thailand. I have travelled to Thailand often, I am fluent in Thai, English & Afrikaans. I am always eager to immerse myself in new experiences and learn from the people I meet along the way. Speaking of people, I have a genuine fascination for different cultures. I enjoy working and meeting people and learning about their traditions, languages, and unique perspectives
Captain Nick is an experienced and energetic skipper with a deep passion for sailing and adventure. With years of experience sailing the Caribbean and Mediterranean, particularly around the beautiful islands of Greece and Croatia, Nick has honed his skills in navigating both calm and challenging waters.
Beyond sailing, Nick is an enthusiast of various water sports, including free diving, surfing and fishing, always eager to introduce guests to new ways of enjoying the ocean. An avid rock climber and runner, he brings boundless energy and enthusiasm to every trip.
With a natural flair for making guests feel at ease, Nick is dedicated to ensuring everyone aboard experiences the thrill of sailing. His love for the ocean and sense of adventure is contagious, making every journey aboard his catamaran an unforgettable one. Whether you’re a seasoned sailor or a first-timer, Nick is passionate about passing on his knowledge and ensuring everyone leaves with lasting memories and a newfound love for the sea.
Chef Lorena
Passionate and dedicated Chef with over 5 years of experience working on catamarans, motor yachts, restaurants, catering services, and private retreats. Skilled in preparing a wide variety of cuisines, including meat, seafood, macrobiotic, vegetarian, and vegan dishes. A reliable and responsible team player, always eager to expand knowledge and deliver exceptional service by investing energy and attention into every detail. Experienced in personalized menu planning tailored to guests’ preferences and dietary requirements
Stew Trisha
Trish was born in South Africa and brings her warm, welcoming nature to every charter. With a background in luxury hospitality, she has a natural ability to make guests feel at ease while ensuring the highest standards of service.
Her attention to detail shines through in the little touches that elevate the onboard experience from beautifully set tables to creating a relaxed, home away from home atmosphere. Trish is passionate about guest comfort and always goes the extra mile to ensure memorable moments on the water.
When she’s not working onboard, she enjoys the outdoors, discovering new destinations, and meeting new people. She also has over 10 years of experience in the beauty industry and is a trained masseuse, skills that reflect her creativity, professionalism, and dedication to relaxation and luxury.
December/January Crew:
Captain Devon Wishart
Being from Cape Town, South Africa, the ocean has always been something I have been drawn to. With a year living on board a vessel and traveling the Caribbean, and two Atlantic crossings under the belt; I knew sailing had to be my career choice. That is when I found the British Virgin Islands. After spending over nine years in the BVI, I now consider this beautiful sanctuary home. I have operated small monohulls to large catamarans, and strive to give guests vacations of a lifetime with safety being my main priority. I feel so privileged to show guests why I fell in love with these islands and how they are truly nature's little secret.
Chef Mercédes.
Mercédes was born in Haarlem, the Netherlands, and grew up close to the sea, where the untamed winds and powerful waves of the North Sea shaped her adventurous spirit. Initially pursuing a dream of becoming a prima ballerina, she studied at the Dutch National Ballet Academy and later danced with a company in New York. Despite her success, Mercédes felt compelled to a new path and returned to the Netherlands to study modern dance and choreography, as well as being irresistibly drawn to the sea.
Her love for the ocean led her to the marine industry, where she began working as a hostess and chef aboard yachts, combining her passion for wellness with the art of hospitality. Sailing through the Mediterranean, Mercédes crafted experiences that nourished both body and soul, drawing on her expertise in yoga, Pilates, and wholesome living to curate menus and environments that promote health and well-being.
Mercédes’ journey into wellness naturally extended to food, as she became passionate about the power of nourishing the body through mindful food preparation. In recent years, she took her love for cooking further, working on various yachts throughout the Mediterranean, where she blends her knowledge of wellness with her culinary creativity. As both a hostess and a chef, Mercédes connects deeply with people, ensuring that everyone she serves feels cared for, nourished, and inspired to embrace a wholesome lifestyle.
Stew Chanel
I am a driven and independent individual. I was born in South-Africa after my mom immigrated over from Thailand. I have travelled to Thailand often, I am fluent in Thai, English & Afrikaans. I am always eager to immerse myself in new experiences and learn from the people I meet along the way. Speaking of people, I have a genuine fascination for different cultures. I enjoy working and meeting people and learning about their traditions, languages, and unique perspectives
SAMPLE CHARTER MENU
Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted
brussels sprouts and sweet potato wedges
Dessert
Key Lime pie
Day 2
Breakfast
Baked German pancake served with sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps served with chips and fruit
Dinner
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet cheeses
Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,
scallion, artichoke and chickpeas
Dinner
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with
grilled zucchini and roasted potatoes
Dessert
Plantain bananas foster served over vanilla ice cream
Day 4
Breakfast
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream sundaes
Day 5
Breakfast
Build Your Own Toast Bar- avocado toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp
served with fried sweet plantains
Dinner
Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Dessert
NY Style cheesecake topped with fruit and caramel drizzle
Day 6
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Lunch
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 7
Send Off Breakfast
Breakfast sandwiches and fresh fruit
Best Captain Ever!!!
Thank you Nick! We had the best time ever! Marty
Captain Nick the best captain in all of the 7 seas. Thank you so much for memories that will last a lifetime. Asia
Wonderful Trip
Thank you Nick and Kishee, We had an amazing week and will never forget our trip to the BVI's. Much Appreciated, Big Guy and his crew
Wow, Wow, Wow
Aunt Ashley and Uncle Nick,
Thank you for such an amazing week and memories of a lifetime. You can tell you truly love what you do and blessed everyone. This week you took the best care of us and the kids and we are truly grateful! We will never forget you all and our wonderful week at sea!
Hans, Tonya, Andrew, Blake, Maddie, Jayce, Erin, Barrett, Samantha and Max
What a great trip.
Ashley and Nick have been a blast to travel with! The sweetest hosts. Hope to travel with them again soon. Joyce
Ashley is the best chef/swimmer and a great friend. Nick is always willing to teach & throw some jokes around. Would love to travel with them again. Will keep in contact. Christian
Nick & Ashley were so much fun. I love how they really enjoy what they do and made our time on board unforgettable. I hope we get to sail with them together again soon! Jaymie & Rio
Most Amazing Time
We had the most amazing time aboard Epiphany with Nick and Angella. The sailing was fun and Nick was so patient with our 10 year old son who was in love with boating. The food was amazing. Every meal was above and beyond delicious. We were amazed we could eat so good on a boat. Everything was always kept neat and clean with ice restocked daily. The trip was perfect. We will miss it! - The Jeffries, WIlliams and Lostein families
Rates are Plus Expenses
| 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 | $57,000 | $58,000 | $58,500 | $60,000 | $60,500 | $61,000 | $61,500 | $62,000 | $62,500 | ||
| Summer 2026 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | ||
| Winter 2026 to 2027 | $57,000 | $58,000 | $58,500 | $60,000 | $60,500 | $61,000 | $61,500 | $62,000 | $62,500 | ||
| Summer 2027 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 |
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
Additional Rate Details:
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $65,000, New Years - Flat rate $67,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP, E-Foil
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Winter Base: Village Cay, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Base 2026-2027: Italy/Spain/France/Greece
July-August: Olbia/Naples/Sicily/Corsica/SOF 45,000 EUR + 30% APA + 22% VAT
June: Palma/Olbia 42,500 EUR + 30% APA + 22% VAT
Sept-Oct: Athens/Corfu 42,500 EUR + 30% APA + 13% VAT
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $65,000, New Years - Flat rate $67,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP, E-Foil
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Winter Base: Village Cay, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Base 2026-2027: Italy/Spain/France/Greece
July-August: Olbia/Naples/Sicily/Corsica/SOF 45,000 EUR + 30% APA + 22% VAT
June: Palma/Olbia 42,500 EUR + 30% APA + 22% VAT
Sept-Oct: Athens/Corfu 42,500 EUR + 30% APA + 13% VAT
X
Available
X
Booked
X
Hold
X
Unavailable
Vessel Specs
- : Cat
- : 33 Feet
- : 4 Feet
- : 10
- : 2025
- : Fountaine Pajot
- : Yacht offers Rendezvous Diving only
- : Nick Buford
- : USA
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| 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: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| 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: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Center Console |
| Dinghy hp: | 60 HP |
| Dinghy # pax: | 10 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Sea |
| Rods: | 2 |
Meet the Crew
Captain
Nick Buford
Nation: United Kingdom
License: RYA Yachtmaster 200 Ton
Languages: English, French, Dutch
Chef
Lorena Novosel
Nation: Croatian
License: Guide Michelin BiB Gourmand
Captain Nic Buford
Captain Nick is an experienced and energetic skipper with a deep passion for sailing and adventure. With years of experience sailing the Caribbean and Mediterranean, particularly around the beautiful islands of Greece and Croatia, Nick has honed his skills in navigating both calm and challenging waters.
Beyond sailing, Nick is an enthusiast of various water sports, including free diving, surfing and fishing, always eager to introduce guests to new ways of enjoying the ocean. An avid rock climber and runner, he brings boundless energy and enthusiasm to every trip.
With a natural flair for making guests feel at ease, Nick is dedicated to ensuring everyone aboard experiences the thrill of sailing. His love for the ocean and sense of adventure is contagious, making every journey aboard his catamaran an unforgettable one. Whether you’re a seasoned sailor or a first-timer, Nick is passionate about passing on his knowledge and ensuring everyone leaves with lasting memories and a newfound love for the sea.
Chef Lorena
Passionate and dedicated Chef with over 5 years of experience working on catamarans, motor yachts, restaurants, catering services, and private retreats. Skilled in preparing a wide variety of cuisines, including meat, seafood, macrobiotic, vegetarian, and vegan dishes. A reliable and responsible team player, always eager to expand knowledge and deliver exceptional service by investing energy and attention into every detail. Experienced in personalized menu planning tailored to guests’ preferences and dietary requirements
Stew Trisha
Trish was born in South Africa and brings her warm, welcoming nature to every charter. With a background in luxury hospitality, she has a natural ability to make guests feel at ease while ensuring the highest standards of service.
Her attention to detail shines through in the little touches that elevate the onboard experience from beautifully set tables to creating a relaxed, home away from home atmosphere. Trish is passionate about guest comfort and always goes the extra mile to ensure memorable moments on the water.
When she’s not working onboard, she enjoys the outdoors, discovering new destinations, and meeting new people. She also has over 10 years of experience in the beauty industry and is a trained masseuse, skills that reflect her creativity, professionalism, and dedication to relaxation and luxury.
December/January Crew:
Captain Devon Wishart
Being from Cape Town, South Africa, the ocean has always been something I have been drawn to. With a year living on board a vessel and traveling the Caribbean, and two Atlantic crossings under the belt; I knew sailing had to be my career choice. That is when I found the British Virgin Islands. After spending over nine years in the BVI, I now consider this beautiful sanctuary home. I have operated small monohulls to large catamarans, and strive to give guests vacations of a lifetime with safety being my main priority. I feel so privileged to show guests why I fell in love with these islands and how they are truly nature's little secret.
Chef Mercédes.
Mercédes was born in Haarlem, the Netherlands, and grew up close to the sea, where the untamed winds and powerful waves of the North Sea shaped her adventurous spirit. Initially pursuing a dream of becoming a prima ballerina, she studied at the Dutch National Ballet Academy and later danced with a company in New York. Despite her success, Mercédes felt compelled to a new path and returned to the Netherlands to study modern dance and choreography, as well as being irresistibly drawn to the sea.
Her love for the ocean led her to the marine industry, where she began working as a hostess and chef aboard yachts, combining her passion for wellness with the art of hospitality. Sailing through the Mediterranean, Mercédes crafted experiences that nourished both body and soul, drawing on her expertise in yoga, Pilates, and wholesome living to curate menus and environments that promote health and well-being.
Mercédes’ journey into wellness naturally extended to food, as she became passionate about the power of nourishing the body through mindful food preparation. In recent years, she took her love for cooking further, working on various yachts throughout the Mediterranean, where she blends her knowledge of wellness with her culinary creativity. As both a hostess and a chef, Mercédes connects deeply with people, ensuring that everyone she serves feels cared for, nourished, and inspired to embrace a wholesome lifestyle.
Stew Chanel
I am a driven and independent individual. I was born in South-Africa after my mom immigrated over from Thailand. I have travelled to Thailand often, I am fluent in Thai, English & Afrikaans. I am always eager to immerse myself in new experiences and learn from the people I meet along the way. Speaking of people, I have a genuine fascination for different cultures. I enjoy working and meeting people and learning about their traditions, languages, and unique perspectives
Captain Nick is an experienced and energetic skipper with a deep passion for sailing and adventure. With years of experience sailing the Caribbean and Mediterranean, particularly around the beautiful islands of Greece and Croatia, Nick has honed his skills in navigating both calm and challenging waters.
Beyond sailing, Nick is an enthusiast of various water sports, including free diving, surfing and fishing, always eager to introduce guests to new ways of enjoying the ocean. An avid rock climber and runner, he brings boundless energy and enthusiasm to every trip.
With a natural flair for making guests feel at ease, Nick is dedicated to ensuring everyone aboard experiences the thrill of sailing. His love for the ocean and sense of adventure is contagious, making every journey aboard his catamaran an unforgettable one. Whether you’re a seasoned sailor or a first-timer, Nick is passionate about passing on his knowledge and ensuring everyone leaves with lasting memories and a newfound love for the sea.
Chef Lorena
Passionate and dedicated Chef with over 5 years of experience working on catamarans, motor yachts, restaurants, catering services, and private retreats. Skilled in preparing a wide variety of cuisines, including meat, seafood, macrobiotic, vegetarian, and vegan dishes. A reliable and responsible team player, always eager to expand knowledge and deliver exceptional service by investing energy and attention into every detail. Experienced in personalized menu planning tailored to guests’ preferences and dietary requirements
Stew Trisha
Trish was born in South Africa and brings her warm, welcoming nature to every charter. With a background in luxury hospitality, she has a natural ability to make guests feel at ease while ensuring the highest standards of service.
Her attention to detail shines through in the little touches that elevate the onboard experience from beautifully set tables to creating a relaxed, home away from home atmosphere. Trish is passionate about guest comfort and always goes the extra mile to ensure memorable moments on the water.
When she’s not working onboard, she enjoys the outdoors, discovering new destinations, and meeting new people. She also has over 10 years of experience in the beauty industry and is a trained masseuse, skills that reflect her creativity, professionalism, and dedication to relaxation and luxury.
December/January Crew:
Captain Devon Wishart
Being from Cape Town, South Africa, the ocean has always been something I have been drawn to. With a year living on board a vessel and traveling the Caribbean, and two Atlantic crossings under the belt; I knew sailing had to be my career choice. That is when I found the British Virgin Islands. After spending over nine years in the BVI, I now consider this beautiful sanctuary home. I have operated small monohulls to large catamarans, and strive to give guests vacations of a lifetime with safety being my main priority. I feel so privileged to show guests why I fell in love with these islands and how they are truly nature's little secret.
Chef Mercédes.
Mercédes was born in Haarlem, the Netherlands, and grew up close to the sea, where the untamed winds and powerful waves of the North Sea shaped her adventurous spirit. Initially pursuing a dream of becoming a prima ballerina, she studied at the Dutch National Ballet Academy and later danced with a company in New York. Despite her success, Mercédes felt compelled to a new path and returned to the Netherlands to study modern dance and choreography, as well as being irresistibly drawn to the sea.
Her love for the ocean led her to the marine industry, where she began working as a hostess and chef aboard yachts, combining her passion for wellness with the art of hospitality. Sailing through the Mediterranean, Mercédes crafted experiences that nourished both body and soul, drawing on her expertise in yoga, Pilates, and wholesome living to curate menus and environments that promote health and well-being.
Mercédes’ journey into wellness naturally extended to food, as she became passionate about the power of nourishing the body through mindful food preparation. In recent years, she took her love for cooking further, working on various yachts throughout the Mediterranean, where she blends her knowledge of wellness with her culinary creativity. As both a hostess and a chef, Mercédes connects deeply with people, ensuring that everyone she serves feels cared for, nourished, and inspired to embrace a wholesome lifestyle.
Stew Chanel
I am a driven and independent individual. I was born in South-Africa after my mom immigrated over from Thailand. I have travelled to Thailand often, I am fluent in Thai, English & Afrikaans. I am always eager to immerse myself in new experiences and learn from the people I meet along the way. Speaking of people, I have a genuine fascination for different cultures. I enjoy working and meeting people and learning about their traditions, languages, and unique perspectives
Chef's Table
SAMPLE CHARTER MENU
Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted
brussels sprouts and sweet potato wedges
Dessert
Key Lime pie
Day 2
Breakfast
Baked German pancake served with sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps served with chips and fruit
Dinner
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet cheeses
Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,
scallion, artichoke and chickpeas
Dinner
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with
grilled zucchini and roasted potatoes
Dessert
Plantain bananas foster served over vanilla ice cream
Day 4
Breakfast
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream sundaes
Day 5
Breakfast
Build Your Own Toast Bar- avocado toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp
served with fried sweet plantains
Dinner
Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Dessert
NY Style cheesecake topped with fruit and caramel drizzle
Day 6
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Lunch
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 7
Send Off Breakfast
Breakfast sandwiches and fresh fruit
Guest Reviews
Best Captain Ever!!!
Thank you Nick! We had the best time ever! Marty
Captain Nick the best captain in all of the 7 seas. Thank you so much for memories that will last a lifetime. Asia
Wonderful Trip
Thank you Nick and Kishee, We had an amazing week and will never forget our trip to the BVI's. Much Appreciated, Big Guy and his crew
Wow, Wow, Wow
Aunt Ashley and Uncle Nick,
Thank you for such an amazing week and memories of a lifetime. You can tell you truly love what you do and blessed everyone. This week you took the best care of us and the kids and we are truly grateful! We will never forget you all and our wonderful week at sea!
Hans, Tonya, Andrew, Blake, Maddie, Jayce, Erin, Barrett, Samantha and Max
What a great trip.
Ashley and Nick have been a blast to travel with! The sweetest hosts. Hope to travel with them again soon. Joyce
Ashley is the best chef/swimmer and a great friend. Nick is always willing to teach & throw some jokes around. Would love to travel with them again. Will keep in contact. Christian
Nick & Ashley were so much fun. I love how they really enjoy what they do and made our time on board unforgettable. I hope we get to sail with them together again soon! Jaymie & Rio
Most Amazing Time
We had the most amazing time aboard Epiphany with Nick and Angella. The sailing was fun and Nick was so patient with our 10 year old son who was in love with boating. The food was amazing. Every meal was above and beyond delicious. We were amazed we could eat so good on a boat. Everything was always kept neat and clean with ice restocked daily. The trip was perfect. We will miss it! - The Jeffries, WIlliams and Lostein families
Availability / Rates
Rates are Plus Expenses
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $57,000 | $58,000 | $58,500 | $60,000 | $60,500 | $61,000 | $61,500 | $62,000 | $62,500 |
| Summer 2026 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 |
| Winter 2026 to 2027 | $57,000 | $58,000 | $58,500 | $60,000 | $60,500 | $61,000 | $61,500 | $62,000 | $62,500 |
| Summer 2027 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 |
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
Additional Rate Details:
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $65,000, New Years - Flat rate $67,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP, E-Foil
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Winter Base: Village Cay, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Base 2026-2027: Italy/Spain/France/Greece
July-August: Olbia/Naples/Sicily/Corsica/SOF 45,000 EUR + 30% APA + 22% VAT
June: Palma/Olbia 42,500 EUR + 30% APA + 22% VAT
Sept-Oct: Athens/Corfu 42,500 EUR + 30% APA + 13% VAT
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $65,000, New Years - Flat rate $67,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP, E-Foil
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Winter Base: Village Cay, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Base 2026-2027: Italy/Spain/France/Greece
July-August: Olbia/Naples/Sicily/Corsica/SOF 45,000 EUR + 30% APA + 22% VAT
June: Palma/Olbia 42,500 EUR + 30% APA + 22% VAT
Sept-Oct: Athens/Corfu 42,500 EUR + 30% APA + 13% VAT
