KASIOPEJA
KASIOPEJA Yacht Charter
Step aboard Kasiopeja, a stunning 2023 catamaran that redefines luxury sailing. Spanning 48 feet, this exceptional vessel blends comfort, elegance, and innovation, offering an unforgettable escape on the open sea. Designed to accommodate up to eight guests in absolute style, Kasiopeja is the perfect choice for those seeking both adventure and relaxation in a breathtaking setting.
Luxury Features
Kasiopeja’s interior is thoughtfully crafted to create a seamless flow of space and comfort. The yacht features four exquisitely designed queen guest cabins, each offering a private retreat with plush bedding and refined decor. With four well-appointed en-suite bathrooms, guests can enjoy the convenience of privacy and modern amenities throughout their stay.
The galley is fully equipped with modern appliances, including a full-sized refrigerator, ensuring that gourmet meals can be prepared and savored with ease. Whether you’re enjoying a freshly brewed coffee in the morning or a chef-prepared feast in the evening, the dining experience aboard Kasiopeja is nothing short of spectacular.
Onboard Experience
As you step outside, the yacht’s solid deck invites you to relax and take in the mesmerizing ocean views. The expansive seating area and serene lounge deck create the perfect ambiance for unwinding with loved ones. Up on the flybridge, a welcoming dining table, an electric cooler filled with refreshing drinks, and a comfortable lounge area provide the ultimate vantage point to soak in the sea breeze and panoramic vistas.
One of Kasiopeja’s most distinctive features is its innovative tilt-and-turn rear wall in the salon. When opened, this unique design seamlessly blends the interior with the exterior, enhancing the sense of openness and connection with the surrounding waters. This exceptional detail elevates the onboard experience, making every moment feel like an extension of paradise.
Embark on an Unforgettable Journey
Kasiopeja is more than just a yacht; it’s a floating sanctuary that invites you to embrace the freedom of the open sea. Whether you’re sailing to secluded coves or basking in the golden glow of a sunset, this luxurious catamaran offers an experience that lingers in memory long after the journey ends. Secure your spot today and embark on a sailing adventure like no other!
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Electric Heads: | 4 |
Engine Details | |
---|---|
Twin Yanmar 80HP engines 13.5kw Genset Ray Marine Electronics | |
Fuel Consumption: | - |
Cruising Speed: | 8 |
Max Speed: | 9US Gall/Hr |
Details | |
---|---|
Type: | Cat |
Beam: | 26 Feet |
Draft: | 4.3 Feet |
Pax: | 8 |
YearBuilt: | 2023 |
Builder: | Bali Catamarans |
Engines: | Twin Yanmar 80HP engines 13.5kw Genset Ray Marine Electronics |
JetSkis: | No |
Flag: | US |
SatTv: | No |
RegNum: | 1333158 |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |

Amenities | |
---|---|
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat Tv: | - |
Camcorder: | No |
Books: | Yes |
Board Games: | Yes |
Deck Shower: | Yes |
Water Maker: | Yes |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
Minimum Age: | Water Safe |
Inverter: | Yes |
Voltages: | 120V |
Water Maker: | Yes |
Ice Maker: | No |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | Not onboard |
Crew Smokes: | No |
Pets Aboard: | No |
Hammock: | No |
Water Sports | |
---|---|
Dinghy size: | 11ft RIB, Highfield |
Dinghy hp: | 25 |
Water Skis Adult: | No |
Water Skis Kids: | No |
Jet Skis: | No |
Kneeboard: | No |
Windsurfer: | No |
Snorkel Gear: | 8 |
Tube: | No |
Scurfer: | No |
Wake Board: | No |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | Scoop Steps |
Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | 4 |
After years of global exploration, Captain Bryan has found his true home on the stunning waters of the Virgin Islands. His path to the helm was anything but ordinary—driven by a deep sense of curiosity and a passion for meaningful experiences.
Bryan’s wanderlust first took him through Mexico and Chile, where he worked as a volunteer, and later to England and Spain, where he studied philosophy and law. He spent over a decade practicing as an attorney in the windy city of Chicago before trading his suit for sea boots and heading north to try his hand at commercial salmon fishing in Alaska. But it was in 2016, after relocating to St. Thomas, that the sea truly called him. When hurricanes Irma and Maria swept through the Caribbean two years later, they gave Bryan what he calls his “Category-5 nudge” to finally pursue his lifelong dream of becoming a captain.
Since then, Captain Bryan has charted a successful course in the yachting world—logging over 1,000 charters and welcoming more than 6,300 guests aboard. Known for his calm professionalism, thoughtful hospitality, and wealth of nautical knowledge, he consistently earns five-star reviews and guest praise.
With a deep love for the ocean, an adventurous spirit, and a commitment to exceptional service, Captain Bryan is proud to bring his experience to the Virgin Islands term charter scene—helping guests create unforgettable memories, one charter at a time.
Chef Zachary
Chef Zachary joins Kasiopeja for his first season with Paradise Yacht Management, bringing over 20 years of experience in the hospitality industry and a lifelong love for coastal living. A Florida native, Zach has always felt at home on or near the water—making the transition to life at sea a natural evolution of both passion and profession.
Throughout his career, Zach has helped launch and manage numerous high-end restaurants, bars, and resort dining programs across Orlando and Nashville. His diverse background includes roles as a chef, food and beverage director, wine consultant, and mixology expert—all grounded in a commitment to warm, personalized hospitality and consistently elevated guest experiences.
Now embarking on his next chapter as a yacht chef, Zach is thrilled to combine his culinary creativity with the rhythm of life at sea. Onboard Kasiopeja, guests can expect flavorful, thoughtfully prepared meals, effortless service, and unforgettable moments shared around the table—all set against the stunning backdrop of the Virgin Islands.



















































Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
---|---|---|---|---|---|---|---|---|---|---|---|
Summer 2025 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | ||||
Winter 2025 to 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | ||||
Summer 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | ||||
Winter 2026 to 2027 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 |
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
Pick Up/Drop Off: YHG - AYH, USVI
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum. Full-Board.
CHRISTMAS: 2-8 guests $30,000 Must end on or before 12/27
NEW YEARS: 2-8 guests $33,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26 Feet
- : 4.3 Feet
- : 8
- : 2023
- : Bali Catamarans
- : 8
- : 9
- : Twin Yanmar 80HP engines 13.5kw Genset Ray Marine Electronics
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Bryan Mason
- : US
- : No
- : 1333158
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | 4 |
Electric Heads: | 4 |
Engine Details | |
---|---|
Twin Yanmar 80HP engines 13.5kw Genset Ray Marine Electronics | |
Fuel Consumption: | - |
Cruising Speed: | 8 |
Max Speed: | 9US Gall/Hr |
Details | |
---|---|
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |

Amenities | |
---|---|
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat Tv: | - |
# of Videos: | - |
# DVDs/Movies: | No |
# CD's: | No |
Camcorder: | No |
Books: | Yes |
Board Games: | Yes |
Sun Awning: | No |
Deck Shower: | Yes |
Bimini: | No |
Water Maker: | Yes |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | 8 |
Minimum Age: | Water Safe |
Generator: | Yes |
Inverter: | Yes |
Voltages: | 120V |
Water Maker: | Yes |
Water Cap: | - |
Ice Maker: | No |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Gay Charters: | Inq |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | Not onboard |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | No |
Windscoops: | No |
Water Sports | |
---|---|
Dinghy size: | 11ft RIB, Highfield |
Dinghy hp: | 25 |
Dinghy # pax: | 6 |
Water Skis Adult: | No |
Water Skis Kids: | No |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | No |
Windsurfer: | No |
Snorkel Gear: | 8 |
Tube: | No |
Scurfer: | No |
Wake Board: | No |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | Scoop Steps |
Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | 4 |
After years of global exploration, Captain Bryan has found his true home on the stunning waters of the Virgin Islands. His path to the helm was anything but ordinary—driven by a deep sense of curiosity and a passion for meaningful experiences.
Bryan’s wanderlust first took him through Mexico and Chile, where he worked as a volunteer, and later to England and Spain, where he studied philosophy and law. He spent over a decade practicing as an attorney in the windy city of Chicago before trading his suit for sea boots and heading north to try his hand at commercial salmon fishing in Alaska. But it was in 2016, after relocating to St. Thomas, that the sea truly called him. When hurricanes Irma and Maria swept through the Caribbean two years later, they gave Bryan what he calls his “Category-5 nudge” to finally pursue his lifelong dream of becoming a captain.
Since then, Captain Bryan has charted a successful course in the yachting world—logging over 1,000 charters and welcoming more than 6,300 guests aboard. Known for his calm professionalism, thoughtful hospitality, and wealth of nautical knowledge, he consistently earns five-star reviews and guest praise.
With a deep love for the ocean, an adventurous spirit, and a commitment to exceptional service, Captain Bryan is proud to bring his experience to the Virgin Islands term charter scene—helping guests create unforgettable memories, one charter at a time.
Chef Zachary
Chef Zachary joins Kasiopeja for his first season with Paradise Yacht Management, bringing over 20 years of experience in the hospitality industry and a lifelong love for coastal living. A Florida native, Zach has always felt at home on or near the water—making the transition to life at sea a natural evolution of both passion and profession.
Throughout his career, Zach has helped launch and manage numerous high-end restaurants, bars, and resort dining programs across Orlando and Nashville. His diverse background includes roles as a chef, food and beverage director, wine consultant, and mixology expert—all grounded in a commitment to warm, personalized hospitality and consistently elevated guest experiences.
Now embarking on his next chapter as a yacht chef, Zach is thrilled to combine his culinary creativity with the rhythm of life at sea. Onboard Kasiopeja, guests can expect flavorful, thoughtfully prepared meals, effortless service, and unforgettable moments shared around the table—all set against the stunning backdrop of the Virgin Islands.
DAY BREAK
All breakfasts served with fruit platter, yoghurt, coffee, fruit juice, and a spread of various teas.
Tropical Sunrise Platter
Pineapple, papaya, mango, banana, coconut yogurt, and island honey.
Johnny Cake Waffles
With spiced rum-maple syrup and caramelized bananas.
Crab Cake Benedict
House-made crab cakes topped with poached eggs and hollandaise on toasted English muffin.
Classic Steak & Eggs
6 oz. filet medallion, eggs your way, roasted potatoes, and peppers.
Plantain Pancakes
Served with nutmeg syrup and toasted coconut.
Three-Egg Omelet Station
With mushrooms, peppers, onions, spinach, ham, bacon, sausage, and cheddar.
Greek Yogurt Parfait
With local honey, toasted almonds, and berries.
MIDDAY
Grilled Mahi Sandwich
Fresh mahi filet, lettuce, tomato, tartar sauce, served with roasted vegetables.
Island Cubano
Roast pork, sliced ham, Swiss cheese, pickles, mustard, served with side salad.
Chophouse Burger
Prime beef, cheddar, lettuce, tomato jam, caramelized onions, sesame bun, with baked potato wedges.
Shrimp Caesar Wrap
Romaine, jumbo shrimp, Parmesan, Caesar dressing, served with fruit salad.
Lobster Roll
Chilled lobster salad on a toasted split roll with lemon butter, served with cucumber salad.
Grilled Chicken Cobb Salad
Romaine, bacon, avocado, tomato, egg, blue cheese, ranch.
Seared Tuna Niçoise
Ahi tuna, olives, potatoes, haricot verts, tomato, vinaigrette.
Pasta Primavera
Penne pasta with zucchini, squash, peppers, and Parmesan in light cream sauce.
HORS D’OEUVRES
Mini Lump Crab Cakes
With remoulade.
Seared Tuna Tataki
Rare ahi with soy-ginger sauce.
Shrimp Cocktail
Chilled jumbo shrimp with cocktail sauce and lemon.
Beef Tenderloin Skewers
With chimichurri.
Prosciutto-Wrapped Melon
With pineapple glaze.
Lobster Bites
Butter-poached lobster skewers with garlic-lime butter.
STARTERS
New England Clam Chowder
Creamy chowder with clams, potato, and bacon.
Spiny Lobster Bisque
Silky bisque with brandy and lobster medallions.
French Onion Soup
Caramelized onions, beef stock, Gruyère gratinée.
Tomato Basil Soup
Smooth tomato base finished with cream.
Chophouse Caesar
Romaine, croutons, shaved Parmesan, creamy Caesar dressing.
Beet & Goat Cheese Salad
Roasted beets, arugula, goat cheese, candied pecans, citrus vinaigrette.
Wedge Salad
Iceberg, bacon, tomato, blue cheese crumbles, ranch.
Garden Salad
Mixed greens, cucumber, tomato, onion, balsamic vinaigrette.
Spinach & Strawberry Salad
Baby spinach, strawberries, feta, candied walnuts, poppy seed dressing.
MAIN
Fresh Catch of the Day
Snapper, mahi, or wahoo, grilled or seared, served with rice pilaf & sautéed green beans.
Caribbean Spiny Lobster Tail
Broiled with garlic butter & lemon, paired with roasted potatoes & asparagus.
Ahi Tuna Steak
Sesame-crusted, seared rare with soy-ginger glaze, coconut rice & baby bok choy.
Pan-Roasted Grouper
With citrus beurre blanc, mashed potatoes & sautéed zucchini.
Grilled Salmon
With honey-mustard glaze, wild rice & roasted carrots.
Sea Scallops
Pan-seared with lemon caper butter, served with creamy risotto & wilted spinach.
Seafood Linguine
Shrimp, lobster, and scallops tossed in garlic cream sauce with fresh herbs.
Filet Mignon (8 oz.)
With port wine demi-glace, garlic mashed potatoes & grilled asparagus.
New York Strip (12 oz.)
With peppercorn sauce, baked potato & sautéed mushrooms.
Bone-In Ribeye (16 oz.)
With mushroom Marsala reduction, au gratin potatoes & roasted Brussels sprouts.
Rack of Lamb
Herb-crusted with rosemary jus, served with couscous & ratatouille.
Double-Cut Pork Chop
Lightly jerk-spiced, finished with pineapple glaze, with rice pilaf & green beans.
Roast Chicken Supreme
Pan-roasted with thyme jus, served with roasted root vegetables & mashed potatoes.
BBQ Baby Back Ribs
With Caribbean barbecue sauce, baked sweet potato & coleslaw.
Grilled Lamb Chops
With mint chimichurri, paired with roasted potatoes & broccolini.
Additional Sides - Available to substitute or add to any entrée
Garlic Mashed Potatoes · Baked Potato with Sour Cream & Chives · Au Gratin Potatoes · Rice Pilaf · Wild Rice · Roasted Sweet Potato · Steamed Asparagus · Roasted Brussels Sprouts · Creamed Spinach · Sautéed Mushrooms · Grilled Zucchini · Seasonal Roasted Vegetables · Coleslaw
DESSERT
Banana Foster Cheesecake
With rum caramel sauce.
Key Lime Tart
With graham crust and toasted meringue.
Molten Chocolate Cake
With whipped cream.
Pineapple Upside-Down Cake
Served warm with vanilla ice cream.
Passionfruit Crème Brûlée
Classic custard with Caribbean sugar crackle.
Classic NY Cheesecake
With fresh berries.
Tropical Sorbet Trio
Mango, coconut, and passionfruit.
Apple Crisp
With vanilla ice cream.



















































Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
---|---|---|---|---|---|---|---|
Summer 2025 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 |
Winter 2025 to 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 |
Summer 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 |
Winter 2026 to 2027 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 |
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
Pick Up/Drop Off: YHG - AYH, USVI
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum. Full-Board.
CHRISTMAS: 2-8 guests $30,000 Must end on or before 12/27
NEW YEARS: 2-8 guests $33,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**