SEA DANCER
SEA DANCER is a sleek 2020 Leopard 45 sailing catamaran built for performance, comfort, and effortless island-hopping. Sleeps up to 6 in 3 cabins: 2 Queen staterooms plus 1 Double stateroom—each with a private ensuite. Highlights include a full-length skylight that floods the saloon with natural light and Leopard’s signature forward cockpit lounge (inspired by the Leopard 50) for morning coffee breezes, sunset toasts, and starlit downtime. The aft cockpit is set for alfresco dining, and the elevated helm offers excellent visibility underway. Eco-minded touches keep the experience lighter on the sea—refillables, reef-friendly amenities, recycling, and solar support to reduce generator time. Fast, stable, and thoughtfully designed—SEA DANCER sails smart and feels luxurious.
Accommodating up to six guests, this yacht features two Queen staterooms and one Double, each thoughtfully designed with comfort and convenience in mind. Every cabin is equipped with overhead reading lights, USB ports, and a private ensuite bathroom complete with an electric toilet, vanity sink, and shower. Guests can indulge in the provided luxurious, all-natural body and bath products, ensuring a relaxing and rejuvenating onboard experience.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Yanmar 2 x 45HP 1 Northern Lights 9KW | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | 9 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 24 Feet |
| Draft: | 5 Feet |
| Pax: | 6 |
| YearBuilt: | 2020 |
| Builder: | Leopard |
| Engines: | Yanmar 2 x 45HP 1 Northern Lights 9KW |
| JetSkis: | No |
| Flag: | United States |
| RegNum: | 1313278 |
| Jacuzzi: | No |
| 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: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 11' AB |
| Dinghy hp: | 15 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | 1 |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
USCG Master, Unlimited Tonnage • First-Class Pilot, Houston Ship Channel • Masters Upon Oceans
Texas-born and fourth-generation mariner, Captain JP grew up in a family of boat builders and seafarers. Entranced by his grandfather’s tales of far-flung voyages, he built his first “vessel” at eight—a raft inspired by Mark Twain. With a bedsheet sail sewn by his mother and a closet-rod mast stepped by his grandfather, JP learned early how tides, wind, and imagination can turn water into freedom. That spark set the course for a life less ordinary.
Today he holds the highest maritime credentials and has piloted more than 12,000 ships through some of the world’s most challenging and breathtaking waters. Fluent in three languages and seasoned by years spent living in the US & British Virgin Islands and Grenada, JP blends deep-water professionalism with island soul.
Step aboard Sea Dancer and you’ll find more than a captain—you’ll meet a natural teacher eager to share the art of sail trim, knot-tying, and the thrill of “tanker surfing” a ship’s wake. Whether paddle-boarding at sunrise, diving vibrant reefs, or finding zen on a foredeck yoga mat, Captain JP delights in revealing hidden Caribbean jewels and secret hideaways to every guest.
“The sea, once it casts its spell, holds one in its net of wonder forever.”
— Jacques Yves Cousteau
Chef Kendra Wilt
Chef Kendra is passionate about preparing delicious food and is experienced with entertaining guests rooted in her Latina background. Born and raised in Midwest Ohio, where her father is from, her Panamanian mother allowed her the space and grace to work in the kitchen at a very young age. Entertaining friends is a favorite activity, and pleasing people's palates is the goal. Kendra enjoys traveling, meeting new people, and discovering savory recipes from around the world. She is especially fond of Mediterranean cuisine, with healthy eating in mind. Previously, as a baker and young mother, Cake by Kendra made special occasion cakes for weddings, anniversaries, and birthdays. Especially memorable is making her favorite flourless chocolate cake covered in homemade dark chocolate fondant she made for a gluten-free bride and her daughter Natalia's quinceañera birthday. As a mother of a daughter with gluten allergies, Kendra has learned to prepare food catering to food allergies. Living in Panama, her mother's native country, for over seven years allowed her many opportunities to expand her palate from the Midwest to her Caribbean roots.
Kendra has a keen sense of taste to ensure her food is well seasoned and packed with flavor.Kendra loves everything sand & sea, and while on the boat, she can fulfill her dream of having a restaurant, only it is floating with special guests she can spoil for a week by providing nutritious and delicious meals. Her small town Ohio neighbors will remember Kendra for making her delectable Cinnamon Rolls to raise funds for her study trip to France. She is fully bilingual in English and Spanish, and can communicate in French. She loves outdoor activities, from hiking, cycling,swimming, snorkeling, and especially stand up paddle boarding (SUP). Kendra is well-rounded and studied, holding her B.A. in Latin American and Caribbean Studies with Business from Florida State University, her Chartered Financial Consultant (ChFC) designation from American College, and,most recently, obtaining her M.A. in Teaching from Marian University. Now, she is excited to be chartering out of the beautiful Grenadines, as Grenada is her great-grandparents' country of origin,known as the Spice Island, and for its chocolate.
Chef Wanda Flannagan
Chef onboard Jan 10,2026 - March 2026
A proud Texan with deep hospitality roots, Chef Wanda Flannagan brings heart, heritage, and bold flavor to every dish she creates. Her passion for food runs generations deep — inspired by her grandmother, a professional waitress, and her father, a Navy chef.
Wanda began her professional journey in education, attending college in the Permian Basin on a swimming scholarship — an early sign of the discipline, drive, and team spirit she now brings to the galley. But it was her grandmother’s encouragement that led her to bartender school and ultimately into the vibrant world of fine dining.
Over the years, Wanda has built a diverse culinary career, working in upscale restaurants, teaching gourmet cooking classes and wine pairings, and mastering both kitchen and bar. Her cooking style blends bold Texas flavors with fresh Mediterranean influences, and she’s especially known for her indulgent desserts — particularly her decadent cheesecakes and anything made with rich, nutty brown butter.
Chef Wanda’s menus reflect not just skill, but soul — each meal served with warmth, intention, and a genuine love for sharing exceptional food and drink with others. Whether she’s crafting a cocktail or plating a five-star dish, she’s all about flavor, connection, and unforgettable hospitality.
Chef Natalia Cruz
Natalia Cruz grew up in Ohio, spending her summers on Lake Erie, where she developed a lifelong love for the water. With roots in Panama, she was immersed in the kitchen from an early age, learning traditional Panamanian and Latin dishes from her grandmother and mother—long before she could reach the counter on her own.
Her culinary style blends bold Latin flavors with creative, from-scratch cooking. Natalia enjoys crafting homemade soups, pasta sauces, marinades, and dry rubs, and loves experimenting with fusion dishes. An avid baker, she is especially known for her cookies, brownies, and pies. She also brings special expertise to allergen-friendly and gluten-sensitive cooking, informed by her own personal experience.
In addition to her skills in the galley, Natalia is an amateur bartender who enjoys creating custom cocktails to complement the onboard experience. When she’s not cooking, she loves hiking, paddleboarding, and spending time on the water. She is also an avid reader and graduated cum laude from Kent State University.
Natalia continues to refine her craft through professional culinary experiences, including time spent at The Chopping Block in Chicago. With a natural flair for blending spices and flavors that truly dance on the palate, she looks forward to creating memorable meals that elevate every charter experience.
Chef Kendra
DAY BREAK
Sanddollar Pancakes
Served with sausage links, maple syrup, and fresh fruit.
Crustless Greek Quiche
Paired with crispy bacon and fresh fruit.
French Toast
Served with bacon, maple syrup, and fresh fruit.
Eggs with Sautéed Veggies and Cheese
Accompanied by toast, bacon, local jam, and fresh fruit.
Shakshuka
Served with loaves of fresh bread for dipping.
Spanish Tortilla
Served with sausage patties and fresh fruit.
Also Available:
Smoothies and pastries
Oatmeal with brown sugar and walnuts
Greek yogurt parfaits with berries and granola
MIDDAY
Pressed Cuban Sandwiches
Made with turkey instead of pork and served with plantain chips.
Fish Tacos
With guacamole, cheese, shredded cabbage, sour cream, salsa, and chips.
Sliders or Burgers
Served with kettle potato chips.
Pinwheels & Potato Salad
Accompanied by seasonal fresh fruit.
Ahi Tuna Nachos
Seared sushi-grade tuna, seaweed salad (if available), shredded purple cabbage, sliced peppers, radishes, cucumbers, avocado or mangos, drizzled with sriracha sauce, sriracha mayo, and wasabi sauce.
Italian Pasta Salad
Classic Italian-style with fresh vegetables.
HORS D’OEUVRES
Shrimp Ceviche
Served with pastry cups or crackers.
Seasoned Meat-Filled Empanadas
Optional Caribbean hot sauce available.
Tabouleh Salad
Prepared with bulgur or quinoa, served with baba ganoush and hummus with pita.
Charcuterie Tray
Boasting locally prepared meats and French cheese from “La Boucher.”
MAIN
Arroz con Pollo (Panamanian Style)
Served with tajadas (sliced fried plantains) and pink potato salad made with red beets on a lettuce bed.
Grilled Fish (Local Catch)
With rice accompaniment and steamed broccoli.
Grilled Greek Chicken
Topped with tzatziki sauce and served with grilled or roasted onions, zucchini, peppers, and mushrooms, alongside a Greek salad with feta and Kalamata olives.
Flank Steak Argentinian Style
Paired with homemade chimichurri, roasted seasoned potatoes, and crispy seasoned Brussels sprouts.
Caribbean Fish
In a rich, fragrant one-pot sauce with vegetables, served over steamed rice.
Puttanesca Pasta Night
Served with garlic bread and a garden salad.
Chicken au Poivre
Served with mashed potatoes and steamed or roasted vegetables.
DESSERT
Flan de la Casa
Classic custard-style dessert.
Baklava
Sweet and flaky with nuts and honey.
Flourless Chocolate Cake
Rich and decadent.
Fruit Tart
Fresh seasonal fruit on a delicate pastry base.
Eggless Chocolate Cake
Made with local cocoa and chocolate liquor from Grenada.
Chef Wanda
DAY BREAK
Chef’s Breakfast Casserole
A hearty baked breakfast casserole prepared with eggs, cheese, and savory breakfast ingredients.
Yogurt & Fresh Fruit Parfait
Creamy yogurt layered with fresh seasonal fruit.
Herb Egg Frittata with Seasonal Fruit
Fluffy herb-infused egg frittata served alongside fresh seasonal fruit.
Traditional Eggs Benedict
Poached eggs on toasted English muffins with Canadian bacon and classic hollandaise.
Smoked Salmon & Bagels with Accompaniments
Smoked salmon served with toasted bagels, cream cheese, capers, and traditional garnishes.
Golden Waffles with Fresh Fruit
Warm golden waffles topped with fresh fruit.
Brioche French Toast with Sausage or Breakfast Ham
Thick-cut brioche French toast served with sausage or breakfast ham.
MIDDAY
De Pepe Garlic Wings, Shrimp & Avocado Salad
Garlic-seasoned wings and shrimp served over a fresh avocado salad.
Classic Tuna Tartare
Fresh tuna finely chopped and seasoned in classic tartare style.
Chicken Salad Croissant
Creamy chicken salad served on a flaky croissant.
Elegant Cucumber Tea Sandwiches
Delicate cucumber sandwiches prepared in traditional tea-style fashion.
Bang Bang Shrimp
Crispy shrimp tossed in a sweet and spicy bang bang sauce.
Tuna Nachos with Citrus Crema
Crisp nachos topped with seasoned tuna and finished with citrus crema.
Classic BLTs & Caprese Salad
Traditional bacon, lettuce, and tomato sandwiches paired with a fresh caprese salad.
MAIN
Garlic-Seared Tuna Steaks
Lightly seared tuna finished with garlic and herbs.
Oven-Baked Salmon with Roasted Asparagus
Tender baked salmon served with roasted asparagus.
Shrimp Scampi over Garlic-Infused Pasta
Sautéed shrimp tossed with garlic butter sauce over garlic-infused pasta.
Baked White Fish with Brown Butter & Herbs
Delicately baked white fish finished with brown butter, fresh herbs, and Caesar parmesan cups.
Filet Mignon with Béarnaise Sauce & Stuffed Baked Potato
Grilled filet mignon topped with béarnaise sauce and served with a stuffed baked potato.
Grilled Lobster with Crusty Bread & Truffle Sweet Potato Fries
Grilled lobster served with crusty bread and truffle-seasoned sweet potato fries.
Mediterranean Kebabs with Basmati Rice, Bread Salad & Tzatziki
Mediterranean-spiced kebabs served with basmati rice, bread salad, and tzatziki.
SHIP'S BAR
Additional premium or preferred liquor selections are subject to an extra charge.
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, CoronA
| 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 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 | ||||||
| Summer 2026 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 | ||||||
| Winter 2026 to 2027 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 | ||||||
| Summer 2027 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
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
• Leeward Islands
• Virgin Islands (USVI & BVI) early November 2025 thru early January 2026 and also March through May 2026
Base Port
• Port Louis Marina, Grenada
• Inquire about dditional pick-up/drop-off available
Yacht Status & Operations
• Based in Leeward Islands
• USVI pick-up/drop-off available
• BVI pick-ups/drop-offs only 7 allowed per year
Customs Fees & Cruising Permits
• BVI Customs Fees: $2,100
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $24,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $26,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
• Relocation fees from St. Vincent
• St. Martin- $5,500
• Guadeloupe- $4,500
• Dominica- $2,200
• Martinique- $1,100
• St Lucia- $550
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 24 Feet
- : 5 Feet
- : 6
- : 2020
- : Leopard
- : 8 knots
- : 9 knots
- : Yanmar 2 x 45HP 1 Northern Lights 9KW
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : JP Dunaway
- : United States
- : 1313278
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Yanmar 2 x 45HP 1 Northern Lights 9KW | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | 9 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| 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: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Water Cap: | 165g |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 11' AB |
| Dinghy hp: | 15 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | 1 |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
USCG Master, Unlimited Tonnage • First-Class Pilot, Houston Ship Channel • Masters Upon Oceans
Texas-born and fourth-generation mariner, Captain JP grew up in a family of boat builders and seafarers. Entranced by his grandfather’s tales of far-flung voyages, he built his first “vessel” at eight—a raft inspired by Mark Twain. With a bedsheet sail sewn by his mother and a closet-rod mast stepped by his grandfather, JP learned early how tides, wind, and imagination can turn water into freedom. That spark set the course for a life less ordinary.
Today he holds the highest maritime credentials and has piloted more than 12,000 ships through some of the world’s most challenging and breathtaking waters. Fluent in three languages and seasoned by years spent living in the US & British Virgin Islands and Grenada, JP blends deep-water professionalism with island soul.
Step aboard Sea Dancer and you’ll find more than a captain—you’ll meet a natural teacher eager to share the art of sail trim, knot-tying, and the thrill of “tanker surfing” a ship’s wake. Whether paddle-boarding at sunrise, diving vibrant reefs, or finding zen on a foredeck yoga mat, Captain JP delights in revealing hidden Caribbean jewels and secret hideaways to every guest.
“The sea, once it casts its spell, holds one in its net of wonder forever.”
— Jacques Yves Cousteau
Chef Kendra Wilt
Chef Kendra is passionate about preparing delicious food and is experienced with entertaining guests rooted in her Latina background. Born and raised in Midwest Ohio, where her father is from, her Panamanian mother allowed her the space and grace to work in the kitchen at a very young age. Entertaining friends is a favorite activity, and pleasing people's palates is the goal. Kendra enjoys traveling, meeting new people, and discovering savory recipes from around the world. She is especially fond of Mediterranean cuisine, with healthy eating in mind. Previously, as a baker and young mother, Cake by Kendra made special occasion cakes for weddings, anniversaries, and birthdays. Especially memorable is making her favorite flourless chocolate cake covered in homemade dark chocolate fondant she made for a gluten-free bride and her daughter Natalia's quinceañera birthday. As a mother of a daughter with gluten allergies, Kendra has learned to prepare food catering to food allergies. Living in Panama, her mother's native country, for over seven years allowed her many opportunities to expand her palate from the Midwest to her Caribbean roots.
Kendra has a keen sense of taste to ensure her food is well seasoned and packed with flavor.Kendra loves everything sand & sea, and while on the boat, she can fulfill her dream of having a restaurant, only it is floating with special guests she can spoil for a week by providing nutritious and delicious meals. Her small town Ohio neighbors will remember Kendra for making her delectable Cinnamon Rolls to raise funds for her study trip to France. She is fully bilingual in English and Spanish, and can communicate in French. She loves outdoor activities, from hiking, cycling,swimming, snorkeling, and especially stand up paddle boarding (SUP). Kendra is well-rounded and studied, holding her B.A. in Latin American and Caribbean Studies with Business from Florida State University, her Chartered Financial Consultant (ChFC) designation from American College, and,most recently, obtaining her M.A. in Teaching from Marian University. Now, she is excited to be chartering out of the beautiful Grenadines, as Grenada is her great-grandparents' country of origin,known as the Spice Island, and for its chocolate.
Chef Wanda Flannagan
Chef onboard Jan 10,2026 - March 2026
A proud Texan with deep hospitality roots, Chef Wanda Flannagan brings heart, heritage, and bold flavor to every dish she creates. Her passion for food runs generations deep — inspired by her grandmother, a professional waitress, and her father, a Navy chef.
Wanda began her professional journey in education, attending college in the Permian Basin on a swimming scholarship — an early sign of the discipline, drive, and team spirit she now brings to the galley. But it was her grandmother’s encouragement that led her to bartender school and ultimately into the vibrant world of fine dining.
Over the years, Wanda has built a diverse culinary career, working in upscale restaurants, teaching gourmet cooking classes and wine pairings, and mastering both kitchen and bar. Her cooking style blends bold Texas flavors with fresh Mediterranean influences, and she’s especially known for her indulgent desserts — particularly her decadent cheesecakes and anything made with rich, nutty brown butter.
Chef Wanda’s menus reflect not just skill, but soul — each meal served with warmth, intention, and a genuine love for sharing exceptional food and drink with others. Whether she’s crafting a cocktail or plating a five-star dish, she’s all about flavor, connection, and unforgettable hospitality.
Chef Natalia Cruz
Natalia Cruz grew up in Ohio, spending her summers on Lake Erie, where she developed a lifelong love for the water. With roots in Panama, she was immersed in the kitchen from an early age, learning traditional Panamanian and Latin dishes from her grandmother and mother—long before she could reach the counter on her own.
Her culinary style blends bold Latin flavors with creative, from-scratch cooking. Natalia enjoys crafting homemade soups, pasta sauces, marinades, and dry rubs, and loves experimenting with fusion dishes. An avid baker, she is especially known for her cookies, brownies, and pies. She also brings special expertise to allergen-friendly and gluten-sensitive cooking, informed by her own personal experience.
In addition to her skills in the galley, Natalia is an amateur bartender who enjoys creating custom cocktails to complement the onboard experience. When she’s not cooking, she loves hiking, paddleboarding, and spending time on the water. She is also an avid reader and graduated cum laude from Kent State University.
Natalia continues to refine her craft through professional culinary experiences, including time spent at The Chopping Block in Chicago. With a natural flair for blending spices and flavors that truly dance on the palate, she looks forward to creating memorable meals that elevate every charter experience.
Chef Kendra
DAY BREAK
Sanddollar Pancakes
Served with sausage links, maple syrup, and fresh fruit.
Crustless Greek Quiche
Paired with crispy bacon and fresh fruit.
French Toast
Served with bacon, maple syrup, and fresh fruit.
Eggs with Sautéed Veggies and Cheese
Accompanied by toast, bacon, local jam, and fresh fruit.
Shakshuka
Served with loaves of fresh bread for dipping.
Spanish Tortilla
Served with sausage patties and fresh fruit.
Also Available:
Smoothies and pastries
Oatmeal with brown sugar and walnuts
Greek yogurt parfaits with berries and granola
MIDDAY
Pressed Cuban Sandwiches
Made with turkey instead of pork and served with plantain chips.
Fish Tacos
With guacamole, cheese, shredded cabbage, sour cream, salsa, and chips.
Sliders or Burgers
Served with kettle potato chips.
Pinwheels & Potato Salad
Accompanied by seasonal fresh fruit.
Ahi Tuna Nachos
Seared sushi-grade tuna, seaweed salad (if available), shredded purple cabbage, sliced peppers, radishes, cucumbers, avocado or mangos, drizzled with sriracha sauce, sriracha mayo, and wasabi sauce.
Italian Pasta Salad
Classic Italian-style with fresh vegetables.
HORS D’OEUVRES
Shrimp Ceviche
Served with pastry cups or crackers.
Seasoned Meat-Filled Empanadas
Optional Caribbean hot sauce available.
Tabouleh Salad
Prepared with bulgur or quinoa, served with baba ganoush and hummus with pita.
Charcuterie Tray
Boasting locally prepared meats and French cheese from “La Boucher.”
MAIN
Arroz con Pollo (Panamanian Style)
Served with tajadas (sliced fried plantains) and pink potato salad made with red beets on a lettuce bed.
Grilled Fish (Local Catch)
With rice accompaniment and steamed broccoli.
Grilled Greek Chicken
Topped with tzatziki sauce and served with grilled or roasted onions, zucchini, peppers, and mushrooms, alongside a Greek salad with feta and Kalamata olives.
Flank Steak Argentinian Style
Paired with homemade chimichurri, roasted seasoned potatoes, and crispy seasoned Brussels sprouts.
Caribbean Fish
In a rich, fragrant one-pot sauce with vegetables, served over steamed rice.
Puttanesca Pasta Night
Served with garlic bread and a garden salad.
Chicken au Poivre
Served with mashed potatoes and steamed or roasted vegetables.
DESSERT
Flan de la Casa
Classic custard-style dessert.
Baklava
Sweet and flaky with nuts and honey.
Flourless Chocolate Cake
Rich and decadent.
Fruit Tart
Fresh seasonal fruit on a delicate pastry base.
Eggless Chocolate Cake
Made with local cocoa and chocolate liquor from Grenada.
Chef Wanda
DAY BREAK
Chef’s Breakfast Casserole
A hearty baked breakfast casserole prepared with eggs, cheese, and savory breakfast ingredients.
Yogurt & Fresh Fruit Parfait
Creamy yogurt layered with fresh seasonal fruit.
Herb Egg Frittata with Seasonal Fruit
Fluffy herb-infused egg frittata served alongside fresh seasonal fruit.
Traditional Eggs Benedict
Poached eggs on toasted English muffins with Canadian bacon and classic hollandaise.
Smoked Salmon & Bagels with Accompaniments
Smoked salmon served with toasted bagels, cream cheese, capers, and traditional garnishes.
Golden Waffles with Fresh Fruit
Warm golden waffles topped with fresh fruit.
Brioche French Toast with Sausage or Breakfast Ham
Thick-cut brioche French toast served with sausage or breakfast ham.
MIDDAY
De Pepe Garlic Wings, Shrimp & Avocado Salad
Garlic-seasoned wings and shrimp served over a fresh avocado salad.
Classic Tuna Tartare
Fresh tuna finely chopped and seasoned in classic tartare style.
Chicken Salad Croissant
Creamy chicken salad served on a flaky croissant.
Elegant Cucumber Tea Sandwiches
Delicate cucumber sandwiches prepared in traditional tea-style fashion.
Bang Bang Shrimp
Crispy shrimp tossed in a sweet and spicy bang bang sauce.
Tuna Nachos with Citrus Crema
Crisp nachos topped with seasoned tuna and finished with citrus crema.
Classic BLTs & Caprese Salad
Traditional bacon, lettuce, and tomato sandwiches paired with a fresh caprese salad.
MAIN
Garlic-Seared Tuna Steaks
Lightly seared tuna finished with garlic and herbs.
Oven-Baked Salmon with Roasted Asparagus
Tender baked salmon served with roasted asparagus.
Shrimp Scampi over Garlic-Infused Pasta
Sautéed shrimp tossed with garlic butter sauce over garlic-infused pasta.
Baked White Fish with Brown Butter & Herbs
Delicately baked white fish finished with brown butter, fresh herbs, and Caesar parmesan cups.
Filet Mignon with Béarnaise Sauce & Stuffed Baked Potato
Grilled filet mignon topped with béarnaise sauce and served with a stuffed baked potato.
Grilled Lobster with Crusty Bread & Truffle Sweet Potato Fries
Grilled lobster served with crusty bread and truffle-seasoned sweet potato fries.
Mediterranean Kebabs with Basmati Rice, Bread Salad & Tzatziki
Mediterranean-spiced kebabs served with basmati rice, bread salad, and tzatziki.
SHIP'S BAR
Additional premium or preferred liquor selections are subject to an extra charge.
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, CoronA
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| Summer 2026 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| Winter 2026 to 2027 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| Summer 2027 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
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
• Leeward Islands
• Virgin Islands (USVI & BVI) early November 2025 thru early January 2026 and also March through May 2026
Base Port
• Port Louis Marina, Grenada
• Inquire about dditional pick-up/drop-off available
Yacht Status & Operations
• Based in Leeward Islands
• USVI pick-up/drop-off available
• BVI pick-ups/drop-offs only 7 allowed per year
Customs Fees & Cruising Permits
• BVI Customs Fees: $2,100
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $24,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $26,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
• Relocation fees from St. Vincent
• St. Martin- $5,500
• Guadeloupe- $4,500
• Dominica- $2,200
• Martinique- $1,100
• St Lucia- $550
