SOGGY DOGGY
Crafted with versatility at its core, we present the next evolution of Leopard Catamarans: the Leopard 50. This vessel is set to succeed one of the most iconic and best-selling models in our fleet, the award-winning Leopard 48. The Leopard 50 boasts an optimal layout for enthusiasts of open-air living. It features a flybridge replete with a lounge area, table, sunbed, and options for external speakers and a shade awning. Floating stairs from the aft cockpit ensure easy access. What sets this flybridge design apart from others in its class is the spaciousness; even under sail, passengers can roam the flybridge with generous headroom, free from any hindrance by the boom. Moreover, the flybridge's positioning ensures continuous engagement with the helm station, a signature touch found in all Leopard Catamarans. TOYS: 2 Stand Up Paddle Boards, Subwing, Kneeboard, 2 person towable Tube, Snorkeling Gear, Floating Dock, 2 person lounge float with shade canopy, large inflatable light up swan float, noodles, other floats, 4 yoga mats.
1 master owners suite, 2 queen cabins
Accommodations | |
---|---|
Cabins: | 3 |
Queen: | 2 |
Single Cabins: | 1 |
Showers: | 3 |
Electric Heads: | 3 |
Engine Details | |
---|---|
2-Engine Make: Yanmar, Engine Model: 4JH57, Engine Year: 2017, Total Power: 57hp, Engine Type: Inboard 9kW Generator Supplied From Aft Port Fuel Tank, Fuel Transfer Ability From Stb To Port Tank Inverter: 3000w 110/60Hz Inverter | |
Fuel Consumption: | - |
Cruising Speed: | 7 |
Max Speed: | 11US Gall/Hr |
Details | |
---|---|
Type: | Cat |
Beam: | 26.5 Feet |
Draft: | 5.3 Feet |
Pax: | 6 |
YearBuilt: | 2019 |
Builder: | Leopard |
Engines: | 2-Engine Make: Yanmar, Engine Model: 4JH57, Engine Year: 2017, Total Power: 57hp, Engine Type: Inboard 9kW Generator Supplied From Aft Port Fuel Tank, Fuel Transfer Ability From Stb To Port Tank Inverter: 3000w 110/60Hz Inverter |
JetSkis: | No |
Flag: | US |
SatTv: | No |
RegNum: | 1290880 |
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: | Yes |
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: | 110v/220 50 amp |
Water Maker: | Yes |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | No |
Crew Smokes: | No |
Pets Aboard: | No |
Hammock: | Yes |
Water Sports | |
---|---|
Dinghy size: | 12' GODIAC ELITE 360 |
Dinghy hp: | 30 |
Water Skis Adult: | No |
Water Skis Kids: | No |
Jet Skis: | No |
Kneeboard: | Yes |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
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: | Trolling and Casting |
Rods: | 2 |

Right after crossing the stage at his 1987 high school graduation in Houston, Jon wasted no time. He hopped into his packed truck, determined to chase adventure. Twenty-three hours later—after two warnings for speeding—he arrived in Miami, Florida, ready to follow his dreams. His journey began aboard a 50-foot Bertram Sportfish with one goal: to fish in every major billfish tournament in the Caribbean. Living aboard full-time, Jon crisscrossed the Bahamian and Caribbean islands three times, from Walker’s Cay in the north to Grenada in the south, stopping at many islands in between.
After four years of life on the water, college, a business career, and family obligations brought him back to land. But even then, Jon couldn’t stay away from the sea—most weekends and holidays found him back on the water. Eventually, he became captain of the vessel, logging over 6,000 hours on the engines and continuing to freelance on boats up to 63 feet. By 2015, however, the fast-paced tournament lifestyle started to lose its shine. That’s when Jon’s interest turned to sailing—a huge shift for someone who once called sailboats “blow boats!”
Semi-retired from business, Jon sharpened his sailing skills, became an ASA instructor, and returned to the Caribbean. A pivotal moment came when he repositioned a 47-foot Leopard catamaran from Grenada to Turks and Caicos, solidifying his passion for sailing and making it part of his DNA.
Now at a stage where he wants to give back to the lifestyle that has brought him so much joy, Jon is eager to share the knowledge and experience he’s gathered over the years. Teaching others is his way of passing the torch, hoping to inspire a similar love for adventure in those he instructs.
Jon holds a USCG 100T Master’s license, is an ASA instructor, FAA private pilot, and an advanced scuba diver (NAUI, SSI, & PADI). And when he’s not in the air or on the sea, he’s a dedicated family man. To close, one of Jon’s favorite quotes from Anthony J. D’Angelo sums up his outlook: “Wherever you go, no matter what the weather, always bring your own sunshine.”
Chef/First Mate Suzanne
Chef Suzanne began her journey into the food service industry while in college, working for a large family-owned restaurant chain in Houston, TX. Gaining knowledge of the hospitality and culinary world, she started as a hostess and worked her way up to kitchen manager. Always eager to learn, she continues to educate herself to stay up to date on the latest culinary trends and techniques. Her attention to detail ensures that she creates healthy, gourmet meals using fresh, locally sourced, and organic ingredients. Exploring new cultures and flavors inspires her to bring innovative culinary ideas to Soggy Doggy's charter guests. She is also known for her homemade pasta sauces, breads, spice blends, dressings, desserts, and charcuterie boards.
Suzanne's love for culinary creations is equally matched by her passion for nature, water, and the outdoors. Exploring new places, traveling, snorkeling, and swimming with turtles are at the top of her adventure list. Certified in CPR and first aid, she also holds SWCT and food safety certifications.
A wise mentor once told her, "Figure out what you love to do, then find a way to make a living doing that." And she has done just that, feeling blessed to "work" in paradise.

Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
---|---|---|---|---|---|
Winter 2024 to 2025 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
Summer 2025 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
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: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
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 RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$21,700 | 3@$22,050 | 4@$22,400 | 5@$22,750 | 6@$23,100
LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$21,850 | 3@$22,275 | 4@$22,700 | 5@$23,125 | 6@$23,550
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.5 Feet
- : 5.3 Feet
- : 6
- : 2019
- : Leopard
- : 7
- : 11
- : 2-Engine Make: Yanmar, Engine Model: 4JH57, Engine Year: 2017, Total Power: 57hp, Engine Type: Inboard 9kW Generator Supplied From Aft Port Fuel Tank, Fuel Transfer Ability From Stb To Port Tank Inverter: 3000w 110/60Hz Inverter
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jon Kingsley, Jr
- : US
- : No
- : 1290880
Accommodations | |
---|---|
Cabins: | 3 |
Queen: | 2 |
Single Cabins: | 1 |
Showers: | 3 |
Wash Basins: | 3 |
Heads: | 3 |
Electric Heads: | 3 |
Engine Details | |
---|---|
2-Engine Make: Yanmar, Engine Model: 4JH57, Engine Year: 2017, Total Power: 57hp, Engine Type: Inboard 9kW Generator Supplied From Aft Port Fuel Tank, Fuel Transfer Ability From Stb To Port Tank Inverter: 3000w 110/60Hz Inverter | |
Fuel Consumption: | - |
Cruising Speed: | 7 |
Max Speed: | 11US 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: | Yes |
Salon Stereo: | Yes |
Sat Tv: | - |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | Yes |
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: | 6 |
Minimum Age: | Water Safe |
Generator: | Yes |
Inverter: | Yes |
Voltages: | 110v/220 50 amp |
Water Maker: | Yes |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Gay Charters: | Inq |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | No |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | Yes |
Windscoops: | No |
Water Sports | |
---|---|
Dinghy size: | 12' GODIAC ELITE 360 |
Dinghy hp: | 30 |
Dinghy # pax: | 6 |
Water Skis Adult: | No |
Water Skis Kids: | No |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | Yes |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
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: | Trolling and Casting |
Rods: | 2 |

Right after crossing the stage at his 1987 high school graduation in Houston, Jon wasted no time. He hopped into his packed truck, determined to chase adventure. Twenty-three hours later—after two warnings for speeding—he arrived in Miami, Florida, ready to follow his dreams. His journey began aboard a 50-foot Bertram Sportfish with one goal: to fish in every major billfish tournament in the Caribbean. Living aboard full-time, Jon crisscrossed the Bahamian and Caribbean islands three times, from Walker’s Cay in the north to Grenada in the south, stopping at many islands in between.
After four years of life on the water, college, a business career, and family obligations brought him back to land. But even then, Jon couldn’t stay away from the sea—most weekends and holidays found him back on the water. Eventually, he became captain of the vessel, logging over 6,000 hours on the engines and continuing to freelance on boats up to 63 feet. By 2015, however, the fast-paced tournament lifestyle started to lose its shine. That’s when Jon’s interest turned to sailing—a huge shift for someone who once called sailboats “blow boats!”
Semi-retired from business, Jon sharpened his sailing skills, became an ASA instructor, and returned to the Caribbean. A pivotal moment came when he repositioned a 47-foot Leopard catamaran from Grenada to Turks and Caicos, solidifying his passion for sailing and making it part of his DNA.
Now at a stage where he wants to give back to the lifestyle that has brought him so much joy, Jon is eager to share the knowledge and experience he’s gathered over the years. Teaching others is his way of passing the torch, hoping to inspire a similar love for adventure in those he instructs.
Jon holds a USCG 100T Master’s license, is an ASA instructor, FAA private pilot, and an advanced scuba diver (NAUI, SSI, & PADI). And when he’s not in the air or on the sea, he’s a dedicated family man. To close, one of Jon’s favorite quotes from Anthony J. D’Angelo sums up his outlook: “Wherever you go, no matter what the weather, always bring your own sunshine.”
Chef/First Mate Suzanne
Chef Suzanne began her journey into the food service industry while in college, working for a large family-owned restaurant chain in Houston, TX. Gaining knowledge of the hospitality and culinary world, she started as a hostess and worked her way up to kitchen manager. Always eager to learn, she continues to educate herself to stay up to date on the latest culinary trends and techniques. Her attention to detail ensures that she creates healthy, gourmet meals using fresh, locally sourced, and organic ingredients. Exploring new cultures and flavors inspires her to bring innovative culinary ideas to Soggy Doggy's charter guests. She is also known for her homemade pasta sauces, breads, spice blends, dressings, desserts, and charcuterie boards.
Suzanne's love for culinary creations is equally matched by her passion for nature, water, and the outdoors. Exploring new places, traveling, snorkeling, and swimming with turtles are at the top of her adventure list. Certified in CPR and first aid, she also holds SWCT and food safety certifications.
A wise mentor once told her, "Figure out what you love to do, then find a way to make a living doing that." And she has done just that, feeling blessed to "work" in paradise.
DAY BREAK
All breakfasts are served with warm pastries, breads & muffins, bacon & sausage, seasonal fresh fruit platter, fresh squeezed juice, overnight oats, yogurt and an extensive coffee & tea bar.
Savory baked frittata loaded with bacon, sausage, sauteed vegetables topped with assorted cheese served with homestyle roasted potatoes
Brioche french toast custard casserole with warm maple syrup topped with berries and dusted with powdered sugar and nutmeg
Eggs Benedict with boat-made fresh English muffins topped with Canadian bacon, poached egg, avocado & homemade citrus hollandaise
Avocado sourdough toast with a poached egg, bacon crumbles, goat cheese & chives served with a fresh fruit parfait
Lox & bagels with herb cream cheese, smoked salmon, red onions, capers & fresh dill
Breakfast tacos with freshly made tortillas topped with chorizo, eggs, pico de gallo, avocado, cotija cheese and homemade salsa served with a black bean medley
MIDDAY
All lunches are served with a variety of freshly baked brownies, cookies, lemon squares, cupcakes and more.
Marinated ahi tuna poke bowls with seasoned jasmine rice, edamame, diced mango, avocado and cucumber, shredded carrots & red onions, cilantro topped with eel sauce and spiced mayo aioli. Served with wonton crisps.
Boat-made Hawaiian roll pulled pork sliders topped with homemade slaw and served with a tomato, cucumber and avocado salad
Grilled marinated steak cobb salad with bacon crumbles, avocado, tomatoes, eggs, blue cheese crumbles and a homemade creamy tarragon dressing. Served with jiffied-up corn bread muffins.
Coconut shrimp lettuce wraps with a pineapple-mango salsa with a Thai sweet chili drizzle. Served with confetti rice.
Sushi spread featuring various maki and uramaki seafood and vegetarian rolls. Served with shrimp fried rice and handmade spring rolls.
Caribbean jerk chicken salad on fresh homemade croissants served with watermelon-cucumber salad with feta cheese and honey lime dressing
HORS D'OEUVRES
Charcuterie board featuring a medley of meats, cheese, nuts, fruits, veggies, fruits & olives
Caprese bruschetta
Campechana with homemade chips
Antipasto skewers
Shrimp brochette
Crab & shrimp stuffed mushroom caps
Pork & chicken empanadas
Ceviche with homemade chips
Shrimp cocktail
Baked crawfish dip with assorted crackers
MAIN
All meals are available as vegan and/or gluten-free options upon request.
Seafood scampi with succulent lobster, shrimp and scallops sauteed in a garlic butter wine sauce served on a bed of pasta with a side of creamed spinach, Caprese salad and homemade garlic bread.
Grilled marinated ribeye steak with red wine au jus, sauteed mushrooms, garlic mashed potatoes and bacon wrapped asparagus. Served with a chef salad and assorted bread basket with herbed butter.
Grilled mahi mahi topped with seared scallops in a mango salsa. Served on a bed of sauteed spinach with a spicy pomegranate glaze and homemade focaccia bread.
Roasted creamy garlic mushroom chicken served with grilled vegetable skewers and marsala risotto. Fresh bread basket and herbed butter.
Italian Trio Tour~ Homemade veggie lasagna, baked chicken Piccata and eggplant parmesan rounds served with a side of fettucine alfredo and Caesar salad with homemade garlic bread.
Grilled lobster tail with homemade cowboy butter served with Hasselback sweet potatoes, zucchini boats and white cheddar lobster mac & cheese. Assorted bread basket and more cowboy butter.
MYOP~ Make Your Own Pizza. Homemade pizza crust and marinara ready to be topped with more than a dozen options of toppings. Each pie personally made by each guest exactly to their liking. Served grilled to perfection along with a side chef salad
DESSERT
Homemade white chocolate Amaretto cannoli
Cheesecake with berry compote
Balloon bombs
Mixed berry cobbler with vanilla bean ice cream
Key lime pie with candied grapes
Soggy Dollar Tiramisu
Chocolate mousse with fresh berries
Crème brulee
SHIP'S BAR
Mojito | Painkiller | Pina Colada
Planter’s Punch | Rum Punch Blue | Curacao Punch
Manhattan | Martini | Margarita on the rocks
Mudslide | Dark & Stormy
Cosmopolitan | Long Island Iced Tea
Bloody Mary | Mimosa

Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
---|---|---|---|---|---|
Winter 2024 to 2025 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
Summer 2025 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
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: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
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 RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$21,700 | 3@$22,050 | 4@$22,400 | 5@$22,750 | 6@$23,100
LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$21,850 | 3@$22,275 | 4@$22,700 | 5@$23,125 | 6@$23,550
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver