ISABELLA 2
The electric powercat ISABELLA 2
Three queen berth guests suites. The 4th guests suite may be either twin berths or a queen berth
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 12 |
| Max Speed: | 18US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 4 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Silent Yachts |
| JetSkis: | No |
| Flag: | BVI |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | - |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | Swimmers pref'd |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
ISABELLA 2 is captained by Bogdan Buse, a Romanian who's been chartering the BVI for several years. He's joined by Chef Juan Ramirez, also a veteran of BVI chartering, and Mate/Stewardess Isabelle Demeo.
Bogdan, better known as Bibo, grew up in Romania and spent six years serving as an officer in the Romanian Armed Forces. That experience shaped his calm, steady approach, strong leadership skills, and ability to stay cool under pressure – all qualities that serve him well as a captain.
In 2021, Bibo made the move into sailing and quickly fell in love with life on the water. Since then, he’s sailed extensively around the Mediterranean and Caribbean, drawn to its stunning coastlines, hidden anchorages, and the simple freedom of being at sea. Over the past five years, he’s worked full-time in the charter world, completing multiple seasons as a professional captain on sailing and motor yachts.
Beyond captaining, Bibo has been hands-on with every side of yacht operations – from deliveries across the Mediterranean, to charter turnarounds, base operations, and shipyard refits. This has given him solid technical knowledge and a practical, solutions-focused mindset that keeps the yacht running smoothly and guests worry-free.
Onboard, Bibo is known for his calm presence and easy-going nature. He creates an atmosphere where guests feel relaxed and at home – whether that’s enjoying a quiet swim in a secluded bay, cruising along a scenic coastline, or taking a spontaneous detour that becomes the highlight of the trip.
Chef Juan Esteban Ramirez brings a diverse culinary background shaped by experience in resorts and restaurants across Mexico, the United States, and Europe, as well as aboard luxury yachts throughout the Virgin Islands, Pacific, Mediterranean, and United States.
Having traveled extensively around the world, Juan has developed a deep appreciation for food, culture, wine, and the way each destination expresses itself through its cuisine. He draws inspiration from the places he has visited, the people he has met, and the flavors he has discovered along the way, bringing those influences into a fresh and international style of cooking. Naturally positive, charismatic, and passionate about hospitality, Juan enjoys getting to know his guests and creating an atmosphere that feels both polished and relaxed. He takes a highly personalized approach to every charter, designing menus around each guest’s preferences, dietary requirements, and style of travel.
From vibrant breakfasts and leisurely lunches to cocktail-hour bites and elegant multi-course dinners, Juan’s goal is to make every meal feel thoughtful, exciting, and memorable. Whether sourcing fresh local seafood, pairing a dish with a favorite wine, or creating something special for a birthday or celebration, he believes the best dining experiences are the ones guests continue talking about long after the charter ends.
Above all, Juan brings genuine enthusiasm, warmth, and energy to life onboard Isabella II, with the goal of making the culinary experience one of the highlights of every charter.
Originally from Colorado, Isabelle has always had a passion for adventure, travel, and life on the water. After completing her degree in Finance, she spent the past year traveling and working across Europe, Central America, and North Africa, gaining valuable experience in hospitality while connecting with people from around the world.
Her passion for yachting developed while sailing and working throughout the Mediterranean, where she gained hands-on experience both on deck and in the interior. Her responsibilities included hosting guests, assisting with meal preparation and service, maintaining a polished onboard environment, and supporting the skipper with day-to-day deck operations. Through these experiences, she quickly discovered how much she enjoyed creating memorable experiences for guests while working as part of a close-knit crew.
Before entering the yachting industry, Isabelle also worked in hospitality and bartending and spent time as a paddleboarding instructor in Canada, further developing her guest-service skills and love for the outdoors. Outside of work, Isabelle enjoys photography, hiking, surfing, paddleboarding, and discovering new destinations. She brings an adventurous spirit, positive energy, and a genuine passion for hospitality to every experience onboard. Isabelle holds her STCW, ENG1, and Food Hygiene Level 2 certifications and is excited to bring her love of travel, hospitality, and the ocean to the Caribbean this season.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026-2027 | $59,500 | ||||||||||
| Summer 2027 | $59,500 |
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
Christmas week or New Years week:
Up to 8 guests: US$65,500
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 30 Feet
- : 4 Feet
- : 8
- : 2025
- : Silent Yachts
- : 12
- : 18
- : No
- : No
- : Rendezvous Not Included
- : BVI
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 12 |
| Max Speed: | 18US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | - |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | No |
| Bimini: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | Swimmers pref'd |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | 1000 |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
ISABELLA 2 is captained by Bogdan Buse, a Romanian who's been chartering the BVI for several years. He's joined by Chef Juan Ramirez, also a veteran of BVI chartering, and Mate/Stewardess Isabelle Demeo.
Bogdan, better known as Bibo, grew up in Romania and spent six years serving as an officer in the Romanian Armed Forces. That experience shaped his calm, steady approach, strong leadership skills, and ability to stay cool under pressure – all qualities that serve him well as a captain.
In 2021, Bibo made the move into sailing and quickly fell in love with life on the water. Since then, he’s sailed extensively around the Mediterranean and Caribbean, drawn to its stunning coastlines, hidden anchorages, and the simple freedom of being at sea. Over the past five years, he’s worked full-time in the charter world, completing multiple seasons as a professional captain on sailing and motor yachts.
Beyond captaining, Bibo has been hands-on with every side of yacht operations – from deliveries across the Mediterranean, to charter turnarounds, base operations, and shipyard refits. This has given him solid technical knowledge and a practical, solutions-focused mindset that keeps the yacht running smoothly and guests worry-free.
Onboard, Bibo is known for his calm presence and easy-going nature. He creates an atmosphere where guests feel relaxed and at home – whether that’s enjoying a quiet swim in a secluded bay, cruising along a scenic coastline, or taking a spontaneous detour that becomes the highlight of the trip.
Chef Juan Esteban Ramirez brings a diverse culinary background shaped by experience in resorts and restaurants across Mexico, the United States, and Europe, as well as aboard luxury yachts throughout the Virgin Islands, Pacific, Mediterranean, and United States.
Having traveled extensively around the world, Juan has developed a deep appreciation for food, culture, wine, and the way each destination expresses itself through its cuisine. He draws inspiration from the places he has visited, the people he has met, and the flavors he has discovered along the way, bringing those influences into a fresh and international style of cooking. Naturally positive, charismatic, and passionate about hospitality, Juan enjoys getting to know his guests and creating an atmosphere that feels both polished and relaxed. He takes a highly personalized approach to every charter, designing menus around each guest’s preferences, dietary requirements, and style of travel.
From vibrant breakfasts and leisurely lunches to cocktail-hour bites and elegant multi-course dinners, Juan’s goal is to make every meal feel thoughtful, exciting, and memorable. Whether sourcing fresh local seafood, pairing a dish with a favorite wine, or creating something special for a birthday or celebration, he believes the best dining experiences are the ones guests continue talking about long after the charter ends.
Above all, Juan brings genuine enthusiasm, warmth, and energy to life onboard Isabella II, with the goal of making the culinary experience one of the highlights of every charter.
Originally from Colorado, Isabelle has always had a passion for adventure, travel, and life on the water. After completing her degree in Finance, she spent the past year traveling and working across Europe, Central America, and North Africa, gaining valuable experience in hospitality while connecting with people from around the world.
Her passion for yachting developed while sailing and working throughout the Mediterranean, where she gained hands-on experience both on deck and in the interior. Her responsibilities included hosting guests, assisting with meal preparation and service, maintaining a polished onboard environment, and supporting the skipper with day-to-day deck operations. Through these experiences, she quickly discovered how much she enjoyed creating memorable experiences for guests while working as part of a close-knit crew.
Before entering the yachting industry, Isabelle also worked in hospitality and bartending and spent time as a paddleboarding instructor in Canada, further developing her guest-service skills and love for the outdoors. Outside of work, Isabelle enjoys photography, hiking, surfing, paddleboarding, and discovering new destinations. She brings an adventurous spirit, positive energy, and a genuine passion for hospitality to every experience onboard. Isabelle holds her STCW, ENG1, and Food Hygiene Level 2 certifications and is excited to bring her love of travel, hospitality, and the ocean to the Caribbean this season.
A sampler from Chef Juan's galley aboard Isabella 2
Breakfast
A RELAXED BEGINNING TO EACH DAY
Lemon Ricotta Pancakes
Blueberry compote | Vanilla mascarpone | Pure maple syrup
Classic Eggs Benedict
Poached eggs | Canadian bacon | English muffin | Lemon hollandaise
Chilaquiles Verdes
Salsa verde | Two eggs | Avocado | Cotija | Pickled red onion
Smoked Salmon & Avocado Toast
Sourdough | Soft egg | Capers | Pickled shallot | Fresh dill
Brioche French Toast
Caramelized banana | Seasonal berries | Vanilla mascarpone | Maple syrup
Steak & Eggs
Grilled beef tenderloin | Farm eggs | Crispy breakfast potatoes | Chimichurri
Lobster Eggs Royale
Butter-poached lobster | Poached eggs | Toasted brioche | Hollandaise
Each morning also features seasonal tropical fruit, Greek yogurt, house granola, freshly baked pastries and
breads, fresh juices, espresso, coffee and tea.
Lunch
FRESH, GENEROUS AND MADE FOR THE MOMENT
Caribbean Lobster Rolls
Toasted brioche | Lemon-chive aioli | Avocado | Sea-salt fries
Blackened Local Fish Tacos
Avocado crema | Mango salsa | Cabbage slaw | Fresh lime
Grilled Shrimp & Avocado Salad
Mixed greens | Heirloom tomatoes | Sweet corn | Citrus vinaigrette
Seared Yellowfin Tuna
Sesame | Cucumber | Edamame | Pickled ginger | Ginger-soy dressing
Grilled Chicken Caesar
Romaine hearts | Parmigiano Reggiano | Sourdough croutons | House Caesar dressing
Mediterranean Grilled Octopus
Fingerling potatoes | Tomato confit | Fresh herbs | Chimichurri
Tropical Snapper Ceviche
Local snapper | Lime | Pineapple | Cucumber | Cilantro | Plantain crisps
Lobster Linguine
Caribbean lobster | Lemon | White wine | Cherry tomatoes | Fresh herbs
Prime Beef Burger
Aged cheddar | Caramelized onion | Truffle aioli | Sea-salt fries
Lobster & Burrata Salad
Heirloom tomatoes | Basil | Fennel | Citrus | Extra-virgin olive oil
Brazilian Seafood Moqueca
Fresh local fish | Prawns | Coconut | Tomato | Peppers | Lime | Jasmine rice
Grilled Mahi-Mahi
Charred corn | Tomato | Seasonal greens | Citrus-herb vinaigrette
From the Grill
Prime beef sliders | Grilled local catch | Sweet corn | Market salad | Truffle fries
Crispy Calamari
Chili | Fresh lime | Herb aioli
Sunset Cocktails & Canapés
SMALL BITES FOR GOLDEN HOUR
Jumbo Shrimp Cocktail
House cocktail sauce | Fresh lemon
Tuna Tartare
Avocado | Sesame crisp
Mini Beef Tenderloin Crostini
Horseradish cream | Caramelized onion
Truffle Arancini
Parmigiano Reggiano
Lobster Tostadas
Avocado | Jalapeño | Lime
Mini Crab Cakes
Lemon aioli | Microgreens
Spicy Tuna Crispy Rice
Sesame | Scallion
Burrata Crostini
Prosciutto | Tomato | Basil
Conch Fritters
Fresh lime aioli
Fresh Oysters
Champagne mignonette
Beef Tartare
Potato crisp | Capers | Dijon
Crispy Coconut Shrimp
Sweet chili | Passion fruit
Artisan Cheese & Charcuterie
Prosciutto | Aged cheeses | Seasonal fruit | Marinated olives | House bread
Dinner
ELEGANT THREE-COURSE EVENINGS
DINNER I | WELCOME TO THE ISLANDS
Jumbo Lump Crab Cake
Sweet corn | Avocado | Citrus aioli
Pan-Seared Local Snapper
Sweet corn velouté | Crispy potato | Seasonal greens | Citrus beurre blanc
Key Lime Tart
Toasted coconut | Vanilla Chantilly
DINNER II | CONTEMPORARY STEAKHOUSE
Classic Wedge Salad
Baby iceberg | Heirloom tomato | Crispy bacon | Blue cheese dressing
Center-Cut Beef Tenderloin
Truffle potato purée | Asparagus | Roasted shallot | Red wine jus
Warm Chocolate Cake
Vanilla bean ice cream | Salted caramel
DINNER III | COASTAL MEDITERRANEAN
Burrata
Heirloom tomatoes | Basil oil | Aged balsamic | Sea salt
Herb-Crusted Rack of Lamb
Potato gratin | Baby vegetables | Rosemary jus
Pistachio Panna Cotta
Raspberry | White chocolate | Pistachio praline
DINNER IV | LATIN & CARIBBEAN
Yellowfin Tuna Ceviche
Avocado | Cucumber | Serrano | Cilantro | Fresh lime
Slow-Braised Beef Short Rib
Sweet potato purée | Charred vegetables | Mole jus
Tres Leches
Dulce de leche | Fresh berries | Vanilla cream
DINNER V | PACIFIC & ASIAN INFLUENCES
Seared Scallops
Cauliflower purée | Yuzu | Sesame | Crispy shallot
Miso-Glazed Black Cod
Coconut rice | Bok choy | Shiitake | Ginger-miso broth
Coconut Crème Brûlée
Passion fruit | Sesame tuile
DINNER VI | CARIBBEAN ELEGANCE
Citrus Butter-Poached Lobster
Sweet corn | Fingerling potatoes | Citrus beurre blanc
Crispy-Skin Local Fish
Plantain purée | Market vegetables | Spiced coconut sauce
Vanilla Bean Cheesecake
Macerated berries | Graham crumble
FAREWELL DINNER
Yellowfin Tuna Tartare
Avocado | Ponzu | Sesame crisp
Surf & Turf
Center-cut beef tenderloin | Butter-poached Caribbean lobster | Potato mille-feuille | Charred broccolini | Red wine jus
Passion Fruit Pavlova
Mango | Fresh berries | Vanilla Chantilly | Passion fruit curd
PERSONALLY CURATED FOR EVERY CHARTER
This menu is a sample of the dining experience aboard Isabella II. Every charter menu is designed around
our guests' preferences, dietary requirements, special occasion
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2026-2027 | $59,500 | ||||||
| Summer 2027 | $59,500 |
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
Christmas week or New Years week:
Up to 8 guests: US$65,500
