BVI and Caribbean Foodie Vacations

NAMASTE

• High-End, Exclusive Suggestion
• 2016, 78' Privilege Catamaran
• Accommodates up to 8 guests
• 1 King Master Suite plus 3 Queen cabins (1 convertible to Twin)
• Crew of 3 plus fly-bridge deck
• Rates from $0 to $0

Chef Robin hails from his family’s farm in Ireland and grew up helping his grandmother make all manner of diverse and imaginative creations. That instilled his sense of fearlessness in the kitchen and a desire to try new and wide-ranging ingredients. Robin has spent years centered around the BVIs, cultivating relationships with local farmers, fishermen and distributors that allow for the creation of a farm-to-yacht experience.
View Chef Robin’s Sample Menu

TRANQUILITY

• High-end Exclusive Suggestion
• 2016, 76' Matrix Catamaran
• Accommodates up to 12 guests in 1 King Master cabin, 3 Queen cabins, plus 2 Twin cabins
• Crew of 4, Fly-bridge deck and on-board scuba diving and instruction
• Rates from $46,950 to $49,950

Chef Mary was born in the UK and worked in the film business before giving up the camera for a cooker. Having had the opportunity to travel the world, from Europe to Australia, Africa to India, and the USA to the Caribbean, she has had the chance to sample many of the worlds cuisines. She takes great delight in sharing these flavors with you. Quality of produce remains the mainstay of her cooking and she will tailor any menus to suit you and your groups requirements.
View Chef Mary’s Sample Menu

ZINGARA

• High-end, Exclusive Suggestion
• 2016, 76' Silhouette Catamaran
• Accommodates up to 10 guests in King Master Suite, 4 Queen cabins (one convertible to Twins)
• Crew of 4 plus fly-bridge deck
• Rates from $39,740 to $47,100

Chef Tyler grew up in his father's restaurant so it was inevitable to start cooking from a young age. He was trained in a French restaurant and has also worked in some of the best restaurants in Cape Town, South Africa. However, it was his love of making people smiile plus a passion for food, culture and people that inspired him to become a yacht Chef. Traveling and experiencing as many tastes worldwide as possible plus perfecting his cooking to the best of his ability is where his heart is.
View Chef Tyler's Sample Menu

BAGHEERA L620

• Mid-Range, Luxury Option
• 2017, 62' Lagoon Catamaran
• Accommodates up to 8 guests in 4 Queen cabins
• Crew of 3 plus fly-bridge deck
• Rates from $30,500 to $35,000

Chef Carla's culinary creations reflect her dynamic personality and joy for connecting with people. She offers mouth-watering delights from around the world, prepared from fresh local products and presented with a unique flair. Carla has always loved to cook, helping out in restaurants in her youth back in Italy. Her creations are part Italian home cooking and fine French dining contrasted with exotic Thai cuisine. Her passion for food led her to obtain her formal training at Ashburton Culinary College, London England.
View Chef Carla’s Sample Menu

• Mid-Range, Luxury Option
• 2015, 62' Lagoon Catamaran
• Accommodates up to 8 guests in 4 Queen cabins
• Crew of 3 plus fly-bridge deck
• Rates from $0 to $0

Chef Kate was born in Malta and spent her childhood in Northern Ireland, the UK and Hong Kong. Kate has been in the food preparation industry since 1984 and has worked as a chef on yachts and in villas since 1999. She has attended a culinary course in France and Kate's close involvement in life in France has enabled her to learn first-hand the delights and rewards of delicious French cuisine.
View Chef Kate’s Sample Menu

LADY KATLO

• Mid-Range, Luxury Option
• 2010, 62' Lagoon Catamaran
• Accommodates up to 6 guests in 1 Master Queen Suite plus 2 Queen cabins
• Crew of 3 plus fly-bridge deck
• Rates from $28,000 to $31,000

Chef Richie grew up in the West Midlands of England, gaining a passion for food in his family’s delicatessen. He went on to culinary school and since then has worked thirty years in the catering industry. He was classically French trained and has worked under several notable Chefs over time. Richie honed his skills in the kitchens of top restaurants and five star hotels in Londonfor 18 years. Most recently, he jumped at the chance to Chef on the water aboard Lady Katlo.
View Chef Richie’s Sample Menu

LA MANGUITA

• Mid-Range, Luxury Option
• 2013, 60’ Horizon Power Catamaran
• Accommodates up to 6 guests in 1 King Master Suite, 1 VIP Queen, plus 1 Twin cabin
• Crew of 2 plus fly-bridge deck
• Rates from $22,000 to $29,500 (All-inclusive rate option)

Chef Kelly is a native South African and a young, fun loving and ambitious individual. She has been chartering with Captain Adam in the Caribbean and the Med for the last 3 years and trained at the prestigious Ashburton Chefs Academy in Devon, England. Kelly offers an innovative blend of Italian - Asian cuisine, infused with local herbs & Caribbean influences, offering an unexpected dining experience. She loves the open water, sailing, snorkeling plus anything to do with cooking.
View Chef Kelly’s Sample Menu

XENIA 50

• More Affordable Recommendation
• 2015, 50’ Privilege Catamaran
• Accommodates up to 6 guests in 3 Queens
• Crew of 2, including 2 Captains and 2 Chefs!
• Rates from $16,200 to $20,000

Pete and Jade are both Captains and also both experienced Chefs. Both have spent years creating culinary delights for the rich and the famous including Hollywood starlets and the President of the United states. Pete applies his classic French training to local exotic ingredients and as a Sommelier pairs them with the best wines from around the world. Jade's influence stems from her Asian-Pacific up bringing with emphasis on fresh, health conscious plates never lacking in rich flavors and originality.
View Chef Pete & Chef Jade’s Sample Menu

DIANNA ROSE

• More Affordable Recommendation
• 2012, 50’ Lagoon Catamaran
• Accommodates up to 6 guests in 1 Queen Master Suite, plus 2 Queen cabins
• Crew of 2, including Captain/Chef plus Dive Instructor/Hostess
• Rates from $15,000 to $18,900

Chef Joseph grew up on a small family farm in the Pacific Northwest and graduated from the Western Culinary Institute in Portland, Oregon. He worked as Chef aboard 120' Motor Yacht Freedom for 5 years before coming to Dianna Rose. It was there that he took his restaurant philosophy and adapted it to yachting. He prides himself on sourcing from local farmers and fishermen and utilizing the relationships he has cultivated while in the restaurant industry in the Caribbean.
View Chef Joseph's Sample Menu