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Paradigm Shift

sailing catamarans • 2011 • 6 GUESTS • 3 cabins • 50 ft.

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Specifications

Length: 50 ft.

Builder: St. Francis

Year: 2011

Beam: 26'6 ft.

Draft: 4'6 ft.

From $16,000 to $23,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Catamaran Paradigm Shift offers crewed yacht charters in the BVI, USVI and Spanish Virgin Islands in the winter months. She features a crew of 2 and accommodations for up to 6 guests in 3 Queen cabins.

amenities & features

  • Max Guests: 6
  • Total Cabins: 3
  • Queen Cabins: 3
  • Showers: 3
  • Electric Heads: 3
View Yacht Layout

1 master queen berth cabin with private ensuite head (shower, tub, electric toilet & vanity with sink), 2 queen berth cabins with private ensuite heads (shower, electric toilet & vanity with sink), 1 double berth crew cabin, with private ensuite head (shower, electric toilet & vanity with sink), large cockpit for lounging and dining, lovely main salon with galley and seating for 6 for cocktails, games or meals, large trampoline forward.

Amenities

  • AC: Full
  • Voltages: 110v
  • Hairdryer: Yes
  • Water Capacity: 355G
  • Water Maker: 40GPH
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: 12
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Aft Deck Only

Water Sports

  • Dinghy: 14' RIB
  • Dinghy Horsepower: 40Hp
  • Dinghy Pax: 6
  • Water Skis: (Adult)(Kids)
  • Wake Board: No
  • Tube: 2
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: 2
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Underwater lights
    SubWing
    Sunchill
    2 Stand-up paddle boards
    Tubes
    Floating Mats
    Snorkle Gear
    Noodles and floats
    2 Ugly stick rod/reels
    2 Stinson rod/reels
    Smashball game
    Beach Tennis set
    2 squirt guns
    Registered BVI fishing vessel

Diving

  • License: -
  • Scuba: Yacht offers Rendezvous Diving only
  • Air Compressor: Not Onboard

  • Location Details: November thru Late July 2025- Virgin Islands, British Virgin Islands, Spanish Virgin Islands and St Croix Preferred pick up & drop off is Crown Bay Marina, St. Thomas.
  • Summer Base Port: St. Thomas / Virgin Islands / SVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: St. Thomas / Virgin Islands / SVI
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Crown Bay Marina, STT - Winter
  • Other Pickups: Crown Bay Marina, STT - Winter
  • Turnaround: 48 hrs

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2025 $17,500 $18,500 $19,500 $20,500 $21,500 $0 $0 $0 $0 $0 $0
Winter 2025 to 2026 $17,500 $18,500 $19,500 $20,500 $21,500 $0 $0 $0 $0 $0 $0
Summer 2026 $17,500 $18,500 $19,500 $20,500 $21,500 $0 $0 $0 $0 $0 $0
Winter 2026 to 2027 $17,500 $18,500 $19,500 $20,500 $21,500 $0 $0 $0 $0 $0 $0
PRICE DETAILS

This Yacht NOW Offers Spanish Virgin Islands Charters Cruising Grounds: ​​Virgin Islands & Spanish Virgin Islands ​Pick Up/Drop Off: Crown Bay Marina / Other port: YHG, Red Hook, STJ or BVI (limited to 7 per year) 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 GENERAL RATES NOTE: All rates are for one week / 7 nights. 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. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ FULL BOARD CHARTERS REQUIRE 3 LUNCHES AND 3 DINNERS TO BE TAKEN ASHORE. **US & SPANISH VIRGIN ISLANDS ONLY ITINERARY** FULL-BOARD. 5 NIGHT MIN INQUIRE FOR LESS. Includes; 7 breakfasts, 4 lunches & 4 dinners; 3 lunches & 3 dinners ashore at client's expense. Additional meals can be offered on the boat @ $25 per person per meal 2@$16,000 | 3@$17,000 | 4@$18,000 | 5@$19,000 | 6@$20,000 HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. $500.00 special discount off regular rate plus an additional $150.00 per person discount ~ ~ ~ FULL BOARD CHARTERS REQUIRE 3 LUNCHES AND 3 DINNERS TO BE TAKEN ASHORE. **BVI ITINERARY INCLUDING USVI PORTS - 7 CHARTERS PER SEASON** FULL-BOARD ONLY. 7 NIGHT MIN Includes; 7 breakfasts, 4 lunches & 4 dinners; 3 lunches & 3 dinners ashore at client's expense. Additional meals can be offered on the boat @ $25 per person per meal 2@$17,500 | 3@$18,500 | 4@$19,500 | 5@$20,500 | 6@$21,500 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 25/26 HOLIDAYS RATE - $24,000 (up to 6 guests) -- 10 days or two one week charters with 48 hours turnaround in between 7 night minimum - Requires 3 lunches and 3 dinners to be taken ashore at client expense. Christmas Dates: December 19th - 26th New Year: December 28th - January 4th **SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

August 10, 2025-November 1, 2025: Unavailable: Grenada, St Georges to Spanish Virgin Islands, PR

November 6, 2025-November 11, 2025: Boat Show: Boat Show, USVI* to Boat Show, USVI*

March 7, 2026-March 14, 2026: Hold: Crown Bay, St Thomas* to Crown Bay, St Thomas*

March 23, 2026-March 30, 2026: Booked: Crown Bay, St Thomas* to Crown Bay, St Thomas*

the crew

Captain Kendall
Captain Kendall is a lifelong waterman whose sailing journey began on the shores of Maryland and has taken him across oceans. Holding a USCG 100 Ton Master’s License, advanced medical certifications, and thousands of miles under sail—including a transatlantic crossing aboard a 52’ catamaran—Kendall brings seasoned seamanship and calm, confident command to every charter.

His connection to the sea runs deep. At just 14, Kendall was working the crab boats of the Chesapeake Bay. By high school, he was racing Hobie Cats and exploring the coastline aboard Catalina sailboats. His twelve years of service in the U.S. Navy sharpened his discipline and navigation skills, including four years stationed in Sardinia, where he refined his yacht-handling aboard a 12-meter Bruce Roberts cutter in the Mediterranean.

Today, Kendall is right where he belongs—sharing his passion for the water with guests aboard Paradigm Shift. As captain, his approach is equal parts professional and personal. He’s known for his easygoing nature, thoughtful leadership, and deep love for creating unforgettable moments under sail. Guests consistently remark on how quickly they feel at ease aboard, free to relax and truly disconnect.

Ask anyone who knows Kendall, and they’ll tell you—few people are more at home on the water. The only one who might rival him is his wife and first mate, Kari.



Chef Kari
Kari is a foodie at heart—believing the table is where everyone can come together to share love, connection, and joy. Her travels to Italy, Greece, Mexico, and Japan have deeply influenced her culinary style, bringing global inspiration to every plate she prepares. She holds STCW safety training and an advanced certificate from The Private Chef Academy.

Kari grew up in California’s Central Valley, where the aromas of her family’s café helped shape her earliest culinary memories. As a young adult, she worked in many of the beloved restaurants of the Monterey Peninsula, including Il Fornaio Cucina Italiana and the world-renowned Pebble Beach Resort. There, she developed a love for freshly caught seafood, seasonal produce, and bold, vibrant flavors—elements that continue to define her cooking today.

As chef and first mate aboard Paradigm Shift, Kari brings a laid-back, California-coastal approach to her cuisine—colorful, clean, and deeply satisfying. Her dishes highlight fresh herbs, citrus, and subtle spices, crafted with a nurturing spirit that makes guests feel truly cared for from the very first bite.

Kari’s inclusive, grounding energy comes naturally—she’s a mom herself and instinctively creates a space where guests feel safe, seen, and well-fed. Whether she’s serving island-style drinks and appetizers, guiding a morning stretch on deck, or leading a paddleboard session in a quiet anchorage, Kari helps guests exhale, feel at home, and savor every moment. Together with her husband, Captain Kendall, she brings ease, warmth, and joy to life on the water.

menu

*Inquire about customized or special menus.

Winner of Best Canapes and Best Healthy Cocktail at the 2015 Newport Charter Yacht Show!

DAY BREAK
Toast and preserves, freshly baked pastries

Fresh teas and coffees

Blueberry Pancakes
Served with bananas or bacon and maple syrup.

Eggs Benedict
With homemade Béarnaise sauce.

Croissant Sandwich
Filled with ham, eggs, and cheese.

French Toast
Served with fresh fruit and pure maple syrup.

Breakfast Burritos
Scrambled eggs with all the fixings.

Bacon & Spinach Quiche
Served with fresh fruit.

MIDDAY
Prawn & Mango Salad
With coriander and lime mayonnaise.

Baja Style Fish Tacos
Creamy coleslaw and salsa fresca.

Homemade Gourmet Burgers
With all the trimmings.

Home-Baked Pizza
Toppings of your choice.

Asian Chicken Salad
Served with a sesame ginger dressing.

Pepperoni Caesar Pasta Salad

Crab & Mango Stuffed Tomato
Served with sliced avocado.

Gourmet Wraps
Hummus spread, tomato, onion, and choice of meats and cheeses, served with chips.

Zingy Pesto Tuna Wrap
Served with salad.

Savory Crêpes
Filled with spinach, bacon, ground beef, and mushrooms.

HORS D’OEUVRES
Thai Crab Cakes
With lime crème fraîche.

Conch Fritters
Served with sweet chili sauce.

Hot Artichoke & Spinach Dip

Baked Brie
Wrapped in puff pastry, served with crackers.

Jumbo Shrimp Cocktail

Crispy Bacon-Wrapped Scallops
In essence.

Super Nachos

Chicken Satay Skewers

MAIN
Chicken Breast
With coconut, coriander, and mixed vegetable rice.

Seafood Crêpes
With prawn, cream, and vermouth sauce.

Ginger-Glazed Mahi Mahi
Served with rice.

Seafood Linguine
Seafood served in a creamy wine sauce over linguini.

Pork Chops
Served with winter squash and a sweet cranberry dressing.

Butter-Seared Fish of the Day
With harvested pea rice, spicy courgette, and green bean salad.

Mongolian Beef Stir-Fry
With vegetables, served over rice.

Elegant Chicken Bryan
With baby potatoes and broccoli.

Fettuccine Alfredo
Served with chicken or shrimp.

Grilled Lobster Tails
With corn on the cob and green salad.

DESSERT
Cheesecake Crêpe Roll-Ups

Banana Spring Rolls
Served with vanilla ice cream.

Chocolate Brownie Sundaes

Fresh Apple Cobbler
Served with ice cream.

Fruit Tart
With cream cheese filling.

Original Cheesecake
With warm blueberry topping.

 

SIGNATURE COCKTAILS
Makin’ Memories Rum Punch
Mango, coconut, and pineapple rum, dark rum, orange and pineapple juice, grenadine.

Tropical Margarita
100% De Agave tequila, Madhava Organic Amber Agave, sweet and sour mix, pineapple and passion fruit juice, fresh lime.

Sunshine Sailing
Vodka, blue curaçao, sweet and sour mix, fresh lemon.

Caribbean Crush
Vodka, peach schnapps, cranberry, orange and pineapple juice, fresh lime.

Island Breeze Martini
Coconut rum, vodka, pineapple juice, grenadine.

Island Mule
Coconut rum, lime juice, ginger beer.

VIRGIN ISLANDS INFAMOUS COCKTAILS
Bushwacker
Invented in 1975 at the Ship’s Store, Sapphire Pub at Sapphire Village in St. Thomas, this creamy, chocolate piña colada-style cocktail is made with dark rum, Kahlua, crème de cacao, Coco Lopez (cream of coconut), and milk, spun in a blender with ice.

Painkiller
Created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands, this fun and fruity mix features Pusser’s Rum, pineapple, orange, and Coco Lopez, served over ice with freshly grated nutmeg.

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