Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Heiko Franken | German | 0 | RYA 200T Ocean, STCW, Freediving Instructor, PADI Dive Ma | English GermanSpanish |
| Crew | Rebecca Wu | USA | RYA 200T Offshore, PADI Diving Instructor, STCW |
MEET YOUR CREW:
CAPTAIN: Heiko Franken
CHEF: Carolina (Cat) Deseta
FIRST MATE/STEWARDESS/SCUBA DIVE INSTRUCTOR: Rebecca Wu
Returning crew Heiko and Rebecca (3 Sisters, Felix, Tedavi, Big Nauti, Sail Away) are back for their sixth charter season in the Virgin Islands after five successful seasons running 75+charters. This dynamic couple is excited to be on Encore and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
They are passionate about providing a highly professional level of service in a relaxed and friendly atmosphere while creating the most memorable experiences for their guests. They love getting to know you and tailoring each charter to your preferences and desires, allowing
you to kick back, relax and enjoy. With a deep love and respect for the natural world, they maintain a strong focus on environmentally aware hospitality and best practices to ensure minimal impact on the environment.
Heiko, born and raised in Germany, holds a RYA Yachtmaster Ocean qualification. He has been working as a professional yacht captain for five years and has crossed the Atlantic Ocean. He left his job in IT management in 2014 to begin his dream to travel. Initially intending to be away for about a year, he soon realized that going back to an office-based job did not feel right for him anymore. Since then he has travelled throughout South and Central America, Europe, Southeast Asia, Africa and Australia. During this time he visited 30+ countries, speed-hiked the Camino de Santiago, hiked up 5000m high mountains, learned to speak Spanish, learned to scuba dive and freedive and had many more beautiful experiences above and below the water. His love for freediving and yoga led him to obtain his instructor qualifications. Afterwards, he worked as a freediving instructor, spearfishing guide and yoga instructor in Indonesia, Australia, Thailand and Tanzania for four years before venturing into yachting. Heiko loves to be out in the blue of the ocean and enjoys sharing his passions as a guide by creating safe and unique experiences.
Born in South Africa to Argentine parents, Cat grew up in a home where food was culture, connection, and celebration. Barbecues were a way of life, and exploring flavours was a family ritual. This multicultural upbringing made her naturally warm, friendly, adaptable, and endlessly curious about the world.
Her love for gastronomy was shaped in Cape Town — one of the most eclectic culinary destinations in the world. A historic crossroads where explorers once traded spices, it became her training ground for flavours from Greek to Indian, Italian to Malaysian, French to Lebanese, and everything in between. Her mother was a nutritionist, so cooking for health came just as naturally as cooking for pleasure. From a young age, Carolina could walk into a kitchen and create anything she desired, and that passion only deepened over time.
Before yachting swept her away at 20, she lived a life of adventure in tourism and hospitality. She worked in Michelin-star restaurants, led mountain and canyon tours, cooked on safari, built adventure races, and served exceptional wine and whiskey in Cape Town’s finest establishments. She carried that love for people, service, and excellence into every chapter of my life.
Yachting became home the moment she stepped onboard. With nearly 90,000 nautical miles under her belt — including a passage through the legendary Roaring Forties sailing from Cape Town to Australia — she has crossed oceans, fished for dinner in remote anchorages, provisioned in the most unique corners of the world, and learnt to create beautiful meals anywhere, anytime.
She later opened a Healthy Bistro in Yucatán, Mexico, sourcing local produce and designing a menu for vegans, vegetarians, and gluten-free guests. Working with Mexican partners taught her even more about local flavours, fair trade, and how food connects cultures.
Rebecca is originally from New York City but considers herself a citizen of the world, having lived a nomadic lifestyle for over two decades. After graduating from NYU, she worked in investment banking, first in New York and then Hong Kong. A trip to Australia in 2005 changed her life – she learned to scuba dive on the Great Barrier Reef and fell completely in love with scuba diving. Two years later, she left the concrete jungle and trading floor for real jungles and sea floors. She spent two months diving her way around the Philippines, three
months on a marine conservation expedition in Madagascar and four months completing her Divemaster internship in Malaysia. Then, life took an unexpected turn and she found herself living in Sweden, where she discovered her love for sailing. Still holding on to her dream to
teach scuba and share the underwater world with others, she put her plans for sailing on hold and became a PADI Instructor in 2009, working in Thailand, Hawaii and Indonesia for a decade. Afterwards, she embarked on her third career as a yacht chef, enabling her to
combine her long-standing passion for gastronomy with her passion for sailing and life at sea. After four years, she decided it was time to step out of the galley in order to fully embrace the role of a dedicated Stewardess/Deckhand/Dive Instructor on larger yachts. She
loves life on the ocean, surrounded by water, nature and wildlife and thrives on sharing these passions with her guests.
Heiko and Rebecca met in Utila, Honduras while they were doing their Master Freediver course in 2015. After being in a long-distance relationship for several years, they decided to create a life together. Their mutual love for the ocean, travel and exploration led them to
obtain their RYA Yachtmaster Offshore qualifications together in Gibraltar in 2020, sailing thousands of miles along the coasts of Spain, Portugal and Morocco, dodging the infamous orcas along the way. Shortly afterwards, they crewed their first yacht together in the USVI
and have been flourishing as a team ever since.
This amazing trio is guaranteed to give you the vacation of a lifetime in this beautiful destination – the British Virgin Islands.
Captain
Heiko Franken
First Mate/Stewardess
Rebecca
Chef
Carolina Deseta
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $57,000 | $57,500 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $61,000 | $62,000 |
| Summer 2026 | Inclusive | $57,000 | $57,500 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $61,000 | $62,000 |
| Winter 2026 to 2027 | Inclusive | $59,000 | $59,500 | $61,000 | $61,500 | $62,000 | $62,500 | $63,000 | $63,500 | $64,000 |
| Summer 2027 | Inclusive | $59,000 | $59,500 | $61,000 | $61,500 | $62,000 | $62,500 | $63,000 | $63,500 | $64,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: USVI/BVI
Please inquire for additional location availability.
MEET YOUR CREW:
CAPTAIN: Heiko Franken
CHEF: Carolina (Cat) Deseta
FIRST MATE/STEWARDESS/SCUBA DIVE INSTRUCTOR: Rebecca Wu
Returning crew Heiko and Rebecca (3 Sisters, Felix, Tedavi, Big Nauti, Sail Away) are back for their sixth charter season in the Virgin Islands after five successful seasons running 75+charters. This dynamic couple is excited to be on Encore and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
They are passionate about providing a highly professional level of service in a relaxed and friendly atmosphere while creating the most memorable experiences for their guests. They love getting to know you and tailoring each charter to your preferences and desires, allowing
you to kick back, relax and enjoy. With a deep love and respect for the natural world, they maintain a strong focus on environmentally aware hospitality and best practices to ensure minimal impact on the environment.
Heiko, born and raised in Germany, holds a RYA Yachtmaster Ocean qualification. He has been working as a professional yacht captain for five years and has crossed the Atlantic Ocean. He left his job in IT management in 2014 to begin his dream to travel. Initially intending to be away for about a year, he soon realized that going back to an office-based job did not feel right for him anymore. Since then he has travelled throughout South and Central America, Europe, Southeast Asia, Africa and Australia. During this time he visited 30+ countries, speed-hiked the Camino de Santiago, hiked up 5000m high mountains, learned to speak Spanish, learned to scuba dive and freedive and had many more beautiful experiences above and below the water. His love for freediving and yoga led him to obtain his instructor qualifications. Afterwards, he worked as a freediving instructor, spearfishing guide and yoga instructor in Indonesia, Australia, Thailand and Tanzania for four years before venturing into yachting. Heiko loves to be out in the blue of the ocean and enjoys sharing his passions as a guide by creating safe and unique experiences.
Born in South Africa to Argentine parents, Cat grew up in a home where food was culture, connection, and celebration. Barbecues were a way of life, and exploring flavours was a family ritual. This multicultural upbringing made her naturally warm, friendly, adaptable, and endlessly curious about the world.
Her love for gastronomy was shaped in Cape Town — one of the most eclectic culinary destinations in the world. A historic crossroads where explorers once traded spices, it became her training ground for flavours from Greek to Indian, Italian to Malaysian, French to Lebanese, and everything in between. Her mother was a nutritionist, so cooking for health came just as naturally as cooking for pleasure. From a young age, Carolina could walk into a kitchen and create anything she desired, and that passion only deepened over time.
Before yachting swept her away at 20, she lived a life of adventure in tourism and hospitality. She worked in Michelin-star restaurants, led mountain and canyon tours, cooked on safari, built adventure races, and served exceptional wine and whiskey in Cape Town’s finest establishments. She carried that love for people, service, and excellence into every chapter of my life.
Yachting became home the moment she stepped onboard. With nearly 90,000 nautical miles under her belt — including a passage through the legendary Roaring Forties sailing from Cape Town to Australia — she has crossed oceans, fished for dinner in remote anchorages, provisioned in the most unique corners of the world, and learnt to create beautiful meals anywhere, anytime.
She later opened a Healthy Bistro in Yucatán, Mexico, sourcing local produce and designing a menu for vegans, vegetarians, and gluten-free guests. Working with Mexican partners taught her even more about local flavours, fair trade, and how food connects cultures.
Rebecca is originally from New York City but considers herself a citizen of the world, having lived a nomadic lifestyle for over two decades. After graduating from NYU, she worked in investment banking, first in New York and then Hong Kong. A trip to Australia in 2005 changed her life – she learned to scuba dive on the Great Barrier Reef and fell completely in love with scuba diving. Two years later, she left the concrete jungle and trading floor for real jungles and sea floors. She spent two months diving her way around the Philippines, three
months on a marine conservation expedition in Madagascar and four months completing her Divemaster internship in Malaysia. Then, life took an unexpected turn and she found herself living in Sweden, where she discovered her love for sailing. Still holding on to her dream to
teach scuba and share the underwater world with others, she put her plans for sailing on hold and became a PADI Instructor in 2009, working in Thailand, Hawaii and Indonesia for a decade. Afterwards, she embarked on her third career as a yacht chef, enabling her to
combine her long-standing passion for gastronomy with her passion for sailing and life at sea. After four years, she decided it was time to step out of the galley in order to fully embrace the role of a dedicated Stewardess/Deckhand/Dive Instructor on larger yachts. She
loves life on the ocean, surrounded by water, nature and wildlife and thrives on sharing these passions with her guests.
Heiko and Rebecca met in Utila, Honduras while they were doing their Master Freediver course in 2015. After being in a long-distance relationship for several years, they decided to create a life together. Their mutual love for the ocean, travel and exploration led them to
obtain their RYA Yachtmaster Offshore qualifications together in Gibraltar in 2020, sailing thousands of miles along the coasts of Spain, Portugal and Morocco, dodging the infamous orcas along the way. Shortly afterwards, they crewed their first yacht together in the USVI
and have been flourishing as a team ever since.
This amazing trio is guaranteed to give you the vacation of a lifetime in this beautiful destination – the British Virgin Islands.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Heiko Franken | German | 0 | English GermanSpanish |
| Crew | Rebecca Wu | USA |
Captain
Heiko Franken
First Mate/Stewardess
Rebecca
Chef
Carolina Deseta
Accomodation
Amenities
Electronics
General
Leisure
Wetsuits (if needed) to be rented at guests cost.
Additional dives are $50 per certified diver.
Other Specs
Adult Water Skis
Tubing
Wakeboard
Floating Mats
Boarding Ladder
Beach Games
SU Paddle Boards
Fishing Gear
Onboard Scuba Diving
Water Scooters
1 eFoil Carbon Surf Boards
Encore has 5 equal ensuite queen sized cabins accommodating up to 10 guests.
BREAKFAST
Smoked Salmon, Boursin cream cheese, red onion on English muffin/bagel with
scrambled or boiled egg. Baked grapefruit/fruit platter.
Corn fritters, fried or scrambled eggs, tomato salsa and sour cream, avocado. Fruit salad with honey and lime.
Tomato, ham and cheese frittata with bacon. Fruit platter.
Full breakfast of fried eggs, spicy beans, mushrooms and sausages. Fruit salad with coconut.
Steamed mussels in cider and bacon sauce. Crusty bread. Mixed green salad with
honey mustard vinaigrette
Breakfast burrito, fruit salad and vanilla yoghurt.
Mushroom and Brie omelets with Canadian bacon. Fruit Platter.
Pancakes with maple syrup, scrambled eggs and bacon. Fruit salad.
LUNCH
Spinach and Pear soup. Grilled lobster and shrimp salad with fennel, orange and apple, citrus dressing. Crusty bread.
Seafood Thai red curry, Asian slaw and jasmine rice.
Herbed grilled chicken breast with coleslaw, toasted almonds, currants in yoghurt
lime dressing.
Philly beef baguette with baby spinach, blue cheese, walnut and date salad
Pork ribs in Jack Daniels BBQ marinade, grilled baby corn, Caesar salad.
Italian vegetable stew with Parmesan. Grilled tuna with Greek style tabbouleh
APPETIZERS
Crab cakes with mango mayonnaise
Homemade hummus with pomegranate seeds and mint, pita bread
Spicy shrimp bruschetta
Scallops with green apple dressing on crostini.
Mixed cheese FILO pastries
Tuna and Leicester cheese dip with crackers
Vegetable quiche
DINNER
Grilled oregano yellow fin tuna with herbed couscous, garlic lemon broccoli and pesto sauce Duck breast with cranberry sauce, roasted sweet potato and wilted spinach.
Grilled beef fillet with mushroom, cognac cream sauce. Horseradish mashed
potato, honey/cider scented carrots and
zucchini.
Grilled Mahi Mahi with roasted red pepper sauce, saffron rice, green beans.
Grilled lamb cutlets with quinoa, kale and carrot salad, roasted sweet potato.
Soy and lager marinated pork tenderloin with sweet potato mash, coleslaw with champagne dressing.
Crispy skin salmon fillet with citrus Hollandaise sauce, smashed garlic roast
potatoes and roasted red pepper
DESSERT
NY style baked citrus cheesecake with apricot coulis
Chocolate mousse with raspberry coulis
Banoffee pie (banana and toffee pie)
Lemon polenta cake
Spiced apple and pear pie
Mixed berry cobbler with cream
Mixed cheese platter, walnuts, dried fruit, red onion chutney and crackers.
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Hard Seltzer
Truly, Highnoon, White Claw, Love City
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.