Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Charl Engels | South Africa | 0 | MCA Ocean CE + + | English, French |
| Crew | Christine Regan | US |
Captain Charl Engels (Charl is pronounced Sh-arl) proudly hails from South Africa. He has been active at
sea for over 30 years on both sailing and motor yachts – both charter and private. With 20 of these
years spent primarily on sailing yachts, Charl has explored the US Atlantic Seaboard & New England,
crossed the Atlantic many times, and sailed in the Mediterranean, Indian Ocean, and Caribbean Islands
& Bahamas.
Completing countless yacht deliveries on motor yachts, and racing & cruising sailing yachts has afforded
Charl the opportunity to not only log sea miles, but to hone his seamanship skills and become a very
accomplished marine engineer.
Stewardess / Deckhand Christine Regan and her husband Charl are true optimists who seize each day, and together share a passion for travel, new culinary encounters and exploring new destinations. On their journeys Charl can be found chatting with locals and searching for their next amazing dining experience.
Christine was raised on Florida’s Gulf Coast and brings to BB an extensive background in hospitality & table service, having spent more than 15 years in some of the finest hotels & restaurants in both Chicago and Austin. She joined the marine industry in 2019 and quickly become an accomplished deckhand & stewardess, working on both the interior and exterior of very large yachts.
Christine is adept at not only assisting on deck, but also at setting an elegant table, providing silent & seamless service, and wine & beverage pairing. She has an eye for detail, a warm and welcoming personality, and a sensitivity to anticipate guests needs (including the need for privacy) and thereby enabling guests to enjoy a relaxing experience on board BB.
Chef Caroline McCarthy always had a passion for all things culinary and at a young age would read cooking books. During her career in the catering industry in England Caroline learned from some great chefs and her natural organizational and creative skills flourished. She went on to work as a chef in private homes and vacation residences. This eventually led to cooking on yachts during which time she studied and earned her license as a mate, stewardess and then Yacht Master. Caroline is also a trained accountant and certified scuba diver. A true renaissance woman with a wealth of varied experience she has logged well over 100,000 sea miles. Caroline has a sharp and discerning eye and very high standard to make each meal on charter unique and memorable for her guests.
As charter yacht hosts, Captain Charl, Stewardess / Deckhand Christine & Chef Caroline are committed to providing guests on BB with a safe and yet graceful environment. They set their personal bar very high, and their shared goal is always to provide a charter experience beyond expectations.
Captain
Charl Rngels
Stewardess/ Deck Hand
Christine Regan
Chef
Caroline McCarthy
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Additional Rate Information
Day charter: $6,000 plus all expenses
Weekly rate: $40,000 plus all expenses
October-November 2021 Special Rates Chesapeake and ICW : $30,000 1week, $25,000 2 weeks, $20,000 3 weeks
April-May 2022:. See above specials
Location Details
Summer Area: USA – New England
Winter Area: Bahamas, USA – Florida
Captain Charl Engels (Charl is pronounced Sh-arl) proudly hails from South Africa. He has been active at
sea for over 30 years on both sailing and motor yachts – both charter and private. With 20 of these
years spent primarily on sailing yachts, Charl has explored the US Atlantic Seaboard & New England,
crossed the Atlantic many times, and sailed in the Mediterranean, Indian Ocean, and Caribbean Islands
& Bahamas.
Completing countless yacht deliveries on motor yachts, and racing & cruising sailing yachts has afforded
Charl the opportunity to not only log sea miles, but to hone his seamanship skills and become a very
accomplished marine engineer.
Stewardess / Deckhand Christine Regan and her husband Charl are true optimists who seize each day, and together share a passion for travel, new culinary encounters and exploring new destinations. On their journeys Charl can be found chatting with locals and searching for their next amazing dining experience.
Christine was raised on Florida’s Gulf Coast and brings to BB an extensive background in hospitality & table service, having spent more than 15 years in some of the finest hotels & restaurants in both Chicago and Austin. She joined the marine industry in 2019 and quickly become an accomplished deckhand & stewardess, working on both the interior and exterior of very large yachts.
Christine is adept at not only assisting on deck, but also at setting an elegant table, providing silent & seamless service, and wine & beverage pairing. She has an eye for detail, a warm and welcoming personality, and a sensitivity to anticipate guests needs (including the need for privacy) and thereby enabling guests to enjoy a relaxing experience on board BB.
Chef Caroline McCarthy always had a passion for all things culinary and at a young age would read cooking books. During her career in the catering industry in England Caroline learned from some great chefs and her natural organizational and creative skills flourished. She went on to work as a chef in private homes and vacation residences. This eventually led to cooking on yachts during which time she studied and earned her license as a mate, stewardess and then Yacht Master. Caroline is also a trained accountant and certified scuba diver. A true renaissance woman with a wealth of varied experience she has logged well over 100,000 sea miles. Caroline has a sharp and discerning eye and very high standard to make each meal on charter unique and memorable for her guests.
As charter yacht hosts, Captain Charl, Stewardess / Deckhand Christine & Chef Caroline are committed to providing guests on BB with a safe and yet graceful environment. They set their personal bar very high, and their shared goal is always to provide a charter experience beyond expectations.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Charl Engels | South Africa | 0 | English, French |
| Crew | Christine Regan | US |
Captain
Charl Rngels
Stewardess/ Deck Hand
Christine Regan
Chef
Caroline McCarthy
Accomodation
Amenities
Electronics
General
Leisure
Master Cabin: Queen Bed with ensuite head and shower
STB Cabin: Queen Bed ensuite head and shower
PT Cabin: Double birth/upper single with wet head
BB Sample Menu
Breakfast
Fresh fruit platter, cereals, yogurt, bacon, juice or fruit smoothie, coffee and a variety of teas are served with breakfast daily
Egg and vegetable frittata, sauteed seasoned potatoes, with a salad garnish
Eggs en Cocotte with mushrooms & brioche toast, topped with chorizo dust, served alongside roasted cherry tomatoes on a bed of arugula
Blueberry pancakes Served with a warm local organic maple syrup, & an assortment of fresh berries
Eggs caprese, Italian style, eggs of your choice, grilled ciabatta, layered with crispy prosciutto & fresh mozzarella, drizzled with pesto & freshly diced tomatoes
Smoked salmon eggs, with capers, bagels & cream cheese, with an arugula & organic sprouts garnish
Continental breakfast, Serving of banana bread, blueberry scones & an array of chocolate & fruit-filled croissants & / or muffins
Lunch
Can be served family-style or individually plated.
Grilled Mediterranean shrimp kebabs served with a Greek orzo salad & a variety of marinated vegetables with feta cheese, with a warm baked rosemary infused focaccia bread
From the Grill: marinated tuna steak cooked to your choice, topped with freshly made mango salsa, accompanied with Quinoa tossed with chopped fresh herbs, sundried tomatoes, capers, atop organic ‘sunnies’ microgreens
Roasted corn & pepper salad, with a honey & lemon dressing topped with tarragon chicken
Chicken Caesar salad with a pesto and mozzarella chilled pasta garnished with baked pine nuts
Crab cakes & Asian inspired slaw that is a combination of finely julienned red and green cabbage, snow peas, mango & spring onions tossed with Asian vinaigrette & sprinkled with fresh herbs
Traditional Lobster roll with grilled corn rounds
Fajitas of your choice, a meat, shrimp or vegetarian dish. ‘for our touch of Mexican style on board BB’ with a sip of our fine Tequila margarita made with freshly squeezed limes by stewardess Christine’
A side of salmon teriyaki style, with a selection of salads
Hors d’oeuvres
There is no better way to watch our stunning sunsets, than with your own personal Happy Hour, featuring the Captain’s Cocktail of the day or your favorite aperitif & an array of delicious appetizers.
Chilled vegetable & fresh mint spring rolls, with hoisin based & sweet chili dipping sauce
Jumbo Wild caught shrimp with homemade horseradish cocktail sauce
Charcuterie platter of fine cheeses and assortment of shaved meats, accompanied with marinated olives and dried fruits
Baked mussels in their half shell topped with freshly made basil pesto and shredded parmesan
Mini baked parmesan baskets, with Caesar salad leaves and baby croutons
Baked dates filled with soft cheese and wrapped in prosciutto
Appetizers
Roasted red pepper & heirloom tomato soup, with homemade croutons & crème fraiche swirl
Grilled asparagus tips topped with a poached egg, & crispy bacon
White fish ceviche with a microgreen garnish
Slow baked brie infused with fresh rosemary & garlic, cranberry jelly & baked pita triangles
Fresh mussels in their shells with a white wine garlic & cilantro broth with a splash of cream
Assortment of chilled homemade dips served with an array of fresh crudités including a curried chickpea mash, caponata & eggplant based dip, hummus, smoked fish pate, fresh guacamole
Wild caught shrimp sauteed in fresh ginger & herbs, caramelized in a sweet chili sauce
Entrees
The dining experience each night on BB is further enhanced with a candle-lit table setting that is designed to create an atmosphere to compliment the evening’s menu.
Grilled succulent pork tenderloin drizzled with a light creamy cider sauce with caramelized onion, stewed apples, cheesy mash & broccoli spears
Mahi-mahi marinated in low sodium soy & fresh ginger, over a baby spinach salad, with a risotto of assorted mushroom
Surf ‘n Turf, grilled fillet mignon shrimp drizzled with a wild mushroom sauce, with pommes boulangère with white wine & garlic sauteed mushrooms. Note from Stewardess: “This pairs superbly with our famous Yacht BB Belle Glos Pinot Noir, from Clark & Telephone, Santa Maria Valley, Santa Barbara County.”
Chicken fillet with a green Thai curry sauce, mange tout, julienne of zucchini, with cilantro jasmine rice
Pan fried or baked seabass fillets with a yogurt caper sauce, accompanied with wild rice & glazed baby vegetables
Ribbons of fresh tagliatelle pasta, with a spicy tomato & seafood sauce, accompanied with a green salad & garlic bread
Fall off the bone baby back ribs coated in our homemade BBQ sauce, local in season fresh vegetable, with roasted fingerling potatoes
Desserts
Dark chocolate mousse, with a raspberry coulis & warm chocolate ganache
Carrot cake, topped with a vanilla & rum frosting, passion fruit & mango coulis
Slow-baked Pavlova, with assortment of berries & freshly whipped cream
Crème caramel with strawberry drizzle
Old fashioned style English apple pie, with crème fraiche
Flambeed crème brulée
Cheesecake with a hint of lemon, decorated with pomegranate, fresh assorted berries & a dusting of powdered sugar
Chef’s note: Dining on board BB is prepared with a farm to table concept, always keeping healthy eating in mind, & tailored to our guests tastes. Gluten free option, or any other specific diet can be accommodated.
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. Please contact us for the most current yacht information, availability and rate details.