Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Bram Van Ooijen | South Africa | 0 | 200 ton yachtmaster | English |
| Crew | Anna Kenndy | South Africa |
Captain Bram
Hailing from the Netherlands, Bram’s love of sailing began at age ten in his family’s Optimist dinghy. Helping aboard his parents’ yacht instilled both seamanship and a dream to command his own vessel. While still in university, he earned freelance skipper licenses and completed intensive training at Quarterdeck Academy, mastering flotilla leadership. Since then, Bram has captained charters and flotillas across the globe—from the Mediterranean’s sun-drenched coves to the remote atolls of Tahiti—crafting bespoke routes that showcase hidden bays, vibrant marine life, and local culture. His lifelong dedication to safety, navigation, and guest engagement ensures every voyage sails smoothly.
Chef Anna
Born and bred in Ireland, Anna’s lifelong passion for the outdoors—and for gathering family around the table—shaped her approach to food. Raised in a busy Irish household where special occasions meant overflowing plates and laughter, she learned early how a well-crafted meal can bring people together. During the pandemic, Anna channeled her creativity into an Instagram page showcasing experimental recipes alongside her brother. Local catering opportunities followed, and by her first Mediterranean summer aboard sailing yachts, she had discovered her true calling: private chef life at sea. Balancing university studies with four years cooking on everything from luxury charters to ski chalets, Anna honed her skills in diverse settings—always inspired by the flavors and techniques she encountered on her travels.
Since their first joint charter in 2022, Anna and Bram have forged a seamless partnership navigating Greece, Croatia, Tahiti, and the British Virgin Islands. Their shared love of hospitality and adventure creates a dynamic onboard atmosphere: Anna’s inventive, travel-inspired menus perfectly complement Bram’s knack for uncovering secluded swim stops and breathtaking sunsets. United by a go-with-the-flow spirit, they tailor each charter to guests’ pace—whether fast-paced island-hopping or leisurely days at anchor—drawing on insider knowledge of the best bays, bars, and restaurants. With Anna’s culinary flair and Bram’s expert seamanship, every journey becomes a truly unforgettable experience.
Captain
Bram Van Ooijen
Chef/First Mate
Anna Kenndy
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2025 | Inclusive | $27,300 | $27,950 | $28,600 | $29,250 | $29,900 | $30,550 | $31,200 |
| Winter 2025 to 2026 | Inclusive | $31,100 | $31,750 | $32,400 | $33,050 | $33,700 | $34,350 | $35,000 |
| Summer 2026 | Inclusive | $27,600 | $28,250 | $28,900 | $29,550 | $30,200 | $30,850 | $31,500 |
| Winter 2026 to 2027 | Inclusive | $31,100 | $31,750 | $32,400 | $33,050 | $33,700 | $34,350 | $35,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Bram
Hailing from the Netherlands, Bram’s love of sailing began at age ten in his family’s Optimist dinghy. Helping aboard his parents’ yacht instilled both seamanship and a dream to command his own vessel. While still in university, he earned freelance skipper licenses and completed intensive training at Quarterdeck Academy, mastering flotilla leadership. Since then, Bram has captained charters and flotillas across the globe—from the Mediterranean’s sun-drenched coves to the remote atolls of Tahiti—crafting bespoke routes that showcase hidden bays, vibrant marine life, and local culture. His lifelong dedication to safety, navigation, and guest engagement ensures every voyage sails smoothly.
Chef Anna
Born and bred in Ireland, Anna’s lifelong passion for the outdoors—and for gathering family around the table—shaped her approach to food. Raised in a busy Irish household where special occasions meant overflowing plates and laughter, she learned early how a well-crafted meal can bring people together. During the pandemic, Anna channeled her creativity into an Instagram page showcasing experimental recipes alongside her brother. Local catering opportunities followed, and by her first Mediterranean summer aboard sailing yachts, she had discovered her true calling: private chef life at sea. Balancing university studies with four years cooking on everything from luxury charters to ski chalets, Anna honed her skills in diverse settings—always inspired by the flavors and techniques she encountered on her travels.
Since their first joint charter in 2022, Anna and Bram have forged a seamless partnership navigating Greece, Croatia, Tahiti, and the British Virgin Islands. Their shared love of hospitality and adventure creates a dynamic onboard atmosphere: Anna’s inventive, travel-inspired menus perfectly complement Bram’s knack for uncovering secluded swim stops and breathtaking sunsets. United by a go-with-the-flow spirit, they tailor each charter to guests’ pace—whether fast-paced island-hopping or leisurely days at anchor—drawing on insider knowledge of the best bays, bars, and restaurants. With Anna’s culinary flair and Bram’s expert seamanship, every journey becomes a truly unforgettable experience.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Bram Van Ooijen | South Africa | 0 | English |
| Crew | Anna Kenndy | South Africa |
Captain
Bram Van Ooijen
Chef/First Mate
Anna Kenndy
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
ADVENTURE US accommodates up to 8 guests in 4 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. She has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Crew take starboard aft cabin.
DAY BREAK
Eggs Benedict
Served with pulled ham or creamed spinach (vegetarian option), accompanied by homemade cinnamon rolls, granola, and fresh fruit.
Spicy Nduja Shakshuka
Topped with salty feta and honey. Served with homemade banana bread, granola, and fresh fruit.
Homemade Bagel Buffet
Served with crispy bacon, smoked salmon, cream cheese, scrambled eggs, pickled onions, and capers. Accompanied by homemade carrot cake, granola, and fresh fruit.
Smashed Avocado Toast
With peas and feta, topped with poached eggs. Served with homemade cardamom buns, granola, and fresh fruit.
Buttermilk Pancakes
Fluffy pancakes topped with whipped mascarpone cream and mixed berry compote. Served with pastel de Natas, granola, and fresh fruit.
MIDDAY
Spicy Tuna Poke Bowl
Served with sesame rice, edamame, mango and avocado salsa, red cabbage pickle, and wasabi mayo.
Taco Buffet
Choice of pulled pork, seared prawns, or grilled chicken. Served with guacamole, sour cream, and sweetcorn salsa.
Pan-Seared Salmon Salad
With roasted vegetable couscous and homemade basil pesto dressing.
Mediterranean Spread
Fresh fish served with Greek salad, homemade pita bread, hummus, baby potatoes, grilled halloumi, and tzatziki.
Hot Honey Chicken Sandwiches
Fried chicken with red cabbage and spring onion slaw. Served with sweet potato wedges and sweet chili aioli.
HORS D’OEUVRES
Grazing Platter
Cured meats, cheeses, homemade cheese crackers, and chutneys.
Potato & Chive Cakes
Served with crème fraîche, smoked salmon, and caviar.
MAIN
Mushroom & Truffle Risotto
Topped with pan-fried duck breast and finished with a honey balsamic glaze.
Seared Scallops
Served with homemade gnocchi in sage brown butter, sun-dried cherry tomatoes, and a parmesan crisp.
Steakhouse Dinner
Sirloin steaks with pepper sauce and garlic butter. Accompanied by smashed parmesan potatoes, Caesar salad, and fresh greens.
Classic Spaghetti Carbonara
Made with homemade pasta and served with garlic bread.
Red Wine Braised Short Ribs
Served with puréed mashed potatoes and honey mustard roasted carrots.
Panko & Coconut Crusted Mahi Mahi
Served with Thai yellow coconut sauce, steamed rice, and mango cucumber chili salsa.
DESSERT
Lemon Meringue Pie
Light and citrusy with a toasted meringue top.
Chocolate Olive Oil Mousse
Topped with flaky sea salt.
Baileys Tiramisu
A creamy, boozy twist on a classic.
Sticky Toffee & Date Pudding
Served warm with vanilla bean ice cream.
Coconut & Cardamom Panna Cotta
Served with raspberry coulis and fresh mango.
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