Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Nick Cann | USA | 0 | ||
| Crew | Amy Cann | USA |
Capt. Nick Cann
Bio coming soon.
Chef Amy Cann
Chef Amy was born and raised in the Land of 10,000 Lakes, where she spent her summers water skiing, wakeboarding, and fishing with her family. After 15 years immersed in the vibrant Minneapolis restaurant scene, her adventurous spirit led her to Alaska in 2015—where she instantly fell in love with life on the water.
During the off-season, Amy backpacked around the globe, always chasing new flavors and culinary traditions. From cooking with chefs in Peru, Thailand, Vietnam, and India, she picked up international techniques and ingredients that now shine through in her vibrant, globally inspired onboard cuisine.
Her love for travel soon turned nautical. The day before setting off on a 1,600-mile voyage down the East Coast with her partner Nick, she stepped onto a sailboat for the very first time. Braving brisk October winds, Amy quickly learned the ropes—literally—while sourcing fresh, local ingredients along the way to create soul-warming dishes that fueled their journey.
When they finally reached the Bahamas, everything clicked. Between exploring turquoise waters, shaking up tropical cocktails, and cooking with just-caught seafood and sun-kissed produce, Nick and Amy found their paradise.
When she’s not whipping up innovative dishes and cocktails tailored to each guest’s tastes, Amy can be found practicing yoga on deck or leading guests to the perfect beach for a scenic flow. Above all, she’s passionate about creating unforgettable meals that nourish the body and soul—one flavorful bite at a time.
Captain
Nick Cann
Chef/First Mate
Amy Cann
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 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,000 | $35,000 |
| Winter 2025 to 2026 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,000 | $35,000 |
| Summer 2026 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,000 | $35,000 |
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)
Capt. Nick Cann
Bio coming soon.
Chef Amy Cann
Chef Amy was born and raised in the Land of 10,000 Lakes, where she spent her summers water skiing, wakeboarding, and fishing with her family. After 15 years immersed in the vibrant Minneapolis restaurant scene, her adventurous spirit led her to Alaska in 2015—where she instantly fell in love with life on the water.
During the off-season, Amy backpacked around the globe, always chasing new flavors and culinary traditions. From cooking with chefs in Peru, Thailand, Vietnam, and India, she picked up international techniques and ingredients that now shine through in her vibrant, globally inspired onboard cuisine.
Her love for travel soon turned nautical. The day before setting off on a 1,600-mile voyage down the East Coast with her partner Nick, she stepped onto a sailboat for the very first time. Braving brisk October winds, Amy quickly learned the ropes—literally—while sourcing fresh, local ingredients along the way to create soul-warming dishes that fueled their journey.
When they finally reached the Bahamas, everything clicked. Between exploring turquoise waters, shaking up tropical cocktails, and cooking with just-caught seafood and sun-kissed produce, Nick and Amy found their paradise.
When she’s not whipping up innovative dishes and cocktails tailored to each guest’s tastes, Amy can be found practicing yoga on deck or leading guests to the perfect beach for a scenic flow. Above all, she’s passionate about creating unforgettable meals that nourish the body and soul—one flavorful bite at a time.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Nick Cann | USA | 0 | |
| Crew | Amy Cann | USA |
Captain
Nick Cann
Chef/First Mate
Amy Cann
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
BBQ on flybridge and cockpit
Custom built "champagne deck" - large multi-person sunbed to rear of cockpit
Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite
DAY BREAK
Fresh Hot Coffee, Cold Brew, Assorted Teas
Smoked Salmon Benny
Lox, poached egg, English muffin with soft herb cheese, topped with dill hollandaise.
Granola Pancakes
Amy’s homemade granola, fresh blueberries, and maple syrup. Served with bacon.
Ultimate Breakfast BLT
Thick cut bacon, pepper jack, tomato, Bibb lettuce, fried egg, sprouts, and garlic aioli.
Healthy Banana Split
Honey Greek yogurt, blueberries, strawberries, banana, and homemade granola.
Root Vegetable Hash
Potato, parsnip, sweet potato, red pepper, and onions. Served with ham steak and a fried egg.
Quiche
Prosciutto, caramelized onions, and Gruyère — or — asparagus, herbs, and feta.
Potato Latkes
Potato pancakes served with apple compote or herb crema.
MIDDAY
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, and sriracha on a fresh baguette.
Southwest Chopped Salad with Grilled Steak
Romaine, grilled sweet corn, avocado, black beans, and bell pepper tossed in jalapeño cilantro dressing.
Green Flatbread
Topped with pesto, artichoke, broccoli, and feta.
Asian Lettuce Wraps
Garlic ginger chicken, mushrooms, carrots, and crispy saifun noodles in Bibb lettuce.
Chicken Shawarma
Spiced yogurt-marinated chicken, warm pita, tzatziki, tomato, and fresh hummus.
Shrimp Salad Croissant
Chopped shrimp and celery in a creamy Old Bay dressing.
Grilled Romaine Caesar with Crab Bread
Homemade yogurt lime Caesar dressing, crispy bacon, and baguette topped with lump crabmeat, artichoke, and melted cheese.
HORS D’OEUVRES
Caribbean Chicken Eggrolls
Jerk chicken, black beans, pepper jack, corn, and red pepper. Served with jalapeño ranch.
Jalapeño Poppers
Stuffed with cheddar, cream cheese, green onion, and bacon.
Homemade Hummus
Choice of Southwest black bean or roasted red pepper hummus. Served with pita and sliced veggies.
Buffalo Chicken Puffs
Spicy buffalo chicken and whipped blue cheese wrapped in fluffy pastry.
Tomato Bruschetta
Fresh tomato, basil, and garlic. Served on toasted garlic bread.
Blackened Shrimp Avocado Bites
Cajun shrimp and smashed avocado on sliced cucumber.
Goat Cheese Pops
Panko-crusted chèvre drizzled with hot honey.
MAIN
Shrimp Green Curry
Organic vegetables, shrimp, and coconut milk. Served with jasmine rice.
Rack of Lamb
Pistachio parmesan crust, mint chimichurri, and gouda polenta.
Jerk Chicken
Grilled jerk-marinated chicken with mango salsa and avocado cilantro rice.
Parmesan Herb Salmon
Parmesan herb crusted salmon served with maple bacon Brussels sprouts.
Carnitas Taco Bar
Slow-cooked carnitas, tortillas, guacamole, pico de gallo, and queso.
Penne San Remo
Penne pasta with chicken, artichokes, peas, sun-dried tomatoes, and white wine cream sauce.
Pan-Seared Sea Bass
Served with summer vegetables, herb orzo, and béarnaise.
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