Rates Per Week
Crew Profiles
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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
| Summer 2026 | Inclusive | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
| Winter 2026 to 2027 | Inclusive | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
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. Jonny Rorech
Born and raised on the Atlantic seaboard of the US, Capt. Johnny has always had a fascination with sailing, pirates, and all things nautical. His dream of sailing grew out of seeing his uncle skipper a boat for over 30 years in the Bahamas and Virgin Islands. The fond memories of his Uncle always returning on home on his motorcycle, with a deep dan and a different bohemian blonds on his arm, inspired Johnny to take up sailing professionally. As a long-time nomadic filmmaker and underwater astronaut, Capt. J. Blue has spent the last 7 years working and traveling around South East Asia, immersing himself in new cultures and always ready to try new things. Formerly, an entrepreneur, Capt. Johnny Blue has now ventured into the deep blue unknown, traveling where the wind takes him and seeking new adventures on the horizon.
Cutting his teeth in the sailing industry, while living and working in Phuket, Thailand, Johnny instructed others on this passion, while simultaneously running charters on various catamarans and monohulls, in the beautiful and breathtaking Phang Gna Bay in the Andaman Sea. After 3 year working in Phuket as a captain in Phuket, Johnny decided to take a stint in the Mediterranean, captaining a 49’ sailboat throughout the quintessentially Greek islands of the Dodecanese. Following a season there, Johnny delivered a Bali 5.4 across the Atlantic during peak hurricane season, before coming to the Caribbean to work for a company is the USVI’s. This is now his 2nd season in the Virgins Islands, and he is looking forward to many more to come. He continues to be passionate about teaching sailing to anyone that wants to learn and documenting the wonders of traveling through his educational YouTube travel channel.
Chef Andy
Andy was born in the warmth of Colombia’s Cauca Valley, in Santiago de Cali. Ironically, he spent very little time there, as his father’s career quickly moved the family to Mexico, Guatemala, and eventually Panama.
While in Panama, Andy studied Culinary Arts and Hospitality, which opened doors to work in some of the country’s top restaurants alongside its most renowned chefs. Driven by curiosity and ambition, he took a leap of faith, packed a backpack, and flew to Brazil. His destination was inspired by world-renowned Chef Alex Atala, who had just become the first Brazilian to receive two Michelin Stars for his São Paulo restaurant, D.O.M. The gamble paid off—Andy found himself cooking side-by-side with Michelin-level chefs, including Chef Atala himself.
After what he considered his greatest culinary achievement, Andy embarked on a new adventure: a decade in China, immersing himself in its rich culture, deep history, and every dish he could get his chopsticks on. Ten years later, he decided it was time to return home, embracing the saying, “There’s no place like home.” While he loves being back in his country and plans to grow old there, Andy’s passion for new challenges—what he calls “side quests”—continues to pull him toward fresh horizons.
Most recently, he joined the C Sisters team, proudly adding “Galley-Chef-slash-Honorable-Pirate” to his growing list of accomplishments. Arr, matey!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Johnny Rorech | 0 | English, Thai, French | |
| Crew | Andy Cortez | US |
Captain
Jonny Rorech
Chef/First Mate
Andy Cortez
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 Subwing
Tow raft to be pulled by dinghy
3 Stand Up Paddle Boards
Floats and noodles
4 Queens. Crew sleep in Twin Cabin
DAY BREAK
Local Fresh Fruit Platter
Tropical and refreshing.
Granola, Greek Yogurt & Fruit
Healthy and wholesome.
Fruit Pancakes
Fluffy pancakes topped with fresh seasonal fruit.
Croissant Sandwich
Buttery croissant filled with savory breakfast ingredients.
Eggs Benedict
Classic preparation with poached eggs, Canadian bacon, and hollandaise sauce.
Stuffed Arepas
Corn cakes filled with a variety of savory fillings.
Shakshuka
Spiced tomato base with baked eggs.
Fruit Crêpes
Filled with fresh seasonal fruit.
American Continental Breakfast
A selection of breakfast classics.
Omelette
Made to order with assorted fillings.
Chilaquiles
Crispy tortillas with salsa, cheese, and eggs.
MIDDAY
Sweet & Sour Pork
Crispy pork with a tangy-sweet sauce.
Shepherd’s Pie
Traditional meat and vegetable pie topped with mashed potatoes.
Thai Lemongrass-Steamed Fish
Delicately steamed fish infused with lemongrass.
Coconut Curry
Rich, creamy curry with a hint of spice.
Turkish Kebab
Seasoned meat skewers with traditional accompaniments.
Chinese Pepper Beef
Tender beef stir-fried with peppers in a savory sauce.
Ceviche
Fresh marinated seafood with citrus and herbs.
Fresh Local Fish Tacos
With crisp toppings and fresh salsa.
Mahi with Pearl Couscous
Served alongside a Mediterranean salad.
Thai Tom Yum Soup
Fragrant and spicy with fresh herbs.
Tuna/Salmon Poke Bowl
With assorted toppings and dressings.
Assorted Salads
A variety of greens, pasta, quinoa, and seasonal combinations.
HORS D’OEUVRES
Spanish Tapas
A selection of small Spanish-inspired bites.
Escovitch Fish on Plantain Slices
Marinated fish served atop sweet plantains.
Korean Kimbap
Seaweed rice rolls with assorted fillings.
Peruvian Causas
Layered potato and seafood or vegetable dish.
Coconut Curry Bites
Mini pastry shells filled with fragrant curry.
Mini Quiches
Assorted bite-sized quiches.
Mexican Totopos with Assorted Sauces
Crispy tortilla chips served with a variety of dips.
MAIN
Jamaican Jerk Chicken
Served with coconut rice and island spices.
Bouillabaisse
Classic French seafood stew with baguette slices and rouille.
Lamb Souvlaki
Served with pita bread and Mediterranean dips.
Peruvian Tiradito & Lomo Saltado
Accompanied by rigatoni rigate.
Butter Chicken & Tandoori-Style Beef
Served with fragrant rice.
Beijing-Style Duck
Served with mandarin pancakes and traditional accompaniments.
Beef Bourguignon
Rich red wine-braised beef served with potato purée and asparagus.
Lobster Thermidor
Baked lobster in a creamy sauce served with wild rice.
Korean Soba Noodle Soup
Savory broth with buckwheat noodles and vegetables.
Scallop & Mushroom Risotto
Served with fresh sautéed asparagus.
New York Strip
With buttery mashed potatoes, red wine sauce, and vegetable medley.
DESSERT
Chocolate Cake
Rich and decadent.
Cheesecake
Classic creamy dessert with a buttery crust.
Tiramisu
Coffee-soaked layers with mascarpone.
Panna Cotta
Silky Italian custard.
Apple Pie
Warm spiced apples in a flaky crust.
Sorbet
Refreshing and light fruit-based treat.
Lemon Tart
Tangy citrus custard in a delicate shell.
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