Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Bryan Keoskie | American | 1994 | USCG 100 ton, Padi Dive Instructor | English |
| Crew | Patricia Burns | American | STCW |
Bryan was born and raised in Jupiter, Florida where his love for the ocean began. As a teenager he would spend his days with his friends at the beach, often free diving just off of the shore or near the Jupiter Inlet for lobsters. After graduation Bryan spent a few years working in the hospitality industry, in various country clubs and restaurants but always yearned for more. At 21 he got a job as a deckhand on board a charter boat in St. Croix, USVI, and never looked back. Eventually working his way up to becoming a well respected catamaran sailing Captain. He is an avid adventurer who enjoys shark diving, sailing, hiking, and anything to do with the ocean. Bryan’s laid back but charismatic personality seems to be the perfect combo for entertaining and providing an excellent experience on board, and has a long list of great reviews from guests who were able to call Bryan their captain.
Patti grew up in Jupiter, Florida where she worked in the hospitality industry for several years at numerous restaurants in the south Florida area. In 2016 she met Bryan at a beach party and they immediately hit it off, spending the next several years traveling all throughout the states and even lived on St.Croix in the USVI for a year. They eventually were offered a dream job in 2020 on a charter catamaran in the USVI, and have worked in tandem since then. Patti enjoys cooking all kinds of cuisines and can easily work around any dietary restrictions one might have. On her off time she enjoys going to the beach to read a book or paddle board and also finds happiness in finding new recipes to try out for future guests.
Captain Bryan Keoskie
Qualifications
USCG 100 ton
PADI Dive Instructor
STCW
Chef/First Mate Patricia Burns
Qualifications
STCW
Captain
Bryan Keoskie
Chef/First Mate
Patti Burns
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 2023 to 2024 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2024 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Winter 2024 to 2025 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2025 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (BVI)
Bryan was born and raised in Jupiter, Florida where his love for the ocean began. As a teenager he would spend his days with his friends at the beach, often free diving just off of the shore or near the Jupiter Inlet for lobsters. After graduation Bryan spent a few years working in the hospitality industry, in various country clubs and restaurants but always yearned for more. At 21 he got a job as a deckhand on board a charter boat in St. Croix, USVI, and never looked back. Eventually working his way up to becoming a well respected catamaran sailing Captain. He is an avid adventurer who enjoys shark diving, sailing, hiking, and anything to do with the ocean. Bryan’s laid back but charismatic personality seems to be the perfect combo for entertaining and providing an excellent experience on board, and has a long list of great reviews from guests who were able to call Bryan their captain.
Patti grew up in Jupiter, Florida where she worked in the hospitality industry for several years at numerous restaurants in the south Florida area. In 2016 she met Bryan at a beach party and they immediately hit it off, spending the next several years traveling all throughout the states and even lived on St.Croix in the USVI for a year. They eventually were offered a dream job in 2020 on a charter catamaran in the USVI, and have worked in tandem since then. Patti enjoys cooking all kinds of cuisines and can easily work around any dietary restrictions one might have. On her off time she enjoys going to the beach to read a book or paddle board and also finds happiness in finding new recipes to try out for future guests.
Captain Bryan Keoskie
Qualifications
USCG 100 ton
PADI Dive Instructor
STCW
Chef/First Mate Patricia Burns
Qualifications
STCW
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Bryan Keoskie | American | 1994 | English |
| Crew | Patricia Burns | American |
Captain
Bryan Keoskie
Chef/First Mate
Patti Burns
Accomodation
Amenities
Electronics
General
Leisure
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
Other Specs
5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin
Chef Patricia’s Sample Menu
Breakfast
(Will be served with fruit platter)
Blueberry Buttermilk Pancakes
Bacon and Egg Toast Cups
Avocado toast with balsamic drizzle
Acai bowls with fresh fruit on top
Scrabbled eggs over biscuits and gravy
Spinach and prosciutto frittata muffins
Baked Mexican breakfast taquitos with fresh salsa
Lunch
Classic avocado BLT with sweet potato fries
Crab cakes with spicy remoulade over mixed greens
Grilled chicken caesar salad wraps
Blackened shrimp tacos with avocado salsa
Caprese chicken paninis
Strawberry poppyseed salad with pan seared mahi mahi
Ahi tuna poke quinoa bowl
Appetizers
Charcuterie Board
Prosciutto and basil-wrapped peaches
Chicken skewers with sweet and spicy marmalade
German beer cheese spread served with crackers or vegetables
Coconut shrimp with a sweet thai dipping sauce
Parsley garlic hummus with assortment of veggies
Fresh bruschetta on crispy crostini
Dinner
Beef chili with homemade cornbread
Pork tenderloin over cauliflower mash with bacon wrapped asparagus
Filet mignon with port wine reduction over garlic mash with roasted carrots
Pan seared salmon with a creamy dill sauce over cous cous with green beans
Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top
Butter chicken over basamiti rice and homemade naan bread
Spicy jambalaya with sausage and shrimp
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