Rates Per Week
Crew Profiles
Specifications
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 2024 to 2025 | Inclusive | $76,000 | $77,000 | $78,000 | $79,000 | $80,000 | $81,000 | $82,000 |
| Summer 2025 | Inclusive | $76,000 | $77,000 | $78,000 | $79,000 | $80,000 | $81,000 | $82,000 |
| Winter 2025 to 2026 | Inclusive | $76,000 | $77,000 | $78,000 | $79,000 | $80,000 | $81,000 | $82,000 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
Christmas 2025 and New Years 2025/26
1-8 Guests $98,400
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December.
7 Night Min | BVI ports Only
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Captain Kirk Robinson
Expert Charter Captain | Yacht-master Certified
Captain Kirk Robinson is a seasoned mariner with over 22 years of professional charter experience in the Caribbean, bringing unparalleled expertise and a warm, welcoming personality to every voyage. Having worked with the same owners across three different yachts, Kirk is now the proud captain of the brand-new Lagoon Seventy8, Jan’s Feline, where he continues to deliver exceptional experiences tailored to families, friends, and avid
adventurers alike.
Professional Journey
Kirk’s love for the water began in his early 20s, but his career started on land as a professional soccer player, representing his home country of Antigua in the United States, England, and South America. This discipline and drive translated seamlessly into a successful sailing career. Kirk began as an Engineer with Sun-sail, working in Antigua and the British Virgin Islands, before earning his prestigious Yacht-master Certification. Over the
years, he has captained numerous yachts, most recently helming the highly successful charter vessel Jan’s FeLion. His intimate knowledge of the Caribbean’s intricate islands and hidden gems ensure every charter is uniquely crafted and unforgettable.
Charter Experience
Captain Kirk is known for his calm demeanor, focus on safety, and unmatched dedication to his guests. An avid fisherman, he often adds an extra touch to the journey by catching fresh seafood for dinner. His ability to connect with people has resulted in 90% repeat guests or referrals, with many families and groups returning specifically to sail under his guidance. Kirk’s kid-friendly approach makes Jan’s FeLion the perfect choice for families looking to
create lifelong memories.
Passions Beyond Sailing
When not at sea, Kirk’s competitive spirit and love for adventure continue to shine. As a soccer legend in Antigua, his legacy on the field is as impressive as his reputation on the water. Whether tailoring itineraries to discover hidden Caribbean treasures or sharing stories of his sporting days, Captain Kirk creates a unique and personal experience for every guest.
About the Lagoon Seventy8
The Jan’s Feline offers a new level of luxury and comfort, perfectly matched to Captain Kirk’s expertise. With his leadership and the yacht’s state-of-the-art design, guests are sure to enjoy smooth sailing, personalized service, and an unforgettable journey through the Caribbean.
Chef Loïc Doan Jausoro
Michelin-Trained / Private Chef
Chef Loïc Doan Jausoro brings a wealth of experience and creativity to the Lagoon Seventy8, Jan’s FeLion. At 25 years old, he has built an impressive culinary career, including training at Spain’s top culinary school and working in Michelin-starred restaurants across the globe. With two successful charter seasons aboard the previous Jan’s FeLion(Lagoon 64), Loïc has already proven his ability to deliver exceptional dining experiences
that delight and impress.
Culinary Journey
Born and raised in the Canary Islands, Loïc’s love for the sea and passion for cooking were inspired by his coastal upbringing and extensive travels to culinary hubs such as Indonesia, Vietnam, Norway, Thailand, Sweden, Austria, and France. After earning his degree in
Gastronomic Sciences and Culinary Arts from the prestigious Basque Culinary Center, he refined his craft at renowned establishments, including:
– Frantzén Restaurant (Stockholm) – Three Michelin stars, specializing in Nordic cuisine with Japanese techniques.
– Nub Restaurante (Tenerife) – Michelin-starred Italian cuisine using Canary Islands ingredients.
– Topa Sukalderia (San Sebastián) – Latin-Basque grill, awarded a Bib Gourmand.
– Atempo by Jordi Cruz (Barcelona) – Michelin-starred Mediterranean fine dining.
Loïc’s experience also includes working as a private chef in the South of France, where he crafted Mediterranean-inspired menus for villa guests and staff, showcasing his adaptability to intimate, high-end settings.
Signature Style
Chef Loïc specializes in blending international flavors with fresh, local ingredients to create dishes that are both visually stunning and delicious. With a strong foundation in Spanish cuisine and a flair for creativity, he tailors every menu to meet the preferences and expectations of his guests aboard Jan’s Feline. His ability to personalize the dining experience and create unforgettable meals has made him an invaluable part of the team.
Beyond the Kitchen
Loïc’s connection to the sea extends far beyond his culinary expertise. An avid surfer, spearfisher, and diver, he feels right at home in a maritime environment. His love for travel and exploration inspires his cooking and enhances the onboard experience. Additionally, his passion for photography and videography reflects his artistic sensibilities and adds a creative touch to life aboard the yacht.
About the Lagoon Seventy8
With Chef Loïc’s culinary artistry, combined with his experience aboard the previous Jan’s FeLion (Lagoon 64), guests can look forward to an elevated dining experience on the new Lagoon Seventy8. Together with the yacht’s luxurious amenities, Loïc ensures that every journey through the Caribbean is as memorable as it is delicious.
Stewardess Cody Fernandez
After completing formal education, she pursued a two-year study in textile design. However, realizing it wasn’t her true passion, she embarked on a journey to explore her interests. During her travels in Mexico, she fell in love with its marine life, prompting her to venture into a career at sea. Since then, working on the ocean has become her enduring passion. She began her maritime career in Mexico at Puerto Aventuras with a charter company. She served as a stewardess, welcoming guests, preparing beverages, and attending to their needs. Additionally, she provided support to the chefs and captains by preparing appetizers and guiding snorkeling excursions. Subsequently, she ventured to the Mediterranean, where she worked on a private yacht for several months. In this role, she took on multiple responsibilities as a chef, stewardess, and assistant to the captain. Her duties included preparing breakfasts and appetizers, maintaining cleanliness in common areas and cabins, and assisting outside the vessel with tasks such as anchoring and port-related duties. Following this enriching experience, she moved to the Caribbean, specifically the British Virgin Islands, to continue her seafaring journey.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Kirk Robinson | Antiguan | 1974 | English, Spanish |
| Crew | Loic Doan Jausoro | Spanish |
Captain
Kirk
Chef
Loic
Stewardess
Coty
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.
Underwater Lights
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Breakfast • Truffled Eggs Benedict: Poached eggs with hollandaise, smoked salmon, avocado, feta crumble, parsley oil, and toasted seeds on • Tropical Smoothie Bowl: Blueberry yogurt, fresh papaya, mango, coconut granola, candied coconut shards, and chia pearls. • Coconut Lime French Toast: Brioche toast with lime mascarpone, pistachio praline, matcha dust, and white chocolate drizzle. • Vegetable & Sausage Frittata: With paprika crème, scallion ribbons, and artisan bread. • Caramelized Banana Pancakes: Topped with peanut butter mousse, whipped vanilla cream, and a hint of sea salt. • Avocado & Bacon Brioche Toast: With pickled vegetables, microgreens, and harissa crème. • Crispy Hash Browns: With crème fraîche, chive oil, and smoked chili flakes.
Lunch
• Seafood Risotto: Langoustines, fermented leek espuma, and rosemary-scented parmesan tuile.
• Korean Bao Buns: Char Siu pork, purple cabbage purée, pickled onions, chili-peanut crumble,
and fresh herbs.
• Miso-Glazed Mahi-Mahi: With roasted vegetables, potato espuma, and crispy pommes
soufflées.
• Pork Carnitas Tacos: Burnt onion aioli, cotija, avocado slices, lime gel, and cilantro sprigs.
• Artisanal Sushi Platter: Mango-salmon uramaki, prawn-avocado maki, tuna-cream cheese
uramaki, and mixed nigiri.
• Roast Duck Breast: With orange glaze, caramelized fennel, and celery root purée.
• Lobster Brioche Rolls: Pickled cucumber, chipotle-lime mayo, and avocado purée.Hors d’Oeuvre
• Cucumber-radish tartlets with truffle sour cream.
• Tuna nori tacos with yuzu mayo and sesame.
• Bruschetta trio: tomato confit, basil pesto, and burrata mousse.
• Tapioca crisps with mango-habanero salsa.
• Iberico pork croquettes with saffron aioli.
• Beetroot cones with whipped goat cheese and hazelnut crumble.
• Hummus tartlets with heirloom crudités.Dinner
Appetizer: Summer veggie rolls with spiced peanut sauce.
Main: Herb-crusted lamb rack with hazelnut mustard crust, grilled shallots, and potato
mousseline.
Dessert: Cardamom rice pudding with caramelized white chocolate shards.Appetizer: Pan-seared scallops with chili-lime aguachile, avocado mousse, and radish curls.
Main: Butter-poached local fish with charred asparagus and yuzu beurre blanc.
Dessert: Vanilla bean crème brûlée.Appetizer: Tuna tataki with sesame crust, soy-ginger glaze, and crème fraîche dots.
Main: Golden beet quinoa salad with grilled shrimp and citrus vinaigrette.
Dessert: Tiramisu in a glass with coffee gelée.Appetizer: Beetroot carpaccio with mustard vinaigrette and shaved manchego.
Main: BBQ Jerk chicken with cauliflower purée and crispy sweet potato chips.
Dessert: Lemon tart with burnt meringue.Appetizer: Crispy shrimp dumplings with black vinegar soy dip.
Main: Lomo saltado with soy-marinated beef, caramelized onions, and tamarind jus.
Dessert: Warm apple tarte Tatin with cinnamon ice cream.
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.