Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Jake Lockwood | USA | 0 | USCG 100T with sail endorsement | English |
| Crew | Mackenzie Thomas | USA |
Captain Jake Lockwood
Growing up among the mountains and lakes in the resort town of Whitefish, Montana, Jake has always loved the outdoors and being on the water. Always exploring, Jake moved east for his undergrad at Georgetown University, studied abroad in Budapest, and after graduating with a business degree, headed for the hustle of New York City. After taking a sailing vacation in the Caribbean, Jake was inspired to continue his passion on the water and he left his desk job behind to pursue sailing and diving full time! Jake has now chartered guests throughout the Virgin Islands, Croatia, and Italy and attained his Divemaster Certification in Portugal. Jake is excited to continue sailing in the Caribbean creating amazing experiences and unforgettable memories with his guests. When not sailing, you’ll find Jake exploring new places and cultures, mountain biking, golfing, skiing, playing soccer, and eating as many new foods as he can find along the way
Qualifications
-USCG 100T with Sail Endorsement
-Padi Dive Master
-ASA 101-106 Advanced Coastal Cruising
-STCW
-RYA VHF Certificate
-First Aid & CPR
Chef Mackenzie Thomas
Also from Montana, Mackenzie studied at the University of Oregon before trading in her small town roots for an array of passport stamps from around the globe. She’s spent time learning in restaurants in Australia, Vietnam, and France and held onto the cuisines from every culture. Before working in the Mediterranean, Mackenzie was managing a high end beach club in Bali, where she dealt directly with guests and staff from around the world, providing exceptional service to her clientele. She now combines her love of cooking with her love of life on the water with her guests. Mackenzie has chartered in the BVIs, the USVIs, Croatia, Montenegro, Italy, Florida, and the Bahamas. She earned her Divemaster certification from Portugal, and now gives her guests another way to explore the beautiful Caribbean waters. She loves to connect with her guests and show them a truly unique holiday, and knows that with the help of her dynamite captain Jake, everyone will walk away with some amazing memories.
Qualifications:
-Food Service and Hygiene Level 2
-Padi Dive Master
-STCW
-First Aid & CPR
Crew fully vaccinated
Captain
Jake Lockwood
Chef
Mackenzie Thomas
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 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Summer 2024 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
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)
Location Details: Karma is based out of West End, Tortola.
Captain Jake Lockwood
Growing up among the mountains and lakes in the resort town of Whitefish, Montana, Jake has always loved the outdoors and being on the water. Always exploring, Jake moved east for his undergrad at Georgetown University, studied abroad in Budapest, and after graduating with a business degree, headed for the hustle of New York City. After taking a sailing vacation in the Caribbean, Jake was inspired to continue his passion on the water and he left his desk job behind to pursue sailing and diving full time! Jake has now chartered guests throughout the Virgin Islands, Croatia, and Italy and attained his Divemaster Certification in Portugal. Jake is excited to continue sailing in the Caribbean creating amazing experiences and unforgettable memories with his guests. When not sailing, you’ll find Jake exploring new places and cultures, mountain biking, golfing, skiing, playing soccer, and eating as many new foods as he can find along the way
Qualifications
-USCG 100T with Sail Endorsement
-Padi Dive Master
-ASA 101-106 Advanced Coastal Cruising
-STCW
-RYA VHF Certificate
-First Aid & CPR
Chef Mackenzie Thomas
Also from Montana, Mackenzie studied at the University of Oregon before trading in her small town roots for an array of passport stamps from around the globe. She’s spent time learning in restaurants in Australia, Vietnam, and France and held onto the cuisines from every culture. Before working in the Mediterranean, Mackenzie was managing a high end beach club in Bali, where she dealt directly with guests and staff from around the world, providing exceptional service to her clientele. She now combines her love of cooking with her love of life on the water with her guests. Mackenzie has chartered in the BVIs, the USVIs, Croatia, Montenegro, Italy, Florida, and the Bahamas. She earned her Divemaster certification from Portugal, and now gives her guests another way to explore the beautiful Caribbean waters. She loves to connect with her guests and show them a truly unique holiday, and knows that with the help of her dynamite captain Jake, everyone will walk away with some amazing memories.
Qualifications:
-Food Service and Hygiene Level 2
-Padi Dive Master
-STCW
-First Aid & CPR
Crew fully vaccinated
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jake Lockwood | USA | 0 | English |
| Crew | Mackenzie Thomas | USA |
Captain
Jake Lockwood
Chef
Mackenzie Thomas
Amenities
Electronics
General
Leisure
Diving group number depends on certified divers experience.
Captain Jake and Chef Mackenzie are PADI Dive Masters
Additional dives $50 per dive per person.
Other Specs
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Water Skis available upon request
7x7' Bote Floating Dock
Complementary USVI and BVI map to track your charter
Accommodates 8 guests in 4 cabins. Crew takes port aft with head.
Karma’s Sample Menu Designed by Chef Mackenzie Thomas
BREAKFAST
All breakfasts are served with fresh local fruit, coffee, tea and juice
Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries
Open faced smoked salmon lox bagels with cream cheese topped with capers, fresh cucumber and cracked black pepper
St Germain french toast croissants stuffed with raspberry cream cheese topped with caramelized bacon
Middle Eastern Shakshuka topped with freshly sliced avocado and feta cheese
Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of chipotle creme
LUNCH
Roasted chickpea, slivered almond, feta and apple salad tossed with balsamic glaze and a homemade honey dijon dressing with homemade potato chips
Maryland style crab cakes with homemade remoulade sauce accompanied with caesar salad
Grilled flank steak salad with candied walnuts, blue cheese and avocado in a red wine reduction vinaigrette served with a side of homemade focaccia bread
Bang bang shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo along with mexican corn with cotija sauce
Fresh ahi tuna poke stacks with arugula rice base topped with seaweed salad, shredded vegetables and tossed in a honey sesame ginger dressing
CANAPÉS
Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
Tomato basil bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil
Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
Hot crab and artichoke dip with warm garlic bread
Baked French brie wheel wrapped in puff pastry topped with crushed pistachios and fig jam
DINNER
White truffle parmesan risotto topped with butter garlic scallops, crispy prosciutto and mandolin zucchini
Hoisin and red wine braised short ribs over pimento grits with a side of lemon broccolini
Pan fried homemade gnocchi served in a mushroom gorgonzola sauce Cajun style Surf n Turf – cajun spiced grilled beef cooked to your liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce, all served with quinoa and butternut squash puree
Fresh mahi mahi over coconut rice with mango salsa and curried mayo
Honey soy chicken thighs over butternut squash puree with balsamic brussel sprouts
Orzo topped with sautéed summer squash, chickpeas and zucchini with butter garlic prawns all on top of fresh lemon dill yogurt
DESSERT
No-bake key lime cheesecake topped with white chocolate shavings Kahlua cake with a homemade glaze and vanilla bean ice cream
Flourless chocolate cake sprinkled with a chocolate ganache and sea salt
Salty caramel chocolate tarts
Lemon curd baked filo dough cups topped with fresh mint and raspberries
Fresh made cinnamon sugar zeppole with assorted dipping sauces
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