Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Simon Pocock | England | 1991 | RYA Yachtmaster | English |
| Crew | Maya Walsh | Canadian |
Simon
Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.
Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington, D.C., but also lived between her parents’ home countries of Japan and Canada. A lifelong lover of water, she enjoyed body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. After graduating from the University of Toronto, where she studied Japanese, Spanish, and biology, Maya realized she wanted to pursue a deeper involvement in the culinary world. Her food journey began with six months of WWOOF-ing in Spain and Portugal, followed by a move to Baltimore, where she immersed herself in the vibrant organic urban farming scene. During this time, she worked at an award-winning French bistro, bartended at a natural wine and sake bar, and roasted and served coffee.
In 2020, she lived in Japan, where she interned at a Michelin two-star restaurant and worked in a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, located on an organic farm in Cork, Ireland, as well as the Ashburton Yacht Chef Academy. Having traveled to over 40 countries, her culinary expertise is broad and eclectic. Her passion for food goes beyond cooking; she is committed to sourcing high-quality, seasonal, and local ingredients, fostering strong relationships with producers. Maya particularly enjoys foraging, fermenting, sourdough baking, and pickling. And she loves breaking down and serving any fish or lobster she might catch off the boat!
Maya has been working as a chef in the Virgin Islands for over 5 years now! But during recent off-seasons, she deepened her knowledge of ancient wine culture in the Republic of Georgia and worked the harvest at a low-intervention winery in Slovenia. She also spent time in Honduras, earning her PADI Rescue Diver certification. And she just returned from Thailand where she took cooking courses and learned to be a Padi dive instructor.
Maya’s relentless pursuit of gastronomic knowledge, combined with her ability to cater to guests’ dietary restrictions, preferences, and culinary aspirations, ensures a unique and memorable dining experience.
Caro
Originally from Johannesburg, South Africa, Caro transitioned from a decade of competitive showjumping to a marine-focused career after volunteering with turtles in Madagascar. Relocating to Durban’s south coast, she became a certified dive instructor, working three years at a renowned shark diving spot and later in Mozambique. In 2022, she completed yacht courses, leading to roles on a dive boat in Greece and as an instructor in South Korea and the Philippines. In 2023, Caro attended a yacht bootcamp in the Dominican Republic, then gained experience in Fort Lauderdale through day-work yachting jobs. She has worked on various boats in the Virgin Islands for the last 2 years and decided that this is where she wants to be. With skills as a deckhand, stewardess, and dive instructor, Caro aims to build a long-term career running charter catamarans as a Captain in the US Virgin Islands, bringing her signature enthusiasm and hospitality to guests.
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 2026 | Inclusive | $48,000 | $49,500 | $51,000 | $53,000 | $55,000 | $58,000 | $61,000 |
| Winter 2026 to 2027 | Inclusive | $48,000 | $49,500 | $51,000 | $53,000 | $55,000 | $58,500 | $62,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: BVI winters, Grenadines for late Summer/Autumns.
No USVI ports please.
Simon
Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.
Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington, D.C., but also lived between her parents’ home countries of Japan and Canada. A lifelong lover of water, she enjoyed body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. After graduating from the University of Toronto, where she studied Japanese, Spanish, and biology, Maya realized she wanted to pursue a deeper involvement in the culinary world. Her food journey began with six months of WWOOF-ing in Spain and Portugal, followed by a move to Baltimore, where she immersed herself in the vibrant organic urban farming scene. During this time, she worked at an award-winning French bistro, bartended at a natural wine and sake bar, and roasted and served coffee.
In 2020, she lived in Japan, where she interned at a Michelin two-star restaurant and worked in a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, located on an organic farm in Cork, Ireland, as well as the Ashburton Yacht Chef Academy. Having traveled to over 40 countries, her culinary expertise is broad and eclectic. Her passion for food goes beyond cooking; she is committed to sourcing high-quality, seasonal, and local ingredients, fostering strong relationships with producers. Maya particularly enjoys foraging, fermenting, sourdough baking, and pickling. And she loves breaking down and serving any fish or lobster she might catch off the boat!
Maya has been working as a chef in the Virgin Islands for over 5 years now! But during recent off-seasons, she deepened her knowledge of ancient wine culture in the Republic of Georgia and worked the harvest at a low-intervention winery in Slovenia. She also spent time in Honduras, earning her PADI Rescue Diver certification. And she just returned from Thailand where she took cooking courses and learned to be a Padi dive instructor.
Maya’s relentless pursuit of gastronomic knowledge, combined with her ability to cater to guests’ dietary restrictions, preferences, and culinary aspirations, ensures a unique and memorable dining experience.
Caro
Originally from Johannesburg, South Africa, Caro transitioned from a decade of competitive showjumping to a marine-focused career after volunteering with turtles in Madagascar. Relocating to Durban’s south coast, she became a certified dive instructor, working three years at a renowned shark diving spot and later in Mozambique. In 2022, she completed yacht courses, leading to roles on a dive boat in Greece and as an instructor in South Korea and the Philippines. In 2023, Caro attended a yacht bootcamp in the Dominican Republic, then gained experience in Fort Lauderdale through day-work yachting jobs. She has worked on various boats in the Virgin Islands for the last 2 years and decided that this is where she wants to be. With skills as a deckhand, stewardess, and dive instructor, Caro aims to build a long-term career running charter catamarans as a Captain in the US Virgin Islands, bringing her signature enthusiasm and hospitality to guests.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Simon Pocock | England | 1991 | English |
| Crew | Maya Walsh | Canadian |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
4 sea scooters
2 "Floating Dock" mats
E-Foil
A master king berth guest suite and 2 VIP queen berth guest suites, and twin suite upper and lower.
SAMPLE MENU for LIQUID SKY
by Chef Maya Walsh
Breakfast
Miso hollandaise eggs Benedict over homemade, sourdough English muffins with poached eggs, bacon or salmon, local arugula, pickled shallots, capers and fresh herbs, served with a side of ginger, sesame oil, lime dressed greens (or classic style with home fries)
Homemade sourdough bagel board served with whipped cream cheeses, boat-cured gravlax, bacon, avocado, homemade pickled onions, capers, locally grown arugula
Single servings of shakshuka with topped with feta, ground chorizo, Aleppo pepper, avocado, local herbs served in sourdough bread (eggs in a basket style)
Steak and eggs with chimichurri, toast, ginger blueberry muffins, fruit
Biscuits and gravy, all made from scratch, simple and comforting, maybe for the days after too many painkillers
Çilbir with poached eggs, Aleppo pepper and paprika butter, dill served with freshly grilled, homemade sourdough pita bread or sourdough einkorn bread
Homemade granolas, tropical fruit and berries yoghurt parfaits or acai bowls served alongside local sausage, eggs, bread
Avocado toast with bacon or spiny lobster, poached eggs, fruit platter
Japanese souffle pancakes or traditional pancakes whipped cream, local bananas or berries, organic maple syrup
Homemade sourdough cinnamon rolls or sourdough liege waffles, locally cured bacon and seasonal fruit platter
Lunch
Jerk Chicken rice or salad bowls with local starfruit, avocado, lime dressing, plantains
Peruvian style ceviche (leche de tigre) with corn, local sweet potato
Simple and comforting cannellini bean stew, baked local fish
Seasonal fish en papillon, with herb, lemon zest and shallot compound butter, steamed vegetables with a side of rice or sourdough french bread
Refreshing herby chicken or pork larb served with lettuce wraps or sticky rice
Local fish tacos (wahoo, mahi, snapper or grouper dependent on seasonality) made on home made corn or flour tortillas served with fresh guacamole, cilantro lime crema, local micro greens
Pomegranate marinated chicken or skirt steak skewers/ falafel served with freshly baked sourdough pita, homemade tzatziki, herbaceous tabouli salad
Locally made roti with chicken or local lobster curry filling served with tamarind marinated red onion salad
Spiny lobster bisque with a local greens salad, sourdough grilled cheese
A near-classic grilled chicken Caesar salad served with Parmesan, homemade dressing and sourdough croutons, parmesan crisps, preserved egg yolk
Hand-formed smash burgers with homemade sourdough milk buns, salad, potato or yuca fries or plantains
Appetizers
Homemade tortilla chips and guacamole, salsaCallaloo and artichoke dip, homemade crustini
Callaloo and artichoke dip, homemade crustini
Blistered local seasoning peppers served with fried garlic chips, fried coconut shrimp
Vietnamese shrimp spring rolls with Nước chấm
Wahoo or snapper crudo served with passionfruit, lime, olive oil, chili and green onion
Homemade garlic hummus served warm with crudite, sourdough flat bread
Ceviche made with lime, sesame oil, spring onion, ponzu, freshly caught tuna or bonito
Local lionfish cooked with brown butter, lemon
Bahamian style conch salad
Decadent charcuterie board
Pulled pork nachos
Dinner
Local green papaya salad
Red Snapper en croute, spinach cream sauce, salad
Local arugula salad and homemade gnocchi or linguine served with baked prosciutto, brown butter, sage and parmesan crisps
New York Strip Steak, bearnaise sauce, fondant potatoes, baby bok choy
Filet mignon, black pepper sauce, potato pavé, broccolini
Pan seared fish with mango salsa, cilantro crema
Coq au vin and velvety pomme puréePan seared fish with mango salsa, cilantro crema
Creamy Caribbean style stew with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves
Tuna poke towers with salmon roe, mango, avocado, served with maduros and sriracha chili lime aioli
Desserts
Pavlova topped with creme chantilly, passionfruit, berries
Maracuya panacotta
Cardamom and vanilla crème brûlée or Bananas Foster Creme Brulee
Chocolate Nemesis cake or chocolate eggplant cake
Homemade ice creams: custard apple ice cream, chocolate ice cream, dairy free
biscoff ice cream
Key Lime Pie Tartlettes
Banoffee pie, local bananas, homemade dulce de leche
Lemon posset, passionfruit
Christina Tosi’s Sea Salt Chocolate Chip Cookies
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