Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Tyrone LaRue | American | 0 | RYA Yachtmaster offshore, STCW PADI | English |
| Crew | Cris Flores | American | Certificate in Culinary Arts, Ashurton Yacht Chef Cert. |
Tyrone LaRue
Bio, 2024
Captain
SY Maverick
Captain Tyrone La Rue, with over a decade of experience at sea, is renowned for his charismatic and energetic personality. As a world traveler, having explored the Pacific, Indian and Atlantic seas, he has most recently established his expertise in the Caribbean archipelago, dedicating the past five years to exploring the enchanting waters of the BVI. Holding an RYA Yachtmaster Ocean ticket and a PADI Dive Masters certificate, Tyrone is a qualified skipper with a passion for delivering exceptional charter experiences.
Known for his ability to create a fun and memorable atmosphere, Captain La Rue ensures the safety of all on board while orchestrating an unforgettable journey. With an unblemished track record as a skipper, he takes pride in providing a high-quality charter experience on the yacht Maverick. A highly organized team leader, Tyrone voluntarily lends a helping hand wherever needed, demonstrating his commitment to achieving the utmost satisfaction for everyone on board. Embark on a voyage with Captain Tyrone La Rue for an unparalleled maritime adventure filled with excitement, safety, and unparalleled hospitality.
Cris Flores
Bio, 2024
Chef
SY Maverick
With two decades of experience in the culinary industry, Cris is a seasoned chef and business owner known for her expertise in international cuisines. Specializing in Latin, Southern American, Mediterranean, Caribbean, and more, she brings a wealth of experience and leadership to the table.
Cris is dedicated to perpetual refinement, actively seeking and embracing diverse training methodologies from culinary experts worldwide, as part of her unwavering commitment to ongoing education in the culinary arts. Her dedication ensures that she stays ahead of culinary trends, offering guests innovative and cutting-edge dining experiences.
Adept at accommodating diverse dietary restrictions, Cris crafts menus that cater to allergies, specific dietary requirements, and personal preferences. Her commitment to excellence extends beyond the galley, as she goes above and beyond to exceed guest expectations. Passionate about providing exceptional service, Cris takes the time to understand each guest’s preferences, working tirelessly to create bespoke menus that leave a lasting impression.
Luan Niemandt
Bio, 2024
Deck/Stew
SY Maverick
Luan is an enthusiastic and hardworking individual with a diverse skill set that brings immense value to any team. With a contagious smile and an outgoing personality, Luan is always ready to tackle new and exciting challenges.
Having spent a decade in the restaurant and service industry, Luan brings a wealth of experience, including roles as a bar manager, restaurant manager, and mixologist. The expertise extends to hotel and luxury villa management, showcasing a keen eye for hospitality and customer service.
Luan’s true passion lies on the open waters. With extensive sailing experience and an in-depth knowledge of the BVI and Caribbean waters, he is well-versed in navigating the seas with finesse. As a deckhand/stew, Luan is not only equipped with the necessary yacht qualifications, including AIDA 3 Advanced Freediving certification, SSI Open Water Scuba Certification, STCW, ICC, and ENG1, but also possesses a genuine love for water sports and an active lifestyle.
Beyond the qualifications and skills, Luan embodies a spirit of curiosity and adventure. Always open to learning new skills and exploring the beauty of the Caribbean, he brings a dynamic energy to the yacht environment. Whether it’s managing the deck or ensuring impeccable service on board, Luan is the perfect addition to create memorable and enjoyable experiences for both crew and guests alike.
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 | 9 Guests |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $44,500 | $44,500 | $44,500 | $45,500 | $46,500 | $47,500 | $48,500 | $49,500 |
| Summer 2025 | Inclusive | $44,500 | $44,500 | $44,500 | $45,500 | $46,500 | $47,500 | $48,500 | $49,500 |
| Winter 2025 to 2026 | Inclusive | $44,500 | $44,500 | $44,500 | $45,500 | $46,500 | $47,500 | $48,500 | $49,500 |
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.
Weekly rates are all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption), local cruising taxes and permits, air fares, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine.
Christmas / New Year’s Rate: 1-8 guests $65,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.
Tyrone LaRue
Bio, 2024
Captain
SY Maverick
Captain Tyrone La Rue, with over a decade of experience at sea, is renowned for his charismatic and energetic personality. As a world traveler, having explored the Pacific, Indian and Atlantic seas, he has most recently established his expertise in the Caribbean archipelago, dedicating the past five years to exploring the enchanting waters of the BVI. Holding an RYA Yachtmaster Ocean ticket and a PADI Dive Masters certificate, Tyrone is a qualified skipper with a passion for delivering exceptional charter experiences.
Known for his ability to create a fun and memorable atmosphere, Captain La Rue ensures the safety of all on board while orchestrating an unforgettable journey. With an unblemished track record as a skipper, he takes pride in providing a high-quality charter experience on the yacht Maverick. A highly organized team leader, Tyrone voluntarily lends a helping hand wherever needed, demonstrating his commitment to achieving the utmost satisfaction for everyone on board. Embark on a voyage with Captain Tyrone La Rue for an unparalleled maritime adventure filled with excitement, safety, and unparalleled hospitality.
Cris Flores
Bio, 2024
Chef
SY Maverick
With two decades of experience in the culinary industry, Cris is a seasoned chef and business owner known for her expertise in international cuisines. Specializing in Latin, Southern American, Mediterranean, Caribbean, and more, she brings a wealth of experience and leadership to the table.
Cris is dedicated to perpetual refinement, actively seeking and embracing diverse training methodologies from culinary experts worldwide, as part of her unwavering commitment to ongoing education in the culinary arts. Her dedication ensures that she stays ahead of culinary trends, offering guests innovative and cutting-edge dining experiences.
Adept at accommodating diverse dietary restrictions, Cris crafts menus that cater to allergies, specific dietary requirements, and personal preferences. Her commitment to excellence extends beyond the galley, as she goes above and beyond to exceed guest expectations. Passionate about providing exceptional service, Cris takes the time to understand each guest’s preferences, working tirelessly to create bespoke menus that leave a lasting impression.
Luan Niemandt
Bio, 2024
Deck/Stew
SY Maverick
Luan is an enthusiastic and hardworking individual with a diverse skill set that brings immense value to any team. With a contagious smile and an outgoing personality, Luan is always ready to tackle new and exciting challenges.
Having spent a decade in the restaurant and service industry, Luan brings a wealth of experience, including roles as a bar manager, restaurant manager, and mixologist. The expertise extends to hotel and luxury villa management, showcasing a keen eye for hospitality and customer service.
Luan’s true passion lies on the open waters. With extensive sailing experience and an in-depth knowledge of the BVI and Caribbean waters, he is well-versed in navigating the seas with finesse. As a deckhand/stew, Luan is not only equipped with the necessary yacht qualifications, including AIDA 3 Advanced Freediving certification, SSI Open Water Scuba Certification, STCW, ICC, and ENG1, but also possesses a genuine love for water sports and an active lifestyle.
Beyond the qualifications and skills, Luan embodies a spirit of curiosity and adventure. Always open to learning new skills and exploring the beauty of the Caribbean, he brings a dynamic energy to the yacht environment. Whether it’s managing the deck or ensuring impeccable service on board, Luan is the perfect addition to create memorable and enjoyable experiences for both crew and guests alike.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Tyrone LaRue | American | 0 | English |
| Crew | Cris Flores | American |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
• 46" TV in Salon, 32"-40" TV in guest staterooms
• Extensive library of more than 1000 movies and 30,000 songs available in Salon and Cabins
• Surround Sound Speakers in Salon with Loewe Media Centre
• Loewe Media Centre with speakers in Cockpit and Flybridge
• Air speaker in each cabin
• iPad mini in each cabins
• Apple iMac
• Starlink WiFi
• Satellite Phone (at charge)
• USB charging sockets in Salon and cabins
• Assorted reading material
• Selection of Board Games
• 2 x Sea bob F5s
• 3 x Waterski
• 2 x Wakeboard
• 2 x Paddle board
• Kneeboard
• Fishing gear
• 4 person inflatable towable
• Snorkel gear
• Diving board
• Boete island float plus the float chairs and new
• SUPs with electronic thrusters.
•2x 2 Person kayaks
•1 Lyft eFoil
Number of cabins: 4
Cabin configuration: 3 Double, 1 Twin
Bed configuration: 3 King beds, 2 Single
Cabin Arrangements:
VIP Bow 1 – double cabin with king bed
VIP Bow 2 – double cabin with king bed
VIP Aft – double cabin with king bed
Twin cabin with 2 single beds and 1 Pullman*
*Pullman can accomodate the approx weight of a 5yr old.
Yacht is best suited for 8 guests.
7 day Caribbean Charter Menu
Day 1 – Lunch
Caribbean salt fish fritters, lemon verbena, romasco
Cactus, chayote, green apple, baby spinach, walnut
Dinner
Smoked carrot, goat curd, sourced heritage tomatoes, granola
Kurobuta pork belly, charred cauliflower, sour orange, yucca
Mango parfait, white chocolate, raspberry, macadamia brittle
Day 2 – Lunch
Organic chicken katzu, flatbreads, red cabbage, coconut
Chilled Asian teriyaki noodles, sesame, coriander
Dinner
Asparagus, tempura oyster, hen’s egg, parmesan custard
Steamed grouper, pancetta and clam broth, sweetcorn, tarragon vinaigrette
Coffee, buttermilk pudding, fennel, orange, whiskey
Day 3 – Lunch
Ahi tuna poke bowl, sticky rice, edamame, lime
Som tam salad
Dinner
Hand dived scallops, celery, apple, pickled cucumber, shellfish broth
Lamb rack, baby gem, anchovies, feta, sourdough
Baked Christophine gratin
Prickly pear and strawberry set jelly, basil crème, ginger biscotti
Day 4 – Lunch
Spinach, red onion, shitake, pine nut filo tart,
Buffalo mozzarella, capers, grilled broccolini, olive oil
Dinner
White crab, king crab, cashews, plantain, spiced pineapple ketchup
Red snapper, chorizo, chickpeas, pumpkin gnocchi, crème fraiche
Pistachio, polenta, olive oil, sheep’s yoghurt, lemon curd, macaroon
Day 5 – Lunch
Baked egg plant caponata, basil, parmesan, rocket
Pearl couscous, roasted veg, hazelnuts, lemon
Dinner
Pea and pancetta risotto, chickory, apple, baby leeks
Cooper Island duck, leg bon-bon, bok choy, miso caramel, pickled kolrabi
Spiced rhubarb, set custard, mandarin, Italian meringue
Day 6 – Lunch
Lobster soft shell tacos, iceberg lettuce, mango
Raw jicama slaw, avocado salad
Dinner
Roasted yams, callaloo, gorgonzola, pumpkin seed, watercress
King mackerel, celeriac, black garlic, tapenade, breadfruit
Salted, smoked dark chocolate, black cake, soursop sorbet
Day 7 – Lunch
Cracked conch ceviche, crispy squid, shrimps, lime aioli
Long bean, kale, chipotle, mustard oil
Dinner
Salt baked rainbow beets, pea panna cotta, blood orange
Beef tenderloin, marrow fritter, burnt shallot, radicchio, cockles
Peanut butter, caramelized pineapple, coconut, puff pastry
Breakfast options daily
Fresh fruit platter / cereal / fresh smoothies /squeezed juices / yoghurt / toast and jams
Cheese platter / breakfast salami / smoked fish platter /
American pancakes / crepes / French pastries /French toast
Eggs to order
Omelette / eggs royal / benedict / huevos rancheros
Poached haddock kedgeree, parsley, lemon
Full American / English breakfast
Daily chefs special
Snacks ….
Citrus cured salmon, crème fraiche, tapioca crisps
Organic chicken Satay, mint, dipping sauces
Burrata, basil, crispy pancetta, confit lemon
Steamed baby vegetables, olive oil, hummus, roast garlic
Tofu lettuce parcels, mango, ponzu, coriander
Teriyaki beef, edamame, lime yoghurt, shizu
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