Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Roy Sayvetz | USA | 54 | USCG | English |
| Crew | Nick Ryan | USA | USCG |
Captain Roy has spent his entire life on the water working in the maritime industry, from building boats to captaining yachts and racing sailboats. Roy was born and raised on the East coast, where he gained his love of sailing from his Dad going up and down the Hudson River. Roy then felt the pull of the West coast and decided to attend University of Washington, where he earned an Electrical Engineering degree. He spent his early career working in corporate America, but quickly decided being on the water and providing guests memorable experiences was his calling. After getting his 100 ton license, the now Captain Roy, started his own successful whale watching business in the San Juan islands, of the Pacific Northwest.. He then expanded the business to include a marine adventure camp and Inn also in the San Juan islands. On a trip with friends, Roy and his family were introduced to the Virgin Islands many years ago, and it was love at first sight. Within a year, Captain Roy and his young family moved to the Virgin Islands and he focused on providing guests day charters throughout the 60+ islands and cays of the Virgin Islands. Based on much encouragement and feedback from many of his guests, Captain Roy and his partner Ann launched Suite Life Yachting onboard a 92′ luxury motor yacht. Captain Roy holds his U.S. Coast Guard 200 ton captain’s license and is pleased to take you safely yachting throughout the Virgin lslands. As a resident of the Virgin Islands for almost 20 years, Roy is able to provide a truly “local” experience from introducing guests to many of the infamous locals to the treasured “off the grid” destinations few know about. Welcome Aboard!
Chef Nick Ryan has spent much of his career traveling across the country. Having a passion for Culinary Arts and the love for boats and fishing. Nick received his Culinary Arts Management degree in 2008. In 2015 Nick adventured out of restaurants and on to the water. He now holds his USCG Master Captain’s license/ STCW.
Nick is very diverse with his cooking styles. He started his career studying under Chefs in Chicago and then took on culinary opportunities in Arizona, California, D.C. and South Carolina.
After managing and consulting for restaurants in Hilton Head, SC, Nick decided to take a culinary break, and began guiding fishing charters in the low country. Nick still spends his summers fishing and showing tourist around the waters of Hilton Head Island.
Nick is excited to be a permanent resident of St. John, U.S. Virgin Islands, and looks forward to sharing his passion and skills in the kitchen and on the water with visitors and locals of Americas Paradise.
***Crew has been fully vaccinated for COVID-19****
Chef
Nick Ryan
Deckhand & Stew
Ann Dumais
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 2021 to 2022 | Inclusive | $39,500 | $40,500 | $41,500 | $42,500 | $43,500 | $44,500 | $45,500 |
| Summer 2022 | Inclusive | $39,500 | $40,500 | $41,500 | $42,500 | $43,500 | $44,500 | $45,500 |
| Winter 2022 to 2023 | Inclusive | $42,600 | $43,600 | $44,600 | $45,600 | $46,600 | $47,600 | $48,600 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Captain Roy has spent his entire life on the water working in the maritime industry, from building boats to captaining yachts and racing sailboats. Roy was born and raised on the East coast, where he gained his love of sailing from his Dad going up and down the Hudson River. Roy then felt the pull of the West coast and decided to attend University of Washington, where he earned an Electrical Engineering degree. He spent his early career working in corporate America, but quickly decided being on the water and providing guests memorable experiences was his calling. After getting his 100 ton license, the now Captain Roy, started his own successful whale watching business in the San Juan islands, of the Pacific Northwest.. He then expanded the business to include a marine adventure camp and Inn also in the San Juan islands. On a trip with friends, Roy and his family were introduced to the Virgin Islands many years ago, and it was love at first sight. Within a year, Captain Roy and his young family moved to the Virgin Islands and he focused on providing guests day charters throughout the 60+ islands and cays of the Virgin Islands. Based on much encouragement and feedback from many of his guests, Captain Roy and his partner Ann launched Suite Life Yachting onboard a 92′ luxury motor yacht. Captain Roy holds his U.S. Coast Guard 200 ton captain’s license and is pleased to take you safely yachting throughout the Virgin lslands. As a resident of the Virgin Islands for almost 20 years, Roy is able to provide a truly “local” experience from introducing guests to many of the infamous locals to the treasured “off the grid” destinations few know about. Welcome Aboard!
Chef Nick Ryan has spent much of his career traveling across the country. Having a passion for Culinary Arts and the love for boats and fishing. Nick received his Culinary Arts Management degree in 2008. In 2015 Nick adventured out of restaurants and on to the water. He now holds his USCG Master Captain’s license/ STCW.
Nick is very diverse with his cooking styles. He started his career studying under Chefs in Chicago and then took on culinary opportunities in Arizona, California, D.C. and South Carolina.
After managing and consulting for restaurants in Hilton Head, SC, Nick decided to take a culinary break, and began guiding fishing charters in the low country. Nick still spends his summers fishing and showing tourist around the waters of Hilton Head Island.
Nick is excited to be a permanent resident of St. John, U.S. Virgin Islands, and looks forward to sharing his passion and skills in the kitchen and on the water with visitors and locals of Americas Paradise.
***Crew has been fully vaccinated for COVID-19****
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Roy Sayvetz | USA | 54 | English |
| Crew | Nick Ryan | USA |
Chef
Nick Ryan
Deckhand & Stew
Ann Dumais
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Percale Sheets, Egyptian Cotton Towels, and 0.53 gallons robes per guest stateroom.
Weights, Yoga Mats and BowFlex Eliptical
Defibrillator
8 sets of snorkeling gear
6 snorkeling vests
6 swim noodles
1 round tube for towing
1 hot dog for towing (3 person)
0.26 gallons float mat 18' x 6'
Extra Large 4 person floating island
Suite Life has 4 staterooms, 5 baths, plus separate crew quarters, and accommodates up to 9 guests in air conditioned luxury. Her spacious layout offers 2 bars, 3 dining areas, a day head and an expansive salon for comfortable seating and movies on-demand.
Gaze at a new sunrise every morning while you workout on the BowFlex elliptical or sip coffee in the aft alfresco teak dining area. Bask the day away relaxing on the upper deck lounges, over-sized bow sun pad, or if you prefer, snorkeling right off the expansive swim platform. End the day, toasting with champagne in the outdoor bow Jacuzzi.
Suite Life’s luxury staterooms are all appointed with percale sheets, Egyptian cotton towels and robes to provide ultra comfort during guests private yacht charter. The Master Silver Palm Suite has a King bed, walk-in closet, security box, vanity table, sofa and master bathroom with full jacuzzi.The VIP Bay Rum Suite has a walk-around queen and walk-in closet. The port side Spice Berry Suite guest stateroom has a queen bed and large closet. The starboard Wild Coral Suite guest stateroom has a full bed and twin.
All staterooms have marbled en-suite bathrooms with enclosed showers. Each bedroom also has its own “smart” flat-screen televisions, with WiFi access, Bluetooth stereos and individual climate control, air conditioned 24/7.
Separate crew quarters incl. 2 additional staterooms and head/shower.
Breakfast
Breakfast with coffee, assorted juices and fruits
French Toast with Brie and Strawberries
Corned Beef and Hash topped with poached Egg
Omelets with assorted toppings and Hashed Browns
Southern Biscuits and Gravy
Eggs Benedict and Fresh Fruit
Continental Breakfast
Quiche Florentine
Lunch
Chicken Curry Quinoa Salad
Fish tacos with Red Rice
Blackeyed Pea Pea Cake with Citrus Aioli over Mixed Greens
Cheeseburgers with all the fixings and Truffle Parmesan Fries
BLT Avocado Wrap with Chipotle Aioli and cold Potato Salad
Roasted Beef Sliders with Asian Peanut Slaw
Mahi Rueben with Roasted Potato Wedges
Hors D’oevres
Crab Cakes with Cajun Remoulade
Tuna Tataki with Sweetened Cilantro Soy Sauce
Assorted Cheeses and Meats
Baked Shrimp Dip and Crispy Tortillas
Roasted Red Pepper Hummus
Tuna Poke Tacos
Pineapple Chicken Satay
Entree
Grilled Beef Tenderloin with Hunters Sauce, garlic mashed Potatoes and grilled Vegetable
Bourbon glazed Pork Tenderloin with Spinach stuffed Portabellas and Roasted Potatoes
Grilled Mahi over Basmati Rice, Sautéed Vegetables and Coconut Red Curry
Pan Seared Local Catch, Mushroom Risotto topped with Lemon Caper Butter
Truffle Gnocchi with Grilled Chicken and roasted vegetables
Grilled Lobster Tail, Cilantro Lime Butter, Roasted Brussels and Sweet Potato Purée
Dessert
Apple Caramel Strudel
Mango Pineapple Fosters
Key Lime Pie
Bourbon Creme Brûlée
Peach Crumble
Flourless Chocolate Cake Mango Coulis
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