- Guests 8
- Cabins 4
- Model Cat
- Year Built 2019
Rates Per Week
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||$82,000||$83,000||$84,000||$85,000||$86,000||$87,000||$88,000|
Additional Rate Information
Christmas Week 2023 $100,000
New Years Week 2023 $100,000
Christmas week to end by December 26th. New Years to begin no earlier than December 28th (48 hour turn).
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
Captain Kieran Bown & First Mate Michelle Preciado
Kieran & Michelle met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia.
They have now been in the charter industry for 8 years and are definitely enjoying their home in the British Virgin Islands. A country full of history and secrets that has allowed them to slowly discover more and more as their adventure continues.
Both Kieran & Michelle were led to the ocean by a passion for scuba diving and adventure, it is was this passion that formed the foundation for a life destined on the ocean. Being on boats has been an integral part of their lives since they were young and it was a natural progression to move on to running sailing yachts in the Caribbean.
Michelle is your 1st Mate onboard. She’s an experienced sailor, holding her RYA Day Skipper, a PADI Dive Instructor and extremely competent Watersport’s instructor whether it’s surfing, foiling, wakeboarding or Free diving she’s got you covered. If that wasn’t enough she’s also professionally culinary trained and has worked as a yacht chef for 5 seasons.
Kieran is an accomplished diver as well as Captain. He enjoys most water sports and has a keen interest in marine life.
Following Irma & Maria in 2017, Kieran & Michelle spent 15 months living on Tortola rebuilding a hurricane damaged catamaran and returned it to the charter fleet. This was an invaluable experience for any charter crew rebuilding a yacht from the ground up and learning every aspect of the rebuild, repairs and upgrades along the way. Here they collectively developed a strong knowledge of Boat Building, Project Management and general Marine Engineering.
In addition to working on charter yachts, Kieran & Michelle’s other passion is adventure and photography. It is this combination that led to the birth of Panga Expedtions. For the past 10 years they have been travelling the world, capturing incredible footage from both above and below the surface and have been featured on countless National TV Channels/Online Media Oulets including Nat Geo, Discovery, Shark Week, GoPro & Google. Whilst enjoying brief sponsorships from GoPro, Light & Motion and other adventure sport companies to help capture incredible footage.
Chef Elizabeth Castelan
Chef Elizabeth started her culinary journey and education at Hidalgo Culinary Arts University in Mexico City. It was here where she first discovered her passion for cooking and creating dishes inspired from the variety of great ingredients and flavors available in her homeland.
Soon Elizabeth was traveling in search of more knowledge and experience with new cuisines, she settled in Monaco, France. First visiting the prestigious Lyzee Tecnique et Hotielere, a renowned school for culinary arts, where she developed her menu and skills and secured a position at the Monte Carlo Bay Hotel in Monaco.
It was here working surrounded by the ocean and yachts that a new interest sparked. After 3 years of working in Monaco, Elizabeth decided to complete her yacht training and make the transition to a life at sea.
Elizabeth is your chef onboard Twin Flame. She can meet your every desire no matter the preference. She particularly enjoys cooking French, Mexican, Mediterranean Style cuisines. Since doing Twin Flame Elizabeth has not let her thirst for culinary training and expansion diminish. She’s recently completed further training at Ashburton Chef Academy, UK to further her skills and make sure the cuisine on offer is nothing but the best.
When Elizabeth is not cooking you can find her at the gym, she enjoys keeping fit and taking care of herself. She enjoys hiking in nature and reading a variety of books.
Originally from Belgium, Anais grew up on the ocean loving island of Tahiti in the South Pacific. She graduated with a Masters in Economics and Business she spent most of her twenties managing several businesses’ (including hospitality and retail) while kitesurfing and scuba diving in her free time. After stepping out to spend a year cruising French Polynesia on a private sailboat with her partner, she decided to transition into the professional yachting industry full time working on a range of superyachts and catamarans.
With an attentive easy-going nature oriented toward great customer service, Anais combines her previous experience to explore the Caribbean as our rock star stewardess on Twin Flame, creating a first class environment for our guests to relax and enjoy.
|Captain||Kieran Bown||United Kingdom||0||English, Spanish|
4 fixed foils
1 seadoo jetski
Twin Flame 77 accommodates 8 guests in 4 spacious ensuite queen “Plus” size cabins including an amazing master stateroom.
Plus, the port aft cabin can be either two single beds or converted to a queen “Plus” berth. All beds have 3 inch memory foam toppers.
Designed by Chef Elizabeth Castelan
Poached egg with wild mushroom and tarragon ragout
Caramelized Banana and chocolate Pancakes
Avocado Toast , fried eggs , goat cheese, basil, tomato
Soft scrambled eggs, fresh pesto , crispy bacon an link sausages
Smoked salmon bagels, whipped cream cheese and capers
Seared tuna with linguini pesto and green olives
Courgette, sun blush tomato and feta tart with lemon dressed brocket
Steamed boa buns with char sui pork
Mexican chicken enchilada
Baked sea bass with tabbouleh , smoked aubergine and yogurt
Goat cheese pithivier with fennel and courgette salad
Seared flank steak , roasted peppers and mango slaw
Spiced roasted snapper in a bisque served with saffron oil
Red curry with scallops, shrimps, bamboo and udon noodles
Fillet of beef, parsnip purée, crisps and madeira jus
Pork belly, raisin purée, roasted cauliflower, caramelized scallops
Moroccan spiced chicken with fig and pistachio boudin, green beans and chicken jus
Charged mahi mahi fillet, pickled baby beets and radish with wasabi crème fraiche.
Panna cotta, local fruits, glass biscuits
White chocolate and raspberry tart.
Eggs custard tart and basil sugar
Caramelized pineapple,, coconut rice pudding
Salted caramel profiteroles
Chocolate tear drop, raspberry and vegan meringue
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.