Available For Charter
DEEP BLUE
58 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
DEEP BLUE is a Leopard 58 built for Virgin Islands luxury with a true sailing soul. Unlike many catamarans, she is actually sailed as much as possible, with a spinnaker now regularly deployed for a ride that feels as thrilling as it is beautiful. Split-level living flows from the bright salon to a forward cockpit hangout, while the best-in-class flybridge offers generous space and 360° views.
Accommodating up to 8 guests, DEEP BLUE offers 4 queen cabins, each with a private ensuite, plus full A/C for cool comfort throughout the charter. The aft deck is made for easy entertaining with teak dining for 8, a grill, wet bar, fridge, and ice maker, while Starlink WiFi, Bose sound, and streaming add modern ease. For divers, she stands apart with diving right from the yacht, an onboard compressor, gear, and instructor, plus up to 5 included dives, not available on the first or last day. Additional dives are $50 per person.
From $32,000 to $32,000
British Virgin Islands
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Windwards
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Refit
Cabins
Crew
Speed
Stabilizers
Experience the Yacht in Action
Boat Layout
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
All meals served with fresh fruit
Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese
Captain Dick’s Pina Colada Pancakes with Bacon
Sausage and Mushroom Quiche/Vegetarian Quiche
Orange French Toast Casserole with Sausage
Breakfast Sandwiches
Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers
Crabcake Benedict with Hollandaise Sauce
MIDDAY
Grilled Ahi Tuna with Caesar Salad
Smoked Chicken Enchilada Torte
Grilled Sirloin Burgers with Cowboy Beans
Fancy Chicken Salad Wraps
Pulled Pork Sandwiches with Apple Walnut Slaw
Shrimp Salad with Remoulade Sauce
Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup
Taco Bar with Various Toppings and Southwestern Rice
MAIN
Various salads and vegetables served with each meal
Southern Style Shrimp and Smoked Gouda Grits
Grilled Pork Tenderloin Medallions with Balsamic Guava Glaze and Wasabi Mashed Potatoes
Baked Ziti with Italian Sausage
Grilled Mahi with Papaya Salsa and Artichoke Lemon Risotto
Grilled Steak Fillets with Gorgonzola Mushroom Sauce and Loaded Baked Potato
Grilled Salmon with Mango Salsa and Pineapple Coconut Risotto
Desserts
Chocolate Mousse
Key Lime Pie
Tiramisu
Lemon Cheesecake with Blueberry Sauce
Apple Crumble with Homemade Ice Cream
Pina Colada Cake with Fresh Cream
Lemon Meringue Pie
Breakfast
Day Break Inspirations
DAY BREAK
All meals served with fresh fruit
Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese
Captain Dick’s Pina Colada Pancakes with Bacon
Sausage and Mushroom Quiche/Vegetarian Quiche
Orange French Toast Casserole with Sausage
Breakfast Sandwiches
Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers
Crabcake Benedict with Hollandaise Sauce
Breakfast
Day Break Inspirations
DAY BREAK
All meals served with fresh fruit
Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese
Captain Dick’s Pina Colada Pancakes with Bacon
Sausage and Mushroom Quiche/Vegetarian Quiche
Orange French Toast Casserole with Sausage
Breakfast Sandwiches
Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers
Crabcake Benedict with Hollandaise Sauce
Breakfast
Day Break Inspirations
DAY BREAK
All meals served with fresh fruit
Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese
Captain Dick’s Pina Colada Pancakes with Bacon
Sausage and Mushroom Quiche/Vegetarian Quiche
Orange French Toast Casserole with Sausage
Breakfast Sandwiches
Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers
Crabcake Benedict with Hollandaise Sauce
Breakfast
Day Break Inspirations
DAY BREAK
All meals served with fresh fruit
Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese
Captain Dick’s Pina Colada Pancakes with Bacon
Sausage and Mushroom Quiche/Vegetarian Quiche
Orange French Toast Casserole with Sausage
Breakfast Sandwiches
Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers
Crabcake Benedict with Hollandaise Sauce
Lunch
Midday Favorites
MIDDAY
Grilled Ahi Tuna with Caesar Salad
Smoked Chicken Enchilada Torte
Grilled Sirloin Burgers with Cowboy Beans
Fancy Chicken Salad Wraps
Pulled Pork Sandwiches with Apple Walnut Slaw
Shrimp Salad with Remoulade Sauce
Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup
Taco Bar with Various Toppings and Southwestern Rice
Lunch
Midday Favorites
MIDDAY
Grilled Ahi Tuna with Caesar Salad
Smoked Chicken Enchilada Torte
Grilled Sirloin Burgers with Cowboy Beans
Fancy Chicken Salad Wraps
Pulled Pork Sandwiches with Apple Walnut Slaw
Shrimp Salad with Remoulade Sauce
Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup
Taco Bar with Various Toppings and Southwestern Rice
Lunch
Midday Favorites
MIDDAY
Grilled Ahi Tuna with Caesar Salad
Smoked Chicken Enchilada Torte
Grilled Sirloin Burgers with Cowboy Beans
Fancy Chicken Salad Wraps
Pulled Pork Sandwiches with Apple Walnut Slaw
Shrimp Salad with Remoulade Sauce
Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup
Taco Bar with Various Toppings and Southwestern Rice
Lunch
Midday Favorites
MIDDAY
Grilled Ahi Tuna with Caesar Salad
Smoked Chicken Enchilada Torte
Grilled Sirloin Burgers with Cowboy Beans
Fancy Chicken Salad Wraps
Pulled Pork Sandwiches with Apple Walnut Slaw
Shrimp Salad with Remoulade Sauce
Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup
Taco Bar with Various Toppings and Southwestern Rice
Dinner
Main Course Features
MAIN
Various salads and vegetables served with each meal
Southern Style Shrimp and Smoked Gouda Grits
Grilled Pork Tenderloin Medallions with Balsamic Guava Glaze and Wasabi Mashed Potatoes
Baked Ziti with Italian Sausage
Grilled Mahi with Papaya Salsa and Artichoke Lemon Risotto
Grilled Steak Fillets with Gorgonzola Mushroom Sauce and Loaded Baked Potato
Grilled Salmon with Mango Salsa and Pineapple Coconut Risotto
Captain Dick Stuart and Chef/Steward Kim Richards bring a joyful mix of sailing experience, hospitality, adventure, and genuine care to every charter aboard DEEP BLUE. With Dick’s mechanical expertise, safety-first mindset, and love for fun on the water paired with Kim’s thoughtful service, culinary passion, and calming wellness background, they create a charter experience that feels personal, relaxed, and full of memorable moments.
Click each crew profile to learn more about their background, experience, and personal story.
Dick Stuart
Captain
American
Languages: English
Captain Dick Stuart
Captain Dick, a mechanical engineer by training, enjoyed a successful career in construction sales management before turning his lifelong love of sailing into a full-time adventure. He began sailing at the age of 10 in an El Toro on Lafayette Reservoir in Northern California. Growing up, much of his time was spent sailing on San Francisco Bay and bareboat chartering extensively throughout the Caribbean.
In preparation for what he once thought would be a retirement dream plan, Dick continued to hone his sailing skills over the years. He holds a 100 Ton Master’s License with Sailing Endorsement, an FCC Marine Radio Operator Certification, and a Dive Instructor Certification. Known for his excellent reputation as “the troubleshooting ninja,” he uses his knowledge of mechanical systems to anticipate the “what ifs” and keep the experience running smoothly.
Safety is Captain Dick’s top priority for his guests, but fun is a close second. An adventure seeker and water lover, he moved to the beautiful island of Puerto Rico in 2017 and loves sailing the aquamarine waters and island-hopping throughout the Caribbean.
Captain Dick welcomes all guests with his famous captain’s cocktails nightly. He is also an avid cribbage player and is always ready to challenge the best.
Kim Richards
Chef/Stew
American
Languages: English
Chef Kim Richards
Chef Kim's love for sailing began in 2012, the first time she set foot on a catamaran in the BVI. She has been hooked ever since. After completing sailing classes in Colorado and California, Kim went on to captain several catamarans in Mexico and the Caribbean. She delights in creating the ultimate pampering experience for guests while sharing the magic of sailing through the beautiful Caribbean waters.
An accomplished business owner, motivational speaker, and author, Kim understands the importance of exceptional customer service and has a keen eye for personal detail. She is passionate about food and hospitality, ensuring every delicious meal is prepared according to guest preferences. From carefully crafted meals and cocktails to thoughtful touches throughout the charter, Kim works to make each vacation experience exceed expectations.
An avid traveler, Kim has a great sense of adventure. Her travels have taken her bungee jumping in New Zealand, skiing in the European Alps, fly fishing in Montana and Utah, volunteering as a nurse in Ethiopia and Uganda, hiking in Patagonia, and Class V whitewater rafting in Colorado. A former ER and trauma RN, she brings both calm confidence and care to everything she does.
Kim has also been a fitness and yoga instructor for over 30 years and lives an active lifestyle wherever she may be. Her lifelong practice of yoga and meditation brings a sense of tranquility to guests, offering everyone the opportunity to absorb the soothing nature of the sea. Guests may even join her for paddleboarding to shore for a yoga-on-the-beach session.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
Let's Get In touch
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