Available For Charter
SUR L'EAU
74 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
SUR L’EAU is a 2008 Privilege 75 sailing catamaran designed for spacious, polished Caribbean cruising. Teak decks, an inviting flybridge, generous sun pads, and a bathing platform offer plenty of ways to lounge, dine, and enjoy the water. A barbecue, ice maker, coffee machine, and onboard entertainment add everyday comfort, while paddleboards, a kayak, snorkeling gear, water skis, a wakeboard, and fishing equipment keep island days active.
Accommodating up to 8 guests, SUR L’EAU offers 1 master suite with a king bed and 3 queen cabins, each with a private ensuite. Elegant furnishings, generous seating, and accommodations for up to 4 crew create a comfortable, well-cared-for atmosphere throughout. Refined, roomy, and ready for adventure, SUR L’EAU brings big-yacht ease to every Caribbean escape.
From $43,500 to $43,500
St Thomas USVI
Caribbean Virgin Islands (US/BVI)
Booking Calendar
Length
Beam
Draft
Year Built
Refit
Cabins
Crew
Speed
Stabilizers
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
Eggs Benedict
Two perfectly poached eggs served over a toasted English muffin with savory ham and silky house-made hollandaise. Finished with fresh herbs and served with seasonal greens and fresh fruit.
Artisan Avocado Toast
Boat-baked sourdough topped with creamy smashed avocado, flaky sea salt, cracked black pepper, fresh lemon, and extra virgin olive oil. Served with poached eggs and seasonal greens.
The Bagel Platter
Freshly toasted bagels with whipped cream cheese, smoked salmon, capers, thinly sliced red onion, and fresh lemon. Served with eggs cooked to preference, crispy bacon, and seasonal fruit.
French Crêpes & Buttermilk Pancakes
Delicate French crêpes and fluffy buttermilk pancakes served with caramelized bananas, toasted pecans, warm maple syrup, powdered sugar, and cinnamon.
Continental Breakfast
Freshly baked croissants, homemade banana bread, seasonal pastries, fresh fruit, and a yogurt parfait layered with seasonal berries and house-made granola. Served with preserves and butter.
Avocado Smash Croissant
A warm, buttery croissant filled with smashed avocado, crisp bacon, freshly grated Parmesan, cracked black pepper, and a drizzle of extra virgin olive oil.
Shakshouka
Eggs gently poached in a rich tomato, pepper, and spice sauce, finished with fresh herbs and served with warm toasted sourdough.
Smashed Avo & Pancetta Benedict
Toasted English muffins topped with smashed avocado, crisp pancetta, poached eggs, peppery rocket, fresh lemon, and silky hollandaise.
MIDDAY
Tuna Poke Bowl
Sushi-grade ahi tuna tossed in a soy, sesame, and ginger dressing, served over seasoned sushi rice with avocado, cucumber, edamame, pickled ginger, and fresh herbs. Finished with toasted sesame seeds and spicy mayo.
Seared Beef Tostadas
Thinly sliced seared beef layered over crisp corn tostadas with creamy refried beans, fresh salsa, sour cream, avocado, pickled onion, and cilantro.
Classic Carbonara
Al dente pasta tossed with crisp pancetta, freshly cracked black pepper, egg yolk, and Parmesan, finished with freshly grated Pecorino.
Chicken Caesar Salad
Grilled chicken served over crisp romaine with shaved Parmesan, homemade croutons, and creamy Caesar dressing. Served with warm boat-baked focaccia finished with extra virgin olive oil.
Mediterranean Quinoa & Octopus Salad
Grilled octopus with fluffy quinoa, seasonal vegetables, Kalamata olives, fresh herbs, and creamy feta, finished with a bright lemon herb vinaigrette.
Crispy Duck & Watermelon Salad
Crispy duck paired with fresh watermelon, peppery greens, and fragrant herbs, finished with toasted cashews, fresh chili, and an Asian-inspired dressing.
South African Braai — A Taste of Home
Boerewors and flame-grilled meats served family-style with traditional braaibroodjie filled with melted cheese, tomato, onion, and sweet chutney. Accompanied by South African potato salad, homemade garlic bread, and classic braai accompaniments.
Crispy Sea Bass & Mussel Fricassée
Crispy golden sea bass served alongside a creamy mussel fricassée with aromatic vegetables and white wine, finished with fresh herbs and lemon.
HORS D’OEUVRES
Scallop & Yuzu Carpaccio
Paper-thin sea scallops dressed with yuzu, extra virgin olive oil, and sea salt, finished with fresh herbs, radish, and a touch of chili oil.
Beef & Tuna Tataki
Lightly seared beef and sushi-grade tuna served with an Asian-inspired dressing, sesame, fresh herbs, pickled vegetables, and a touch of chili.
Galloping Horses
Fragrant minced meat with garlic, coriander, and aromatic spices served over sweet pineapple, finished with fresh herbs and roasted peanuts.
Char Siu Salmon
Tender salmon glazed in a fragrant char siu marinade and roasted until caramelized, served with a delicate seaweed crisp, fresh herbs, sesame, and citrus.
Spiced Paneer Cucumber Rolls
Aromatic spiced paneer wrapped in ribbons of crisp pickled cucumber, finished with fresh herbs and a bright, tangy dressing.
Indian-Style Scotch Egg
Soft-boiled egg wrapped in fragrant Indian-spiced sausage meat, coated in golden breadcrumbs, and served with mango chutney and fresh herbs.
Shrimp, Peach & Goat Cheese Salad
Succulent shrimp with ripe peach, creamy goat cheese, and seasonal greens, finished with toasted nuts and a bright citrus vinaigrette.
Vietnamese Chicken Salad
Tender shredded chicken with crisp cabbage, fresh herbs, carrot, and cucumber in a vibrant Vietnamese dressing, finished with roasted peanuts, fresh chili, lime, and crispy shallots.
MAIN
Japanese Seafood Pie
Scallops and shrimp folded into a creamy Japanese-inspired seafood filling, topped with golden puff pastry and baked until crisp. Served with tempura mushrooms and seasonal greens.
Mediterranean Rack of Lamb
Roasted rack of lamb seasoned with Mediterranean herbs and garlic, served with tomato, cucumber, olives, feta, and fresh herbs finished with a bright lemon dressing.
Grilled Steak
Premium steak grilled to preference and served with crispy-edged Hasselback potatoes and charred asparagus. Finished with your choice of rich pan sauce, herb butter, or classic peppercorn jus.
Mahi Mahi with Fresh Mango Salsa
Seared mahi mahi topped with fresh mango salsa, red onion, chili, cilantro, and lime. Served with charred broccolini and lime-infused couscous.
Lobster & Fillet Mignon
Butter-poached lobster and fillet mignon served with creamy wild mushroom risotto, Parmesan, and a touch of truffle. Finished with a peppery rocket salad and delicate truffle jus.
Chicken Madras Curry
Tender chicken simmered in a fragrant Madras curry sauce with warming spices, tomato, and aromatic herbs. Served with jasmine rice, boat-baked garlic naan, and homemade mango chutney.
Vegan Duck
Crispy plant-based duck served with creamed Swiss chard, wild mushrooms, and roasted butternut squash, finished with a rich plant-based jus and fresh herbs.
Pork Mosaic with Orange Chimichurri
Tender pork mosaic served with vibrant orange chimichurri, delicate white asparagus, and fragrant saffron couscous.
DESSERT
Lemon Tiramisu
Ladyfingers layered with silky mascarpone cream and vibrant lemon curd, lightly soaked with citrus syrup and finished with fresh lemon zest.
Raspberry Cheesecake
Creamy vanilla cheesecake layered with raspberry compote and a buttery biscuit base, finished with fresh raspberries, raspberry coulis, and white chocolate.
Key Lime Pie
Tart and creamy key lime filling in a buttery graham cracker crust, topped with lightly whipped cream and fresh lime zest.
Honey & Walnut Baklava
Layers of golden phyllo pastry filled with toasted walnuts, aromatic spices, and honey syrup, finished with orange zest and cinnamon.
Chocolate Mousse Sphere
A delicate dark and milk chocolate shell filled with airy chocolate mousse, served with rich chocolate sauce and seasonal berries.
Olive Oil Cake & Mango Curd
Moist olive oil cake with a delicate citrus aroma, served with homemade mango curd, seasonal fruit, lightly whipped cream, and a drizzle of extra virgin olive oil.
Seared Pineapple & Coconut-Lime Sorbet
Caramelized grilled pineapple served warm with refreshing coconut-lime sorbet, toasted coconut, and fresh lime zest.
Poires au Vin avec Crème Chantilly
Pears gently poached in red wine with cinnamon, vanilla, and aromatic spices, served chilled with Chantilly cream and a drizzle of reduced spiced wine syrup.
Dinner
Day Break Inspirations
DAY BREAK
Eggs Benedict
Two perfectly poached eggs served over a toasted English muffin with savory ham and silky house-made hollandaise. Finished with fresh herbs and served with seasonal greens and fresh fruit.
Artisan Avocado Toast
Boat-baked sourdough topped with creamy smashed avocado, flaky sea salt, cracked black pepper, fresh lemon, and extra virgin olive oil. Served with poached eggs and seasonal greens.
The Bagel Platter
Freshly toasted bagels with whipped cream cheese, smoked salmon, capers, thinly sliced red onion, and fresh lemon. Served with eggs cooked to preference, crispy bacon, and seasonal fruit.
French Crêpes & Buttermilk Pancakes
Delicate French crêpes and fluffy buttermilk pancakes served with caramelized bananas, toasted pecans, warm maple syrup, powdered sugar, and cinnamon.
Continental Breakfast
Freshly baked croissants, homemade banana bread, seasonal pastries, fresh fruit, and a yogurt parfait layered with seasonal berries and house-made granola. Served with preserves and butter.
Avocado Smash Croissant
A warm, buttery croissant filled with smashed avocado, crisp bacon, freshly grated Parmesan, cracked black pepper, and a drizzle of extra virgin olive oil.
Shakshouka
Eggs gently poached in a rich tomato, pepper, and spice sauce, finished with fresh herbs and served with warm toasted sourdough.
Smashed Avo & Pancetta Benedict
Toasted English muffins topped with smashed avocado, crisp pancetta, poached eggs, peppery rocket, fresh lemon, and silky hollandaise.
Breakfast
Day Break Inspirations
DAY BREAK
Eggs Benedict
Two perfectly poached eggs served over a toasted English muffin with savory ham and silky house-made hollandaise. Finished with fresh herbs and served with seasonal greens and fresh fruit.
Artisan Avocado Toast
Boat-baked sourdough topped with creamy smashed avocado, flaky sea salt, cracked black pepper, fresh lemon, and extra virgin olive oil. Served with poached eggs and seasonal greens.
The Bagel Platter
Freshly toasted bagels with whipped cream cheese, smoked salmon, capers, thinly sliced red onion, and fresh lemon. Served with eggs cooked to preference, crispy bacon, and seasonal fruit.
French Crêpes & Buttermilk Pancakes
Delicate French crêpes and fluffy buttermilk pancakes served with caramelized bananas, toasted pecans, warm maple syrup, powdered sugar, and cinnamon.
Continental Breakfast
Freshly baked croissants, homemade banana bread, seasonal pastries, fresh fruit, and a yogurt parfait layered with seasonal berries and house-made granola. Served with preserves and butter.
Avocado Smash Croissant
A warm, buttery croissant filled with smashed avocado, crisp bacon, freshly grated Parmesan, cracked black pepper, and a drizzle of extra virgin olive oil.
Shakshouka
Eggs gently poached in a rich tomato, pepper, and spice sauce, finished with fresh herbs and served with warm toasted sourdough.
Smashed Avo & Pancetta Benedict
Toasted English muffins topped with smashed avocado, crisp pancetta, poached eggs, peppery rocket, fresh lemon, and silky hollandaise.
Breakfast
Day Break Inspirations
DAY BREAK
Eggs Benedict
Two perfectly poached eggs served over a toasted English muffin with savory ham and silky house-made hollandaise. Finished with fresh herbs and served with seasonal greens and fresh fruit.
Artisan Avocado Toast
Boat-baked sourdough topped with creamy smashed avocado, flaky sea salt, cracked black pepper, fresh lemon, and extra virgin olive oil. Served with poached eggs and seasonal greens.
The Bagel Platter
Freshly toasted bagels with whipped cream cheese, smoked salmon, capers, thinly sliced red onion, and fresh lemon. Served with eggs cooked to preference, crispy bacon, and seasonal fruit.
French Crêpes & Buttermilk Pancakes
Delicate French crêpes and fluffy buttermilk pancakes served with caramelized bananas, toasted pecans, warm maple syrup, powdered sugar, and cinnamon.
Continental Breakfast
Freshly baked croissants, homemade banana bread, seasonal pastries, fresh fruit, and a yogurt parfait layered with seasonal berries and house-made granola. Served with preserves and butter.
Avocado Smash Croissant
A warm, buttery croissant filled with smashed avocado, crisp bacon, freshly grated Parmesan, cracked black pepper, and a drizzle of extra virgin olive oil.
Shakshouka
Eggs gently poached in a rich tomato, pepper, and spice sauce, finished with fresh herbs and served with warm toasted sourdough.
Smashed Avo & Pancetta Benedict
Toasted English muffins topped with smashed avocado, crisp pancetta, poached eggs, peppery rocket, fresh lemon, and silky hollandaise.
Lunch
Midday Favorites
MIDDAY
Tuna Poke Bowl
Sushi-grade ahi tuna tossed in a soy, sesame, and ginger dressing, served over seasoned sushi rice with avocado, cucumber, edamame, pickled ginger, and fresh herbs. Finished with toasted sesame seeds and spicy mayo.
Seared Beef Tostadas
Thinly sliced seared beef layered over crisp corn tostadas with creamy refried beans, fresh salsa, sour cream, avocado, pickled onion, and cilantro.
Classic Carbonara
Al dente pasta tossed with crisp pancetta, freshly cracked black pepper, egg yolk, and Parmesan, finished with freshly grated Pecorino.
Chicken Caesar Salad
Grilled chicken served over crisp romaine with shaved Parmesan, homemade croutons, and creamy Caesar dressing. Served with warm boat-baked focaccia finished with extra virgin olive oil.
Mediterranean Quinoa & Octopus Salad
Grilled octopus with fluffy quinoa, seasonal vegetables, Kalamata olives, fresh herbs, and creamy feta, finished with a bright lemon herb vinaigrette.
Crispy Duck & Watermelon Salad
Crispy duck paired with fresh watermelon, peppery greens, and fragrant herbs, finished with toasted cashews, fresh chili, and an Asian-inspired dressing.
South African Braai — A Taste of Home
Boerewors and flame-grilled meats served family-style with traditional braaibroodjie filled with melted cheese, tomato, onion, and sweet chutney. Accompanied by South African potato salad, homemade garlic bread, and classic braai accompaniments.
Crispy Sea Bass & Mussel Fricassée
Crispy golden sea bass served alongside a creamy mussel fricassée with aromatic vegetables and white wine, finished with fresh herbs and lemon.
Dinner
Main Course Features
MAIN
Japanese Seafood Pie
Scallops and shrimp folded into a creamy Japanese-inspired seafood filling, topped with golden puff pastry and baked until crisp. Served with tempura mushrooms and seasonal greens.
Mediterranean Rack of Lamb
Roasted rack of lamb seasoned with Mediterranean herbs and garlic, served with tomato, cucumber, olives, feta, and fresh herbs finished with a bright lemon dressing.
Grilled Steak
Premium steak grilled to preference and served with crispy-edged Hasselback potatoes and charred asparagus. Finished with your choice of rich pan sauce, herb butter, or classic peppercorn jus.
Mahi Mahi with Fresh Mango Salsa
Seared mahi mahi topped with fresh mango salsa, red onion, chili, cilantro, and lime. Served with charred broccolini and lime-infused couscous.
Lobster & Fillet Mignon
Butter-poached lobster and fillet mignon served with creamy wild mushroom risotto, Parmesan, and a touch of truffle. Finished with a peppery rocket salad and delicate truffle jus.
Chicken Madras Curry
Tender chicken simmered in a fragrant Madras curry sauce with warming spices, tomato, and aromatic herbs. Served with jasmine rice, boat-baked garlic naan, and homemade mango chutney.
Vegan Duck
Crispy plant-based duck served with creamed Swiss chard, wild mushrooms, and roasted butternut squash, finished with a rich plant-based jus and fresh herbs.
Pork Mosaic with Orange Chimichurri
Tender pork mosaic served with vibrant orange chimichurri, delicate white asparagus, and fragrant saffron couscous.
Dinner
Main Course Features
MAIN
Japanese Seafood Pie
Scallops and shrimp folded into a creamy Japanese-inspired seafood filling, topped with golden puff pastry and baked until crisp. Served with tempura mushrooms and seasonal greens.
Mediterranean Rack of Lamb
Roasted rack of lamb seasoned with Mediterranean herbs and garlic, served with tomato, cucumber, olives, feta, and fresh herbs finished with a bright lemon dressing.
Grilled Steak
Premium steak grilled to preference and served with crispy-edged Hasselback potatoes and charred asparagus. Finished with your choice of rich pan sauce, herb butter, or classic peppercorn jus.
Mahi Mahi with Fresh Mango Salsa
Seared mahi mahi topped with fresh mango salsa, red onion, chili, cilantro, and lime. Served with charred broccolini and lime-infused couscous.
Lobster & Fillet Mignon
Butter-poached lobster and fillet mignon served with creamy wild mushroom risotto, Parmesan, and a touch of truffle. Finished with a peppery rocket salad and delicate truffle jus.
Chicken Madras Curry
Tender chicken simmered in a fragrant Madras curry sauce with warming spices, tomato, and aromatic herbs. Served with jasmine rice, boat-baked garlic naan, and homemade mango chutney.
Vegan Duck
Crispy plant-based duck served with creamed Swiss chard, wild mushrooms, and roasted butternut squash, finished with a rich plant-based jus and fresh herbs.
Pork Mosaic with Orange Chimichurri
Tender pork mosaic served with vibrant orange chimichurri, delicate white asparagus, and fragrant saffron couscous.
Dinner
Main Course Features
MAIN
Japanese Seafood Pie
Scallops and shrimp folded into a creamy Japanese-inspired seafood filling, topped with golden puff pastry and baked until crisp. Served with tempura mushrooms and seasonal greens.
Mediterranean Rack of Lamb
Roasted rack of lamb seasoned with Mediterranean herbs and garlic, served with tomato, cucumber, olives, feta, and fresh herbs finished with a bright lemon dressing.
Grilled Steak
Premium steak grilled to preference and served with crispy-edged Hasselback potatoes and charred asparagus. Finished with your choice of rich pan sauce, herb butter, or classic peppercorn jus.
Mahi Mahi with Fresh Mango Salsa
Seared mahi mahi topped with fresh mango salsa, red onion, chili, cilantro, and lime. Served with charred broccolini and lime-infused couscous.
Lobster & Fillet Mignon
Butter-poached lobster and fillet mignon served with creamy wild mushroom risotto, Parmesan, and a touch of truffle. Finished with a peppery rocket salad and delicate truffle jus.
Chicken Madras Curry
Tender chicken simmered in a fragrant Madras curry sauce with warming spices, tomato, and aromatic herbs. Served with jasmine rice, boat-baked garlic naan, and homemade mango chutney.
Vegan Duck
Crispy plant-based duck served with creamed Swiss chard, wild mushrooms, and roasted butternut squash, finished with a rich plant-based jus and fresh herbs.
Pork Mosaic with Orange Chimichurri
Tender pork mosaic served with vibrant orange chimichurri, delicate white asparagus, and fragrant saffron couscous.
Sweets
Sweet Finishes
DESSERT
Lemon Tiramisu
Ladyfingers layered with silky mascarpone cream and vibrant lemon curd, lightly soaked with citrus syrup and finished with fresh lemon zest.
Raspberry Cheesecake
Creamy vanilla cheesecake layered with raspberry compote and a buttery biscuit base, finished with fresh raspberries, raspberry coulis, and white chocolate.
Key Lime Pie
Tart and creamy key lime filling in a buttery graham cracker crust, topped with lightly whipped cream and fresh lime zest.
Honey & Walnut Baklava
Layers of golden phyllo pastry filled with toasted walnuts, aromatic spices, and honey syrup, finished with orange zest and cinnamon.
Chocolate Mousse Sphere
A delicate dark and milk chocolate shell filled with airy chocolate mousse, served with rich chocolate sauce and seasonal berries.
Olive Oil Cake & Mango Curd
Moist olive oil cake with a delicate citrus aroma, served with homemade mango curd, seasonal fruit, lightly whipped cream, and a drizzle of extra virgin olive oil.
Seared Pineapple & Coconut-Lime Sorbet
Caramelized grilled pineapple served warm with refreshing coconut-lime sorbet, toasted coconut, and fresh lime zest.
Poires au Vin avec Crème Chantilly
Pears gently poached in red wine with cinnamon, vanilla, and aromatic spices, served chilled with Chantilly cream and a drizzle of reduced spiced wine syrup.
Captain Caleb Haydock and Chef Antigua Steward look forward to welcoming guests aboard for an unforgettable charter experience. While Chef Antigua's biography will be added soon, Caleb brings extensive international charter experience, a passion for sailing, diving, and exploration, and a guest-focused approach to creating personalized adventures throughout the Caribbean. Together, they are committed to delivering warm hospitality, exceptional service, and memories that will last long after your voyage comes to an end.
Click each crew profile to learn more about their background, experience, and personal story.
Caleb Haydock
Captain
Canadian
Languages: English
Captain Caleb Haydock
Captain Caleb Haydock is a commercially endorsed RYA Yachtmaster with extensive experience operating charter catamarans throughout the British Virgin Islands and beyond. His charter career has taken him to destinations including the Bahamas, Costa Rica, Croatia, Greece, St. Martin, St. Barths, Anguilla, and numerous other cruising grounds around the world, giving him a broad perspective and adaptable approach to life on the water.
Raised just outside Toronto on the shores of Lake Ontario, Caleb developed his love of sailing at an early age, spending every summer at his local sailing club. As soon as he was old enough, he began racing in regattas throughout Ontario before becoming a CANSail Sailing Instructor at just 16 years old, returning to teach at the same yacht club where he first learned to sail.
While earning a Bachelor of Science with Honours from Queen's University, along with a business certificate from the Smith School of Business, Caleb continued instructing sailing each spring, summer, and fall. After graduation, he accepted his first captaincy position at the Costa Rica Sailing Center, where he also developed conversational Spanish while spending significant time throughout Latin America. During this period, he earned his PADI Divemaster certification in the Bay Islands of Honduras and later discovered a passion for freediving and spearfishing while working in the Bahamas.
Caleb's experience leading flotilla operations throughout the Mediterranean has made him particularly skilled in catamaran rafting techniques and coordinating tandem charters, creating memorable multi-yacht experiences where friends and family can enjoy cruising together.
With a background in biology and a genuine curiosity about the natural world, Caleb brings a thoughtful understanding of weather, currents, reefs, and local marine environments to every charter. Combined with years of living aboard throughout the Caribbean, Canada, and Europe, he has developed an easygoing, adaptable approach that allows guests from around the world to feel immediately comfortable onboard.
Whether introducing guests to spectacular snorkeling sites, leading a spearfishing adventure where permitted, or finding the perfect anchorage for a quiet evening under the stars, Caleb is passionate about sharing the places and experiences that have shaped his own love of the sea.
Antigua Steward
Chef/First Mate
South African/American
Languages: English
Chef Antigua Steward
Born in Cape Town, South Africa, Chef Antigua Steward was raised between Florida and Annapolis, Maryland, with the ocean as a constant presence in her life. Sailing has always been part of her world, shaping both her character and her career.
Antigua’s passion for sailing runs in the family. Her father is a professional sailor who holds the world record for sailing around the world in an open boat, and she grew up inspired by his love of the sport and life at sea. She began sailing and racing 420 dinghies at a young age, competing on her high school sailing team throughout her school years before returning to coach the team. She later progressed to keelboat racing and continues to compete today, including in major regattas such as Cowes Week and the BVI Spring Regatta. She also owns an Yngling keelboat on the Chesapeake Bay, where she enjoys spending time on the
Her sailing experience extends beyond racing. In South Africa, Antigua completed an apprenticeship in sailmaking, gaining hands-on experience in the construction, maintenance, and repair of sails. This practical training gave her a strong understanding of sailing equipment and craftsmanship, along with valuable technical knowledge onboard.
Antigua has visited the British Virgin Islands since childhood, and the BVI feels like a second home. She loves sharing the islands with guests, introducing them to beautiful anchorages, secluded bays, and the local spots that have remained special to her over the years.
Over the past three years, Antigua has worked aboard yachts, including two seasons as a yacht chef. To further develop her culinary skills, she completed yacht chef training at Ashburton Chefs Academy in England. Her cooking is fresh, vibrant, and inspired by the destinations she has traveled to, while always keeping the experience around the table at the heart of each meal.
For Antigua, life aboard brings together everything she loves: sailing, cooking, surfing, watersports, exploring, and sharing the ocean with others. Whether she is in the galley, on deck, racing, surfing, or helping guests discover a new corner of the islands, she brings warmth, enthusiasm, and a genuine love of life on the water to every charter.
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
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (954) 933-8097 for immediate assistance.
