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Luxury Charter

LUXURY CATAMARAN | JEWEL (67)

BVI

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Availability

Luxury catamaran JEWEL (67), built in 2023 is anchored in the Caribbean Virgin Islands (US/BVI), Caribbean Leewards. It has 4 cabins, can accommodate 8 people.

Crewed Yacht Charter
Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Cruising Areas Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Marina VI, STV
W Base Port BVI
Prefered Pickup Scrub Island Trellis Bay, BVI / STT, USVI
Boat Type Luxury catamaran
Flag BVI
Shipyard Fountaine Pajot
Boat name JEWEL (67)
Year 2023
Length 20.00 m (67.00 Ft)
Width 32.28 m
Draft 5.58 m
Engine 2x150HP 2x15.5 KW Genset
Crusing speed 9
Max speed 10
Boat ID 9089
Cabins 4
King(s) 1
Queen(s) 3
Showers 4
Wash Basins 4
Electric Heads 4

DETAILED PRICING VIEW- CLOSE


GENERAL:
- Minimum 5-nights, inquire for less;
- For 6-night charters, divide weekly rate by 7 nights X 6 nights;
- For 5 nights or less, divide weekly rate by 6 nights X number of nights;

CHILD DISCOUNT: $100 off per child under 12 at time of charter.

SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate.

CHRISTMAS:
- Rate $70,000
- Must end no later than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights

NEW YEARS:
- Rate $70,000
- Must start no earlier than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights



INCLUSIVE RATE INCLUDES:
- Crew: Captain, Chef & Deckhand
- Standard Meals & Beverages onboard; Standard Ships Bar (Excludes premium alcohols)
- Operating costs including generator use for 4h/day, fuel and water
- Insurance for the yachts and the passengers
- Bedding, towels and beach towels
- Onboard Water Toys
- Cruising Permits and Associated Fees

INCLUSIVE RATES EXCLUDE:
- Special provisioning request such as premium food/beverage
- Airport transfers to/from the yacht base
- Personal expenses · Cancellation insurance and private insurance
- Crew Gratuity (15-20% of total charter price)
- Anything not specified in the all-inclusive rate

ADDITIONAL BERTH REQUESTS:
- The use of the forepeak cabins attracts an additional 5% of the gross charter rate;
- Fitted with a shower, basin and manual toilet.


CREW INFO VIEW- CLOSE

SamuelMarque
Captain

Nation: French
Speaking Languages: English
French

Nicole Schaaf
Chef

Nation: German

Captain Samuel Marque

A French Yachtmaster Offshore, embodies a seamless blend of professionalism, adventure, and a profound love for the sea. Growing up on the vibrant coasts of Bali, Indonesia, Sam's connection to the ocean began in childhood, progressing from dinghy sailing to captaining prestigious yachts across the globe. His background in competitive surfing reflects his deep respect for and understanding of the water.

Sam's qualifications include a RYA Yacht Master Offshore certification, and an Approved Engine Course (AEC1). He is also a certified PADI Open Water Diver. He has multilingual fluency in French, English, and Indonesian.

Having logged thousands of nautical miles across the Mediterranean, the Caribbean, and Southeast Asia, Sam is adept at everything from complex passage planning and navigation to fostering unforgettable guest experiences. Whether leading flotillas in Greece or undertaking transatlantic deliveries, he excels in adapting to varied roles and challenges.

A natural storyteller and skilled sailor, Captain Sam ensures every journey is not just a voyage but an experience imbued with the magic of the ocean. With a dedication to safety, exceptional seamanship, and a passion for sharing his love of the sea, he guarantees that every moment aboard is one to remember.

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Chef Nicole

Chef Nicole brings more than just flavor to the table—she brings passion, creativity, and an unwavering love for cooking from scratch. Originally from Germany, Nicole’s background in business and journalism is complemented by her artistic flair and deep-rooted joy for creating memorable dining experiences at sea.

Having worked aboard luxury catamarans in the Mediterranean and now the Caribbean—including Croatia, Greece, Sicily, Corsica, and the British Virgin Islands—Nicole has built an impressive culinary résumé. From 10-week summer charters in the Med to an entire season in the BVIs aboard a Bali 5.4, her experience reflects her adaptability, organization, and genuine enthusiasm for life onboard.

Nicole’s cooking style celebrates fresh, local ingredients and global flavors. Whether she’s preparing a vibrant Mediterranean mezze, hand-making pasta, or plating a beautifully styled dessert, every dish is made with care, from scratch. Guests especially love her ability to tailor meals to personal preferences, dietary needs, and culinary curiosities—all while maintaining a relaxed and inviting atmosphere.

Beyond the galley, Nicole is a certified photographer and food stylist, often capturing the dishes she prepares to share with guests or on her food Instagram, @letnicolecook. She also holds certifications including PADI Open Water diving, adding to her versatile role as Chef and First Mate onboard.

Fluent in English and German, with conversational Russian and Spanish, Nicole is not only a skilled chef but a friendly and engaging presence—always eager to make each charter feel like home.

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Luis Camacho

Born and raised along the sun-soaked shores of Cancún, Mexico, Luis Camacho brings a vibrant spirit and an unwavering commitment to hospitality with every charter. With a strong background in maritime service and a deep love for the sea, Luis ensures that every guest feels at ease, pampered, and at home onboard.

His experience spans both the Caribbean and the Mediterranean, where he has refined his skills in guest service, deck operations, and day-to-day yacht management. A certified PADI Rescue Diver, Luis is not only attentive to your comfort but also trained to prioritize safety and professionalism at all times.

Luis is known for his warm personality, strong teamwork, and adaptable mindset—qualities that make him a valuable asset to any crew and a joy for guests to have onboard. His passion for hospitality is matched by a love for travel and salsa dancing, interests that have taken him around the world and deepened his appreciation for diverse cultures and languages.

Fluent in English, Spanish, and French, Luis easily connects with guests from around the globe. Whether he's setting the perfect table, assisting with water toys, or sharing stories from his travels, Luis ensures your time on board is relaxed, memorable, and seamless from start to finish.

https://www.bebluesailing.com/ https://www.bebluesailing.com/

MENU INFO VIEW- CLOSE


Breakfast:


·       Vanilla bean pancakes


Smokey bacon, Greek yogurt and berry compote


·       Prosciutto eggs benedict


Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise


·       Turkish eggs


Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.


·       Baked French toast


Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream


·       Spinach, feta and mushroom omelette


Served with homemade bread for toasting


·       Charred pepper and onion frittata


Charred sweet peppers, caramelized onion and aged cheddar topped frittata


·       Loaded bagel


Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg


 


Lunch:


·       Sashimi Poke bowl


Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger


·       Coronation chicken salad


Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans


·       Shrimp cocktail salad stack


Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula


·       BBQ pulled pork sliders


Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw


·       Asian crusted grouper salad


Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame


·       Shrimp tacos


Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole


·       Meatball gyro salad


Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita


 


Snacks:


·       Falafel


Skewered finger snack sized chickpea falafel with a herbed dipping sauce


·       Charcuterie


An array of tapas, nuts, seasonal fruits, crackers and homemade preserves


·       Veggie springrolls


Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce


·       Mini steak skewers


Red wine marinated, grilled, and drizzled with hot honey


·       Hummus and veggie board


·       Sweet and savoury crostini’s


Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella


·       Fruit and cheese platter


 


Appetisers:


·       Fish croquette


Succulent and crispy, served with a coconut and lime sauce


·       Seared scallop


Served on a bed of browned butter apple, cucumber and ginger salad


·       Warm roasted butternut soup


·       Coconut shrimp


Coconut encrusted, crispy fried, served with a chilli mayo


·       Brie and fig salad


Served on a bed of baby spinach with a homemade balsamic glaze


·       Calamari


Crumbed squid rings with a black pepper lemon sauce


·       Caribbean polourie


Golden brown split lentil dough served with a herbed cream dressing


 


Dinners:


·       Caribbean style curried chicken


Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread


·       Bourbon short ribs


Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish


·       Blackened Mahi


Coconut rice, roasted carrot purée and a fresh mango cilantro salsa


·       Filet mignon


Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus


·       Lobster seafood Fettuccini


Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil


·       Baked sticky jerk glazed Salmon


Wild rice, charred corn, pea purée and Burre Blanc


·       Slow braised lamb shank


Mint roasted potatoes, candied beets and wilted greens


 


Desserts:


·       Gooey chocolate brownie


Warm and fudgy with a side of vanilla bean ice cream


·       Melktert


A creamy South African cinnamon tart


·       Tipsy tiramisu


Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers


·       Key-lime crepes


Light and airy crepes served with a lime syrup and crushed meringue


·       Spiced poached pear


Served with infused ice cream and red wine reduction


·       Baked cheesecake


Topped with raspberry sauce and freeze-dried berries


·       Pavlova


Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze


JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67)

DETAILS VIEW- CLOSE

Location Details: Winter & Summer Bases:
- Scrub Island, BVI
- Sandy Lane Yacht Club and Residence, Canouan, SVG
- Marina Fort Louis, French, Saint Martin
- Rodney Bay, Saint Lucia

Times:
- Check-In: 12 PM
- Check-Out: 12PM
- Turnover between charters 48h for same location
- 72hrs between SXM and VI
- 96hrs between VI or SXM and Windward Islands

Embarkation Locations:
- St. Martin;
- St. Barth;
- Antigua;
- Guadalupe;
- Martinique;
- Saint Lucia;
- Saint Thomas;
- Saint Vincent and the Grenadines;
- Grenada.

RELOCATION FEES:
- $ 500 - locations other than Scrub Island in BVI;
- $1,000 - between US and British Virgin Islands;
- $2,000 - within Leeward Islands;
- $3,000 - to Windward Islands.

Accommodation: 1 master cabin with king bed and double sinks plus 3 queen bed cabins with ensuite baths

Other Entertainment: 2 hot/cold deck showers (one on each stern)

Outdoor gas grill

Icemaker

2 cold drink refrigerators in cockpit

1 refrigerator on the upper deck

2 deck showers

Other Toys: Towable Tube

Snorkel gear

Lift 3 Efoil

Wakeboard

Slingshot Wing foil

2 X SUPs

1 10ft circular dock with mesh inner net

1X Kayak

2 spinning rods

2 trolling rods



Yacht offers Rendezvous diving.

Communicate: Starlink high speed WiFi

Dive Info: Yacht offers Rendezvous diving.

Generator: Yes

Inverter: Yes

Water Maker: 2

Ice Maker: Yes

Bimini: Yes

Dinghy: 15' Highfield Sport

Dinghy Pax: 10

Dinghy HP: 70HP

Helipad: No

Jacuzzi: No

Gym: Yes

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Ipod: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Inq

BBQ: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: No smoking

Guest Pet: No

Children Allowed: Yes

Min Child Age: No

Adult Water Skis: Yes

Knee Board: Yes

Stand Up Paddle: 2

Wind Surf: Yes

Gear Snorkel: Yes

Tube: Yes

Wake Board: Yes

1 Man Kayak: Yes

2 Man Kayak: Yes

Sea Bob: No

Sea Scooter: Yes

Fishing Gear: No

Float Mats: Yes

Boarding Ladder: Aft & side

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Under Water Cam: No

Under Water Video: Yes

Green Make Water: Yes

Green Reuse Bottle: Yes

Green Other: Stainless steel straws and reusable water bottles. No disposable crockery. Ecological safe cleaning products. Reef safe bathroom and shower products. Local and organic food products. Solar panels.

Compressor: Not Onboard

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

  • Motor yacht for maximum comfort, excellent stability, and fast transfers.

  • Sailing yacht for an authentic, quiet experience rooted in traditional navigation.

  • Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

  • access to the entire global fleet

  • full transparency on costs

  • contractual and logistical support

  • personalised management of preferences and unexpected situations

  • high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

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