KELEA Yacht Charter Catamaran
KELEA Yacht Charter Catamaran
Accommodations
2018/2019 Season - Kelea accommodates up to ten guests in 5 guests cabins, all ensuite: one centerline master king suite forward, and three queen-berth guest suites
From 2019/2020 Season: Kelea accommodates up to ten guests in 5 guests cabins, all ensuite: one centerline master king suite forward, and three queen-berth guest suites, as well as a starboard forward upper & lower twin berth suite. Please enquire with your charter broker regarding availability of the one King and 4 Queens layout.
Kelea is fully air-rconditioned throughout and makes her own purified water onboard.
Layout
Ammenities
Technical Details
Charter Types
Crew Profile
Kelea’s Crew
Captain Dan’s passion for the water started at an early age along the coast of Delaware. He developed his skills after moving to Wrightsville Beach, North Carolina, where he learned to read the wind and the water for both surfing and sailing. He obtained his Captain’s license in North Carolina, and quickly began guiding on the water and sharing his love of nature and the sea.
Dan worked on Bald Head Island, North Carolina helping in the development of an outdoor adventure company. He obtained his US Sailing Association Certification and American Sailing Association Certification, and began instructing others on sailing. During which and since, he has owned several personal sailboats and captained others, allowing him to learn and hone in his skill as a Captain.
Alli was born on the East Coast where as a young girl she grew up with a passion for the ocean and adventure passed to her by her father. In High School, Alli participated in multiple Outward Bound wilderness classes, and from there the adventure never stopped. She attended the University of North Carolina Wilmington, during which time she began working for the same sailing and kayaking company where she met her future husband, Dan.
Alli has grown up with a passion for cooking food, that not only tastes good and looks good, but that is good for you. She began cooking at a young age, preparing meals for her family of five, and continues to create beautiful dishes with love and artistry. Alli attended the Ashburton Culinary Academy in 2019, where she earned a Certificate in Culinary Arts following a month-long professional training programme. She was also awarded First Place in the 2016 St. Thomas Charter Yacht Show's Culinary Competition.
Dan and Alli met in the Summer of 2009 on Bald Head Island, North Carolina, where they worked running kayak trips and sailing excursions. Together they managed the company, never losing sight of their passion for travel. From the North Shore of Hawaii, to the coastlines of Costa Rica, the couple began their adventures together starting that summer. After sailing their personal sailboat, Goose , over 2,500 miles from North Carolina to the Bahamas and back they discovered their love for the islands.
They moved to the Virgin Islands to pursue their love for the sea and sailing, where they began working for a popular watersports company. Dan captained a 50ft catamaran, running day charters around the BVI and USVI, and Alli managed the hotel’s land and sea based watersports activities, meanwhile obtaining her certifications to crew.
After living together in the Virgin Islands for three years, the couple married in the summer of 2016 and they have been a Captain and Crew team ever since. They continue to get out on the water to snorkel, surf, sail and fish whenever the opportunity allows. Whether searching for lobsters, searching for waves, or simply sailing, they always enjoy their time spent on the water.
One of their favorite quotes is, “The Virgin Islands were meant to be viewed from the water.” s/v Kelea allows them to share their love for the islands, the sea, and all the two have to offer, with all of her guests.
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
A sampler from the galley aboard catamaran KELEA
BREAKFAST / Served with fresh and local fruits
Breakfast Enchiladasâ?¨ sage ground sausage / roasted pobllno pepper / local eggsâ?¨
Butterscotch Banana Breadâ?¨ Caribbean grown bananas / coconut custard creme / hickory smoked baconâ?¨
Florentine Eggsâ?¨ poached eggs / wilted spinach / homemade artisan bread / stone-ground mustard hollandaise
Lemon-Blueberry French Toastâ?¨ homemade pound cake / maple butter creme fraiche
Huevos Rancherosâ?¨ pan fried corn tortilla / fried egg / locally sourced greens and fresh fruit
lUNCH
Caribbean Jerk Shrimp Saladâ?¨ lime dressed arugula / papaya pico de gallo / homemade marinated onionsâ?¨
Roasted Cauliflower and Orzo Saladâ?¨ whole wheat orzo / roasted cauliflower / organic cranberries / blackened chicken / lemon-shallot marinated spinachâ?¨
Coconut-Crusted Fish Tacosâ?¨ cilantro and lime red cabbage slaw / red chili aioli / watermelon mint saladâ?¨
Chesapeake Style Crabcakesâ?¨ fresh chopped strawberries / cucumber mint salad / homemade garlic crostini / lemon garlic aioliâ?¨
Grilled Chicken Lettuce Wrapsâ?¨ grilled boneless chicken breast / green apples / fresh dill / garbanzo beans / toasted pitaâ?¨
Flame-Grilled Hawaiian Burgerâ?¨ pineapple dressing / toasted onion bun / red onion and lettuce / Dijon potato salad
APPETIZERS
Fresh Catch Ceviche â?¨locally caught fish / scallops / shrimp / mango / blue corn tortillasâ?¨
Tuscan White-Bean Hummusâ?¨ toasted pita / vegetable medleyâ?¨
Charcuterie Platterâ?¨ assorted cheeses and meatsâ?¨
Spring Caprese Saladâ?¨ grilled peaches / heirloom tomatoes / prosciutto / fresh basil / balsamic reductionâ?¨
Roasted Butternut Squash Soupâ?¨ braised apples and onions / goat cheese and Vidalia onion medallion
ENTREES
Lemon-Chicken Roulade â?¨fresh parsley, mint and capers / goat cheese / parmesan mashed potatoes l homemade bread crostini / buerre blancâ?¨
Dijon Marinated Lamb Lollipopsâ?¨ seasonal roasted legumes / balsamic cherry tomatoes / truffle creme fraicheâ?¨
Wasabi-Crusted Seared Ahi Tunaâ?¨ locally sourced Ahi / edamame-ginger salad / coconut rice / wasabi aioliâ?¨
Grilled New York Strip Steakâ?¨ seasoned NY Strip / homemade chimichurri sauce / Mexican street corn / lime-dressed arugula / avocado
Fresh Garden lasagna â?¨heirloom tomato marinara / homemade ricotta / sage ground sausage and turkey / fresh zuchinni / local basilâ?¨
Rosemary Infused Filet Mignonâ?¨ roasted Brussels sprouts and apples / horseradish mashed potatoes / fresh garlic and rosemary cold-pressed butter
DESSERTS
Chocolate-Covered Strawberries
Coconut-Mango Cheesecake
Miniature Key lime Pie
Homemade Peanut Butter Cup
Cafe Rum Bread Pudding
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Winter 2018 to 2019 | $24,500 | $25,000 | $26,000 | $27,000 | $28,500 |
| Summer 2019 | $24,500 | $25,000 | $26,000 | $27,000 | $28,500 |
| Winter 2019 to 2020 | $24,500 | $25,000 | $26,000 | $27,000 | $28,500 |
| Summer 2020 | $24,500 | $25,000 | $26,000 | $27,500 | $28,500 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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