TELLSTAR Yacht Charter Catamaran
TELLSTAR Yacht Charter Catamaran
Accommodations
Tellstar accommodates 8 guests in 4 spacious ensuite queen size cabins including an amazing master stateroom.
Plus the port aft cabin can be either two single beds or converted to a queen berth. All beds have 3 inch memory foam toppers.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Jaimey Chef/Mate
Jake Stew
Captain Jack and Jaimey are an energetic and fun loving couple that will make you feel relaxed and at ease. With this crew, the answer is always YES! They are passionate about sailing and share a love for the Caribbean. Captain Jack has intriguing historical stories about the Caribbean that he loves to share with guests. “Story Time” as many past guests like to call it, is a daily event that takes place during breakfast each day. Jaimey is an amazing chef. Her food is fresh and full of flavor and her homemade breads are to die for! Jaimey is also full of energy and loves to snorkel, hike, run and when time permits, lead a dive or two! Jack is from the US and Jaimey is from the cold north of Canada. With over ten years living in the Caribbean, these two are a professional hard working team who are enjoying life to the fullest. Jack and Jaimey have been chartering in the Caribbean together for 8 years. They have chartered in The Grenadines, St Martin and The BVI's. Together they have sailed over 15,000 nautical miles including an Atlantic crossing after picking up a brand new Lagoon 620 in France in 2016. Then they did it again in 2018, this time picking up Tellstar the Lagoon 77 from the factory in Bordeaux France.
Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines. After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships. Jack is passionate about being on the water, but even more passionate about sailing. He has spent the past 10 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is a qualified Dive Master. Jack has a contagious joy for life. If you are looking for a sailing vacation that is exactly what you will get with Jack as your Captain. You will see Jack’s face light up if asked to teach people how to sail.
First Officer/Chef Jaimey was born and raised in Canada. From the time she was born, she spent summers yachting on the lakes around Ontario with her family. Jaimey has a Civil Engineering degree from McGill University in Quebec and worked in the Environmental Engineering field following university. Jaimey's love for warmth and water brought her to the Caribbean 9 years ago where she learned to sail. Jaimey is the optimal chef and first mate. Her cuisine is full of flare and flavor and she always caters to the guests tastes. Jaimey loves to try new recipes and isn't afraid of a challenge in the galley. Jaimey’s recipes are light and healthy yet filling and her homemade bread is heavenly! With Jaimey's love for sailing and the water she is also a great first mate. Jaimey loves to run, hike, explore, and exercise and will happily show you the islands from her perspective. Jaimey is also an experienced DiveMaster and loves to snorkel. Jaimey’s joyful spirit, caring nature and love for cooking wonderful food guarantees guests feel relaxed and at home on their vacation.
Steward Jacob Archibald
Growing up in northeastern United States on the southern coast of New Jersey, Jakes love and appreciation for the ocean developed from a very early age. Jake grew up surrounded by a family of sailors, divers and fisherman. In 2010 Jake’s family traded their life in New Jersey for the warm waters off the pacific coast of Costa Rica. The next few years of his life were spent traveling throughout Central America. Upon completing high school, Jake stumbled onto his first job in the yachting industry as Deck/Stew onboard luxury sailing catamarans. Jake has now been working aboard charter yachts for 3 years and it the ultimate crew member. He is friendly, charismatic and the guests are always his number one priority. He is a master mixologist, loves to take guests on snorkeling adventures and you will often find him at the helm driving the boat while Captain Jack runs around on deck! He really is a jack of all trades!
In May 2019 Jake spent a month in Gibraltar where he earned his RYA 200 ton Coastal Skippers license. Jake has aspirations to become a PADI Dive Master and one day he would like to work as a ships engineer. You can be rest assured that all your needs will be met with Jake looking out for you!
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
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CHEF JAIMEY'S SAMPLE MENU |
BREAKFAST
- Breakfast Crepes with Fresh Fruit, Yogurt & Granola
- Traditional or Smoked Salmon Eggs Benedict with Sweet Potato Home fries
- Huevos Rancheros with Avocado, Salsa & Lime Crema
- Baked French Toast Casserole served with Yogurt and Fresh Fruit
- Fresh Toasted Bagels Stacks with sundries tomato cream cheese, fried egg, fresh Spinach, Sprouts, sliced tomato topped with sliced avocado
- Breakfast Skillet - Fried Eggs baked on top of potato, pepper and onion hash
- Greek Yogurt Oatmeal Pancakes with Crème Fresh and Blueberry Compote
- All breakfast is served with fresh fruit, granola, tea, coffee and assorted bread selection
LUNCH
- Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread
- Super Chop Salad topped with Citrus Grilled Salmon - Chopped Kale and
- Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa
- Homemade Grilled Pizza with Mixed Green Salad tossed with Roasted Garlic Vinaigrette
- Homemade Falafel with Tzatziki, Greek Salad and Warm Flatbread
- Grilled Blackened Shrimp Caesar Salad with Homemade Caesar Dressing & Fresh Focaccia Bread
- West Indian Chicken Roti served with Mango Chutney and Fresh Garden Salad
- Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice, Mixed Julian Vegetables and wonton chips
- Swiss Cheese Burgers with Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Veggies and Dip
APPETIZER
- Fried Brie topped with maple bacon jam served with warm crusty bread
- Greek Platter with Hummus, Tatziki and Veggie Sticks
- Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Filet topped with Chimichuri Sauce
- Charcuterie Platter with mixed cheese, Olives and Cured Meats
- Homemade Coconut Shrimp with Sweet Chili Dipping Sauce
- Pork Gyoza with dipping sauce
- Chicken Satay with thai peanut sauce
STARTERS
- Roasted beet, goat cheese and avocado salad with roasted garlic balsamic vinaigrette
- Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle
- Fresh Catch Ceviche served with crispy plantain chips
- Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle
DINNER
- Grilled Lobster with Saffron Rice Pilaf and Roasted Fennel
- Coffee and Coco Rubbed Grilled Fillet with an ancho chili sauce, steamed asparagus and salt and vinegar smashed potatoes
- Jerk Spiced Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Almonds
- Grilled Blackened Mahi Mahi with Cilantro and Yellow Pepper Pesto served with Truffle Mushroom and Thyme Risotto and Sautéed Broccoli
- Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli
- Thai Shrimp Kabobs with Coconut Curry Sauce, Grilled Vegetables & Fiery Peanut Noodles
DESSERT
- Warm Chocolate Fondant with Vanilla Ice Cream and Salted Caramel Sauce
- New York Style Cheesecake topped with Mango, Strawberries and Blueberries
- Rum Chocolate Pots
- Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping
- Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle
- Banana Bread Pudding with Bourbon Vanilla Caramel Sauce and Vanilla Ice Cream
- Rum Fudge Pie
- Lemon Berry Parfaits
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Winter 2018 to 2019 | $55,500 | $56,000 | $56,500 | $57,000 |
| Summer 2019 | $55,500 | $56,000 | $56,500 | $57,000 |
| Winter 2019 to 2020 | $58,000 | $58,500 | $59,000 | $59,500 |
| Summer 2020 | $58,000 | $58,500 | $59,000 | $59,500 |
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 BoatLicenses: 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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