Overview

⮞ Guests (6)

⮞ Length (63.00 Ft)

⮞ Type (Cat)

⮞ Cabins (3)

⮞ Queen Beds (3)

⮞ Showers (4)

⮞ Heads (3)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (2)

⮞ Year Buillt (2018)

Accomodations

⮞ Philotimo can accommodate up to 6 guests in 3 cabins; 1 master queen suite and 2 queen cabins, all cabins offer ensuite facilities.

Locations

⮞ Summer Port : Caribbean Windwards, Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Village Cay

Specification

Price Details

⮞ ***BVI PICK UP & BVI ITINERARY ONLY*** ● MINIMUM NIGHTS: 5 ● GUEST PAX: 6 ● EMBARKATION: 12PM ● DISEMBARKATION: 12PM ● LESS THAN 7 NIGHT CHARTER RATES: 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. ● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start. ● HALF-BOARD OPTION: $100 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. ● LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. ● CHILDREN DISCOUNT: $100 discount per child. ● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard ● HOLIDAY RATES: CHRISTMAS: Up to 6 guests for $42,000 - Must end no later than Dec 26th. NEW YEARS: Up to 6 guests for $43,700 - Must begin no sooner than Dec 27th. ● ALL-INCLUSIVE RATE INCLUDES: Meals & Beverages onboard Fuel Mooring fees Private Yacht & Service of the crew (captain, chef/mate) Insurance for the yacht and the passengers (civil liability) Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels. ● ALL-INCLUSIVE RATE DOES NOT INCLUDE: Special provisioning requests (inquire for further details) Cancellation insurance and private insurance Airport transfers to/from yacht base Personal Expenses ● TIP: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.

Crew Profile

Meet the crew!

Captain Gavin

Gavin's journey into the world of sailing began at a tender age, when he was first introduced to boats at just five years old. Growing up, he was inspired by his parents’ ambitious dreams of circumnavigating the globe, which ignited a lifelong passion for the sea. This early exposure to maritime life shaped his aspirations, leading him to pursue formal qualifications and become a certified sailing instructor. Gavin embraced the challenges of sailing passionately, equipping himself with the skills necessary to guide others through the intricate art of navigating the waters.

Free diving stands as Gavin's greatest passion, yet his love for water extends to a multitude of pursuits, including surfing, fishing, and exploring various water sports, all of which have enriched his connection to the ocean. For the past ten years, Gavin has proudly served as a charter captain in the British Virgin Islands, where his intimate knowledge of the waters is unmatched. His professional accolades include holding an RYA/MCA Yacht Master Ocean Qualification, a BVI Boatmaster certification, and a SAMSA Yacht Master Commercial, underscoring his dedication and expertise in sailing. Adding to his already diverse skill set, Gavin embarked on a six-month comprehensive chef course, receiving a City & Guild's diploma.

Gavin’s sailing career is marked by numerous significant accomplishments, including voyages across both the North and South Atlantic, circumnavigating the Baltic Sea, and enjoying ten seasons in the Caribbean. His adventures have taken him up the East Coast of Africa, from Durban to Kenya, with memorable stops in Madagascar, as well as an exhilarating surf and sail trip in Indonesia. Gavin also spent a season working as a fishing charter captain and guide in Mozambique. Each experience has not only broadened his horizons but also deepened his appreciation for the diverse cultures and ecosystems he encounters on the waters.

Gavin recently returned to chartering in the British Virgin Islands after spending cherished moments living and sailing aboard his own vessel with his wife and two young daughters. This experience allowed him to immerse himself in the vibrant Caribbean lifestyle, creating unforgettable memories with his family. Now, as he looks forward to welcoming guests onboard M/Y Philotimo, Gavin is eager to share his passion for the sea and provide everyone with the vacation of a lifetime, turning dreams into reality amidst the stunning backdrop of the ocean.

Chef Marie Perez

Marie, originally from the Dominican Republic, embarked on a transformative journey to Italy as a teenager, driven by her passion for languages. She worked as an interpreter and in web marketing while cooking part-time in restaurants, where she found her true calling. With an unwavering determination to pursue her passion, Marie bravely transitioned her career in 2010 to become a yacht chef, sailing through the stunning waters of the US and British Virgin Islands.

Marie graduated with merit from Ashburton Chefs Academy in Devon, England, and now specializes in Italian, European, North American, and Spanish Caribbean cuisines, known for her unique presentations and exceptional service.

Her creative dishes, called "Marie’s Creations," reflect her passion for fine dining. What truly sets Marie apart is her ability to connect with her guests through her passion for exceptional service. Fluency in English, Italian, Spanish, and French allows her to cater to a diverse clientele, ensuring a warm, personalized experience for everyone at her table. Marie has a passion for client service and loves to deliver those special touches that bring smiles to all her guests. You will be asking for her amazing recipes when you reluctantly leave Marie's kitchen.

Sample Menu

Chef Marie Perez

Sample Menu

Breakfast - Served daily with a Fresh Fruit Platter, Yogurt, Smoothies, Tea, Coffee & Juice

Breakfast Bowl - Scrambled Egg, Sausage, Bacon, Avocado, Charred Tomato, Mushrooms

Fluffy Ham, Cheese and Veggie Omelette 

Blueberry Pancake with Breakfast Sausages drizzled with Maple Syrup

Classic Eggs Benedict with Hot Buttered English Muffins, Poached Eggs & Hollandaise Sauce

Caribbean French Toast with Bacon

Smoked Salmon on a toasted Bagel topped with Cream Cheese and Capers

 

Lunch

Blackened Chicken Ceasar Salad with Anchovies & Shaved Parmesan 

Amigos Fish Tacos, Guacamole, Pico de Gallo, Sour Cream

Pulled Pork Wraps, Romanian Potatoes Salad, Green Salad

Beef Pithivier with Fennel, Courgettes and Apple Salad

Seared Steak Salad

Feta and Sun Blush Tomato Quiche and Fresh Garden Salad

Seared Tuna Linguine with Pesto and Green Olives

 

Appetizers 

Charcuterie board - Assorted Cheese & Meats, Crudites, Pickles

Buffalo Chicken Wings with a Creamy Ranch

Tequila-Spiked Shrimp Ceviche with Avocado

Assorted Flatbreads

Hummus Dip served with Toasted Pita Wedges

 

Starters

Roasted Butternut Squash and Ginger Soup served with Boat Made Dinner Rolls

Caprese Salad and Arugula with Balsamic Glaze and Parmesan

Tuna Tartare

Feta and Melon Salad with Citrus Dressing

Grilled Zucchini Cannoli with Goat Cheese and Sundried Tomato, Italian Pesto

Shrimp Cocktail served on a bed of green leaves

Roasted Peppers and Tomato Soup

 

Main course 

Sea Bass with Fennel, Capers and Lemon Juice served with Glazed Potatoes and Herb Oil

Pork Loin Cauliflower Purée, Caramelized Pan-Fried Scallops with Curry Foam and Curry Oil

Moroccan Spiced Chicken, Fig and Pistachio Boudin with Butternut Squash Green Beans and Chicken Jus

Red Curry Shrimp, Bamboo, Potatoes and Udon Noodles

Pasta Arrabbiata with Arugula and Garlic Bread

Spiced Cod Fish in a Bisque with Courgette, Asparagus, Mussels and Saffron Oil

Fillet Mignon Cooked to Order, Shallot Tart Tatin, Truffle Mashed Potatoes and Madeira Jus

 

Desserts

Indulgent Chocolate Brownie with Ice Cream and Fresh Fruit

Cheesecake served with a Raspberry Coulis

Fried Rum Bananas and Whipped Cream

Italian Panna Cotta served with a Tropical Fruit Salad

Chocolate Teardrops, Chocolate Mousse Strawberry Shards

Zesty Key Lime Pie

Kahlua infused Tiramisu