ATLANTIA
Location Details: Atlantia is open to taking VI charters in mid-late October 2025. Please Inquire.
Accommodation: 5 Queens
Other Toys: Tentative Water Toys:
eFoils
Scooters
Subnados
Wakeboard
Stand-Up Paddle Boards
Sunchill
Floating mats and chairs
Snorkeling gear
Inflatable tubes
Communicate: Starlink
Generator: Yes
Inverter: Yes
Watermaker: Yes
Ice Maker: Yes
Bimini: Yes
Dinghy: 12'10" Highfield
Dinghy Pax: 8
Dinghy HP: 60
Helipad: No
Jacuzzi: No
Gym: No
Stabilizers: No
Elevators: No
Wheel Chair Access: No
AC: Full
AC Night: Yes
AC SurCharge: No
Salon Stereo: Yes
Sat TV: No
Ipod: Yes
Board Games: Yes
Deck Shower: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryer: No
Guest Smoke: No
Guest Pet: No
Children Allowed: Yes
Min Child Age: 1
Adult Water Skis: No
Kids Water Skis: No
Jet Skis: No
Wave Run: No
Knee Board: No
Stand Up Paddle: 2
Wind Surf: No
Gear Snorkel: Yes
Tube: Yes
Scurfer: No
Wake Board: No
1 Man Kayak: No
2 Man Kayak: No
Sea Bob: Yes
Sea Scooter: No
Kite Boarding: No
Fishing Gear: Yes
Float Mats: 1
Swim Platform: Yes
Boarding Ladder: Yes
Dinghy Sailing: No
Scuba Onboard: Yacht offers Rendezvous Diving only
Under Water Cam: No
Under Water Video: No
Green Make Water: Yes
Compressor: Not Onboard
BVI COMPLIANCE FOR THE 2025/2026 SEASON IN PROGRESS:
Cruising Grounds: British Virgin Islands & Bahamas
Pick Up/Drop Off: Tortola preferred, inquire for other location options.
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
Bahamas Customs & Cruising Permit Fees: NOT Included
MINIMUM NIGHTS: 5, 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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD OPTION:
7 nights ($150 off per person)
Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense.
2@$39,700 | 3@$40,550 | 4@$41,400 | 5@$42,250 | 6@$43,100 | 7@$43,950 | 8@44,800 | 9@45,650 | 10@46,500
LOCAL FARE MEAL PLAN OPTION:
7 nights ($75 off per person)
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$39,850 | 3@$40,775 | 4@$41,700 | 5@$42,625 | 6@$43,550 | 7@$44,475 | 8@45,400 | 9@46,325 | 10@47,250
25/26 HOLIDAYS:
7 night minimum. Full-Board Option Only.
CHRISTMAS: 2-10 guests $53,000 Must end on or before 12/27
NEW YEARS: 2-10 guests, $58,000 May not start prior to 12/29
**BAHAMAS: 2024/2025 SEASON**
Cruising Grounds: Bahamas
Pick Up/Drop Off: Nassau
Taxes & Permit Fees: 14% NOT Included
MINIMUM NIGHTS: 7 required due to expansive sailing area, Inquire for less.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. No commission on sleep aboard.
FULL-BOARD:
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$37,000 | 3@$37,500 | 4@$38,000 | 5@$38,500 | 6@$39,000 | 7@$39,500 | 8@$40,000
RELOCATION FEES: + 14% tax
Nassau - No relocation fee
Marsh Harbour - $750 one-way - $1,500 round-trip
Staniel Cay - $700 one-way - $1,500 round-trip
Georgetown - $1,000 one-way - $2,000 round-trip
ARRIVAL/DEPARTURE TIMES:
Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Captain John
With over 50 years of boating experience, including four decades as a boat owner, Captain John is a seasoned maritime professional specializing in boat delivery, chartering, and international navigation. He has expertly handled vessels ranging from 36 to 125 feet, successfully navigating the waters of the Southeast U.S., the Caribbean, and South America.
John’s expertise extends beyond the helm—he has served as a contract captain for private charters, managed vessels up to 72 feet, and spent nine years as an international navigation instructor. His ability to teach both practical and theoretical navigation techniques has guided students and professionals alike, solidifying his reputation as a trusted mentor in the maritime industry.
Known for his meticulous navigation skills, deep understanding of maritime safety regulations, and hands-on experience in vessel maintenance and crew management, John ensures every journey is executed with precision and professionalism. Whether delivering boats across vast distances or leading a crew on an unforgettable charter, he is committed to safety, efficiency, and creating seamless experiences on the water.
First Mate Amanda
From hairstyling to handling dock lines, Amanda has mastered the art of adaptability—both on land and at sea. As the First Mate aboard Atlantia in the Virgin Islands, she blends technical expertise with exceptional hospitality, ensuring every guest enjoys a safe, comfortable, and unforgettable experience on the water.
With years of hands-on experience in mooring operations, line handling, anchoring techniques, and vessel maintenance, Amanda plays a key role in keeping the yacht running smoothly. But beyond the deck, she’s equally passionate about guest service—whether it’s creating a welcoming atmosphere, assisting with excursions, or ensuring every detail is taken care of with precision.
Before embracing the yachting lifestyle, Amanda ran a successful hairstyling business, honing her skills in organization, customer service, and attention to detail. After moving to Florida, she expanded her maritime knowledge while working at a marina in Vero Beach and later spent seven years living aboard, gaining invaluable firsthand experience in yacht operations.
Now based in the Virgin Islands, Amanda is dedicated to making every charter exceptional. From assisting with docking and safety procedures to providing top-tier service to guests, she takes pride in ensuring smooth sailing and memorable moments for all on board.
Chef Ed Stauffer
Ed is a self-taught chef whose passion for seafood and cooking has been the driving force of his career. In 1981, he turned his love for the ocean’s bounty into a thriving seafood business, dedicating the next 25 years to refining his culinary skills and deepening his appreciation for fresh, high-quality ingredients.
His fascination with sushi led him to California, where he immersed himself in the art of sushi-making, learning from some of the best in the craft. Since then, he has shared his expertise by teaching countless sushi classes and catering an array of events, always delighting guests with his skillful presentation and attention to detail.
Ed’s love for hospitality extends far beyond the kitchen. For eight years, he managed his church’s kitchen, preparing and serving meals for several hundred people each week, ensuring that each dish was made with care and generosity. A passionate traveler, he believes that food is the heart of every culture, and he seeks out authentic culinary experiences wherever he goes, always eager to learn, taste, and connect with people through the universal language of food.
Chef Jason Hook
Chef Jason’s culinary journey is nothing short of remarkable. With an extensive background in the world’s most prestigious kitchens, he has refined his craft in renowned Michelin-starred and New York Times-acclaimed restaurants both in the United States and France. His training began in the elite kitchens of some of the industry's finest chefs, including Alain Ducasse, Jean-Georges, Christian Delouvier, and Philippe Legendre. These experiences laid the foundation for a career that would continue to ascend in some of the world’s most esteemed establishments.
Chef Jason's passion for excellence led him to work at the top-tier hotel chains, including the Four Seasons, Ritz Carlton, and St. Regis, where he progressed through the ranks, perfecting his skills and leading the culinary direction of their high-end restaurants. His expertise and impeccable attention to detail made him a sought-after chef, blending innovation with time-honored techniques.
Now, as the chef-owner of H2O Kitchen, Jason has returned to his roots, creating a dynamic and contemporary culinary experience. He also offers his expertise as a freelance restaurant consultant, helping elevate dining experiences for other establishments. Outside the kitchen, Chef Jason's artistic flair shines through as a professional food photographer and food stylist, showcasing his creations with the same creativity and precision he applies to his dishes. Based in Philadelphia, with influence extending to Berks County, Lancaster, and the Lehigh Valley, Chef Jason continues to push the boundaries of gastronomy, bringing a wealth of experience and artistry to every project he touches.
