EUPHORIA

Caribbean Virgin Islands (US/BVI) · Caribbean Virgin Islands (BVI) · Caribbean Virgin Islands (US)

EUPHORIA

Catamaran 60 feet 6 Guests 3 Cabins 2 Crew Built 2016

From

$26,000 / week

Request This Yacht

Length

60 feet

Guests

6

Cabins

3

Crew

2

Built / Refit

2016 / 2022

Type

Catamaran

Beam

30

Draft

6

Overview

Charter EUPHORIA

EUPHORIA is a 2016 60’ Sunreef Yachts sailing catamaran that delivers true luxury charter comfort with a sleek, modern feel. Her inviting layout gives guests multiple spaces to spread out, from an airy salon for lounging or dining to an aft deck set for open-air meals for six, plus top-deck seating with a lounge just forward of the helm for cocktails in the trade winds.

Accommodating up to 6 guests, EUPHORIA offers 3 queen cabins, including a spacious master queen with an extra-large bath and walk-in shower. The 2 additional queen cabins each feature individual A/C control, a private ensuite electric head, and stall shower. Ceiling heights are 6’7” on the aft deck, 6’10” in the salon, 6’6” in the master cabin, and 6’5” in the master bath. Refined, comfortable, and easy to enjoy, EUPHORIA makes every moment feel elevated.

Pricing & Seasons

Charter Rates by Season

Additional Rates & Notes

Low Season

Jun 26, 2026 - Nov 26, 2030

From Inquire / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (US/BVI)

Winter 2026 to 2027

High Season

Nov 1, 2026 - Apr 30, 2027

From $26,000 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)

Summer 2027

Low Season

May 1, 2027 - Oct 31, 2027

From $26,000 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)

Winter 2027 to 2028

High Season

Nov 1, 2027 - Apr 30, 2028

From $26,000 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)

Rate Details

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in St. Thomas, USVI

• STT-Foreign Based Restricted
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $32,000 | 2–6 guests
• Must end on or before December 26

New Year’s Week
• $35,000 | 2–6 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

Accommodation

3 Cabins, 6 Guests

3 Queen Cabins
3 Showers

EUPHORIA is a 2016 60’ Sunreef Yachts sailing catamaran that delivers true luxury charter comfort with a sleek, modern feel. Her inviting layout gives guests multiple spaces to spread out, from an airy salon for lounging or dining to an aft deck set for open-air meals for six, plus top-deck seating with a lounge just forward of the helm for cocktails in the trade winds.

Accommodating up to 6 guests, EUPHORIA offers 3 queen cabins, including a spacious master queen with an extra-large bath and walk-in shower. The 2 additional queen cabins each feature individual A/C control, a private ensuite electric head, and stall shower. Ceiling heights are 6’7” on the aft deck, 6’10” in the salon, 6’6” in the master cabin, and 6’5” in the master bath. Refined, comfortable, and easy to enjoy, EUPHORIA makes every moment feel elevated.

Specifications

Technical Details

Builder Sunreef Yachts
Year Built 2016
Last Refit 2022
Length Overall 60 feet
Beam 30
Draft 6
Fuel Consumption 1
Watermaker yes
Air Conditioning Full
Flag BVI

2x110HP diesels
19Kw generator

Crew

Meet Your Crew

EUPHORIA crew

Captain Jorge Quesada and Chef Clara Paredes bring together adventure, hands-on seamanship, warm hospitality, and a shared love of life at sea. Jorge’s offshore sailing experience, technical knowledge, and easygoing guest-focused approach pair naturally with Clara’s generous Mediterranean-inspired cooking, polished interior standards, and genuine care for every guest onboard.

Together, they create a charter experience that feels relaxed, personal, and full of discovery. Whether guests are sailing, exploring hidden reefs, enjoying watersports, or gathering around the table for fresh bread, homemade desserts, and beautifully prepared meals, Jorge and Clara are dedicated to making every moment aboard Euphoria feel comfortable, thoughtful, and memorable.

Click each crew profile to learn more about their background, experience, and personal story.

Jorge Rodríguez

Jorge Rodríguez

Captain

Spanish · EngliSpanish, English, German, Conversational French

Captain Jorge Quesada
Born in Valencia, Spain, Captain Jorge Quesada has been on the water since the age of eight, spending his summers sailing 420s and small dinghies on the Mediterranean. His first Atlantic passage came aboard a 1970s sailboat with no electronics, no electricity, and no working engine, crossing in February through winter seas with only a wind vane, a gas stove, and constant sail changes. It was an unforgettable experience that helped shape the capable, adventurous captain he is today.

Before entering the charter world, Jorge backpacked across five continents and worked his way around the globe. His hands-on sailing background includes purchasing and rebuilding an abandoned ketch in the south of France, sailing his own steel sloop single-handed along Spain’s rugged northern coast, and working professionally as a sailmaker. Years spent in boatyards developing skills in sails, fiberglass, engines, and electrical systems have made him not only a confident captain, but also a capable onboard engineer.

Jorge has logged more than 9,000 offshore miles. He spent nine months as Mate/Engineer aboard the Sunreef 80 Entre 4, from her delivery out of Poland across the Atlantic and through a full winter season in the BVI and USVI. He has also captained catamarans in Spain’s Balearic Islands for the past two seasons, most recently completing sixteen back-to-back charter weeks aboard a brand-new Bali 5.2. He holds an RYA Yachtmaster Offshore with commercial endorsement and a Spanish Master of Yachts license.

An AIDA freediving instructor, PADI Advanced diver, and professional drone pilot, Jorge loves helping guests experience the water from every angle. Whether driving the tender for wakeboarding, waterskiing, tubing, and snorkeling trips, capturing the week on film, or hoisting the sails whenever the wind allows, he brings energy, skill, and enthusiasm to every day onboard.

Open, easygoing, and always ready for an adventure, Jorge has a story for every anchorage and a natural ability to make guests feel at home from the first hour. What he enjoys most about chartering is discovering what each group truly wants from their time aboard and shaping the week around them, whether that means a quiet reef, a lazy afternoon, or a day filled with activity.

 

 

Clara Paredes

Clara Paredes

Chef/First Mate

Paraguayan · Italian, Spanish, Guaraní, English

Chef Clara Paredes
Chef Clara Paredes grew up in landlocked Paraguay and saw the sea for the first time less than ten years ago. From that moment, she knew she did not want to be far from it again. Today, she lives and works on the water, combining her love of the sea with her passion for cooking, hospitality, and caring for guests.

Clara’s culinary foundation comes from her father, a professional pastry chef and baker, who taught her everything from scratch and with love. From him, she learned the patience, precision, and dedication required in a professional kitchen, along with a lasting appreciation for fresh bread, homemade desserts, and food prepared with genuine care. Clara began working at just fourteen and finished school at night, a reflection of the drive and work ethic that continue to shape her career.

She later moved to Italy, the land her family came from, and became fluent in Italian in less than a year. While there, she worked at a five-star hotel in the Alps, where she developed exacting standards for service, presentation, and interior care. She then moved to Spain to be closer to family, joining the teams of high-end restaurants and continuing to push herself within the hospitality world.

Clara found her place in yachting, where her passions for cooking, guest service, immaculate interiors, and the ocean all come together. She began as sole stewardess aboard a brand-new 80-foot Sunreef, maintaining exacting standards through an Atlantic crossing and a full winter season in the BVI and USVI. She later took over the galley as chef in a crew of two, freelanced around the Balearic Islands, and most recently completed a full season of back-to-back charters in the Mediterranean.

Her cooking is Mediterranean at heart, with dishes such as paella, whole grilled fish, slow-cooked meats, fresh salads, homemade breads, and desserts shaped around local ingredients, the day’s catch, and each guest’s preferences. A natural sailor as well as a chef and stewardess, Clara is comfortable on watch and on the lines, bringing capable support to life aboard.

With warmth, positivity, and a generous approach to hospitality, Clara looks forward to welcoming guests aboard Euphoria with fresh, heartfelt food and thoughtful service throughout their charter.

Watersports & Toys

Play On & Off the Water

Beach Games Boarding Ladder Deep Sea Fishing Dinghy Fishing Gear Fishing Permit # Floating Mats Kneeboard Scurfer Snorkel Gear Stand-up Paddle Boards Swim Platform Tube Water Skis Adult Water Skis Kids

Onboard Toys

7 Person Dinghy With 70 HP
1 Subwing 
2 Stand Up Paddle Boards
Kneeboard
Scurfer 
Adult Water Skis
Kids Water Skis
Towable Tube
1 Floating Island
Noodles
Snorkel Gear
Fishing Gear
Lobstering Gear
Beach Games
2 Hammocks 
2 Bean Bags 
Yoga Mats
 

Cuisine

Menu & Dining

Colorful Mediterranean cooking with an island twist: fresh local catch, house-made sauces, and bread and desserts baked aboard. The selections below are a sample; every menu is tailored to guests’ tastes, dietary needs and the day’s plans.
Allergies and dietary needs, including gluten-free, vegetarian and kids’ menus, are planned into the week before guests board.

DAY BREAK
Eggs Benedict
Poached eggs on toasted muffins with ham or smoked salmon, topped with Clara’s lemon, Greek yoghurt and smoked paprika sauce with fresh dill.

French Toast & Berries
Thick-cut golden toast, fresh berries, berry coulis and whipped mascarpone.

Tropical Fruit Boat
Mango, papaya, kiwi and berries in a fresh pineapple, with passion fruit and mint syrup.

Papaya Granola Bowl
Greek yoghurt, homemade granola and strawberries with a honey-lime drizzle.

Shakshuka
Eggs baked in red pepper and tomato sauce, finished with feta and green herb yoghurt.

Mediterranean Breakfast Table
Eggs to order, Serrano ham, Manchego and pan con tomate with olive oil.

Avocado & Smoked Salmon Toast
Poached egg, pickled red onion and lemon-dill crème fraîche.

Banana Pancakes
Toasted coconut, with salted caramel or local honey.

Banana Bread
Baked aboard and served warm with whipped honey butter.

MIDDAY
Crunchy Chicken Bowl
Panko chicken over rice with mango, edamame, red cabbage and avocado, finished with spicy honey-sesame sauce.

Yellowfin Tuna Bowl
Local tuna, avocado, orange and pickled red onion with a citrus-soy dressing.

Avocado & Prawn Salad
Grilled prawns, crisp greens, cherry tomatoes and croutons with honey-mustard vinaigrette.

Chicken, Chickpea & Beetroot Salad
Grilled chicken and roasted chickpeas with lemon-tahini yoghurt.

Rainbow Tabbouleh
Fresh herbs, tomato, cucumber, pomegranate and almonds with lemon-mint dressing.

Gazpacho & Tortilla de Patatas
Chilled Andalusian gazpacho with a classic Spanish potato omelette and garlic aioli.

Paella at Anchor
Chicken and garden vegetables with saffron and a crisp socarrat crust, served with fresh lemon.

Pizza Night
Dough made aboard and fired in two minutes, with chilli and garlic oils. The Captain takes the peel.

HORS D’OEUVRES
Tuna Tartare
Hand-cut yellowfin over avocado with citrus-soy and wasabi cream.

Burrata & Grilled Peaches
Creamy burrata with grilled peaches or ripe island mango, basil and aged balsamic.

Spanish Croquetas
Golden and creamy inside, filled with ham or slow-cooked meat in béchamel, with lemon aioli.

Patatas Bravas
Crispy fried potatoes with spicy brava sauce and garlic aioli.

Gambas al Ajillo
Prawns sizzled in garlic, chilli and olive oil, with bread to mop up the pan.

Stuffed Piquillo Peppers
Sweet roasted peppers filled with goat cheese and herbs, on romesco sauce.

Pan con Tomate & Jamón
Toasted country bread, ripe tomato, cured ham and olive oil.

Aperitif Board
Cured meats, aged cheeses, olives, almonds and fruit with fig jam and honey.

Sundowner Spread
Classic and beetroot hummus, guacamole and crudités for the cockpit.

MAIN
Catch of the Day
Grilled local mahi-mahi or wahoo with saffron rice, charred peppers and mango-citrus salsa.

Whole Local Snapper
Roasted with lemon, garlic and herbs, plated for the table with crushed potatoes and salsa verde.

Herb & Lemon Crusted Salmon
Creamy mashed potatoes and asparagus with lemon-caper butter.

Grilled Caribbean Lobster
Split tails with grilled corn, roasted vegetables and garlic-herb butter.

Duck Magret
Pink-roasted duck breast over softened onions with a red wine and orange reduction.

Aged Entrecôte
Panadera potatoes, roasted fennel and chimichurri.

Herb Roast Chicken
Lemon, garlic and thyme over golden potatoes and cherry tomatoes, with its own pan jus.

Slow-Cooked Pork Ribs
Braised until falling off the bone, with a smoky tomato glaze.

Arroz Meloso
Creamy Spanish rice with secreto pork and wild mushrooms, slow-cooked in the pot and served at the table.

DESSERT
Berries & Cream
Fresh berries over whipped cream, one glass for every guest, with mint and berry coulis.

Tiramisu
Espresso-soaked ladyfingers, mascarpone and cocoa, the Italian way.

Crema Catalana
Spain’s citrus and cinnamon custard under a crackling caramel top.

Apple Tart
Thin-sliced apples on crisp puff pastry with butter, sugar and cinnamon, warm from the oven.

Flourless Chocolate Cake
Rich and gluten-free, with raspberry coulis; birthday candles on request.

Lemon & Watermelon Sorbet
Light and icy for the hottest evenings, with fresh mint syrup.

Homemade Cookies
Warm from the oven for night sails and stargazing, with a chocolate dip.

Passion Fruit Panna Cotta
Silky vanilla cream under a tart passion fruit coulis.

Key Lime Pie
Tangy lime filling on a buttery biscuit base, with Chantilly cream.

Coconut Bread Pudding
A Virgin Islands favourite, served warm with rum caramel sauce.

Cheesecake
Creamy no-bake cheesecake on a buttery biscuit base, with fresh berry coulis.

Warm Brownie
Fudgy and baked aboard, with vanilla ice cream and hot chocolate sauce.

SHIP’S COCKTAILS
ALCOHOLIC
Painkiller · Caribbean Rum Punch · Mojito · Daiquiri (mango, strawberry or passion fruit) · Margarita · Paloma · Aperol Spritz · Moscow Mule · Espresso Martini · Bloody Mary
NON-ALCOHOLIC
San Francisco (orange, pineapple, peach and grenadine) · Fresh mint lemonade · Tropical fruit smoothies · Fresh juices · Iced hibiscus tea · Coffee made to order

Breakfast

Breakfast

DAY BREAK
Eggs Benedict
Poached eggs on toasted muffins with ham or smoked salmon, topped with Clara’s lemon, Greek yoghurt and smoked paprika sauce with fresh dill.

French Toast & Berries
Thick-cut golden toast, fresh berries, berry coulis and whipped mascarpone.

Tropical Fruit Boat
Mango, papaya, kiwi and berries in a fresh pineapple, with passion fruit and mint syrup.

Papaya Granola Bowl
Greek yoghurt, homemade granola and strawberries with a honey-lime drizzle.

Shakshuka
Eggs baked in red pepper and tomato sauce, finished with feta and green herb yoghurt.

Mediterranean Breakfast Table
Eggs to order, Serrano ham, Manchego and pan con tomate with olive oil.

Avocado & Smoked Salmon Toast
Poached egg, pickled red onion and lemon-dill crème fraîche.

Banana Pancakes
Toasted coconut, with salted caramel or local honey.

Banana Bread
Baked aboard and served warm with whipped honey butter.

Lunch

Lunch

MIDDAY
Crunchy Chicken Bowl
Panko chicken over rice with mango, edamame, red cabbage and avocado, finished with spicy honey-sesame sauce.

Yellowfin Tuna Bowl
Local tuna, avocado, orange and pickled red onion with a citrus-soy dressing.

Avocado & Prawn Salad
Grilled prawns, crisp greens, cherry tomatoes and croutons with honey-mustard vinaigrette.

Chicken, Chickpea & Beetroot Salad
Grilled chicken and roasted chickpeas with lemon-tahini yoghurt.

Rainbow Tabbouleh
Fresh herbs, tomato, cucumber, pomegranate and almonds with lemon-mint dressing.

Gazpacho & Tortilla de Patatas
Chilled Andalusian gazpacho with a classic Spanish potato omelette and garlic aioli.

Paella at Anchor
Chicken and garden vegetables with saffron and a crisp socarrat crust, served with fresh lemon.

Pizza Night
Dough made aboard and fired in two minutes, with chilli and garlic oils. The Captain takes the peel.

Dinner

Dinner

HORS D’OEUVRES
Tuna Tartare
Hand-cut yellowfin over avocado with citrus-soy and wasabi cream.

Burrata & Grilled Peaches
Creamy burrata with grilled peaches or ripe island mango, basil and aged balsamic.

Spanish Croquetas
Golden and creamy inside, filled with ham or slow-cooked meat in béchamel, with lemon aioli.

Patatas Bravas
Crispy fried potatoes with spicy brava sauce and garlic aioli.

Gambas al Ajillo
Prawns sizzled in garlic, chilli and olive oil, with bread to mop up the pan.

Stuffed Piquillo Peppers
Sweet roasted peppers filled with goat cheese and herbs, on romesco sauce.

Pan con Tomate & Jamón
Toasted country bread, ripe tomato, cured ham and olive oil.

Aperitif Board
Cured meats, aged cheeses, olives, almonds and fruit with fig jam and honey.

Sundowner Spread
Classic and beetroot hummus, guacamole and crudités for the cockpit.

Dinner

Dinner

MAIN
Catch of the Day
Grilled local mahi-mahi or wahoo with saffron rice, charred peppers and mango-citrus salsa.

Whole Local Snapper
Roasted with lemon, garlic and herbs, plated for the table with crushed potatoes and salsa verde.

Herb & Lemon Crusted Salmon
Creamy mashed potatoes and asparagus with lemon-caper butter.

Grilled Caribbean Lobster
Split tails with grilled corn, roasted vegetables and garlic-herb butter.

Duck Magret
Pink-roasted duck breast over softened onions with a red wine and orange reduction.

Aged Entrecôte
Panadera potatoes, roasted fennel and chimichurri.

Herb Roast Chicken
Lemon, garlic and thyme over golden potatoes and cherry tomatoes, with its own pan jus.

Slow-Cooked Pork Ribs
Braised until falling off the bone, with a smoky tomato glaze.

Arroz Meloso
Creamy Spanish rice with secreto pork and wild mushrooms, slow-cooked in the pot and served at the table.

Dinner

Dinner

MAIN
Catch of the Day
Grilled local mahi-mahi or wahoo with saffron rice, charred peppers and mango-citrus salsa.

Whole Local Snapper
Roasted with lemon, garlic and herbs, plated for the table with crushed potatoes and salsa verde.

Herb & Lemon Crusted Salmon
Creamy mashed potatoes and asparagus with lemon-caper butter.

Grilled Caribbean Lobster
Split tails with grilled corn, roasted vegetables and garlic-herb butter.

Duck Magret
Pink-roasted duck breast over softened onions with a red wine and orange reduction.

Aged Entrecôte
Panadera potatoes, roasted fennel and chimichurri.

Herb Roast Chicken
Lemon, garlic and thyme over golden potatoes and cherry tomatoes, with its own pan jus.

Slow-Cooked Pork Ribs
Braised until falling off the bone, with a smoky tomato glaze.

Arroz Meloso
Creamy Spanish rice with secreto pork and wild mushrooms, slow-cooked in the pot and served at the table.

Dinner

Dinner

MAIN
Catch of the Day
Grilled local mahi-mahi or wahoo with saffron rice, charred peppers and mango-citrus salsa.

Whole Local Snapper
Roasted with lemon, garlic and herbs, plated for the table with crushed potatoes and salsa verde.

Herb & Lemon Crusted Salmon
Creamy mashed potatoes and asparagus with lemon-caper butter.

Grilled Caribbean Lobster
Split tails with grilled corn, roasted vegetables and garlic-herb butter.

Duck Magret
Pink-roasted duck breast over softened onions with a red wine and orange reduction.

Aged Entrecôte
Panadera potatoes, roasted fennel and chimichurri.

Herb Roast Chicken
Lemon, garlic and thyme over golden potatoes and cherry tomatoes, with its own pan jus.

Slow-Cooked Pork Ribs
Braised until falling off the bone, with a smoky tomato glaze.

Arroz Meloso
Creamy Spanish rice with secreto pork and wild mushrooms, slow-cooked in the pot and served at the table.

Amenities

Everything Onboard

BBQ
Bimini
Board Games
CDs
Deck Shower
Dining
Generator
Smoking Allowed
Hair Dryer · 2
Hammock
Ice Maker
Inverter
iPod/MP3
Internet/WiFi
Hatches
Salon Stereo

Charter Preferences

Kosher: Inq Special Diets: Inq Gay Charters: Inq Nude Charters: Inq Crew Smoke: Inq

Green Initiatives

Chef purchases local and/or organic produce when available. Yacht uses eco-friendly cleaning products. Crew strives to eliminate single use plastic onboard, participates in recycling programs on island.

Availability

Check Open Dates

October 2026
Available On Hold Booked
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Availability is updated in real time — contact us to confirm exact dates for your travel window.

Guest Reviews

73 Guest Reviews

July 2026

Our new friends Bozzie & Kez —
This trip has been all about coming full circle in my Caribbean story and sharing this special place with my family. Poetic that we would meet such great people about to embark on their own Caribbean journey.
I'm truly grateful that our paths crossed. I couldn't have imagined two better spirits to share our journey with.
Bringing Chloe and Miller and Heather here meant everything to me and it was fantastic!
Thank you Bozzie.
Thank you Kez.
Thank you!
Euphoria!
Hick, Heather, Chloe, Miller ❤️
BVI 2026

P.S. Best poke bowl ever!

Favorite Bozzie sayings:
A bit sharkeee
A bit swellee
A bit bloweee
"Good morning" (huge smile on his face)
"It's a bit terrible today!"

June 2026

Thank you both for making this week so special. From your patience as we learned the rhythms of life on a boat, to keeping us entertained & making our family feel welcome, your kindness has shined through every single day. Every sunset cocktail, every amazing meal, adventure, and every laugh has become a memory we'll cherish.
It’s hard to believe it’s only been a week, because as the kids said at our last breakfast, you truly feel like an aunt & uncle. Thank you for giving our family an experience we'll never forget. We hope our paths cross again someday!

~Ray & Shealee

June 2025

Thank you so much for a truly memorable, special, fabulous week celebrating a 60th birthday for the most gorgeous woman and friend.
Boz and Kez – you are the most amazing hosts with many superpowers, especially the dolphins, turtle, shark and light show!

Linda Leanne
Sam & Sharon
Bournemouth & Suffolk

Cali Crew 2023

Its our last hour and I can't believe it's over! This has been such an incredible experience that we will never forget and hard to surpass. We can't thank you enough for everything, the two of you made the experience hope to see you soon!

~Deena & Jerry

Cali Crew 2023

Bozzie & Kez – Thank you so much for the most wonderful week... Words cannot express our gratitude for your hospitality & friendship. We will definitely be seeing you again.

XOXO

~Jenny & Fred Whitman

Cali Crew 2023

Bozzie + Kez,
Thank you so much for this amazing week. This was a once in a lifetime trip. The two of you made this more special than we could have ever imagined. We hope to see you again and create more amazing memories together. This all sounds cheesy, but it is all true! :) Thank you!! ♡
K & K

Reach out when you come to Cali!

Showing 6 of 73 reviews

Ready to Set Sail?

Request EUPHORIA for Your Charter

From $26,000 / week

Request This Yacht

Explore More

Similar Yachts in This Destination