- Amenities Details
- 7-Night Rates
- Availability
- Specifications
CELESTINE is a 2020 59’ Voyage catamaran where spacious, modern luxury meets eco-conscious innovation. Sleeps up to 10 in 5 Queen cabins, each with a private ensuite—ideal for groups who want room to gather and space to retreat. Standout feature: quiet electric propulsion with an advanced lithium-battery system for whisper-silent, emission-free cruising. Her open-concept design flows through four favorite hangouts: a sun-drenched forward cockpit, shaded aft deck for open-air dining, bright panoramic salon, and a roomy flybridge for sunset cocktails and Caribbean views. A professional crew elevates every detail—chef-tailored meals, seamless service, and island-hopping guidance from hidden coves to Virgin Islands gems. Big, breezy, and boldly forward-thinking—CELESTINE proves luxury can sail lighter.
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Foam Noodles
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Offered via rendezvous only
- 2 Guests: $35,500
- 3 Guests: $36,000
- 4 Guests: $36,500
- 5 Guests: $37,000
- 6 Guests: $37,500
- 7 Guests: $38,000
- 8 Guests: $39,000
- 9 Guests: $40,000
- 10 Guests: $41,000
- 2 Guests: $35,500
- 3 Guests: $36,000
- 4 Guests: $36,500
- 5 Guests: $37,000
- 6 Guests: $37,500
- 7 Guests: $38,000
- 8 Guests: $39,000
- 9 Guests: $40,000
- 10 Guests: $41,000
- 2 Guests: $40,500
- 3 Guests: $41,000
- 4 Guests: $41,500
- 5 Guests: $42,000
- 6 Guests: $42,500
- 7 Guests: $43,000
- 8 Guests: $44,000
- 9 Guests: $45,000
- 10 Guests: $46,000
- 2 Guests: $40,500
- 3 Guests: $41,000
- 4 Guests: $41,500
- 5 Guests: $42,000
- 6 Guests: $42,500
- 7 Guests: $43,000
- 8 Guests: $44,000
- 9 Guests: $45,000
- 10 Guests: $46,000
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 • 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 - 6 night minimum • $50,000 | 2–10 guests • Must end on or before December 26 New Year’s Week • $56,000 | 2–10 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
Summer Base Port:STT-Foreign Based Unlimited
Summer Operating Area:Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port:STT-Foreign Based Unlimited
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details:
Check Charter Availability by Month
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Yacht layout
Specifications
Locations
YHG | AYH STT
Amenities
Water Sports
Other Toys
Foam Noodles
- Year Built 2020
- Length 59.9 ft.
- Designer VOYAGE
- Cabins 5
- Maximum Guests 10
- Starting From $29,283
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Captain Jamie
Captain Jamie Still is a highly experienced captain with over 15,000 miles of sea voyaging and sailing experience. Learning to sail in the sailing capital of San Francisco, Jamie developed a love for the sea with which the office job just couldn’t compete. After leaving a successful technology engineering career, Jamie set upon the high seas with his own catamaran, never looking back at the office life.
Jamie has extensive experience navigating the waters of the Caribbean, US East Coast, and Bahamas. He has also sailed in Norway and Greece for charter excursions. Jamie also has a pilots’ license and is an open water scuba diver. Jamie has operated several type of sailboats and in all kinds of conditions. As a yacht captain, Jamie is known for his attention to detail, a commitment to safety, and excellent boat handling skills. He is a strong leader who puts the needs of his guests first, and he takes pride in providing a luxurious and memorable experience for everyone aboard. In his free time, Jamie enjoys sailing his own boat and exploring new places on planet Earth.
Chef Ina Urfalino
Chef Ina Urfalino arrived in Saint Martin at the age of 19, where she quickly found her place in the culinary world. By the age of 22, she had already become a Head Chef, and just two years later achieved a lifelong dream — opening her own fine dining restaurant in Grand Case. For eight wonderful years, she poured her passion into the restaurant, expressing her creativity and precision while earning the loyalty of guests who followed her through every culinary adventure.
After this intense and fulfilling chapter, a personal turning point brought Ina to New York City. There, she worked in the kitchens of Bagatelle in Manhattan and Anchor & Upload in Brooklyn — two dynamic restaurants that expanded her culinary perspective and introduced her to a more global and cosmopolitan approach to cuisine. Eventually, the call of her island roots brought her back to Saint Martin, where she continued to refine her craft in several renowned local restaurants before Hurricane Irma changed everything.
In the aftermath of the storm, Ina embraced a new path and entered the yachting industry. She began working as a Chef/Stewardess aboard Lagoon 620 catamarans and quickly discovered her passion for life at sea — from the close connections formed with guests to the challenge of creating refined cuisine in compact galleys. Most rewarding of all was seeing guests truly enjoy the experiences she helped create.
Over the past five years, Ina has worked as a Private Chef aboard yachts up to 120 feet, consistently pushing herself to deliver cuisine that is elegant, balanced, and full of personality. She is known for being passionate, creative, and highly adaptable, thriving under pressure while collaborating closely with crew to create exceptional guest experiences. Rather than viewing dietary restrictions as limitations, she sees them as opportunities to innovate and craft thoughtful, personalized dishes.
Chef Ina’s goal is simple: to provide every guest with a sincere and memorable culinary experience, wherever the journey takes them.
Onboard Dining
Guest Testimonials
