Be one of the first to charter our new fully-crewed 2019 Lagoon 620, Mahasattva, while you sail around the islands of the Caribbean. Sleeping eight people in four double cabins with four heads, this yacht is perfect for experiencing fully crewed luxury. On a crewed yacht charter with us, you’ll have your own personal skipper, chef and hostess and your experience is personalised to suit your preferred itinerary and catering requirements.


2019 Lagoon 620 19m (62’) Catamaraon Captain, Chef and First Mate Four guest en suite staterooms Separate crew quarters Rates vary from $30k to $38k for high season


2 Paddleboards 1 Kayak Towtube Subwing Underwater flying Snorkeling gear Randezvous Dive Support Scuba Tank Processor Floating Party Island

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First mate Ian Quigley

Ian is a lifelong sailor and traveler. Moving to Ireland at a young age Ian was introduced to sailing and racing and moving to San Francisco allowed him to hone his sailing in a very demanding environment. Being on boats has made him very at home on the water and between his Irish upbringing and service industry background in bartending make him a very welcoming and accommodating presence on any sail. Ian has sailed Ireland, San Francisco, France, Spain, Portugal, and in the Caribbean. Ian’s professional conduct, as well as his enthusiastic love of the ocean and nature, brings a wonderful joyful perspective to the charters.

Captain Ian Whitney

Charter yacht Captain from November 2006 to December 2011 for The Moorings, Inc. based in Tortola, BVI. Employed as full-time Captain aboard the 62’ sailing catamaran “Sea Leopard” based in Road Town, Tortola, BVI. Nearly a lifetime of sailing experience- From small racing sailboats to 65’ catamarans. Captain Whitney sails competitively on Moore 24 racing boats in northern California. Over 35,000NM ocean and near coastal waters including passages from Virginia to Florida, through the Caribbean to South America, Mexico, Croatia, Dalmatian coast of Europe, West coast of the US, and over 25 years sailing upon the waters of Lake Tahoe and San Francisco Bay in California. He is also very familiar with Captaining large power and sailing yachts, having run vessels up to 120’. USCG Master 100T (third issuance), assistance towing, and aux. sailing. TWIC Card STCW-95 Certificate PADI dive license.

Chef Blair

Culinary trained with Darcy Whitney experienced 22 years crewed yacht chef on both monohulls and catamarans.  Previously Blair was performing as a mermaid at the Las Vegas aquarium and leading yoga excursions while traveling the country. She is an internationally published children’s book illustrator and collage artist with ocean-themed works displayed in the states, Paris and Hong Kong. Blair grew up on the water, white water rafting the West Virginia rivers, snorkeling in the Caribbean, cliff jumping off waterfalls in Brazil, sailing through the bays of Lake Tahoe, cruising the shores of the Mediterranean, canoeing the desolate rivers in Maine, helmet diving in Bermuda and even swimming with sharks in Mexico. Blair helped her father build his first sailboat in their garage and have never lived far from a coastline. 200 hour + Yoga teaching certification with 15 years + experience instructing yoga during travel excursions. STCW and PADI certified

Food Menu

Breakfast options

Jumbo lump crab Eggs Benedict - drizzled with hollandaise with sweet potato hash browns   Pain Perdue French Toast - baguettes with a blueberry syrup reduction, powdered sugar and served with fresh fruit   Veggie Frittata – with a cauliflower crust over toasted kale chips served with avocado and tomato

Dinner options

Baked Salmon with hollandaise sauce over risotto with a side of asparagus   Angel hair pasta with seared scallops in cream sauce and veggies   Cauliflower steaks over mushroom risotto - with roasted carrots   Seared Ahi Tuna - with a teriyaki glaze served with vegetable fried rice   Filet Mignon - over garlic mashed potato served with roasted brussels sprouts


To be accompanied with fresh Caribbean cocktails. Spicy avocado devilled eggs – made with fresh avocado and Cholula   Clams Casino – with seasoned panko and lemon   Beef and veggie burger sliders – made with local ingredients   Mini baked Brie Bites - with raspberry glaze   Goat Cheese Salad – with crispy panko and a Gorgonzola and pear vinaigrette   Pesto tortellini Pasta - with cherry tomatoes drizzled in olive oil and parmesan cheese   Caprese salad – Tomato, mozzarella and balsamic vinaigrette

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