MORE INFORMATION

Summer location
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter location
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

SOME KIND OF WONDERFUL is a 72’ custom Fountaine Pajot sailing catamaran, originally launched in 2016 and completely refit in 2024—an elevated, five-star retreat with serious performance. Custom carbon fiber mast/boom, Kevlar rigging, and extended hulls/keels make her lighter, faster, and smoother underway. Sleeps up to 8 in 4 spacious cabins: 1 King Primary suite plus 3 Queen suites—each with a private ensuite and individual climate control. Highlights include a massive flybridge with dual access, daybeds, cocktail seating, and flybridge fridges, plus an airy 360°-view salon with cinema screen and a chef-grade galley. An extended tender/swim platform makes water access effortless, with water toys onboard for endless fun. Sleek, spacious, and impeccably upgraded—SOME KIND OF WONDERFUL is exactly what the name promises.

1 King and 3 queen cabins for guests.

Price 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
• 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, 48 hr turn between Christmas and New Year's

Christmas Week
• $43,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $47,000 | 2–8 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

Inclusive

SOME KIND OF WONDERFUL

Beam: 32

Draft: 7

Max Speed: 10-12

Total Cabins: 4

King Cabins: 1

Queen Cabins: 3

Single Cabins: 0

Double Cabins: 0

Twin Cabins: 0

Pullman Cabins: 0

Helipad: No

Jacuzzi: No

Toys:
1x wake board - kids and adults
1x Knee board - kids and adults
1x subwing
1x 1-2 person tube
1x 3 person tube
1x water skis adult
2x SUP
1x Kayak
Snorkel gear for kids and adults
360 float

Entertainment:
Flybridge Sunshade

Captain Matthew Jacobs
Born and raised along the shores of Lake Michigan, Matt’s lifelong connection to the water began at an early age. His childhood summers were spent sailing and powerboating with family and friends across the Great Lakes and surrounding inland waters. A pivotal year spent sailing the East Coast and Bahamas with his family sparked a deeper love for the ocean—one that would go on to shape his life and career.

Since then, Matt has spent countless years boating and sailing the East Coast and Caribbean, with extensive time on the Chesapeake Bay, the Puget Sound, and the waters surrounding the Big Island of Hawai‘i. For the past five years, he has worked professionally as a boat captain in Hawai‘i, refining his skills and sharing his love for the ocean with others.

With a lifetime of experience on the water, Matt feels most at home at sea. His calm presence, adventurous spirit, and deep respect for the ocean shine through in every charter. He holds scuba certification and enjoys a wide range of outdoor activities, including freediving, spearfishing, biking, surfing, running, hiking, and yoga.

Always in search of the next adventure, Captain Matt is committed to creating a safe, fun, and unforgettable experience for every guest who steps aboard.

Chef Richard Pims
Raised in Queens, New York, Richard Pims grew up in a large, food-loving family where meals were the center of connection and celebration. Early memories of his grandmother’s cooking — especially her homemade applesauce on cold winter days — sparked a lifelong appreciation for the warmth and comfort that great food can bring.

After earning his Culinary Arts Degree from Johnson & Wales University, Richard built an impressive foundation in some of New York’s most respected kitchens. He trained at the historic Lahiere’s, a 90-year-old classical French restaurant, and went on to refine his craft in a range of acclaimed establishments including Park Avenue Café and Rm Fine Seafood, the latter earning three stars from The New York Times. Throughout his restaurant career, Richard worked across all kitchen stations, developing a deep understanding of classic French technique, elevated American cuisine, and high-volume execution without sacrificing quality.

Now bringing that experience to the yachting industry, Richard combines his culinary expertise with a strong maritime background. He holds a USCG Master’s License with Sailing Endorsement and has served as both captain and dock master in East Hampton, New York. His dual experience on deck and in the galley gives him a unique understanding of life at sea and the rhythm of charter service.

Chef Richard focuses on refined, ingredient-driven cuisine rooted in classical technique while remaining adaptable to guest preferences. Whether preparing elegant dinners or relaxed coastal fare, he aims to create meals that feel both elevated and familiar — always fresh, thoughtfully presented, and tailored to the experience onboard.