Deep Blue

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	58 Ft / 17.7 m
Beam	27.0 Ft / 8.25 m
Draft	4.5 Ft / 1.38 m
Builder	Leopard
Built - Refit:	2016 - 2024
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

2024 Refit:
New kitchen appliances
New bedding and linens
New flybridge enclosure panels
New TV and sound systems
New ice maker
New dive compressor
New dive gear
New paddle boards
New water toys
New solar panels
New windlass
New dinghy and 70hp outboard

WATERSPORTS

Dinghy	14 ft hard bottom
Dinghy HP	70HP
Paddle Boards	2
Double Kayaks	1
Adult Water-skis	1
Kids Water-skis	1
Snorkeling gear	10
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
1 Subwing
G-Swing
8 Personal Inflatable Tubes
8 Foam Noodles
Floating Chairs
Yoga Equipment

CREW PROFILE

Dick Stuart

Kim Richards

Captain Dick Stuart and Chef/Steward Kim Richards combine their love for each other, love of sailing, and commitment to exceptional hospitality to guarantee guests wonderful memories aboard DEEP BLUE. They are passionate about the experience they deliver, cultivating a feeling of adventure and joy, that is sure to last far beyond your time in their care.

Captain Dick Stuart

Captain Dick Stuart, a mechanical engineer by training, enjoyed a successful career in construction sales management. He started his sailing career at the early age of 10 in an El Toro on Lafayette Reservoir in Northern California. Growing up, much of his time was spent sailing on San Francisco Bay and extensively bareboat chartering throughout the Caribbean. Captain Dick, in preparation for what he thought was a “retirement dream plan” continued to hone his sailing skills over the years.

He holds a 100 TON MASTERS WITH SAILING ENDORSEMENT, an FCC Marine Radio Operators Certification and a Dive Instructor Certification. Captain Dick has an excellent reputation as “the troubleshooting ninja”, and uses his knowledge of mechanical systems to anticipate all the “what ifs.”

Safety is Captain Dick’s priority for his guests, but FUN is his second! An adventure seeker and water lover, he moved to the beautiful island of Puerto Rico in 2017 and loves sailing the beautiful aquamarine waters and island hopping.

Captain Dick welcomes all guests with his famous Captain’s Cocktails nightly! He is an avid Cribbage player and will challenge the best!

Chef/Stew Kim Richards

Kim’s love for sailing began in 2012,the first time she set foot on a catamaran in the BVI. She has been“hooked” ever since! After completed sailing classes in Colorado and California, Kim captained several catamarans in Mexico and the Caribbean. She delights in creating the ultimate pampering venue for guests and sharing the magical experience of sailing the beautiful Caribbean waters!

An accomplished business owner, motivational speaker and author, she understands the ultimate importance of customer service and has a keen eye for personal detail. Kim is extremely passionate about food and hospitality, ensuring every delicious meal is prepared according to guest preference. From her attention to detail to her carefully crafted meals and cocktails, Kim ensures your vacation experience far exceeds your expectations!

An avid traveler, Kim has a great sense of adventure. Her adventures have taken her bungee jumping in New Zealand, skiing in the European Alps, fly fishing in Montana and Utah, volunteering as a nurse (former ER and Trauma RN) in Ethiopia and Uganda, hiking in Patagonia and Class V white water rafting in Colorado. A fitness and yoga instructor for over 30 years, she lives an active lifestyle in whatever location she may be.

Kim exudes a tranquility to the guests that is based on her lifelong practice of yoga and meditation, allowing everyone the opportunity to absorb the soothing nature of the sea. Come along as she paddle boards to the shore for a yoga on the beach session!

YACHT DESCRIPTION
Experience the ultimate sea adventure aboard the Leopard 58, also known as Deep Blue. This yacht features a spacious, split-level floor plan. The main deck boasts a cabin opening to a forward cockpit, while three more cabins below each have private ensuite baths. All cabins are air-conditioned. Inside, you'll find a well-equipped galley and dining area with wrap-around seating for eight. Entertainment options include a flat-screen TV with a Bose surround sound system and select streaming services, onboard Starlink WiFi and an outdoor stereo with Bluetooth connectability. The expansive flybridge offers a 360-degree view from the helm station, stylish lounge seating, an gas grill, wet bar, refrigerator and ice maker—perfect for enjoying cocktails and music with friends. For al fresco dining, the aft deck features a beautiful teak table for eight and unforgettable island views. Ideal for SCUBA divers, Deep Blue is equipped with an onboard dive compressor and diving equipment, allowing you to explore the Caribbean Sea to its fullest. Up to five dives included (not on the 1st or the last day). Extra dives are $50 per dive per person. Resort Course $250 | Open Water Diver Course $600 | Advanced Open Water Diver Course $500 | Please inquire about additional course options. This yacht promises the perfect blend of luxury and adventure!

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK

All meals served with fresh fruit

Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese

Captain Dick’s Pina Colada Pancakes with Bacon

Sausage and Mushroom Quiche/Vegetarian Quiche

Orange French Toast Casserole with Sausage

Breakfast Sandwiches

Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers

Crabcake Benedict with Hollandaise Sauce

MIDDAY

Grilled Ahi Tuna with Caesar Salad

Smoked Chicken Enchilada Torte

Grilled Sirloin Burgers with Cowboy Beans

Fancy Chicken Salad Wraps

Pulled Pork Sandwiches with Apple Walnut Slaw

Shrimp Salad with Remoulade Sauce

Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup

Taco Bar with Various Toppings and Southwestern Rice

MAIN

Various salads and vegetables served with each meal

Southern Style Shrimp and Smoked Gouda Grits

Grilled Pork Tenderloin Medallions with Balsamic Guava Glaze and Wasabi Mashed Potatoes

Baked Ziti with Italian Sausage

Grilled Mahi with Papaya Salsa and Artichoke Lemon Risotto

Grilled Steak Fillets with Gorgonzola Mushroom Sauce and Loaded Baked Potato

Grilled Salmon with Mango Salsa and Pineapple Coconut Risotto

Desserts

Chocolate Mousse

Key Lime Pie

Tiramisu

Lemon Cheesecake with Blueberry Sauce

Apple Crumble with Homemade Ice Cream

Pina Colada Cake with Fresh Cream

Lemon Meringue Pie

PRICING DETAILS
Deep Blue INQUIRE

Pricing

From: 30,700 per week
To: 42,000 per week
Summer 2025

2 Guests	31,000
3 Guests	31,500
4 Guests	32,000
5 Guests	32,500
6 Guests	33,000
7 Guests	33,500
8 Guests	34,000

Winter 2025 to 2026

2 Guests	31,000
3 Guests	31,500
4 Guests	32,000
5 Guests	32,500
6 Guests	33,000
7 Guests	33,500
8 Guests	34,000

Summer 2026

2 Guests	31,000
3 Guests	31,500
4 Guests	32,000
5 Guests	32,500
6 Guests	33,000
7 Guests	33,500
8 Guests	34,000

Winter 2026 to 2027

2 Guests	31,000
3 Guests	31,500
4 Guests	32,000
5 Guests	32,500
6 Guests	33,000
7 Guests	33,500
8 Guests	34,000

Pricing Details

Cruising Grounds: British Virgin Islands & U.S. Virgin Islands
Pick Up/Drop Off: Tortola preferred, inquire for other location options.
Yacht: BVI Home Based. Crew have annual work permits. BVI Pick up and Drop off preferred, with maximum 4 USVI pick ups allowed (please check with CA for availability).
BVI Customs & Cruising Permit Fees: 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.

CREW PREFERS HALF-BOARD OR LOCAL FARE CHARTERS (Please see broker notes section)

HALF-BOARD OPTION:
Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$29,700 | 3@$30,050 | 4@$30,400 | 5@$30,750 | 6@$31,100 | 7@$31,450 | 8@$31,800

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$30,850 | 3@$31,275 | 4@$31,700 | 5@$32,125 | 6@$32,550 | 7@$32,975 | 8@$33,400

25/26 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $42,000 May not start prior to 12/28
*24 hour turn only offered from Christmas to NYE charter *

2026 SUMMER:
St Vincent & The Grenadines
Available July 10 through end of August.

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Deep Blue

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