Heavenly

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	62 Ft / 18.9 m
Beam	32.1 Ft / 9.81 m
Draft	5.1 Ft / 1.56 m
Builder	Lagoon
Built - Refit:	2016 - No Refit Date Set

ACCOMMODATION INFORMATION

Headroom
Master 75-80″
Master Head 76-80″
Main Salon 82″
All cabins & heads are 76-80″

REFIT DETAILS: During the 2022/2023 season, Heavenly has had these items replaced or upgraded: New roller furler motor, new aft deck ice maker, new potable water pump installed in starboard engine room, all new belts and tensioners for both engines, all new deck lighting, and a lithium battery conversion.

WATERSPORTS

Dinghy	15'
Dinghy HP	50HP
Paddle Boards	2
Double Kayaks	1
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2 Sublue Sea Scooters
1 Scurf Board
1 7'x7' Bote Floating Mat with 2 Chairs
1 Solstice Mesh Circle
1 Towable Tube

CREW PROFILE

Jason Collier

Jennifer Sutton

Captain Jason
Jason was born just outside of Richmond, Virginia, in Hanover County. Growing up, he loved being outdoors and spending time with family and friends but always felt particularly drawn to the sea. The experience that solidified his love of sailing and sharing memories on the water began in Punta Gorda, Florida, where, at 19, he spent a week on a 32’ Hunter sailboat learning to sail and completing his ASA 101-104 certifications. It was at this point that he knew he had a true passion for the sea and went on to join the U.S. Navy, enrolling in the “Quartermaster A-School,” an intensive navigation curriculum. During his time in the Navy, he worked aboard the USS Dwight D. Eisenhower as an assistant to the navigator, sailing overseas and exploring both the Persian Gulf and Europe. Throughout this time, his love for the sea, sense of adventure, and desire to travel only grew.

After Jason’s time in the Navy, he returned to his home state of Virginia and started Captain Collier’s Seafood with his family, where he was able to bring a little of the ocean he loved so much to his customers. Additionally, he began working as a Realtor. During this time, he raised a son, now 26, worked day-to-day, sought adventure wherever he could, but always found his way back to the ocean.

In 2020, itching to get back on the water since COVID, weekend fishing trips on the river proved never enough. Jason joined SailTime in Norfolk, VA, a fractional boat ownership program that allowed him unlimited access to a 2018 Beneteau 35.1 called the Blue Angel. By the fall of 2021, Jason had signed up to crew the NARC on a 65’ Nautor Swan and made the 2,000nm journey from Newport, RI, to St. Maarten. After spending some time in the Caribbean and falling in love with its crystal blue waters, Jason decided he was ready for a life change and flew back to Virginia to wrap up that chapter of his life.

By March 2022, finally ready to fully pursue his passion, Jason moved to the U.S. Virgin Islands to take the helm as captain of his destiny and share his love of the sea and sailing with others. He worked for several months as a day captain before meeting Jennifer, when an opportunity to explore the role of term charter captain arose. By October 2022, they had landed a seasonal contract together aboard a brand-new Bali 5.4, where he found he could combine his boating experience with his outgoing personality and truly shine.

The Virgin Islands offer Jason the opportunity to enjoy the Caribbean's tropical blue waters and sunshine every day while snorkeling with sea turtles and exploring the best coral reefs and dive sites. His goal as your captain is to keep you safe, ensure the boat is well-maintained and seaworthy, and share with guests the wonders of the ocean and all the secret gems that make this place, which has captured his heart and soul, so special.

Jason holds a USCG 100-ton Master Captain’s license with a sailing endorsement, an STCW with security awareness, is CPR-certified, ASA 101-104 certified, and has logged over 10,000 miles at sea. He promises that the safety of all guests on board is his top priority, along with ensuring everyone has an amazing time on the water. This is Jason and Jennifer’s third season working together!

Chef Jennifer
Jennifer is a fun-loving, competent sailor with a thirst for adventure who enjoys sharing her love of the ocean and sailing with others while also keeping their bellies full of fresh, healthy, and delicious food! Originally from Michigan, the eldest daughter and one of seven children, she learned to swim before she could walk. As a result, she was always comfortable in and drawn to the water. Growing up in the Great Lake State, boating was a natural part of life. Cruising around the many local lakes, waterskiing with her siblings, and fishing with her father were commonplace, but sailing was just something she’d seen in movies—a childhood dream she wouldn’t fulfill until moving to NYC in her 20s, where she ended up spending most of her life before moving to the Caribbean in 2019.

While in New York, Jennifer worked as an HR Specialist, an Executive Assistant, and an assistant film camera operator before deciding to focus on photography as a career. With NYC and later Hoboken, NJ, serving as her base, Jennifer traveled extensively, worked at one of Manhattan’s premier wedding/event photography studios, added a small jewelry business to her repertoire, and managed several home renovation projects and Airbnbs—all the while discovering a true appreciation for good food and wine. Growing up, helping her mother in the kitchen and her father in the garden, Jennifer naturally developed a taste for cooking and a love of all things fresh. However, it was her exposure to the cultural melting pot of NYC and international travel that expanded her palate for ethnic and creative cuisine, heightened her joy of cooking, and sparked the desire to build upon her culinary skills.

It wasn’t until the first anniversary of 9/11, upon meeting the chairman of the NYC Community Sailing Organization—who had invited her to come out sailing in NY Harbor to take photographs for the club—that her sailing journey truly began. As the daughter of an electrical engineer, it didn’t take long for her mindset to transition from casual recreational sailing to needing to understand how things work. By the following year, she had set out to acquire as many ASA sailing certifications as she could. By 2006, through multiple educational charter experiences throughout the Gulf Islands of Vancouver as well as the Leeward Islands of the Caribbean, she had obtained ASA 101-106 certifications. (Celestial Navigation is still on her wish list!)

In 2018, Jennifer was ready for her next adventure. Her undeniable love of the water led her first to accept a position as a yacht broker in southern Massachusetts and, ultimately, to the USVI to pursue a crew opportunity that arose in December 2018. This opportunity was not only to “crew” on a sailboat charter but also to play “chef,” and she hasn’t looked back since.

This is her fifth season as a Charter Chef. Based primarily in St. Thomas, she has chartered throughout the BVI, the Bahamas, St. Maarten, St. Barths, and Anguilla. Sailing embodies all the things Jennifer loves most about life: being on the water, staying close to nature, going with the flow, and exploring off-the-beaten-path places. Working as a Charter Chef has proven to be the perfect blend of her acquired skill set, enabling her to combine the things she loves most: hosting, itinerary planning, making others happy through shared experiences, and bringing everyone together to break bread (and play games!). She enjoys sharing her passion for sailing with others and says that nothing makes her happier than hearing from a charter guest that she has helped them fulfill a bucket list adventure they will never forget.

Jennifer holds ASA certifications 101, 103, 104, 105, and 106, and is STCW, CPR, and NASLBA (Navigational Skills and Safety) certified. She completed her USCG 100GT with a sailing endorsement course in 2019 and has logged over 10,000 miles at sea. Her focus is on safety and the guest experience. She divides her time between family in Michigan and New York and her home in Vieques, PR, where she continues to hone her self-taught culinary skills and cultivate personal photography projects.

YACHT DESCRIPTION
A Lagoon 620 luxury edition, sailing catamaran, Heavenly, certainly lives up to her name. As you step on board in to a beautifully appointed cockpit, complete with teak floors and dining table for eight and a plush lounging bench, you immediately know you are in for a treat on Heavenly. The cockpit is complete with a grill, beverage fridge and an icemaker to help keep those umbrella drinks flowing. The flybridge is a key space that is accessed via wide, safe stairs. Take in the amazing turquoise water with 360° views and enjoy the up-close view of the sails. What a breath-taking experience to see them in action as you cruise island to island. The flybridge is also a great place to read your favorite page turner on the great sofa bench and also a favorite spot for appetizers and cocktails at sundown. Is it 5 o’clock yet? The main salon is comfortable and luxurious with open spaces and natural light fed by all the windows surrounding you. With the galley-down you and your guests will enjoy privacy from the busy galley and if you choose, a late-night movie. All four guest cabins are spacious with large windows and offer plenty of natural light. For your comfort, every cabin offers queen sized beds and private baths with dedicated shower stalls as well as flatscreen TVs and a Fusion stereo system for both central and individual cabin control. The high level of finishing throughout every cabin reflects the luxury that you would expect from a yacht of this caliber. With all the different areas on Heavenly, there’s something for everyone. Whether you want to play in the water, socialize, or relax with a good book, guests are sure to have a week that can only be described as divine. TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Inflatable Kayak, 1 Towable Tube, 1 Wakeboard, 1 Bote Floating Mat, 1 Sunchill Float, 1 Subwing, 1 Scurf Board, 2 Sublue Sea Scooters, 3 Fishing Rods, Yoga Mats & Onshore Games. DIVING: Offered via rendezvous only

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
Bagels & Lox platter

Broccoli, bacon, leek quiche

Shakshouka served with crusty sourdough

Old fashioned blueberry pancakes with gourmet bacon and fresh fruit salad

Yogurt parfait layered with fresh fruit & granola, served with homemade banana bread

Avocado toast with heirloom tomatoes, English cucumber, & fresh sprouts, side egg

Scrambled eggs and herbed skillet breakfast potatoes with sausage

Fresh vegetable/goat cheese omelettes with arugula side salad

Grilled ham, egg, and chipotle cheddar cheese egg mcmuffin

Huevos Rancheros with chorizo & zesty black beans

Overnight French toast

MIDDAY
Vietnamese chicken salad

Homemade caesar salad with seared salmon

Hawaiian poke bowl served over jasmine rice with spicy aioli

Chef ’s special crab cakes served over arugula with homemade tartar sauce

Strawberry spinach salad with balsamic poppy seed dressing and grilled shrimp

Fish tacos served with homemade cilantro lime slaw, fresh pico & homemade guacamole

Grilled zucchini & roasted chicken fusilli salad dressed in a zesty lemon & garlic vinaigrette served over crispy kale

Lemon garlic yogurt marinated chicken served over greek salad with fresh hummus, pita bread & dolmas

Crispy naan bread pizzas served with fresh garden salad

Grilled chicken caprese sandwich with fresh pesto

HORS D'OEUVRES
Gourmet cheese & charcuterie platter

Warm spinach artichoke dip served with toasted pita points

Baked brie & fig jam platter served with fresh bread, crackers, & fruit

Fresh asian spring rolls with Thai dipping sauce

Crudité platter served with homemade tzatziki

Loaded nacho platter

Shrimp cocktail

MAIN
Shrimp scampi over angel hair pasta

Grilled burgers, macaroni salad and Mexican street corn

Seared ahi tuna served with sesame dipping sauce, asian green beans & ginger lime couscous

Filet mignon topped with red wine mushroom sauce served over herbed garlic mash with roasted asparagus

Chicken piccata served with roasted broccolini topped with zesty lemon & freshly grated parmesan

Baked garlic lemon grouper over sweet onions served with grilled mixed vegetables

Italian sausage, fresh tomato and basil rigatoni, garden salad and asiago garlic bread

Captain’s fried fish & shrimp platter with saffron rice & black beans

Pistachio crusted salmon over quinoa and baby bok choy

Thai green coconut curry with shrimp over jasmine rice

DESSERT
Homemade key lime pie

Strawberry shortcake parfait

Warm cinnamon & vanilla poached pears

Caribbean rum cake served with caramelized banana rum sauce

Mini cheesecakes with chocolate cookie crust and fresh berry compote

Triple fudge brownie drizzled with dark chocolate ganache served with vanilla bean ice cream

Homemade lemon cake topped with buttercream frosting

Decadent chocolate mousse

PRICING DETAILS
Heavenly INQUIRE

Pricing

From: 35,750
To: 47,000
Winter 2024 to 2025

2 Guests	35,900
3 Guests	36,400
4 Guests	36,900
5 Guests	37,400
6 Guests	37,900
7 Guests	38,400
8 Guests	38,900

Summer 2025

2 Guests	35,900
3 Guests	36,400
4 Guests	36,900
5 Guests	37,400
6 Guests	37,900
7 Guests	38,400
8 Guests	38,900

Winter 2025 to 2026

2 Guests	37,000
3 Guests	37,500
4 Guests	38,000
5 Guests	38,500
6 Guests	39,000
7 Guests	39,500
8 Guests	40,000

Summer 2026

2 Guests	37,000
3 Guests	37,500
4 Guests	38,000
5 Guests	38,500
6 Guests	39,000
7 Guests	39,500
8 Guests	40,000

Pricing Details

2024/2025 Season:
Yacht is Foreign-Based and therefore can only do 7 BVI charters.
Please inquire for availability in the BVI.

SXM Charters:
Pick Up/Drop off: Marigot, Saint Martin
Relocation from VI - Waived
Min. 7 nights (unless there is another SXM charter immediately before or after)
Cruising: Saint Martin, St. Barths, Anguilla, Saba, St Kitts & Nevis.

2025/2026 Season:
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
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.

HALF-BOARD
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.

LOCAL FARE MEAL PLAN
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.

25/26 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-8 guests @ $43,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $47,000 May not start prior to 12/28

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

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver

Heavenly

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