Kismet

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YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	2
Length	50 Ft / 15.3 m
Beam	28.0 Ft / 8.56 m
Draft	4.0 Ft / 1.22 m
Builder	St. Francis
Built - Refit:	2022
Cruising Speed	7kts

ACCOMMODATION INFORMATION

3 Queen Cabins

WATERSPORTS

Dinghy	Highfield 380 12' Center Counsole
Dinghy HP	30
Paddle Boards	2
Snorkeling gear	6
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2 bean bags
4 lounge chairs for trampoline area
1 hanging chair hammock

CREW PROFILE

Dan Alonso

Joan Bennett

Randi Brawley

Bill Tobin

Captain Dan Alonso
Captain Dan has been at the helm since childhood, charting his first coastal passages at the age of eight. Each summer, he captained his father’s boat from Rhode Island to Maine and back—planting the seeds of a lifelong passion for sailing, exploration, and adventure.

Since those early days, Dan has logged more than 50,000 nautical miles, including numerous offshore and solo passages. He’s competed in the prestigious Newport Bermuda Solo Race, a true test of seamanship and endurance. With a calm confidence earned through experience, he brings both technical skill and steady leadership to every charter.

Dan is also an accomplished scuba diver, rock climber, and skier, always chasing new ways to connect with nature. His love of the outdoors informs his approach on board—creating memorable charters that go beyond sailing to celebrate the beauty of the sea and the thrill of discovery.

Guests are drawn to Dan’s easygoing personality, warm sense of humor, and thoughtful hospitality. He’s a natural teacher who enjoys sharing his knowledge with anyone curious to learn the ropes—offering hands-on guidance in a relaxed, encouraging way.

Whether anchoring in a quiet cove or catching the perfect breeze, Captain Dan ensures each journey is safe, smooth, and unforgettable.

Chef Joan
Joan brings the perfect blend of skill, creativity, and hospitality to every charter experience. With a strong foundation in the service industry, she began her career as a professional bartender and waitress in several high-end restaurants, where she developed a deep appreciation for fine cuisine, exceptional service, and creating unforgettable guest experiences.

Her love of the sea eventually led her to combine her culinary talents with life aboard, working as a yacht chef in destinations across the Caribbean, Adriatic, and Mediterranean. From Kismet to Cadence and other luxury sailing yachts, Joan has crafted menus that highlight fresh, seasonal ingredients and celebrate the vibrant flavors of the regions she explores.

Beyond the galley, Joan is also a talented professional photographer. She takes great joy in capturing candid moments of laughter, connection, and adventure—providing guests with lasting memories through stunning images.

Known for her warm presence and thoughtful approach, Joan creates an atmosphere where guests feel instantly welcomed and at ease. Whether through her beautifully prepared meals, attentive service, or personal touches, she ensures each charter is an experience to savor long after the sails are down.

Chef Randi Brawley
Chef Randi's love for food and sailing began along the shores of Connecticut and Rhode Island, where she spent childhood summers aboard her family’s 32-foot Vanguard. While her brothers handled the lines with their father, Randi was in the galley with her mother—learning how to turn simple provisions into hearty, satisfying meals at sea. Those early days ignited a lifelong passion for hospitality, adventure, and great food.

Her professional journey started in the gourmet food industry, where she quickly rose through the ranks at Hay Day, Inc., serving as Store Manager, Vice President, and Director of Cooking Schools for an $18M specialty food market. She later brought her culinary vision to life as part of the founding teams at Tavern on Main and Riverhouse Tavern in Westport, CT, and continued mentoring aspiring chefs as a Career Counselor at the Center for Culinary Arts.

In recent years, Randi has blended her culinary expertise with her maritime roots. From 2022–2024, she served as chef and first mate with Joyride Charters, preparing meals for 8–10 guests aboard 50-foot catamarans in the British Virgin Islands and the Greek Islands. In addition to provisioning, budgeting, and delivering memorable meals, she also assisted as deckhand—ensuring a smooth, safe, and enjoyable experience for every guest.

With decades of experience in food, service, and life on the water, Randi brings creativity, professionalism, and a warm, welcoming presence to every charter. Whether she’s crafting a fresh Mediterranean lunch or helping to hoist the sails, her goal is simple: to make guests feel at home and well cared for—wherever the voyage may lead.

Captain Bill Tobin
Captain Bill brings decades of experience, adventure, and hospitality to every voyage. His journey on the water began early, working on offshore sportfishing boats where he developed a deep love for the sea. By his early 20s, he had earned his ASA certifications, which opened the door to independently chartering sailboats and exploring the world under sail.

Alongside his wife, Bill spent five years living aboard a Hallberg Rassy 43 on an ambitious sailing sabbatical. Together, they logged over 20,000 nautical miles, journeying from Rhode Island down through Belize, Mexico, and the Caribbean, then crossing the Atlantic to the Azores and Mediterranean. Their exploration continued east to Crete, north to Ireland and Scotland, south to Morocco, and eventually back across the ocean again—a journey that deepened Bill’s love of both sailing and cultural discovery.

Before returning full-time to the yachting world, Bill had a professional background in the medical field, paired with early career experience in fine hotels and restaurants—which shaped his approach to service, hospitality, and guest care. Now retired from running his own business, he’s returned to his true passion: sailing, entertaining, and creating unforgettable moments at sea.

Whether you’re joining him for a week of island-hopping or simply enjoying a sunset sail, Captain Bill’s calm demeanor, deep knowledge, and warm hospitality ensure a safe, enriching, and memorable charter.

YACHT DESCRIPTION
KISMET is a 2022 50’ St. Francis catamaran built in South Africa for serious blue-water cruising—safe, spacious, and perfectly suited to laid-back Bahamas island-hopping. Sleeps 6 in 3 Queen cabins, each with a private ensuite, plus full A/C for cool, comfortable nights. Panoramic salon windows and seating for 8 keep the interior bright and social, while the outdoor cockpit adds a second shaded dining/lounge zone with adjustable sun protection. Highlights include a refreshing deck shower, an on-deck misting system for hot afternoons, and an easy-flow galley setup designed for all-inclusive comfort with chef/hostess service. Expect classic on-the-water fun—snorkeling, swimming, and timeless water-toy adventure—plus a fast dinghy for beach runs and exploring. Grace, pace, and space—KISMET makes the cruising the Bahamas feel effortless.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
Breakfast rotates daily and is served with fresh fruit, juices, coffee, and tea.

Oatmeal with Fruit
Warm oatmeal topped with fresh fruit, nuts, and a drizzle of honey.

Eggs & Toast
Eggs prepared any style, served with toast or pastry and your choice of bacon or sausage.

Yogurt Parfait
Creamy yogurt layered with granola, fresh fruit, and served with pastries or toast.

Breakfast Burrito
Scrambled eggs, cheese, and mixed vegetables wrapped in a soft tortilla.

French Toast
Golden slices served with maple syrup and your choice of bacon or sausage.

Pancakes
Fluffy pancakes accompanied by bacon or sausage.

Quiche or Frittata
Chef’s choice of a baked egg dish filled with seasonal vegetables, meats, or cheeses.

MIDDAY
Light, fresh lunches perfect for eating underway.

Chicken Salad Wraps
Tender chicken mixed with herbs and vegetables, wrapped in a soft tortilla.

Tuna or Egg Salad Sandwiches
Classic tuna or egg salad served as a sandwich or wrap.

Cold Pasta or Rice Salad
Chilled pasta or rice mixed with crisp vegetables and vinaigrette, served with rolls or bread.

Deli Sandwich Platter
Assorted meats and cheeses with condiments, served with a side salad or chips.

Composed Salad
A hearty salad such as Tuna Niçoise, Chef’s Salad, or Mediterranean Chicken.

Soup or Chili
A warm, comforting bowl of soup or chili; chili-cheese dogs available with leftovers.

Tacos or Fajitas
Make-your-own tacos or fajitas with chicken or beef and fresh toppings.

Fresh Smoothie
Blended fruit smoothie prepared to order.

SNACKS
Anytime snacks available throughout the day.

Crackers & Cheese
Assorted cheeses served with crackers.

Vegetables & Dip
Fresh-cut vegetables with a creamy dip.

Trail Mix or Nuts
A selection of roasted nuts or mixed trail snacks.

Granola Bars
Quick and simple energy bars for snacking.

Chips, Pretzels & Popcorn
Salty snacks available throughout the day.

Cookies & Sweets
Pastries, chocolate, or cookies for a sweet treat.

Fresh Fruit
Seasonal whole or sliced fruit.

MAIN
Heartier one pot dinner selections to end the day on a satisfying note.

Pasta Night
Pasta served with meat or tomato sauce, or shrimp Alfredo, accompanied by garlic bread and salad.

Stir-Fry or Chicken & Rice
A hearty skillet of chicken or pork with onions, peppers, and vegetables over rice.

Classic Chili
Ground beef, beans, tomatoes, and spices simmered slowly for maximum flavor.

Grilled Fresh Fish
Fresh catch served with potatoes and a crisp salad.

Grilled or Sautéed Meat
Chicken, pork, or beef paired with potatoes and vegetables or salad.

Taco or Fajita Night
Seasoned beef or chicken served with tortillas, cheese, salsa, beans, and toppings.

Soup & Bread
A warm, comforting soup served with crusty bread.

Pot Roast & Noodles
Slow-cooked pot roast served over buttered noodles.

PRICING DETAILS
Kismet INQUIRE

Pricing

From: 22,200 per week
To: 24,000 per week
Winter 2025 to 2026

2 Guests	20,500
3 Guests	20,500
4 Guests	20,500
5 Guests	22,500
6 Guests	22,500

Summer 2026

2 Guests	22,500
3 Guests	22,500
4 Guests	22,500
5 Guests	24,000
6 Guests	24,000

Winter 2026 to 2027

2 Guests	22,500
3 Guests	22,500
4 Guests	22,500
5 Guests	24,000
6 Guests	24,000

Summer 2027

2 Guests	22,500
3 Guests	22,500
4 Guests	22,500
5 Guests	24,000
6 Guests	24,000

Pricing Details

Cruising Area
• Bahamas

Base Port
• Georgetown, Bahamas
• Additional pick-up/drop-off available at Nassau, Bahamas

Taxes
• Not Included

Rates & Terms
Minimum charter nights
• 7-nights highly recommended due to sailing area
• 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

Relocation Fees + 14% Tax
Please inquire for details regarding relocation prior to booking
• Nassau - 2,500 one-way - $5,000 round-trip
• Staniel Cay - $2,500 one-way - $5,000 round-trip

Arrival | Departure Times
• Yacht prefers a 12pm arrival and departure time. Please inquire for other times.

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

Dinning 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 & 6 dinners onboard

Holiday Rates 2026 / 2027 Season
• Holiday season pricing is full-board only, 7 nights

Christmas Week
• $26,500 | 2–6 guests
• Must end on or before December 26

New Year’s Week
• $29,000 | 2–6 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract

Kismet

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