BACCHUS

BACCHUS is a 2025 Fountaine Pajot Samana 59 that pairs modern sailing luxury with a fine-dining soul. Her spacious layout sets the stage for indulgent days in the Virgin Islands, from coffee on the foredeck to Champagne on the flybridge and starlit dinners aft. With a Europe-trained chef bringing Michelin-star pedigree and a certified sommelier captain curating the wine, every meal feels like part of the adventure. Accommodating up to 8 guests, BACCHUS offers 1 spacious master cabin and 3 queen cabins, each with a private ensuite. Between courses, guests can enjoy a strong lineup of water fun, from eFoils and Seabobs to paddling hidden coves or relaxing on superyacht-level inflatables. This is a charter designed to be savored.

• BBQ
• Board Games
• Books
• Deck Shower
• Dining
• Generator
• Gym
• Hair Dryer
• Ice Maker
• Inverter
• iPod/MP3
• Internet/WiFi: Starlink
• VCR/DVD
• Beach Games
• Boarding Ladder
• Dinghy: 14' Highfield 420 for 8ppl with 70hp outboard
• Fishing Gear: 2 Rods with Tackle
• Sea Bobs
• Snorkel Gear
• Stand-up Paddle Boards
• Swim Platform
• Tube
• Under Water Camera
• Under Water Video
• Wakeboards

Captain: Evanne Soeten Crew: Stijn van der Bruggen Captain Evanne and Chef Stijn bring a rare blend of fine-dining hospitality, global travel, and confident seamanship to every charter aboard BACCHUS. With roots in the Netherlands and experience spanning Michelin-starred restaurants, Mediterranean charters, the Caribbean, and beyond, they create a warm, polished, and highly personalized experience on the water. Together, they pair thoughtful service, adventurous itineraries, and exceptional cuisine for a charter that feels both elevated and easygoing. Click each crew profile to learn more about their background, experience, and personal story. Captain: Evanne Soeten Captain Evanne Soeten Captain Evanne grew up in the Netherlands, where her love for the sea was shaped by childhood days cruising the Dutch canals with her parents. From an early age, coastal cities, island exploration, sailing, and watersports played a major role in her life, fostering a deep connection to the water that has only grown stronger over time. With Indonesian roots and a family that embraced the bon vivant lifestyle, Evanne was raised in a home where delicious food, long dinners, and joyful gatherings were the norm. Hospitality and a love for the good life came naturally. After earning a degree in International Hospitality Studies & Entrepreneurship, she built a successful career in restaurants as a hostess, barista, and mixologist. Her growing passion for wine led her to the Wine Academy in Amsterdam, where she completed the Wine & Spirits Educational Trust program. She later worked as a sommelier in several Michelin-starred restaurants in the Netherlands and Denmark, including Geranium, named the World’s Best Restaurant in 2022. Despite her success in fine dining, Evanne’s passion for the ocean never faded. She went on to earn her RYA Yachtmaster Offshore certification in South Africa and began working charters throughout the Mediterranean, particularly in Croatia and Greece. Yachting revealed a new path where she could merge her hospitality expertise with her love of sailing. Evanne made the bold decision to leave her sommelier career behind and fully embrace life at sea as a skipper. Now alongside her partner, Chef Stijn, she brings hospitality excellence, adventurous spirit, and thoughtful guest care to every charter. Well-acquainted with the waters, islands, and local gems of the British Virgin Islands, Evanne delights in creating extraordinary guest experiences, from uncovering secret anchorages to recommending the best land-based activities. Chef/First Mate: Stijn van der Bruggen Chef Stijn van der Bruggen Growing up in the south of the Netherlands, Chef Stijn knew from an early age that he was destined for the kitchen. He began refining his culinary skills under the mentorship of top chefs and later graduated from the prestigious Cas Spijkers Academy, renowned for its rigorous training in classical French techniques. His career launched in Michelin-starred kitchens, where he spent six years mastering every station before rising to Chef de Partie and Sous Chef. Always eager to broaden his culinary horizons, Stijn ventured abroad to Norway and Denmark, where he embraced the purity and innovation of Nordic cuisine. Passionate about both food and travel, Stijn spent a year exploring Asia, immersing himself in its diverse flavors, techniques, and culinary traditions. These experiences continue to inspire his globally influenced cooking style, blending refined European classics with vibrant African flavors, delicate Asian dishes, and timeless American favorites. His yachting journey began with two successful charter seasons in the Mediterranean before leading him to the Caribbean, where he served as a private chef for ultra-high-net-worth guests on exclusive estates and islands, including Necker Island and Moskito Island. With a foundation rooted in French technique and a creative approach that knows no borders, Stijn brings both precision and passion to the galley. He bakes artisanal sourdough bread, crafts pastries and gelato from scratch, and is always ready to prepare the freshest catch with flair. His attention to dietary needs and culinary preferences ensures every guest enjoys meals that are delicious, thoughtful, and tailored to their lifestyle. Now returning to the water alongside Captain Evanne aboard BACCHUS, Chef Stijn blends fine-dining sophistication with bistro-style warmth and global inspiration, creating unforgettable culinary experiences at sea.

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

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 • STT-Foreign Based Unlimited • 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 Christmas Week • $64,000 | 2–8 guests • Must end on or before December 26 New Year’s Week • $70,000 | 2–8 guests ** Booked ** • May not start prior to December 27 Important Notes • Charter waiver required in addition to standard contract

Caribbean Terms