Yacht Description

GENESIS (50) yacht is a 50.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by VOYAGE yacht in 2000. A refit was done in 2016. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features New 2016: Yanmar diesels (twin) 9Kw Norther Lights generator engines and a generator.


Three guest cabins each with ensuite electric heads and showers. If a 4th guest cabin is required, then there are two options. The first option offers a queen size berth accessible only through hatches on deck. Guests of this cabin use inside day head/shower with manual toilet. This option is most suitable to teenagers and single young adults. The second option provides guests with the use of the VIP (crew) cabin which has identical features to the three other interior guest cabins. See VIP option on rate sheet


All: 81” x 59”







VOYAGE yacht

Built by

€11,700 - $17,500

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds:
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: No
Number Of Port Hatches: 10
Smoking: Aft scoop steps only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Water Safe
Generator: 9Kw
Inverter: 2000w
Voltages: 110v
Hammock: No
Windscoops: No

Price Details

Price from: €11,700

High season rate: $17,500

Minimum nights: Inquire for less than 6 ***see pricing notice below***
No BVI pick-up or drop-off please, charter in BVI are fine, their insurance requires USVI pick-up and drop-off.

6 night charters divide weekly rate by 7, multiply by 6 and ADD 10%
5 or less night charters divide weekly rate by 6 and multiply by number of nights

$200 SLEEP ABOARD: Sleep aboard the night before charter dates. $200 per cabin, 2 cabin minimum: boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer, minimum 2 cabins, may possibly be on mooring. EXCLUDES: Christmas and New Year's weeks.

VIP CABIN USE- ADD $1,500: Crew will move out of their interior queen cabin and use the forward outside double cabin for the charter. This gives the clients for like queen cabins inside. VIP rate not pro-rated for less than 7N charters.

HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$11,700 3/$12,550 4/$13,400 5/$14,250 6/$15,100 7/$15,450 8/$16,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$11,850 3/$12,775 4/$13,700 5/$14,625 6/$15,550 7/$15,975 8/$16,900

CHRISTMAS/NEW YEARS: 7 night minimum applies
CHRISTMAS:Fully crewed only, Christmas must end no later than 12/28.
1-6/$17,600 7/$18,150 8/$19,250
NEW YEARS: Fully crewed only, New Year's must start no earlier than 12/29. 1-8 guests @ $20,000

****S P E C I A L O F F E R S*****
None at this time.


Tube: Yes
Guests: 8
Pref Pickup: RH
Draft: 5
Helipad: No
Other Pickup: USVI ONLY
Built: 2000
Turnaround: 24hr
Cabins: 4
Queen: 4
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 9Kw
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 14' RIB
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 40 hp
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: No
Boarding Ladder: Aft off scoop steps
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Trolling, casting
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: No

Other Entertainment

Wifi in BVI


Crew Information

Captain: Brad Marquart

<B>Brad Marquart</B> grew up in a small Mississippi river town in Missouri. After completing a degree in Biology at a liberal arts college it was time for some adventure, and he left the Midwest for a new life on the ocean. He joined a commercial fisheries management consultancy in Alaska, working on fishing vessels to provide precise and timely data regarding fishery health directly to NOAA. After working aboard 12 large fishing and fish processing vessels operating out of Dutch Harbor and Juneau, he traded the Bering Sea for the Rocky Mountains and moved to Denver, Colorado. There he started as a bioenergy researcher developing alternatives to mining coal, before switching gears and becoming an environmental scientist liaising between the oil and gas industry and state regulatory bodies. However, his previous life on the ocean had left a mark.

Upon meeting Kristi, the new team set out to reconnect with previous careers on the water. Denver provides perhaps the most landlocked American Sailing School in the USA, and Kristi and Brad took every class they had time for. They left Denver for the east coast where they assisted with a sailboat delivery, and then took to new careers aboard a 74 foot charter ketch here in the Virgin Islands. Now starting his third year in the term charter industry, Brad has obtained his USCG Captain’s license, nitrox scuba certification and enjoys sharing chef’s and guide duties with his wife aboard Genesis. An innate naturalist, he loves identifying fish and watching their behavior. He loves life most when guiding snorkel and hiking excursions in the beautiful Virgin Islands and when winding down with our always-interesting guests after a memorable day.

<B>Kristi Marquart </B> has a diverse background within the charter boat and restaurant industries. Her culinary orientation developed at an early age in her family’s restaurant and brewery in Kansas, where throughout high school and college she worked in both the kitchen and front-of-house. Following her interest in hospitality after college, she went on to open three successful restaurants across the country. Over the course of her restaurant career she managed talented teams of chefs and front-of-house staff, led courses in mixology, wine, and food safety, and became a certified Cicerone.

Kristi has always loved to cook for small groups of friends but it was her experiences in the restaurant industry that ultimately groomed her for her role as the chef aboard Genesis. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate. She obtains high quality cuts of meat, locally sourced eggs, produce and seafood (when available). Her menus are made with her guests preferences in mind, and she loves the creative freedom of serving beautiful meals that become a conversation piece over the table.

Kristi also holds a USCG Captain’s license, a bachelors degree in environmental science, a nitrox diver certification, and ten years of experience handling various boats along the coasts of California, Georgia, South Carolina, and throughout the entire Eastern Caribbean. This is her sixth season operating charter boats out of the U.S. Virgin Islands. Kristi & Brad are honored to call Genesis home and will ensure your vacation is the kind you smile about for years to come.


- Breakfast -
All served with fresh fruit, coffee, hot tea & juice

Banana-nut pancakes with hazelnut chocolate drizzle, fresh whipped cream & bacon

Ham & egg scramble in a puff pastry nest, crispy breakfast potatoes

Rosemary french toast served with orange cream cheese and maple sausage

Caprese omelet rollups with mozzarella, fresh basil, tomatoes and prosciutto

Cinnamon baked apples with yogurt, granola, toasted coconut, and a warm cream cheese danish

Huevos rancheros topped with cheddar, beans, pico de gallo, sliced avocado and fresh cilantro

Bagels & lox platter with an assortment of cream cheese and fresh vegetables

- Lunch -

Cajun crab cakes with spicy mayo and a fresh spinach, bell pepper and citrus salad

Grilled panini with melted brie, turkey, prosciutto, thin-sliced pear, mango chutney and arugula

Cheeseburgers in paradise with grilled pineapple and rosemary kettle chips

Chef salad with chicken, bacon, honey chèvre, avocado, tomatoes, toasted corn and pine nuts

Margherita pizzas with fresh mozzarella, basil, tomatoes, garlic, and balsamic drizzle

Jerk chicken caesar salad wraps served with kettle chips and grapes

Family style sushi plate of spicy tuna, shrimp and salmon rolls beside a bed of seaweed salad

- Hors D’oeuvres -

 Assorted cheeses & charcuterie board

Ahi poke with wasabi rice crackers

Warm bacon and caramelized onion tart

Shrimp & mango summer rolls with peanut dipping sauce

Mediterranean spread with warm flatbread

Baked brie with pepper jelly, sliced pears and herb crackers

Fresh guacamole, salsa and tortilla chips

- Dinner -

Jamaican jerk mahi with mango and bell pepper salsa and savory coconut rice

NY strip topped with bacon, brie and caramelized onions, beside roasted carrots and potatoes

Key lime grouper with grilled asparagus & crispy potato pierogis garnished with crème fraîche

Cardamom and coffee baked salmon with citrus spinach salad and warm beer bread

Coconut shrimp with sweet thai chili, coconut curried vegetables and cilantro lime rice

Grilled chicken breasts with crème dijon wine sauce, garlic mashed potatoes & sautéed broccoli

Surf & turf fajitas with grilled shrimp & carne asada, served with cheese enchiladas and frijoles

- Dessert -

Creme brûlée topped with fresh berries

Key lime mousse with ginger snap crumble

Dark chocolate dipped strawberries served with salted caramel ice cream

Gluten-free fudge brownies with berries and whipped cream

Tortuga rum cake topped with warm maple butter sauce

 Chocolate mousse finished with toasted coconut

Raspberry mint gelato garnished with a square of Ghirardelli dark chocolate

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