Synergy has four spacious queen cabins. Three cabins are ensuite with dry heads and the starboard aft cabin has a wet head. All cabins have: foam mattress toppers, hairdryers, ocean friendly toiletries, guest robes, TVs (Netflix/Hulu), fans, personal cabin controlled AC, USB ports and 110V sockets. Crew cabin is the twin midship cabin.
Synergy’s unique design emphasizes comfort, from our spacious living areas to the expansive decks that provide panoramic views of the sea and islands. Seamlessly blending interior living with the option of alfresco entertaining, allowing guests to enjoy natural tropical breezes and an open concept living experience while on board.
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Pricing is based on the time of year and how many guests will be on aboard. Contact us for more information regarding price structure and seasonal specials.
Jacob and Alex met in 2017 working on the deep blue Mediterranean waters. The culture, vibrance and excitement of the Mediterranean season kept them coming back for more, until the Caribbean called their names in 2019. Both based in the USVI they ran private catamarans separately, each growing and developing their own style and momentum, but still remaining close in friendship and in their understanding of what an amazing charter looks like, and how best to run a term charter boat.
Captain Jacob grew up in the Chicago suburbs but left the Midwest for California after college. It was here that he discovered his love of sailing in the waters off Southern California. After learning to sail, he purchased a small sailboat and joined several racing teams, all the while learning and honing his skills. Working as a hotel manager for nearly 10 years he was exposed to all aspects of the hospitality industry, which he brings with him on charter. Eventually, the call of the sea was too strong and Jacob left his land career to pursue a life on the water. First spending a season sailing in the Mediterranean, he then worked and traveled around the world for several years in locations including Mexico, Australia, Italy, Greece and Croatia. Having now spent 3 years in the Virgin Islands, he has explored every bay and hidden cove to give each group of guests a unique, tailored experience they will never forget!
Chef Alex was born in Toronto and raised in Philadelphia where cooking was always a family pastime. After graduating from the University of Toronto with a degree in Anthropology in 2015, Alex moved to Italy to learn more about the Italian culture, but more importantly, about the food. After working in restaurants in Florence, Alex knew that she would never get enough of the kitchen and began to search for the perfect combination of cooking and adventure. 2016 brought a summer of cooking on sailing yachts in the med, which led her to quickly fall in love with the charter lifestyle. She took every chance she could to continue to grow, explore and learn all of the ins and outs of yacht cheffing. Fast forward six years, Alex is a globally experienced chef having worked on sailing yachts from the East Indies to the Caribbean with no plan of slowing down. Chef Alex is familiar Caribbean waters and local vendors, and is finishing specialized training this fall at the Ashburton Cookery school in the UK.
Our ethos: We believe in a chameleon approach to running our charters. We can blend and bend to whatever request and preference we are met with. We enjoy having any and all kinds of guests onboard, from the giggly bubbly families with children, to the couples and friends that just need a week of luxury and sunshine. While we know the islands and the boat have so much excitement and joy to offer our guests, we want them to walk off the yacht at the end of the week just as excited about us as they are about waking up to a dolphin off the stern, or a lobster dinner on the beach.
Together, Jacob and Alex make the ultimate charter yacht team, and look forward to working with everyone involved to have an amazing 2021-2022 season.
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Day 1
*All breakfasts served with hot tea/coffee, fresh juice, and fruit platter*
Day 2
Avocado toast with poached egg on top, with a side of hickory smoked bacon
Day 3
Lemon Ricotta Pancakes, dusted with powdered sugar served with maple syrup whipped cream (optional cream cheese icing) and sausage
Day 4
Shakshuka topped with feta cheese served with avocado, hummus, and warm pita
Day 5
Brioche French Toast topped with candied pecans, blueberries and maple syrup served with maple smoked bacon
Day 6
Homemade Bagel Bar with a selection of toppings including cream cheese, smoked salmon, fried eggs, pickled red onion, sliced tomato, Swiss cheese etc.
Day 1
Lunch – Grilled steak Caesar salad with parmesan crisps and baked herbed croutons
Canapés/Afternoon Snack – Hot potato poppers topped with crispy pancetta, melted gouda cheese and a garlic mayo sauce
Day 2
Lunch – Greek chicken gyros on homemade flat bread with fresh tzatziki and caramelized onions, served with Greek salad and hummus
Canapés/Afternoon snack – Spicy Cajun shrimp bites served on a cucumber slice with avocado mousse
Day 3
Lunch – Crab cakes served with tartar sauce on a bed of apple and kale salad with a honey Dijon vinaigrette
Canapés/ Afternoon snack – Veggie Spring rolls with a sweet chili sauce and a peanut butter sauce for dipping
Day 4
Lunch – Sesame seared tuna tower served on sushi rice, pickled cucumbers, seaweed salad, avocado, edamame and drizzled with spicy mayo
Canapes/Afternoon snack – Smokey Tostones with a variety of dips including hummus, salsa and tzatziki
Day 5
Lunch – Blackened Mahi tacos on homemade tortillas with mango salsa, pickled onions, guacamole, served with cilantro rice, beans, and sweet and spicy street corn
Canapes/Afternoon Snack – Charcuterie board with Italian cured meats and cheeses, and baked brie paired with local fruits, nuts and spreads
Day 6
Lunch – Spiced Grilled Aubergine Stacks with toasted almonds, burrata salad and warm garlic bread on the side
Canapes/ Afternoon Snack – Loaded nachos to share with mango pineapple salsa, guacamole, and sour cream
Day 1
Entrée– Honey and soy glazed salmon, tempura broccoli and wild rice on the side
Dessert – Maple cinnamon poached pears, sprinkled with a cookie crumble and a scoop of vanilla ice cream
Day 2
Entrée – Herb crusted rack of lamb topped with a red wine sauce, honey roasted carrots on a bed of roasted red pepper and pomegranate couscous
Dessert – Whipped chocolate and hazelnut mousse topped with rum spiked whipped cream, raspberry and mint
Day 3
Entrée – Cod and vegetable red curry served with jasmine rice and homemade garlic butter naan
Dessert – Homemade Raspberry and lime sorbet
Day 4
Entrée – Jerk Chicken served with Caribbean rice and beans
Dessert – Key lime pie with a honey graham cracker crust
Day 5
Entrée – White wine and citrus fettuccini Alfredo with herby grilled chicken on top
Dessert – Banana and Baileys Crème Brulee
Day 6
Entrée – Surf and turf- seared scallops with rib eye steak on a pillow of garlic mashed potatoes and zesty asparagus
Dessert – Hot and gooey apple caramel crumble with brandy spiked whipped cream
My wife and I worked with Andrew Hodgdon to sell our 2021 FP Elba 45. In addition to skillfully carrying out the traditional yacht broker responsibilities, Andrew went above-and-beyond to ensure that we were well-positioned to sell in a competitive market. For example, Andrew helped out with much-appreciated repairs and hurricane prep, among other things. Trustworthy, intelligent, and conscientious, Andrew’s communications with us and the buyer were always thoughtful and forward-thinking, and fairly represented our interests.
We really lucked out in connecting with The Multihull Company. We made a cold call to Cynthia Wummer, a Multihull Company broker and told her we wanted to buy a catamaran to cruise The Great Loop and experience the Bahamas. We particularly wanted a PDQ power catamaran. From our first contact she was so helpful and responsive. She immediately contacted a selling broker who represented a prospective seller. Because we are new to a bigger boat and boating on the ICW, Cynthia assisted us through the entire process. She is a captain which was an added bonus to the process; she knew all the right questions to ask the selling broker as well as the surveyor. She drove 3 hours to be present during the survey, she developed a good relationship with the selling broker, she called and checked in with us regularly, was very enthusiastic about our purchase, and answered all our questions. We could not have done it without her. The Multlihull Company support team, Andrew Holland and Courtney Greider, were so helpful in the closing process: the paperwork was easy to complete and communication was smooth and timely. We wouldn’t hesitate to recommend The Multihull Company and Cynthia to anyone who is the market for a boat large or small. Thank you!!!!
Multihull Company has succeeded again. This is my second time using their services and they are extremely professional and honest. Working with their brokers and their administrative team was easy. Communication occurred at every level and constructive advise was always given. They know this business inside and out and acted as my fiduciary in every way. I will use them again for their service and knowledge.
Great to deal with and very patient in our questions. They were able to find us the perfect vessel for our needs.
Successful relationships cannot exist without it. At The Multihull Company we base every relationship on a firm commitment to earning and retaining our client’s trust.
Advice of any kind is valuable only when grounded in hard-won expertise. It too, must be trustworthy. Trust and expertise define the heart and soul of The Multihull Company. We are a team of skilled professionals who thrive on providing expert, trustworthy advice and service to catamaran and trimaran sailors around the globe.
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