*Price range is subject to change. Please Contact Us for pricing for various party sizes, number of nights and the premium weeks of Christmas & New Years. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees.
Yacht Details
Guests
Up to 7
Guest Cabins
3
Length
65ft
Guest Cabin Configuration
2 King, 1 Triple Twin en-suite cabins with A/C
Designer
Johnson
Launched
1995 (Refit 2018)
Children Allowed
Yes (Min. age: Water safe)
Home Port
Compass Point Marina, St Thomas, US Virgin Islands
Scuba
Rendezvous only
Winter Cruising Area
Caribbean Leewards, Caribbean Virgin Islands (US)
Summer Cruising Area
Caribbean Leewards, Caribbean Virgin Islands (US)
Green Initiative
Purified drinking water made on board. Reusable water bottles available for use on board.
Meet the Crew
Dennis & Alyse
DENNIS WHELLER, CAPTAIN:
A lifelong yachtsman, Captain Dennis Wheeler consistently offers his guests a truly unique and memorable, 5-star experience. Born in New Jersey and raised in St Croix and Texas, Captain Dennis has lived a fascinating life. An engineer by training, and a successful global technology entrepreneur, he sold the rights to an electric powertrain technology he developed, and moved back to the Caribbean to focus on his love of the sea.
He has successfully refit and restored several vessels and has cruised extensively throughout the Atlantic Ocean and Caribbean Sea.
Guests benefit from his excellent helmsmanship, incredible customer service, and deep knowledge of the Virgin Islands. He is eager to share stories from his fascinating career and world travels.
Dennis and his wife Tania have a 3-year-old son and live in St. Thomas.
Availability calendar for Cool Breeze:
Listed below are any confirmed reservations or unavailability, as well as current holds / options. Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48
Upcoming 12 Months Reservation Calendar:
Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
Jun 2023
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Jul 2023
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Aug 2023
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Oct 2023
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Nov 2023
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Dec 2023
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Mar 2024
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Apr 2024
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Reservation Calendar with Port Locations:
Booked: Saturday, 8 July 2023 to Saturday, 15 July 2023: Booked: Compass Point, St Thomas* to Compass Point, St Thomas*
Booked: Saturday, 7 October 2023 to Thursday, 12 October 2023: Booked: St Thomas, USVI* to St Thomas, USVI*
On Hold: Tuesday, 19 December 2023 to Tuesday, 26 December 2023: Hold: Compass Point, St Thomas* to Compass Point, St Thomas*
On Hold: Tuesday, 13 February 2024 to Tuesday, 20 February 2024: Hold: Compass Point, St Thomas* to Compass Point, St Thomas*
7-night Charter Rates by Group Size
Guests:
2 guests
3 guests
4 guests
5 guests
6 guests
7 guests
Winter 2022 to 2023
$23,500
$24,500
$25,500
$26,500
$27,500
NA
Summer 2023
$23,500
$24,500
$25,500
$26,500
$27,500
NA
Winter 2023 to 2024
$23,500
$24,500
$25,500
$26,500
$27,500
NA
Summer 2024
$23,500
$24,500
$25,500
$26,500
$27,500
NA
*Price range is subject to change. Please Contact Us for pricing for various party sizes, number of nights and the premium weeks of Christmas & New Years. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees.
Contact us for rates and current availability or to book a charter aboard Cool Breeze!
Full Specifications for Cool Breeze
Length
65ft
Beam
21
Draft
5
Designer
Johnson
Launched
1995 (Refit 2018)
Guests
Up to 7
Children Allowed
Yes (Min. age: Water safe)
Air Conditioning
Full
Flag
USA
Max. Speed
20
Dinghy/Tender
13' AB
(502HP)
Dingy Max. Passengers
8
Guest Cabins
3
Guest Cabin Configuration
2 King, 1 Triple Twin en-suite cabins with A/C
Guest Electric Heads
4
Accommodation Description:
Cool Breeze has two king cabins plus a twin cabin available for guest accommodations.
-Aft master king walk-around berth, private ensuite bath with electric toilet and stall shower.
-Forward VIP king walk-around cabin, private ensuite bath with electric toilet and stall shower.
-Midship cabin with 3 twin berths, 2 lower full size and 1 upper which is for a child or luggage. Cabin has private ensuite bath with electric toilet and stall shower.
Yacht has an electric passerelle for easy access from the dock. This passerelle also is used as a diving board for guests.
Home Port
Compass Point Marina, St Thomas, US Virgin Islands
Winter Cruising Area
Caribbean Leewards, Caribbean Virgin Islands (US)
Summer Cruising Area
Caribbean Leewards, Caribbean Virgin Islands (US)
Preferred Port
Compass Point Marina, STT
Other Port
PR
Hours Between Charters
48
WiFi Internet
Onboard WIFI
Sun Awning
Yes
Hammock
No
Deck Shower
Yes
Hair Dryer
Yes
Ice Maker
Yes
BBQ
Yes
Adult Waterskis
Yes
Kids Waterskis
No
Stand Up Paddle Board
2
Snorkeling Gear
Yes
Tow Tube
Yes
Wake Board
No
Knee Board
No
1-Person Kayak
No
2-Person Kayak
1
Float Mats
Yes
Beach Games
Yes
Fishing Gear
Yes
Number of Rods
3
Deep Sea
No
Stereo System
Yes
iPod Hookup
Yes
Satellite TV
No
DVD Player
Yes (4,000 DVDs)
Board Games
Yes
Books
Yes
Captain Nationality
USA
Captain License
USCG 200 Ton MASTER
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Kosher Available
Inq
Sample Menu
Cool Breeze - Seven Day Sample Menu
Chef is knowledgeable about dietary preferences and is happy to accommodate allergies, intolerances, or children’s food.
Day 1
Breakfast Stuffed French Toast. Classic french toast stuffed with whipped cream cheese and strawberries. Topped with blueberry compote and served with bacon.
Lunch Mahi Tacos. Grilled fresh mahi with sweet mango, radish wheels, chipotle crema, and cotija cheese on grilled corn tortillas. Served with grilled corn and jerk-seasoned slaw.
Canapé Watermelon Gazpacho. Chilled soup shooters garnished with prosciutto and cucumber.
Dinner Red Wine Short Ribs. Seared and slow-roasted with a red wine glaze. Served over creamy roasted corn polenta, braised leeks, and topped with tangy pickled cabbage.
Breakfast Veggie Quiche. Broccoli and cheddar set inside flaky puff pastry. Served with homemade granola, fresh fruit, and yogurt.
Lunch Tamarind Pulled Pork. Tender pork tossed with a tamarind-orange barbecue sauce, served on mini hawaiian rolls and topped with pineapple and cilantro. Served with caesar slaw and watermelon-mint salad.
Canapé Cauliflower Frites. Lightly battered and served with saffron aioli.
Dinner Scallops & Calabaza. Seared scallops topped with tomato-bacon chutney. Served over calabaza puree and beurre blanc, with asparagus spears.
Dessert Tropical Crepes. Tropical fruits, like papaya and banana, sit atop delicate crepes and a rich rum butter sauce.
Day 3
Breakfast Good Morning Galette. A rustic breakfast "pie" with ham, gruyere, sweet apples and thyme. Served with a fresh salad of sprouts, avocado, cucumber, and orange vinaigrette.
Lunch Shrimp BLT Wedge. Grilled shrimp skewers over a hearty iceberg wedge and homemade bleu dressing, bacon, heirloom tomatoes. With roasted new potatoes.
Canapé Beef Skewers. Served with horseradish creme fraiche.
Dinner Lemongrass Creamed Chicken. Chicken breast stuffed with wilted greens and prosciutto. Topped with a lemongrass-basil coconut sauce over green beans and pureed sweet potatoes.
Dessert Fruit Crisp. Warm mixed berries under a sweet oat crumble. Topped with white pepper whipped cream.
Day 4
Breakfast Salmon Eggs Benedict. Toasted english muffin with smoked salmon, a poached egg, and creamy hollandaise. Served with fresh greens and fruit.
Lunch Chorizo Potato Empanadas. Yukon potatoes simmered in chorizo and aromatics, then folded into pastry and fried. Served with a colorful salad of arugula, carrot ribbons, green apple, radish, and goat cheese.
Canapé Ceviche. Fresh fish marinated in citrus juices. Served with fresh plantain chips.
Dinner Filet Mignon & Cognac Cream. Seared and roasted to your perfect temperature, topped with sauteed portobellos. Served atop roasted new potatoes and broccoli, with a creamy cognac sauce.
Dessert Double Chocolate Mousse. Rich, delicate mousse. Served over baked chocolate mousse with fresh raspberries.
Day 5
Breakfast Farm Waffles. Wheat-amaranth waffles topped with bananas, blueberries, toasted almonds, and espresso whipped cream. Drizzled with maple syrup and served with crispy bacon.
Lunch Curry Chicken. Open-faced sandwich of curry chicken salad on homemade ciabatta. Served with a beet-feta salad and herbed rice.
Canapé Tomato Soup. Warm soup shooters served with grilled cheese wedges.
Dinner Tuna & Gnocchi. Fresh tuna steak atop homemade potato gnocchi. With a colorful medley of shaved parmesan, roasted tomato, zucchini, and squash. Drizzled with house pesto.
Dessert Coconut Flan. Dressed with a vibrant sorrel syrup.
Day 6
Breakfast Breakfast Enchiladas. Scrambled eggs in a flour tortilla. Topped with homemade mole, avocado pico de gallo, and sour cream. Served with sweet potato hash and bacon
Lunch Chef's Sliders. Mini hamburgers with chef's crowd-pleasing trio of white cheddar, remoulade, and tomato-bacon chutney. Served with rosemary kettle chips and watermelon wedges.
Canapé Strawberry Papaya Crostini. Fresh fruit and mint combine in a salsa fresca atop peppered chèvre and thick sliced french bread.
Dinner Rosemary Crusted Lamb. Served with pomegranate jus, a dollop of mashed plantains, caramelized pearl onions and wilted spinach.
Dessert Drunken Tres Leches. Airy vanilla cake soaked in milk and Bailey's. Topped with a light whipped cream and fresh Caribbean nutmeg.
Day 7
Breakfast Scone-Wiches. Parmesan-rosemary scones stuffed with homemade orange marmalade, spiced sausage, and arugula. Served with a melon-berry fruit salad and yogurt.
Lunch Crab Cakes. Maryland-style crab cakes topped with horseradish creme fraiche. Served over orange-ginger quinoa and a cucumber salad.
Canapé Coconut Rice Croquettes. Savory-sweet, fried balls of coconut rice, chorizo, and mozzarella. Served with a tangy tamarind dip.
Dinner Lobster Francaise. Grilled Caribbean lobster tail over angel hair pasta. Dressed with a creamy chorizo sauce with sweet peas, corn, and shredded lettuce.
Dessert Guava Lime Cheesecake. With coconut whipped cream and graham cracker crust.
Cocktails on Cool Breeze
Passionate But Chill
vodka + muddled lime and demerara sugar + passion fruit + mint + la croix
Garden Gimlet
gin or vodka + muddled lime and cucumber + rosemary syrup >>chilled
Disclaimer: While we make every effort to ensure that the information for Cool Breeze is current, we cannot guarantee that the details listed are 100% up to date. Please contact us and we will happily verify any details for you. Your privacy is important to us, view our Privacy Policy
