SYNERGY

2017 • 8 GUESTS • 4 cabins

Specifications

Length: 86 ft.

Builder: Sunseeker

Year: 2017

Beam: 24.6 ft.

Draft: 6.5 ft.

From $79,900 to $95,900 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: Yes

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: 12
  • Internet Access: Onboard WIFI
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Yes
  • Kosher: Inq
  • BBQ: No
  • Crew Smokes: Inq
  • Guest Smoke: Aft platform only

Water Sports

  • Dinghy: 26' NauticStar
  • Wake Board: Yes
  • Tube: No
  • Knee Board: No
  • Snorkel Gear: No
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: No
  • Jetskis: No
  • Other Toys:

    26′ NauticStar 2602 (2019 model)
    2 x Sea Bobs
    1 x Efoil board
    1 x Wakeboard
    2- 10′ x 5′ Inflatable Docks
    2 x paddle boards
    Inflatable Party Cabana
    Towable Float
    Snorkel equipment

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Based and chartering in BVI Nov - May. Available May-June Bahamas
  • Summer Base Port: BVI and Bahamas
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Turnaround: 48 hours Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Summer 2025 $77,900 $77,900 $77,900 $78,900 $78,900 $79,900 $79,900
Winter 2025 to 2026 $87,900 $87,900 $87,900 $88,900 $88,900 $89,900 $89,900
Summer 2026 $87,900 $87,900 $87,900 $88,900 $88,900 $89,900 $89,900
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

Captain – Jacob Beman

Captain Jacob grew up in Chicago before swapping cold winters for the sunshine of Southern California after college. It was there that he first fell in love with sailing and life on the water—and he’s been chasing that feeling ever since. After buying his own boat and getting involved with local race teams, Jacob quickly realized he wanted to turn his passion for sailing into a full-time career.

With a strong sense of adventure and a desire to keep learning, Jacob set off to explore the world by sea. He spent several seasons working in the Mediterranean and Australia, gaining valuable experience while sailing some of the world’s most beautiful waters. In 2018, he arrived in the Virgin Islands, and it didn’t take long for him to feel right at home.

For the past seven seasons, Jacob has captained yachts throughout the USVI and BVI—an area he loves sharing with guests for its laid-back island vibe, crystal-clear waters, and endless opportunities for adventure. For the last three years, he has been running M/Y Synergy, where he takes pride in creating relaxed, memorable charter experiences and welcoming guests aboard as if they were family. Jacob’s easygoing nature, local knowledge, and genuine love for what he does help ensure every trip is truly one to remember.

Chef – Ryan Neal

Ryan Neal is a chef who believes that great food onboard is as much about how it feels as how it tastes. Calm by nature and detail-driven, he brings a steady, grounded presence to the galley and takes pride in creating food that enhances the overall experience of life at sea.

He comes to the Caribbean after 20 years of working in restaurants and private villas throughout Canada and Australia.

Ryan’s cooking style is refined yet approachable, guided by strong fundamentals rather than ego. He enjoys tailoring menus to individual preferences, reading the mood of the day, and striking the right balance between relaxed, generous meals and elegant evening service. Dietary requirements, last-minute requests, and changing schedules are handled calmly and without fuss.

Personable without being intrusive, Ryan values clear communication, teamwork, and mutual respect onboard. He takes his responsibilities seriously but doesn’t take himself too seriously.

First Mate – Remi Leclezio

Remi grew up between Mauritius and South Africa, developing a lifelong connection to the ocean from an early age. A surfer since childhood, the sea has always been at the center of his life. He is an avid sailor and holds his RYA Yachtmaster certification.

Remi began his professional yachting career in the South of France in 2017 before moving to the Caribbean, where he has worked ever since. His experience spans roles as First Mate aboard a 90-foot motor yacht, as well as Captain for both term charters on catamarans and fast-boat day charters.

A certified PADI Divemaster, Remi has a deep passion for all things ocean. When he’s not working, you’ll find him surfing, shell hunting, or unwinding with a cold one among mates.

Stewardess – Michelle Barbuto

Growing up sailing in the British Virgin Islands with her parents, Michelle has spent much of her time on the water. The sea is her home and she’s always happy to teach the guests new skills aboard. She has completed over 6000 miles of offshore sailing between Europe, the Caribbean and the North East coast of the U.S.

Sailing in the Caribbean and motor yachting in the North East US contributed to her desire to work in the industry. She has completed 5 yachting seasons as a chef in the Virgin Islands, Bahamas and the Mediterranean. While she will always have a passion for cooking, she is excited for a new chapter as a Deckhand/Stew, bringing other skills to the table.

With a background in event planning, Michelle is proud to go above and beyond to enhance the experience her guests are looking for. She is excited to plan fun activities, themed dinners, cocktails and overall ambiance for her guests to make their holiday perfect.

Aside from sailing, Michelle is a certified free diver and yoga instructor. Teaching is her passion and she is thrilled to offer morning flows and meditations to the guests. Whether the students are new to their practice or looking for something more advanced, she is happy to create a class around what they desire to get out of their holiday. In her free time she enjoys her own practice, as well as travel; eating and drinking her way through new countries and cultures.

Sample Menu

RYAN’A SAMPLE MENU
Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability
Day 1Breakfast – Lavender-honey yogurt, almond granola, fresh figsLunch – Tuna crudo with grapefruit and avocado puréeSnack – Compressed watermelon, cantaloupe, minted feta crumble, lemon vinaigrette, prosciutto crisp, toastedalmondDinner – Lemon-ricotta ravioli, sage butter, toasted pine nuts
Day 2Breakfast – Brioche french toast, caramelized banana, vanilla bean mascarponeLunch – Lobster roll, tarragon aioli, celery leaf saladSnack – Spiced shrimp skewers, lime avocado cremaDinner – Pan-roasted halibut, celeriac purée, fennel salad
Day 3Breakfast – Truffle scramble with toasted brioche, microgreensLunch – Lobster & avocado salad, citrus dressingSnack – Chocolate-dipped strawberries with fleur de selDinner – Seared duck breast, fig gastrique, pomme purée, baby carrots
Day 4Breakfast – Chia pudding, yogurt, mango, passionfruit, mintLunch – Pan-seared snapper, chickpea purée, preserved lemonSnack – Baked fig with honey and goat cheeseDinner – Moroccan braised lamb, couscous, harissa yogurt, pickled onion
Day 5Breakfast – Smoked salmon, crème fraîche, dill, red onion, capersLunch – Tuna Niçoise salad with poached egg, anchovy vinaigretteSnack – Melon skewers with honey yogurt dipDinner – Butter-poached lobster, saffron risotto, pea tendrils
Day 6Breakfast – Ricotta pancakes with citrus honey, pistachio dustLunch – Burrata, heirloom tomato, avocado, lemon, olive oil, MaldonSnack – Charcuterie board, honeycomb, toasted almondsDinner – Beef tenderloin with potato pavé, crema, caviar, roast carrot
Day 7Breakfast – Shakshuka eggs, spiced tomato, feta, dukkah, sourdoughLunch – Za’atar-spiced chicken salad, couscous, preserved lemonSnack – Chickpea fritter, lemon yogurt, pickled cucumberDinner – Roasted branzino, roast fennel, cherry tomatoes, olives

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