Your charter experience includes a professional crew, featuring a Captain, Chef, and additional crew members when applicable. Enjoy gourmet cuisine prepared fresh daily, a well stocked onboard bar, and thoughtfully curated amenities designed for comfort and relaxation. Unless an APA (Advance Provisioning Allowance) applies, meals and beverages are included in the charter fee.
Guests also enjoy access to the yacht’s onboard water toys and recreational equipment, with optional upgrades and bespoke experiences available upon request.
Crew gratuity, premium or vintage alcohol selections, dockage requested by guests, and certain specialty arrangements are not included in the charter fee.
Step into a world where luxury meets the sea aboard LIVIN, a stunning Leopard 50, 2025 sailing catamaran designed for travelers who crave elegance, comfort, and unforgettable experiences. With sleek lines, sophisticated spaces, and seamless indoor-outdoor living, this yacht sets the stage for a dream charter in paradise.
LIVIN features three beautifully appointed queen cabins, including a spacious master suite in the starboard hull. This private sanctuary offers an island-style/walk-around bed, generous storage, panoramic windows with breathtaking ocean views, and a luxurious en-suite bathroom complete with modern finishes and a separate shower.
The airy salon is crafted for connection and relaxation, with ... Learn More
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ROTATIONAL CREW FOR 2026/27 SEASON
MEET YOUR CREW:
CAPTAIN: Emil Feuilette
CHEF/FRIST MATE: Sophie Bauer
Jan 16 - April 14, 2027
July 16 - October 14, 2027
CAPTAIN: Jake Le Gassick
CHEF: Georgie Acland
October 15, 2026 - Jan 15, 2027
April 15, 2027 - July 15, 2027
Emil Feuillette, from Cape Town, South Africa, is a passionate skipper with over 22 years of sailing experience. He embarked on his journey at the age of five, nurtured by his father's boat-building project in their garden, which ignited his love for both racing and cruising.
Before entering the yachting industry, Emil worked as a river and canyoning guide in the Swiss Alps, where he developed strong leadership and guiding skills. His diverse background, which includes a solo trans-Africa road trip from France to South Africa, equips Emil with a unique perspective on life which he applies to his sailing, ensuring both safety and enjoyment for all aboard. Emil is dedicated to sharing his passion for the sea and helping clients create unforgettable experiences on the water.
Sophie Bauer is from the picturesque Elgin Valley, South Africa, where she grew up on a wine farm surrounded by great food and wine. This early exposure ignited her passion for cooking and showed her the power of bringing people together through delicious meals.
After studying illustration design at university, Sophie set off to travel and has since savored the vibrant cuisines of Thailand, Cambodia, Italy, France, Turkey, Israel, and Mauritius. These experiences have shaped her culinary style, blending international flavors to create beautiful, nourishing dishes. Following her adventures, she embarked on her culinary journey as a chef on yachts in the Mediterranean. Sophie loves to combine her passion for tasty food, travel and design. Her aim is to create delicious meals to enhance every adventure for those on board.
Emil and Sophie can't wait to share their enthusiasm for sailing, the ocean and the Virgin Islands for their second year - with you on Livin'
JAKE AND GEORGIE
Jake is a British skipper who grew up in a Naval family, which gave him his love for the water, always living by the coast in the south of England.
Jake first started sailing dinghies on his local river when he was 10 and fell in love with it. He continued on sailing throughout his teenage years, and once he left school he worked at a boatyard in the south of the UK (Devon) learning more about the maintenance of sailing yachts and the less glamorous side of boating in general!
After 4 years maritime work Jake decided to pursue being a full time skipper and worked in the Mediterranean, English Channel, north of France and on the Thames in London before heading to the BVI where he has run charters for the past year.
Georgie, grew up around boats and built a well-rounded career spanning yacht charter management, onboard operations, hospitality, and professional cooking.
Georgie trained at Le Cordon Bleu in London and completed the specialist Anchor & Apron Yacht Chef course in Mallorca. Her experience includes working as a chef aboard sailing yachts in Greece and Croatia, serving as stewardess aboard a 30-metre private yacht in Sint Maarten, and cooking for private events, supper clubs, and film crews.
Georgie is confident both in the galley and on deck. She brings creativity, strong organisation, attention to detail, and a genuine commitment to providing warm hospitality and memorable dining experiences.
Jake and Georgie are super excited to come back and share their love of sailing and the Caribbean!
Captain
Nationality: British
Languages: English
Chef
Nationality: British
Languages: English
LIVIN’s Sample Menu
BREAKFAST
All breakfasts served with a seasonal fruit platter and yogurt parfaits
Turkish Eggs:
Two delicately poached eggs on top of a bed of garlic herbed yogurt, drizzled with frothy paprika and chilli butter. Served with toasted sourdough.
Banana Pancakes:
Fluffy pancakes with maple syrup, vibrant berry coulis, a dollop of whipped cream, and a sprinkle of berry dust.
Sunshine Toast:
Toasted sourdough layered with velvety beetroot hummus, pan-seared tomatoes, ripe avocado, and perfectly folded eggs.
Smashed Avocado Toast:
Creamy avocado on toasted bread, with two soft-boiled eggs, sautéed mushrooms, and spring onions, finished with chilli flakes and a drizzle of extra virgin olive oil.
Eggs Florentine:
Poached eggs nestled on a bed of spinach, draped in silky hollandaise sauce.
Bagel Board:
A delightful selection of smoked salmon, cured meats, creamy cheese, avocado, fresh cucumber, tomatoes, capers, red onion, boiled eggs, and seasonal vegetables.
Açai Smoothie Bowl:
A refreshing açai bowl accompanied by freshly scrambled eggs, buttery croissants, and a salmon cream cheese butter board.
LUNCH
Tuna Poke Bowl:
A vibrant bowl of marinated tuna, served with an array of fresh toppings and sticky rice.
Steak Salad: T
Tender steak salad paired with homemade chimichurri and parmesan shavings.
Slow Roasted Lamb Shoulder:
Succulent lamb, with fresh mint and labneh, served with pomegranate seeds, blistered tomatoes on herbed yogurt, green bean salad, and warm pita.
Fish Tacos:
Crispy fish in a homemade soft taco, topped with creamy avocado, crisp greens, and zesty mango salsa, finished with a drizzle of dill yogurt.
Pulled Pork Reuben:
Savoury pulled pork in a fresh ciabatta sandwich with mustard, cheese and pickles, served with homemade fries and aioli.
Rainbow Noodle Salad:
Asian rice noodle salad with crunchy fresh vegetables topped with grilled prawn skewers and finished with crushed peanuts and sesame seeds.
Creamy Truffle Pasta:
With exotic mushrooms and crispy bacon bits, topped with a parmesan crisp. Served with a zucchini ribbon salad.
APPETIZERS
Fresh Ceviche:
A mix of citrus-marinated fish with lemon coconut milk, basil, and beetroot oil, garnished with avocado and grapefruit.
Moules Frites:
Steamed mussels served with a side of homemade aioli and golden fries.
Prawn Vietnamese Spring Rolls:
Delicate rice paper rolls filled with prawn and mango, served with a savoury peanut and spring onion dipping sauce.
Pear and Prosciutto Salad:
A salad of pears and prosciutto, drizzled with olive oil and garnished with fresh basil and lemon zest.
Pork and Spring Onion Dumplings:
Homemade dumplings and chilli crisp served with a vibrant dipping sauce.
Charred Lettuce:
Grilled lettuce drizzled with olive oil and topped with shavings of parmesan.
Spinach and Blue Cheese Phyllo Tarts:
Flaky phyllo tarts filled with spinach and blue cheese, topped with seared balsamic cherry tomatoes.
DINNER
Giant Pappardelle:
Handcrafted pappardelle filled with spinach and ricotta, served on a bed of ragu alla bolognese, crowned with parmesan shavings.
Grilled Beef Fillet:
A tender beef fillet accompanied by onion fondant, crispy potatoes, and green beans served with mushroom sauce.
Pan-Seared Mediterranean Cod:
Flaky cod in a vibrant tomato and basil sauce, served on top of roasted bell peppers with fresh, crusty sourdough.
Stuffed Chicken Breast:
Juicy chicken breast filled with feta, spinach and sun-dried tomato on a bed of pesto orzo, accompanied by buttery pan-seared mushrooms.
Sun-Dried Tomato and Salmon Pasta:
A combination of sun-dried tomatoes and succulent salmon tossed in a creamy
Green Curry:
Crunchy fried chicken served with coconut rice, green curry broth, and pickled ginger, served with smashed marinated cucumber salad with toasted sesame seeds.
Pan-Seared Gnocchi:
Gnocchi sautéed in a perfectly foamy sage and brown butter sauce.
DESSERT
Zeppole:
Sardinian doughnuts dusted with cinnamon sugar and lemon zest, served with a side of tangy lemon curd for dipping.
Chocolate Mousse:
Luxurious chocolate mousse with a drizzle of olive oil and a sprinkle of sea salt.
Gooey Chocolate Hazelnut Brownies:
Brownies topped with tiramisu cream and a dusting of cocoa powder.
Snickers Bars:
Indulgent layers of date caramel, creamy peanut butter, crushed peanuts, and dark
Mini Pavlova:
A delicate pavlova topped with fresh berries and cream, interspersed with vibrant passionfruit puddles.
Baked Cheesecake:
Served with a sesame maple crisp.
Chocolate-Chip Ice-Cream Sandwich:
Served with homemade vanilla icecream
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Hard Seltzer
White Claw, Truly, Highnoon, Love City
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
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