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Power Yacht Lady J

Where Luxury meets adventure!

7-Night Charter Rates
From
$99,000 (2 passengers 7 nights)
To
$135,000 (12 passengers 7 nights)*
Details
Guests
Up to 12
Guest Cabins
5
Length
142
Cabin Layout
2 King, 2 Queen, 1 Twin en-suite cabins & 2 Pullman berths
Designer
Palmer Johnson
Launched
1997
Scuba
SCUBA available on board Available onboard (see Specs tab)

Meet the Crew

CAPTAIN
JARRYD VERMAAK

Captain Jarryd was born in South Africa. He grew up in Durban spending his days on the beaches with his friends. Jarryd studied Marketing and advertising after school while working for a successful restaurant/cocktail bar opening new franchises around South Africa. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. Since entering the wonderful world of luxury yachting, he has crossed the Atlantic 5 times and cruised many different waters including the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and growing knowledge, along with strong communication and entrepreneurship skills allowed him to work his way up to Captain of very busy private and Charter programs. Jarryd first joined LADY J in 2015. His longevity and charter experience have allowed him to hone his skills to provide a five-star yacht program and experience to guests every time. He is very team and guest focused. He has a lively bubbly personality and gets on with all guests, always sharing a joke or two, making for a memorable charter experience that guests won’t ever forget. In his free time, Jarryd enjoys diving, water sports, traveling, and reading.


FIRST OFFICER
PAUL SHELTON

Paul was born in Durban, South Africa and grew up on the beach front surfing. In 2009 he moved to London and worked on the London underground as a Electricians mate before moving to the mediterranean to start his yachting career. Paul started working on classic sailing yachts and spent five years on a 109-year-old classic schooner. While onboard, Paul took part in over twenty classic sailing regattas in the mediterranean and Caribbean. Since then, he has worked on both sailing and motor yachts and worked his way up from deckhand to first officer. Paul had spent most of his yachting career in the Mediterranean but recently wanted to spend some time in America, which led him to Lady J. During his free time, he enjoys playing rugby, surfing and more recently took up learning to play golf.

CHIEF ENGINEER (Rotation)
MATTHEW STALLARD

Matt is from Winchester, Virginia in the Blue Ridge Mountains. He grew up sailing in the Chesapeake Bay and sport fishing in the Outer Banks of North Carolina. After earning a degree in economics from the College of Charleston, South Carolina he decided to follow his love for the ocean and pursue a career at sea. He has been onboard yachts for 15 years. When not turning wrenches, Matt enjoys being in the mountains hiking and camping, or on the water paddling and fishing.

CHIEF ENGINEER (Rotation)
ERICK MORENO

Erick was born in Mexico and raised in Beaverton, Oregon. A graduate of the Merchant Marine Academy, he discovered his passion for engineering and the ocean early in his career. With six years of experience aboard various vessels, Erick has honed his skills as a responsible and detail-oriented engineer. He takes pride in maintaining a clean and organized engine room, ensuring Lady J operates smoothly and safely. Erick finds great satisfaction in running his systems efficiently and resolving challenges with precision and care. A dedicated team player, Erick values learning from his fellow crew members and contributing to a positive dynamic onboard Lady J. Off duty, Erick enjoys relaxing with friends and family, especially while watching soccer matches. He also cherishes quiet moments at home with his loved ones and his dogs.

CHEF
JARED GRETO

Meet Chef Jared, a proud native of Sheffield, Pennsylvania, who discovered early on that food has a special power to bring joy to people’s lives. Jared is passionate about using fresh ingredients to craft dishes that are not only delicious but also create unforgettable experiences. His culinary journey has taken him through diverse regions, from the scenic Pacific Northwest to the rugged mountains of Colorado, and the charming coastlines of New England. These places have shaped his cooking style, blending flavors from various cultures and traditions. Outside of the galley, Jared loves to travel and explore new culinary landscapes. He also enjoys snowboarding in the winter months. For Jared, cooking is more than a profession; it’s a way to connect with others and share the happiness food brings.

CHIEF STEWARDESS
ESPERANZA CABADA

Esperanza was born and raised in Venezuela. Shortly after finishing her BA in Tourism, she moved to London to improve her English and start her career in hospitality at the Grand Hotel St Pancras Renaissance where she became part of the banquette and conference team. From London, Essie went to Barcelona’s Hotel Artz to keep learning and growing. Seeking new challenges Essie spent five years in Germany, absorbing the German culture, language and efficient, fast and professional work ethic. In 2016, eager to take her passion for service to a warmer spot, Essie found sunny St Maarten to be the perfect place for her. She has been cruising on sail and motor yachts ever since and is excited to be a part of the Lady J crew.

SECOND STEWARDESS
SOPHIA KAZADI

Born in Boise, Idaho, Sophie left to see what the world had to offer at a young age. After graduating from college, she embarked on a solo trip to Australia, and then lived in the Netherlands for a short period of time before joining yachting. She enjoys trying new things, experiencing new cuisine, and making great friends along the way. She is a bubbly, outgoing girl who is always ready to lend a helping hand. Sophie enjoys all things about the water, with a long background in competitive swimming. She loves to relax on secluded beaches with a book and some good music. She has a silly and sassy sense of humour and can always be counted on for a laugh or a specialty cocktail that will enhance your taste buds.

THIRD STEWARDESS
CARMEN SEEN

Carmen is from Roodepoort, a lively town near Johannesburg, South Africa. With a passion for travel and connecting with people, she thrives on adventure and personal growth. At 20, her love for children inspired her to work as an au pair in the United States, gaining valuable cultural and life experiences. After completing a course in Business Management, Carmen pursued her dream of a yachting career. She drove 18 hours to the coast, where she earned her yachting certifications and began her journey in the industry. During her free time, Carmen enjoys being outdoors, exploring nature, or relaxing with a good book. Known for her warm personality and enthusiasm, she brings dedication and positive energy to her role aboard Lady J.

BOSUN
TYLER FRANKS

Tyler was born in Memphis, Tennessee. He grew up playing on his high school basketball and golf team. Tyler then moved to Knoxville where he attended the University of Tennessee to study marketing. During his time there, he started up his own valet company which became very successful and is still going strong to this day. Throughout his life, Tyler has been boating on lakes all through Tennessee. Since then, he has been pursuing a boating career which brought him down to Fort Lauderdale, and eventually onboard Lady J. During his spare time Tyler enjoys playing golf, basketball, fishing, and spikeball on the beach.

DECKHAND
CAREL DE BEER

Born in Cape Town, South Africa where he grew up playing rugby and loved the outdoors, Carel has always loved being near the ocean. He started his yachting career as soon as he finished high school and found his way traveling to the states to work on yachts. He has worked and traveled in the Bahamas for 6 months before joining Lady J. During his spare time, he enjoys traveling, playing golf, fishing, diving, swimming and being active in the gym.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Specs & Cabin Layout

Specifications

Length
142
Designer
Palmer Johnson
Flag
Cayman Islands
Guests
12
Accomodation
Guest Cabins
5
Menu

The Lady J invites you to discover culinary delights from around the world. Whether you prefer a gourmet meal, casual barbecue on board or picnic Lunch on the beach; the Lady J’s chef is here to satisfy your tastes.

Our professionally trained chef can customize any menu you desire and can accommodate dietary requests such as vegetarian, kosher, and gluten free all while using the freshest ingredients and pleasing the most discerning palate. Desserts are a specialty so if you want to treat yourself after a day of activities, the Lady J is the place to do it. Here’s just a sample of the menus available.

Day 1

Lunch

A Trio of Scallops

Served on a fricassee of leaves with a tomato and chili concasse.

Seared Wild Salmon

Salmon stead marinated with sweet paprika, ginger, and chives, char-grilled served with a Moroccan couscous salad.

Lemon Brule Tart

Tangy tart with fresh raspberry cream and blackcurrant coulis.

Dinner

Vietnamese Spring Rolls

Steamed prawns and caramel pork wrapped in Vietnamese rice paper with carrot, cucumber and mint with a chili plus peanut dressing.

Teriyaki Glazed Tuna with Foie Gras

Char-grilled blue fin tuna wrapped in seaweed served with a sesame teriyaki glaze topped with pan-fried foie-gras and sticky rice.

Thai-style Sweet Dumplings

Steamed palm sugar and jasmine dumplings served with a

home-made green tea ice-cream and a wasabi and honey tuille.

Day 2

Lunch

Beef Carpaccio

Served with fresh parmesan, rocket and a cracked pepper and lemon vinaigrette.

Parpadelli Pasta

Served with a wine, cream and wild mushroom sauce and a scallop roe dust.

Stilton Laced Shortbread

Served with a plum cream cheese and tomato sorbet.

Dinner

Crab, Avocado and Crayfish stack

Layers of fresh crab meat with cilantro, avocado and chili and crayfish in a brandy cocktail dressing and a caviar garnish.

Pan-fried Duck Breast

Duck marinade with ginger wine and herbs served with griddled veg, spiced polenta and a pomegranate jus.

Warm Chocolate Fondant

The classical melting chocolate cake served with butterscotch ice-cream and a raspberry coulis.

Day 3

Lunch

Warm Goat Cheese Salad

Grilled goat cheese with a salad of mixed leaves, pomegranate, oven roasted pistachios and wild strawberries.

Flash Fried Chili Squid

Baby squid marinated with chili, lime and cilantro served on a green papaya salad.

Balsamic Strawberries

Strawberries masticated in a balsamic reduction and honey served with home-made vanilla ice-cream.

Dinner

A Trio of Tuna Tartar

Served with sesame rice crackers

Rosemary and Cinnamon Rack of Lamb

Rack of Lamb roasted served with sweet potato dauphines, grilled asparagus and a port and mint jus

Individual Pavlovas

Baby Italian meringues with a creme Chantilly and fresh mixed berries.

Day 4

Lunch

Salad Capresse

Vine beef tomatoes, buffalo mozzarella served with a both

Thai and European basil and pesto vinaigrette.

Seared local Cod Fillet with a Roasted Red Pepper Crust

Grilled and served with a herb gnocchi and a fresh tomato sauce.

Tiramisu Parfait

A layered parfait served with an amaretto biscotti.

Dinner

Lobster Bisque

Freshly made lobster soup served with a garnish of seared lobster and tarragon toast.

Seared Sea Bass Filet

Served with scalloped potatoes, spinach and oven roasted cherry tomatoes and a Palma ham wafer.

Lemon and Orange Truffle

A light layer mousse cake with a grapefruit sponge served with a passionfruit coulis.

Day 5

Lunch

Tomato Tart Tatin

Vine cherry tomatoes slow roasted with garlic and basil served with fresh parmesan puff pastry and pesto oil.

Grilled Lobster and Mango Salad

Freshly caught lobster grilled with light lemon oil, served with just turning green mango, with a sweet chili dressing.

Stawberry and Amanac Panna Cotta

Fresh cream panna cotta served with a honey and basil tuille and a strawberry coulis.

English Dinner

Prawn Cocktail

A twist on the old staple! Saute tiger prawns, avocado on a bed of baby gem lettuce served with a spiced cocktail dressing.

Fish and Chips

Choice of fish fried in a light batter with Cajun spice, basil

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