FLAME Price per week from. $ 14 000

  • Built year / Refit
  • 1956 / 1997
  • Length
  • 19.81 m
  • Crew members
  • 3
  • Cabins
  • 3
  • Persons per day / per night
  • 6 / 6
  • Showers / Toilets
  • 3 / 3
    Summer Season (January - December)
  • Summer location
  • Caribbean Sea
  • Homeport
  • Price per week
  • $14 000 - $19 000
  • Price per day
  • $2 340 - $3 170
  • APA
  • 30%
  • VAT
  • On request

Specification Custombuilt

Boat name Builder Built year Length Draft Engine Engine Quantity Cruising speed Cruising consumption Hull type Crew service
FLAME Feadship 1956 19.81 m 1.4 m Detroit 2 0 0 l/h displacement Crew service!
Category Yacht architect Refit Beam Flag Engine power General Max speed Max. consumption Hull material Crew members
Luxury Sailing yacht 1997 4.57 m US 0 hp 0 0 l/h other 3

Accomodation Custombuilt

Cabins Master cabin VIP cabin Double cabins Twin cabins Bunkbed cabins
3 0 0 3 0 0
Single cabins Toilets quantity Inside showers Persons per day Persons per night Crew members
0 3 3 6 6 3
Double cabins:
For Guests there are three equally large staterooms, each featuring a queen sized bed, full air-conditioning, a cassette player and ensuite head and shower.

Tender & Toys Custombuilt

Tender Jet Dinghy Jet ski Water scooter Waterskiis Kayak Kneeboard Wakeboard Wakeskate Windsurfboard Snorkellingset Fishing gear
Yes No No No Yes Yes No Yes No No Yes No
Banana Donut Other Seabob Kitesurfing Trampoline Sailing boat Paddleboard Canoe Bicycle Diving
No No Yes No No No No Yes No No Yes
18-foot Dinghy with 115hp Yamaha outboard x1
x1 adults

Equipment Custombuilt

Icemaker, Oven, Fridge, Stove, Sink, Coffee maker, Dishes
Navigation lights, Compass, Echo sounder, Wind gauge, Autopilot, GPS, VHF radio, GPS-plotter, Radar, Navtex, SSB, Barometer, Harbour guides, Sea charts
Generator (15 KW Norhtern Light, 15 KW Westerbeke), Air conditioning, Battery, Battery charger, Inverter, Shore supply 220V, Electricity 12V/220V, Main circuit breaker, Searchlight, Windscreen wiper, Stern anchor winch (manual), Bow anchor capstan (electric), warmwater, Pressurized warm water, Spare anchor, Tool kit
Deck equipment:
Wetbar, Separate crew cabin, Bathing ladder, Deck Guardrail, Gangway, Deck shower, Fenders, Sun shade (aftdeck), Teak Deck
Television, Television rooms (Salon), Board games, DVD player
Suncushion, Cushion

Crew profile Custombuilt

Crew members:
David Loerzel (US)
Summer West (US)
Crew profile:
Dave Loerzel graduated from the U.S. Coast Guard Academy and served on ships and shore stations across the country and overseas. With Sue and two children they discovered the Caribbean and island life while on duty in Jamaica. Dave cruised the Islands from Aruba to Bermuda and the entire family grew to love the climate, the dynamic cultures and the low stress environment of Caribbean living. Dave is an experienced Coast Guard Officer and licensed Captain , having Commanded and served on a variety of vessels across the Atlantic, Great Lakes, Gulf of Mexico and Caribbean. He operated vessels from 35 to 378 feet and sailed from Lake Superior to Aruba, New York to Europe and Connecticut to New Orleans. Later Dave and Sue followed their son to a true Caribbean Paradise, and adopted the Virgin Islands as their home where they started their new adventure as owners of the Belgian Chocolate Factory. Captain Dave and the FLAME are delighted to share the wonderful fresh made Belgian chocolates and the beauty of the Virgin Islands with you!


A talented professional chef, Gavin has the gift of exquisitely joining the energy of whole foods with the vitality of life. His ability to combine seasonal foods with international styles of cuisine has built a supportive and loyal following in the Virgin Islands. Part sage, part sweet-talker, he’s funny, smart, authentic, warm, and experienced; a good-looking guy who moves effortlessly between the upper crust and roots communities.

Raised in Lewisboro, NY, Gavin Kearney’s life in food came into focus only after originally studying to be a teacher. Through cooking, Gavin built a career, fulfilledhis creative impulses, and made his parents proud. And with Gavin’s humble background, working in the kitchen also meant never going hungry again. Gavin’s journey started with his beloved Nana (his adoptive mother’s mother), who taught him as a child to candy yams, baste a turkey, make cranberry sauce, and whip up delicious pies and muffins. Gavin’s adoptive dad worked for Nestle, making truffles and tollhouse cookies, which Gavin in turn sold \"4 for a dollar\" to make money for food and \"tings.\" His first job was as a dishwasher in a French restaurant, but he rapidly climbed the ladder, moving
from fry cook to grill station to sautй chef. Gavin worked at various restaurants, from greasy spoons to upscale bistros, in Albany, Buffalo, and Yonkers, before finally finding his true home in St. Thomas, USVI.

Nana, his adoptive parents, Curtis Atkins, Julia Child, Emeril, Mario Batali, Two Fat Ladies, Bobby Flay, and Iron Chef America. Gavin has always loved food. He could out-eat his adoptive dad by age ten - and his dad weighed 250 lbs! Gavin was always last to leave the table, and often polished off everyone’s unfinished
plate. His mom was a health nut, while his dad loved gut-busting steak and sausage dinners, so Gavin grew up with an appreciation of both ends of the food spectrum.

Gavin sees food as a way to spiritually and physically nourish people, and through that exchange, enrich his own spirit too. Food is a vehicle that brings folks together to celebrate life, and cultivated properly, it can also improve the ecological stability and economic health of the planet. For him, his Rastafarian beliefs mean you are what you eat - that’s where the \"livity\" of food comes in.
You can find Chef Gavin Kearney on the Cooking Channel, Host of Caribbean Vibes.