Cruising Area of Chillaxin

Pref. Pick-upNassau, Bahamas
Other Pick-upFort Lauderdale/ St. Thomas
Summer PortFort Lauderdale, FL
Summer OperationsBahamas


TP in HeadsYes
Accommodation Details
The luxurious, full beam, main deck Master stateroom offers a King size bed, large windows, a sitting area and a great deal of storage space. The master en-suite, outfitted in white and grey marble offers double sinks, a closed toilet, standing shower with bench and a jacuzzi spa.

Three additional staterooms are offered on the lower deck including a Queen VIP and two convertible twin staterooms. All include en-suites with standing showers.

Chillaxin Specification

Length90.2 Feet
Beam22.5 Feet
Draft5.10 Feet
Sun AwningYes
Children AllowedYes
Ice MakerYes
Internet AccessOnboard WIFI
Max Speed23
Cruising Speed18
Fuel Consumption75 US Gall/Hr
EnginesEngines: 2 x MAN 12V 1900HP Generator: 2 x Kohler 40 KW
- On board WiFi - Pepwave & Starlink
- SAT phone

Water Sports

Dinghy (Feet)33´ Blackfin
Sea BobsYes
Standup Paddle2
Fishing GearYes
Other Toys
- 33´ Blackfin
- Fishing Gear - inshore/offshore, spearfishing, lobstering and more!
- 2 SeaBobs
- E-Foil
- 2 x BOTE SUP´s
- BOTE Floating Dock with chairs and cup holders
- Snorkel Gear
- Misc. Floats
- Towable Tube
Light dumbbells
Resistance Bands
2 x Yoga Mats

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard


Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Other Entertainment
- Custom box projector screen for movie night under the stars
- BBQ on Flybridge
- Aft Sky Lounge Flip Down 40´ TV
- Main Aft Deck: Flip down 40´ TV
- Sat TV, Pandora, Spotify, etc. all controlled through iPad, XM Radio, Bluetooth capability


Special DietsInq

Chillaxin Crew Profile

Crew Number4
CaptainScott Rhomberg

Captain (Rotational) | Scott Rhomberg
Captain Scott grew up in St. Louis, Missouri and found his love for the water while working as a marine mechanic at the Lake of the Ozarks. Knowing he wanted to explore larger waters, Scott transitioned into the yachting industry and took his first helm position on an 82´ Princess in 2014.

Scott enjoys being part of an industry where he gets to travel and meet different people. He enjoys adapting to each family and group he has on board, allowing his strong versatility and easy to adapt mindset lead him to accomplish successful charters time and time again.

Captain Scott has cruised the Bahamas, Turks and Caicos, Puerto Rico and Caribbean. He loves being able to experience places many people only see in magazines. By far his favorite experience in the industry has been working with his best friend who since, has become his wife.

Scott enjoys diving, fishing (though he´s better known for repairing things than catching fish!), and boating. He spends most of his free time on the water with his family.

Stewardess | Cassandra
Cassandra was born and raised in Las Vegas, Nevada. She attended college in Santa Barbara, California for Digital Imaging. She has a love for photography and travel. In 2013, she was hired to work in a wine-tasting room which sparked a passion for the hospitality industry and a love for winemaking. Feeling inspired, she attended a school in Bordeaux and obtained a Bachelor of Science degree in Viticulture and Enology. She loves sports, food, and discovering island trails to explore the beauty of the islands . She started her career in yachting because she loves to travel, meet new people, learn about new and also channel her creativity to inspire guests during their charter with unique table settings, games, trivia, random fun facts and theme nights. Her favorite inspirational song is I´ve Gotta Be Me by Sammy Davis Jr.

Mate | Harrison Eudlay
Harrison was born in Amarillo, TX and grew up in Searcy, AR. Upon graduating from Harding University with a double major in Biochemistry and Molecular Biology, he moved to Denver, CO where he started working for Apple. After working there for 5 years, Harrison sold all his belongings and took a one-way flight to Thailand. While there, he discovered a passion for SCUBA Diving where he eventually trained and worked his way up to Dive Master. Following his passion, he picked up once again and moved to Australia where he advanced his diving career further, becoming a SCUBA Instructor, working on the Great Barrier Reef for a year. He returned to Thailand for another year and a half before making his way to the Bahamas. Since making his way there, he has spent the last 6 years crewing, working and living aboard boats; from rubber dinghies to 120´ power catamarans. Harrison´s favorite part of yachting is being out on the ocean, in the sun, with the salt spray in his face. He is happiest doing deckhand and engine room work, tying lines, and driving tenders. Harrison loves listening to and creating music. He will gladly sit to play guitar and sing for hours. He has a passion for SCUBA diving and free diving and loves sharing his knowledge about marine life. One of his favorite memories on a yacht was waking up to the engines starting at 3 AM with 70 knot winds in a cyclone off the Great Barrier Reef. The ship had broken a mooring line and he and the captain had to cut lines and save the vessel from drifting onto the reef, some 60 miles offshore. He loves the adrenaline rush and works well under pressure. You can find him laughing, singing, dancing, or staring at the stars, and generally having a great time.

Chef | Mallory Patterson
While Freelance, Mallory is on board for the majority of charters.
Mallory grew up in Kawkawlin, MI. Growing up on Lake Huron allowed her to take part in many activities including, boating, sailing, fishing, hunting, water and snow skiing, skating, windsurfing, kayaking, and more.

Mallory´s father was an amazing chef and taught her more than she had realized about cooking and international cuisine from a young age. Embracing this, she earned a degree in Hotel and Restaurant Management from JWU. Upon graduation, Mallory took over the management position at a 19-room, romantic Inn in Asheville, NC. One day she found herself without a Chef and stepped in to help. It was then she realized she wanted to cook professionally. Mallory put down the management role and put on the apron, making breakfast for 45 guests each morning, creating meals for small weddings, corporate luncheons and small dinner parties and absolutely loved it.

When her time in Asheville came to an end, Mallory moved to Rhode Island and became a head Chef and General Manager of a small Italian restaurant and bakery. From there she was involved in a restaurant group, helping to develop a farm to table catering company and gourmet grilled cheese shop.

In 2012, the need to show her creative flare and the urge to travel collided. She transitioned to catering on board boats for sailing races in Marthas Vineyard and Nantucket. Eventually she sailed to Bermuda and the VI´s and entered a career of cooking on yachts.

Mallory´s favorite memory in the galley: “when the guests wanted to have a pasta making lesson. The entire crew and guests were all making pasta, bread, desserts, etc. We all had an amazing Italian dinner that night. Good memories…Messy galley in the end but worth it.”

Chillaxin Calendar

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Chillaxin Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Oct 23, 2023Oct 30, 2023Booked: Nassau, Bahamas* to Nassau, Bahamas*
Feb 24, 2024Mar 02, 2024Booked: St Thomas USVI to St Thomas USVI

Chillaxin Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $85,000

High price: $95,000

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.

Yacht terms: Plus Expenses
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Inquire for more information.


10 nights over holidays unless Christmas week books first.

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