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  • Vessel Info
    Year Built:
    Virgin Islands (British)
    Franck DARNET
    Privilege Yard
    Captain Mark COCHRAN, Chef & 1 crew
  • Dimensions, Speed, & Specifications
    78 ft (23.8 m)
    Max Speed:
    kts ( kph)
    Cruise Speed:
    14 kts (26 kph)
    35 ft (10.7 m)
    Min. Draft:
    9 ft 6 in (2.9 m)
    Max. Draft:
    9 ft 6 in (2.9 m)
  • Accommodations

    Sleeps 8 in 4 Cabins

    Namaste is offering 4 double ensuite cabins Details below :

    1 MASTER CABIN with one bed: 1820 mm (beam) x 2000 mm (length) / & leather sofa / Separated heads & steamshower 

    1 QUEEN CABIN with bed: 1584 mm x 1952 mm CONVERTED TO TWIN CABIN with 2 beds: 792 (beam) x 1952 (length) / Separated heads & showers

    2 QUEEN CABINS with beds: 1635 mm (beam) x 2000 mm (length) / Separated heads & showers

    All of them equipped with hair dryer, plugs 1 for the shaver + 1 for the vanity (110v & 220), Rj45 & 4 X USB

    Also with private A/C control, TV sets, DVD readers, BOSE minisoundlink,Wi-fi and blue tooth

    Separate crew quarters / 2 cabins in starboard forward hull, Captain’s berth ensuite with pullman

  • Ammenities
    CD library, DVD library, DVD player all cabins, DVD player saloon, Indoor audio system, iPod dock, Outdoor audio system, Satellite TV, TV all cabins, TV saloon, Wi-Fi, 16ft / 5.00m 150hp Tender, Assorted water toys, Beach games, Board games, Kayaks multiple, Mono ski, Paddleboard, Swimming noodles, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, BBQ, Book library, Coffee machine, Deck shower, Fishing gear - light, Hammocks, Ice maker, Jacuzzi on deck, Special diets, Sun cushions, Swim platform, Water maker
  • Diving
    Not Insured,

    Rendez-vous diving on request

  • Crew Profile
    Captain: Mark COCHRAN

    Diploma: USCG Captain, 500 ton, STCW 2010, PADI SCUBA instructor

    Mark Cochran is the quintessential combination of southern charm and simple sophistication. Born and raised in Atlanta, Georgia your Captain’s sense of hospitality to host his guests in luxurious comfort runs deep.

    Growing up on a small lake adjacent to the banks of the Chattahoochee River, a natural and effortless understanding of wind and water was instilled at an early age.

    Mark’s enthusiasm and thirst for knowledge has seen him wear many hats and pursue a range of varied interests culminating in what is the calm, deliberate, Captain before you today.

    His love of the outdoors has seen him sail across the Atlantic, walk across Corsica, and SCUBA dive in Saba. An Ironman Triathlete and long distance paddle border, he has an inexhaustible drive and is effuse with energetic excitement.

    Mark, having found his muse in his wife and partner, Kristen, of 22 years, the couple are perfectly synchronized. The duo developed their love of sailing and adventure when they made their home and business in the BVIs on the island of Tortola.

    They have crewed several different catamarans together over a period of 16 years. Beginning with Amazing Grace, a Privilege 65 and after a few seasons at the command of Double Feature, a Lagoon 570, Mark took the helm of Sabore, a Privilege 585.

    Having overseen a major refit and a couple of years in charge of The Cure, the first Lagoon 620, Mark and Kristen remained particularly passionate about the Privilege brand.

    Ultimately having the opportunity to project manage the build and crew not one, but two, 74 foot, Privilege catamarans, Captiva 745 and now, Namaste the new Series 7.

    As partners in life and business, Mark & Kristen’s passion, knowledge, and dedication is continually sought after by their clients and charter guests. The affable and confident Captain, Mark, is eager to chart the course for your next adventure on board, Namaste.

    Chef: Robin THOMSON (34)

    Hailing from his families’ farm in Ireland, Robin grew up helping his grandmother in the kitchen making all manner of diverse and imaginative creations. This instilled a sense of fearlessness in the kitchen and a desire to try new and wide ranging ingredients.

    At 18, Robin left home to study computers in Coventry, England. Upon graduating, Robin ventured west for a life at sea. Sailing from Boston to Tortola on a Privilege 585, Best Revenge, Robin then set to work on the world’s largest trimaran, Cuan Law. There he crewed for 3 years earning the position of cook and becoming a certified diver, which began a new passion in freediving.

    In 2009, Robin returned to Ireland to achieve his Chef qualification advancing him to the position of professional Chef. Utilizing his new skills, he began working with new crew on busy catamarans, Privilege 65, True North and Privilege 745, Matau, pushing him to excel not only with food, but also as a sailor. He then went on to act a chef on board 85ft. Long Island, WindQuest.

    Presently, Robin has spent years centered around the BVI’s cultivating relationships with local farmers, fishermen and distributors that allow for the creation of a farm-to-yacht experience that our cliental are sure to enjoy.

    Indeed, keep your eye on Robin as you may see him heading under water, only to return with some freshly caught Lionfish to enjoy.

    Robin is excited to be part of a well-polished and experienced crew aboard the new and unique yacht NAMASTE.

    Stewardess / First Mate: Kristen COCHRAN (44)

    Born and raised just outside Atlanta, Georgia, and commencing her study of the art of dance at the age of three, Kristen Cochran has developed grace, poise and stamina that appears effortless. Eager to pamper and please, her southern hospitality and drawl will comfort you the moment you step aboard Namaste.

    Growing up water skiing and wakeboarding on family weekend excursions to local lakes, her love for the water is natural. Her passion for boating was solidified with a family project refurbishing a wooden ski boat.

    Her older brother’s move to the Cayman Islands was instrumental in her securing SCUBA certifications and enhanced her desire to also live and work in the Caribbean.

    She met her husband, Mark, at University and their shared love for each other and water was obvious and undeniable. Continuing their pursuit for adventure, they took sailing courses that ultimately culminated in a catamaran sailing course in the BVIs.

    Kristen’s first position in yachting, found her serving as Chef and Hostess on board a 65 ft., Privilege catamaran, Amazing Grace, with her husband as First Mate. Continuing her pursuit of knowledge and skills, she achieved her Captain’s license in 2001. For over 16 years, Kristen & Mark have earned their award winning reputation as a Captain and Chef team on several luxury sailing catamarans including Lagoon 570, Double Feature, Privilege 585, Sabore’, Lagoon 620, The Cure and Privilege 745, Captiva.

  • Menu

    By Robin THOMSON

    We cater to your individual tastes  and diets to create a  tailored dining experience that will tantalize the taste buds

    BREAKFAST - Locally sourced produce

    Eggs Namaste: Toasted English Muffin with thin slicesof Avocado, fresh TortolaTomatoes topped with a perfectly poached Egg and shavings of Pecorino

    Home made Granola with fresh Greek Yogurt, ripe Berries, Trunk Bay Bananas and B.V.I.honey

    Sous vide crispy Bacon nest coddling soft scrambled Eggs topped with fresh homemade Salsa and Chives

    Namaste Toast: Cinnamon spiced Banana stuffed in thick cut Brioche French toast accented with fresh Vanilla bean whipped Cream and a Rum Maple syrup.

    Our Signature Breakfast: Decadent strips of Scottish smoked Salmon atop of a crispy potato Rösti finished with sous vide poached Egg and Chef’s own white balsamic Hollandaise

    Changing daily, lunches  are traditionally served family  style promoting a relaxed, European approach to dining.  Your Chef will prepare a more formal  plated lunch, if you prefer

    Duo of fire roasted, Red & Yellow Bell Pepper soup served  chilled, with Sorrel oil

    Flavorful Tomatoes and Basil married with fresh Burrata drizzled with exquisite Italian extra virgin Olive oil and Balsamic reduction

    Freshly baked Italian seasoned breads with Sea Salt Butterand Chili dipping oils

    Orzo pasta salad with Broccoliflorets, toasted Pine nuts and Lemon soaked Raisins tossed with Salted fresh Yogurt and fresh Herbs

    A selection of fine Italian cured meats served with homemade pickled Vegetables Octopus Salad: Thin slices of tender Octopus served with Olive oil, Capers, finely diced Shallots

    and a generous squeeze of fresh Lemon juice


    Whole spice Lamb and dried Apricot Tagine served with Cardamom rice

    Pearl couscous salad tossed with Rocket,thin sliced Endive, chopped Hazelnuts and fresh Mint

    Cucumber and fresh Yogurt salad with Dill

    Yacht made selection of Pita breads & fresh Hummus

    Dry spice rubbed Chicken & Vegetable grilled skewers

    Grilled Eggplant slices marinated in Olive oil, Garlic, Shallots and Mustard seeds

    Dessert: Homemade Baklava


    Pez Leon A Namaste  original Wild caught

    Delicately prepared with crumb coating and pan seared served with a crispy and vibrant Jicama and Vegetables law with Spanish Potatoes

    Dessert: Fresh Vanilla Flan with Caribbean Fruit accents


    Succulent Shrimp stir fried and served with a Homemade mild and flavorful red Thai curry.
    Made with a Ginger and Lemon grass infused Coconut milk.

    Sorrel Egg noodles

    Carrot salad with sesame oil, Sesame seeds, Ginger, Soy and Agave

    Pork & Shrimp spheres in Thai Fish broth with Thai Basil,Vegetables and Bean sprouts

    Dessert: Mango Khanom Fresh Mango & Coconut Cream married into a smooth pudding served with fresh Mango slices with Lime syrup


    Calalloo soup with toasted Pumpkin seeds & Curry oil

    B.V.I style Jerk Chicken Roti with tropical Fruit chutney Beans & Rice a Caribbean classic

    Blackened Mahi Mahi chunky Citrus sauce


    Decided daily to pair with the day’s theme of cuisine. Examples include :
    Crab cake assiette 
    Sushi Plates
    Fresh Paté & crackers
    Shrimp & Snow Pea skewers


    Homemade Caribbean Lobster Raviolis with Lobster cream sauce

    Locally sourced Mahi Mahi with a Macadamia nut crust Sweet Potato puree
    with a Caribbean twist 
    Buttered Green Beans

    Dessert: Ginger Crème Brulee with warm Berry compote

    Gazpacho shooter with Mesculin mix and Melba toast

    Chef’s Specialty: Beef Wellington Irish Roast Potatoes

    Star Anise Carrots

    Sweet Balsamic Vinegar infused fresh Figs on Rosemary skewer roasted served with Ricotta, toasted Almond and Vanilla Honey

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978