Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Max Wilkinson | Australian | 2001 | Yacht Master Offshore (RYA), Padi Dive Master | English |
| Crew | John Weir | United Kingdom | STCW, Food Safety and Hygiene Level 2 |
Max was born and raised on a coastal national park on the East coast of Australia. He grew up on the beach, exploring the rugged coastline and surfing its waves, which sparked an early fascination with the ocean and its marine life.
After relocating with his family back to the UK and studying in London for a decade, Max made a conscious decision to leave the big city life in order to pursue a lifestyle of travel and adventure. He began by qualifying as an advanced terrain ski guide and spent a couple of seasons living in the mountains before swapping the snow for a life at sea.
Max has a fascination with the ocean and a passion for hospitality, personally tailoring each voyage to your wishes and preferences. He aims to ensure you have a unique and unforgettable experience and wants to leave you with a shared love for the high seas and the adventures they hold.
John is a seasoned chef with years of experience working in a variety of kitchens around the world. His culinary journey began at his grandmother’s side, where he discovered the magic of home-cooked meals and the secret ingredients of time and love.
John and Max met while both were working in Banff, Alberta. They have been great friends ever since. John’s passion for travel eventually led him to life as a yacht chef, which he feels is the perfect blend of his greatest loves: food and exploration. He specializes in creating vibrant, globally inspired dishes using fresh, seasonal, and locally sourced ingredients.
Beyond cooking, John thrived on connecting with people and crafting unforgettable dining experiences in extraordinary settings.
Captain Max Wilkinson
Qualifications
Yachtmaster Offshore
ENG1
Padi Dive Master
AEC1 + AEC2
Food & Hygiene
VHF (Short Radio Course)
Coastal Skipper
Day Skipper
Competent Crew
Powerboat
Security Awareness
Chef John Weir
Qualifications
STCW
RYA Certified – Powerboat level 2
CPD Certified – Food Safety level 2
RYA Certified – Basic skills level 2 ( Catamaran )
Crew fully vaccinated
Captain
Max Wilkinson
Chef
John Weir
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
| Summer 2026 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
| Winter 2026 to 2027 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
| Summer 2027 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Max was born and raised on a coastal national park on the East coast of Australia. He grew up on the beach, exploring the rugged coastline and surfing its waves, which sparked an early fascination with the ocean and its marine life.
After relocating with his family back to the UK and studying in London for a decade, Max made a conscious decision to leave the big city life in order to pursue a lifestyle of travel and adventure. He began by qualifying as an advanced terrain ski guide and spent a couple of seasons living in the mountains before swapping the snow for a life at sea.
Max has a fascination with the ocean and a passion for hospitality, personally tailoring each voyage to your wishes and preferences. He aims to ensure you have a unique and unforgettable experience and wants to leave you with a shared love for the high seas and the adventures they hold.
John is a seasoned chef with years of experience working in a variety of kitchens around the world. His culinary journey began at his grandmother’s side, where he discovered the magic of home-cooked meals and the secret ingredients of time and love.
John and Max met while both were working in Banff, Alberta. They have been great friends ever since. John’s passion for travel eventually led him to life as a yacht chef, which he feels is the perfect blend of his greatest loves: food and exploration. He specializes in creating vibrant, globally inspired dishes using fresh, seasonal, and locally sourced ingredients.
Beyond cooking, John thrived on connecting with people and crafting unforgettable dining experiences in extraordinary settings.
Captain Max Wilkinson
Qualifications
Yachtmaster Offshore
ENG1
Padi Dive Master
AEC1 + AEC2
Food & Hygiene
VHF (Short Radio Course)
Coastal Skipper
Day Skipper
Competent Crew
Powerboat
Security Awareness
Chef John Weir
Qualifications
STCW
RYA Certified – Powerboat level 2
CPD Certified – Food Safety level 2
RYA Certified – Basic skills level 2 ( Catamaran )
Crew fully vaccinated
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Max Wilkinson | Australian | 2001 | English |
| Crew | John Weir | United Kingdom |
Captain
Max Wilkinson
Chef
John Weir
Amenities
Electronics
General
Leisure
Scuba Pro Go Fins
Navigator Mask & Semi Dry Snorkel
Tank Rails & Racks
Dive FlagsScuba Pro BCD Level
Scuba Pro MK2/R095 Regulators
Scuba Pro R095 Octos
Scuba Pro 2 gauge consoles
Soft Weights
Wrist Compasses
Tank Boots
Additional dives $50 per dive per person.
Other Specs
Floating Dock 10'x10'
Noodles
Sub- wing
Kanjam
Ladder Golf
TV/Movie Projector
Soundboks Bluetooth Speaker
5 Cabin Version:
4 Queen en suite Staterooms available for guests.
Crew takes midship bunk cabin
Chef John’s Sample Menu
Breakfast
Full traditional English Breakfast with choice of eggs
Slow poached eggs or scrambled eggs on toast
Avocado on toast
French Crepes sweet or savoury
American style fluffy pancakes with fruit or maple syrup whipped butter
Traditional Chorizo Moroccan Shakshuka with poached eggs
Smoked salmon Bagel with cream cheese, capers and fresh herbs
Overnight oats with fresh fruit and seeds
Homemade jam on Fresh sourdough
Eggs in purgatory ( Italian eggs and tomatoes )
Lunch
Fresh ahi tuna poke bowl
Crispy quinoa Superfood salad
Spaghetti with tomato and basil sauce
Spaghetti alla vongole ( with clams )
Salmon tartare with potato rosti
Mexican style al pastor chicken tacos
Peruvian Tiger milk ceviche
Fresh greek salad with feta
Chicken Caesar salad
Spanish potato omlette
Quiche loraine ( ham and cheese )
Yakitori style chicken Skewers
Flambéed caramelised melon and parmaham
Balsamic shallot tart tatin with goats cheese and salad
Canapés
Corn tortilla chips with pico de Gallo and Guacamole
Fresh Cucumber and tomato Gazpacho
Potato and panchetta Croquettes
Chilli and garlic prawns
Cheese and chutney rarebit bites
Tomato and basil crostini’s
Parma ham wrapped asparagus with balsamic reduction
Halloumi bites and hot honey
Moroccan hummus and crudite
Crispy gnocchi, olive and chorizo skewers
Crispy rice cakes with spicy tuna
Teriaki mushroom maki roll
Charcuterie and cheese board
Pea and ham hock croustades
Dinner
Beef wellington with herby boiled potatoes
Chargrilled skirt steak with charred vegetables and pepper corn sauce
Fresh caught fish in a Thai green curry with sticky rice
Lobster with Garlic and butter sauce
Teriaki style duck breast with udon noodles
Asian style Stir fry rice with chicken and bean sprouts
Mushroom risotto with truffle and chive oil
Pan seared seabass with dauphinoise potatoes
Classic comforting Lasagne
Steak frites with Bordelaise sauce
Whole roast chicken with herby potato and tahini salad
Creamy Lobster linguine with prawns
Roasted squash and goats cheese risotto with sage butter
Smoked tofu stir fry with soba noodles and avocado
Dessert
Crispy charred Creme brulle
Classic Decadent chocolate mousse
Baked pears with sweet gorgonzola, thyme and honey
Summer fruit salad
Strawberry and elderflower Eton mess
Gourmet sweet and savoury cheese board
Unbeatable Italian affogato
Milk choc cream with coffee and cookie crumb
Classic tiramisu
Charred pineapple with rum infused cream
Classic English summer fruit crumble
White chocolate and lime cheese cake with fresh fruit
Pear and walnut tart tatin
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.