Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Harry Van Vilet | Austalian | 1999 | RYA Yachtmaster Offshore, PADI Dive Instructor | English |
| Crew | Kristen Cornelsen | American | STCW |
Captain Harry and Chef Kristen are an adventurous couple who met on a bus while traveling through Morocco and have been exploring the world together ever since, whether it is on land or at sea.
Captain Harry was born and raised in Sydney, Australia. Harry has always been drawn to the water. He began sailing at just six years old, racing Sabots and Flying 11 dinghies before progressing to larger yachts as a bowman. With over five years of professional experience in the industry, Harry has turned a lifelong passion into a rewarding career. After earning a degree in commerce, Harry quickly realized the corporate world wasn’t for him. Instead, he chose to follow his love for the ocean, skippering yachts along Australia’s east coast, working aboard charter super yachts, and completing sailing passages across the globe. A passionate ocean lover, Harry has been a certified SCUBA diver since age 17 and an instructor for over three years. He enjoys taking guests to vibrant reef systems and historic wrecks, sharing the unique marine life and stories of each cruising area. For Harry, the best part of skippering is discovering new destinations and uncovering hidden gems. Whether it’s a secluded bay, a thriving reef, or a laid-back beach bar, he’s always seeking out special places to share with guests.
Chef Kristen Born and raised in Maryland, Kristen developed her love for the ocean sailing with her family on the Chesapeake Bay. Her passion for cooking has always been part of her travels, whenever she visits somewhere new she immerses herself in local food traditions. After taking a break from her career as a software engineer to travel the world, Kristen’s cooking career began during the pandemic when she worked as a chef at an eco-lodge in Colombia, preparing farm to table plant based meals. She later spent summers in Costa Rica at wellness retreats creating health-conscious meals. While building an app to teach sourdough baking, she was able to learn the skill on her own and now she loves finding a way to incorporate sourdough in any baked goods. Now, Kristen has combined her two passions of cooking and the ocean. She’s excited to share her love of healthy and nourishing cuisine with her guests. When she’s not cooking in the galley, Kristen is out with Harry exploring the world; hiking volcanoes, cycling, skiing, scuba diving and surfing wherever adventure calls.
Captain Harry Van Vilet
Qualifications
RYA Yachtmaster Offshore Sail & Motor
commercially endorsed
STCW 95+10
ENG 1
RYA VHF Short Range
RYA Powerboat Level 2di/SSI
SAMSA Skipper Category C 2014
PADI Open Water SCUBA Instructor
PADI Instructor Specialties: NITROX, Deep 40, wreck, equipment specialist, night, sidemount, photography
Technical Divers International TECH 45 &
Advanced NITROX Diver
Chef Kristen Cornelsen
Qualifications:
STCW95 + 10
ENG1
Food Hygiene Level 2
PADI Advanced SCUBA Diver
Captain
Harry Van Vilet
Chef/First Mate
Kristen Cornerlsen
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2025 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Winter 2025 to 2026 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Summer 2026 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Karma is based out of West End, Tortola.
Captain Harry and Chef Kristen are an adventurous couple who met on a bus while traveling through Morocco and have been exploring the world together ever since, whether it is on land or at sea.
Captain Harry was born and raised in Sydney, Australia. Harry has always been drawn to the water. He began sailing at just six years old, racing Sabots and Flying 11 dinghies before progressing to larger yachts as a bowman. With over five years of professional experience in the industry, Harry has turned a lifelong passion into a rewarding career. After earning a degree in commerce, Harry quickly realized the corporate world wasn’t for him. Instead, he chose to follow his love for the ocean, skippering yachts along Australia’s east coast, working aboard charter super yachts, and completing sailing passages across the globe. A passionate ocean lover, Harry has been a certified SCUBA diver since age 17 and an instructor for over three years. He enjoys taking guests to vibrant reef systems and historic wrecks, sharing the unique marine life and stories of each cruising area. For Harry, the best part of skippering is discovering new destinations and uncovering hidden gems. Whether it’s a secluded bay, a thriving reef, or a laid-back beach bar, he’s always seeking out special places to share with guests.
Chef Kristen Born and raised in Maryland, Kristen developed her love for the ocean sailing with her family on the Chesapeake Bay. Her passion for cooking has always been part of her travels, whenever she visits somewhere new she immerses herself in local food traditions. After taking a break from her career as a software engineer to travel the world, Kristen’s cooking career began during the pandemic when she worked as a chef at an eco-lodge in Colombia, preparing farm to table plant based meals. She later spent summers in Costa Rica at wellness retreats creating health-conscious meals. While building an app to teach sourdough baking, she was able to learn the skill on her own and now she loves finding a way to incorporate sourdough in any baked goods. Now, Kristen has combined her two passions of cooking and the ocean. She’s excited to share her love of healthy and nourishing cuisine with her guests. When she’s not cooking in the galley, Kristen is out with Harry exploring the world; hiking volcanoes, cycling, skiing, scuba diving and surfing wherever adventure calls.
Captain Harry Van Vilet
Qualifications
RYA Yachtmaster Offshore Sail & Motor
commercially endorsed
STCW 95+10
ENG 1
RYA VHF Short Range
RYA Powerboat Level 2di/SSI
SAMSA Skipper Category C 2014
PADI Open Water SCUBA Instructor
PADI Instructor Specialties: NITROX, Deep 40, wreck, equipment specialist, night, sidemount, photography
Technical Divers International TECH 45 &
Advanced NITROX Diver
Chef Kristen Cornelsen
Qualifications:
STCW95 + 10
ENG1
Food Hygiene Level 2
PADI Advanced SCUBA Diver
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Harry Van Vilet | Austalian | 1999 | English |
| Crew | Kristen Cornelsen | American |
Captain
Harry Van Vilet
Chef/First Mate
Kristen Cornerlsen
Amenities
Electronics
General
Leisure
Diving group number depends on certified divers experience.
Captain Ivan is a PADI Dive Instructor
Additional dives $50 per dive per person.
Other Specs
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Water Skis available upon request
7x7' Bote Floating Dock
Complementary USVI and BVI map to track your charter
Accommodates 8 guests in 4 cabins. Crew takes port aft with head.
Kristen’s Sample Menu
Breakfast
All breakfasts served with fresh fruits
Mediterranean Shakshuka
Eggs poached in a rich tomato and bell pepper sauce. Topped with avocado and crumbled feta. Served with a flatbread
Classic Eggs Benedict
Poached eggs and Canadian bacon on toasted English muffins covered in a hollandaise sauce
Smoothie Ocean Bowl
Pineapple, blue spirulina, coconut milk and banana base topped with local fruits, granola, chia seeds and coconut flakes
Loaded Avo Toast
Smashed avocado on toasted artisanal bread. Topped with a poached egg, micro greens marinated cherry tomatoes and crumbled feta with drizzle spicy honey
Huevos Rancheros del Mar
Sunny side up eggs over a homemade chipotle tomato ranchero sauce, refried black beans (or chorizo) and a crispy corn tostada. Topped with radish and Mexican crema
BYOB (build your own bagel) Platter
Assorted bagels with all the fixings to create the perfect breakfast bagel – cream cheese, salamis, smoked salmon, picked onions, sliced tomatoes and capers
BVI Coconut French Toast
Thick french toast, topped with coconut flakes and mango. Served with millionaires bacon
Lunch
Tuna Poke Bowl
Tuna with cucumber, pickled vegetables, edamame, pineapple and avocado over sushi rice. Topped with sesame seeds and spicy mayo
Caribbean Fish Tacos
Grilled local fish in flour tortillas with cabbage slaw, avocado, and pineapple habanero salsa
Buddha Bowl
Homemade charcoal falafel with hummus, quinoa, mixed greens, roasted vegetables drizzled with tahini
Grilled Salmon and Vegetables
Platter of salmon with grilled vegetables, potatoes and corn. Finished with a honey Dijon sauce
Crab Cake Sandwich
A Maryland inspired classic, lump crab cake with lettuce, tomato, and old bay aioli on a bun. Served with sweet potato fries
Kale Caesar Salad
Kale with parmesan, sourdough croutons, and creamy caesar dressing topped with garlic shrimp
Bulgolgi Bao Buns
Korean beef in a bao bun topped with sesame seeds served with a cucumber salad
Appetizers
Charcuterie Board
Assorted cured meats, artisan cheeses, olives, nuts, and seasonal fruits with crackers.
Mediterranean Platter
Hummus, red pepper muhammara, feta, olives and cucumber with warm pita bread
Pesto Burrata
Creamy burrata with tomatoes, pesto, and homemade sourdough focaccia
Mini Quesadillas
Cheese quesadillas served with fresh guacamole and salsa
Thai Chicken Skewers
Grilled chicken satay with spicy peanut sauce
Shrimp Cocktails
Chilled shrimp with spicy avocado crème and cocktail sauce
Strawberry Balsamic Bruschetta
Toasted baguette topped with ricotta cheese, strawberries and basil with balsamic drizzle on top
Dinner
Verde Risotto with Scallops
Creamy risotto with asparagus topped with pan seared scallops and cherry tomatoes
Rack of Lamb
Herb crusted roasted rack of lamb served with roast potatoes and seasonal vegetables with a mint sauce
Caribbean Catch
Pan seared local fish with roasted carrots, Coconut cilantro rice with a mango tomato salsa on top
Ribeye Steak
Grilled ribeye with chimichurri, chipotle sweet potato puree, and charred broccolini
Surf and Turf
Served with mashed potatoes and asparagus
Miso Glazed Salmon
A sweet miso glazed Salmon with a cucumber salad and black rice topped with a wasabi cream
Kale Pistachio Pesto Pasta
Linguine topped shrimp, cherry and parmesan
Dessert
Chocolate Mouse
Vegan chocolate mouse
Mango Cheesecake
Cheesecake with fresh mango and graham cracker crust
Dark Chocolate Tarte
Chocolate ganache in cookie crumb crust with sea salt flakes
Vanilla Pan Cotta
Creamy vanilla custard with fresh blueberry compote and mint
Lemon Cake
Moist lemon cake with lemon glaze and candied lemon zest
Pistachio Brownies
Fudge brownies with pistachios, served with vanilla ice cream
Orange Posset
vegan orange cream served with shortbread cookies
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. Please contact us for the most current yacht information, availability and rate details.