Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Ken Otte | Canada | 0 | RYA | English |
| Crew | Julie Robichaud | Canada |
For the most majority of his career, Ken has been a part of the hotel and customer service industries. He began his working life in the family steakhouse in Calgary, Alberta, where he spent his formative years. The “Blackbeard’s” steakhouse was designed to resemble a pirate ship, right down to the nautical details like miles of rope, a crow’s nest, and a plank. After giving it some thought, Ken concludes that the event may have played a role in determining his fate.
In Mexico, he had his first scuba diving experience and immediately recognized it was a passion he wanted to turn into a career. An adventurer at heart, Ken found a job teaching scuba diving at the Bahamian resort Club Med. After relocating to the British Virgin Islands, I worked as a diving and sail charter captain for five years. The welcoming locals and breathtaking scenery of the BVI won him over.
Ken started a real estate profession after five years away, when he returned to Canada to raise a family. He decided to create a sailing school and purchase a sailboat on Lake Huron since he missed scuba diving and sailing. Despite having experienced some of the world’s finest freshwater sailing, he couldn’t resist the allure of the ocean. He went back to the BVI to pursue the passion project that has always thrilled him and the location he holds dear.
For vacationers of various backgrounds, Ken is the go-to guy because he loves to share his enthusiasm for sailing, diving, and marine life. Ken has been the Captain on Ruby One for 3 season now and will be back for a 4th season.
Picture this: Julie, hailing from a captivating French town in Ontario, Canada. Her summers were filled with the ethereal beauty of the lake, indulging in swimming, boating, fishing, and camping. Yet, the cold winters left her longing for a life by the warm embrace of the ocean.
From her early days as a Developmental Service Worker to her experience in Customer Service, Julie always sought to provide the best service possible. However, her true awakening came when Captain Ken introduced her to the world of sailing.
For three enchanting summers, Julie lived on Ken’s majestic sailboat, learning the art of sailing. This experience taught her the importance of embracing life and happiness. Following her heart’s desire, Julie embarked on a journey to become a Chef, graduating with honors from Ashworth College.
Now, as a Crewed Yacht Chef and 1st Mate, Julie proudly lives her dream. Infusing her passion for cuisine with her commitment to excellence, she creates unforgettable experiences for guests onboard. Julie has been on Ruby One for 3 seasons and will be back for a 4th season.
Captain
Ken Otte
Chef
Julie Robichaud
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 |
|---|---|---|---|---|---|---|
| Summer 2026 | Inclusive | $29,000 | $29,750 | $30,500 | $31,250 | $32,000 |
| Winter 2026 to 2027 | Inclusive | $30,500 | $31,250 | $32,000 | $32,750 | $33,500 |
| Summer 2027 | Inclusive | $30,500 | $31,250 | $32,000 | $32,750 | $33,500 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
Christmas week or New Years week
7 nights aboard, up to 6 guests: US$37,500
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
For the most majority of his career, Ken has been a part of the hotel and customer service industries. He began his working life in the family steakhouse in Calgary, Alberta, where he spent his formative years. The “Blackbeard’s” steakhouse was designed to resemble a pirate ship, right down to the nautical details like miles of rope, a crow’s nest, and a plank. After giving it some thought, Ken concludes that the event may have played a role in determining his fate.
In Mexico, he had his first scuba diving experience and immediately recognized it was a passion he wanted to turn into a career. An adventurer at heart, Ken found a job teaching scuba diving at the Bahamian resort Club Med. After relocating to the British Virgin Islands, I worked as a diving and sail charter captain for five years. The welcoming locals and breathtaking scenery of the BVI won him over.
Ken started a real estate profession after five years away, when he returned to Canada to raise a family. He decided to create a sailing school and purchase a sailboat on Lake Huron since he missed scuba diving and sailing. Despite having experienced some of the world’s finest freshwater sailing, he couldn’t resist the allure of the ocean. He went back to the BVI to pursue the passion project that has always thrilled him and the location he holds dear.
For vacationers of various backgrounds, Ken is the go-to guy because he loves to share his enthusiasm for sailing, diving, and marine life. Ken has been the Captain on Ruby One for 3 season now and will be back for a 4th season.
Picture this: Julie, hailing from a captivating French town in Ontario, Canada. Her summers were filled with the ethereal beauty of the lake, indulging in swimming, boating, fishing, and camping. Yet, the cold winters left her longing for a life by the warm embrace of the ocean.
From her early days as a Developmental Service Worker to her experience in Customer Service, Julie always sought to provide the best service possible. However, her true awakening came when Captain Ken introduced her to the world of sailing.
For three enchanting summers, Julie lived on Ken’s majestic sailboat, learning the art of sailing. This experience taught her the importance of embracing life and happiness. Following her heart’s desire, Julie embarked on a journey to become a Chef, graduating with honors from Ashworth College.
Now, as a Crewed Yacht Chef and 1st Mate, Julie proudly lives her dream. Infusing her passion for cuisine with her commitment to excellence, she creates unforgettable experiences for guests onboard. Julie has been on Ruby One for 3 seasons and will be back for a 4th season.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Ken Otte | Canada | 0 | English |
| Crew | Julie Robichaud | Canada |
Captain
Ken Otte
Chef
Julie Robichaud
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
E-foil.
BOTE Lowrider Hybrid Paddleboard for two.
4 Subnados
Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. All guest cabin queen beds feature 3 inch foam mattress pads. The saloon is fronted by a private forward lounging cockpit.
There’s also a large flybridge lounging and helm area above.
Dining is either in the saloon, or al fresco on the aft deck. Air-conditioned throughout.
RUBY ONE SAMPLE MENU 7 DAYS
BREAKFAST
*All breakfasts served with a fruit platter and baked goods*
Sunrise Bennies
English muffins, poached eggs, Canadian bacon or avocado, hollandaise sauce
Assorted Avocado Toasts
Sourdough bread, feta, poached and fried eggs, pomegranate, roasted tomatoes, micro greens
Ultimate Bagel Bar
Assorted toasted bagels and assorted whipped cream cheese, lox, boiled eggs, pickled onions, tomatoes, dill
French Toast
Brioche bread, blueberry compote, warm Kahlua maple syrup, whipped cream
Frittata
Oven baked eggs, sundried tomatoes, spinach and feta
Sweet Potato Egg Cups
Topped with micro greens and parmesan
French Rolled Omelet
Stuffed with herb cream cheese and topped with tomatoes and avocado
Yogurt Parfaits
Homemade granola, Greek yogurt, assorted local fruits and drizzled honey
LUNCH
Fish Tacos
Blackened grouper, Pico Gallo, tangy lime sauce
Tuna Poke Bowl
Sushi rice
Crab Cake Salad
Lumb crab, local mixed greens, sunshine vinaigrette, sweet chili mayo and crusty bread
Cheeseburger In Paradise
Candied bacon, sharp cheddar, garlic aioli served with Summer Orzo Salad
Grilled Chicken Ceasar Salad
Homemade dressing and croutons shaved parmesan and croutons, crispy romaine
Peppered Steak Salad
Ribeye, baby arugula, goat cheese, lemon herb vinaigrette, homemade rosemary focaccia
Surf and Turf Fajitas
Steak and shrimp, peppers, onions, salsa, guac, sour cream
APPETIZERS
Fresh Vietnamese Spring Rolls with homemade dipping sauce
Cream Cheese Wontons with Sweet Chili Sauce
Stuffed mushroom caps with baguette bites
Classic Italian Bruschetta topped with balsamic pearls and fresh basil
Homemade Guac with Salted Wonton chips
Homemade Hummus with pita bread, carrots and celery sticks
Bacon wrapped Water chestnut
Whipped Feta with roasted cherry tomatoes and garlic
DINNER
Local Mahi Mahi or Red Snapper
Coconut rice, Pineapple and Mango Salsa, Passion Fruit Drizzle, Herb Oil
Chicken Parmesan Spaghetti
Breaded Chicken Breast, homemade marina sauce, dinner rolls
Salmon En Croute
Spinach and Mushroom Duxelles, Roasted local Squash, Citrus & Herb Beurre Blanc
Fillet Mignon
Whisky Peppercorn Sauce, Potato Fondant, locally roasted Veggies
Caribbean Spiny Lobster Tail
Turmeric Rice, Grilled Corn, Lime Butter Sauce, paprika Lemon
Seared Scallops
Lemony Asparagus Risotto
Island Spiced Pork Tenderloin
Roasted garlic mash, Mango Chutney, Roasted Carrots
Sesame Seared Tuna
Local Ahi Tuna, Spicy mayo, Quinoa Salad
DESSERTS
Panna Cotta with Berry Sauce
Key Lime Pie with Graham Crust
Mini Salted Caramel Cheesecake
Dark Chocolate Olive Cake with Cardamon Whipped Cream and Berry Compote
Red Wine Poached Pear, Mascarpone Cream, Toasted Almond, Wine Reduction
Chocolate Raspberry Mouse Dome
Dark Rum and Vanilla Crème Brulé
Fudge Brownie with Vanilla Ice Cream
Assorted Cream Puffs
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.