Rates Per Week
Crew Profiles
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 2023 | Inclusive | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,500 | $34,500 |
| Winter 2023 to 2024 | Inclusive | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,500 | $34,500 |
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 (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Capt. Kennon Jones
Originally from Georgia, Kennon has been sailing since 2011 when he decided to buy a 23’ sailboat from craigslist for $500. It was all downhill from there as sailing fever took hold. He went on to complete a two and a half year double handed circumnavigation (2018 – 2020) aboard his 1971 Tartan 34C Temujin which he still lives aboard and cruises in the off season. With over 33,000 nautical miles of experience, he holds a USCG Master Near Coastal license and works as a freelance captain for deliveries, charters, and sailing/cruising instruction. Prior to making a living on the water, Kennon worked for the Department of State in Washington, D.C. and extensively cruised the Chesapeake Bay. He has a degree in Economics and Chinese (Mandarin) from Wake Forest University and speaks Spanish, French, Mandarin, and Italian as well as bits of Indonesian, Russian, and Arabic. When not sailing Kennon enjoys scuba diving, spearfishing, wakeboarding, reading, dabbling in data science, and continuing to avoid climates where socks are necessary (though an exception is made for snow skiing).
Chef Stephanie Johnson
Stephanie was raised in beautiful Oregon but has spent 20 years throughout the Caribbean. She feels lucky to be able to call both naturally beautiful spots home. After graduating with a Marine Biology degree Stephanie discovered the yachting industry which combined her love of adventure, marine life, sharing food, meeting new people, and generally celebrating life.
Stephanie and her husband owned their own 72ft boat for 15 incredible years. They chartered all winter and traveled in the off season. When her husband passed away she decided she wasn’t done being on the water and had more to learn and explore so, she is back for more adventure. She holds a 100ton USCG Captains license and is excited to share her cooking skills developed in the Pacific Northwest and honed on her travels around the world.
Stephanie’s cooking tends to be on the lighter healthier side bringing in as many of the local ingredients as possible. However, her motto in life is, “Everything in moderation, including moderation!”
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Kennon Jones | USA | 1988 | English(Native), Spanish(Advanced), French(Advanced), Mandarin (Intermediate), Italian(Intermediate), Indonesian(Basic), Russian (Basic), Arabic (Basic) |
| Crew | Chef / First Mate | USA |
Captain
Kennon Jones
Chef/First Mate
Stephanie Simpson
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
BBQ on flybridge and cockpit
Custom built "champagne deck" - large multi-person sunbed to rear of cockpit
Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite
DAY BREAK
Apple Croissant French Toast
Ebelskivers
Procuitto & Caramelized Onion Quiche
Dill and Goat Cheese Scramble
Blood Orange Mascarpone and Fruit filled Crepes
Veggie Toast w/ a Poached Egg
Lobster Benedict
MIDDAY
Asian Summer Noodles
Pulled Pork Minis with Sweet Potato Fries
Tangled Tiger Shrimp Salad
West Coast Fish Tacos
Italian Sausage & Pepper Pasta
Farmers Market Salad
Thai Green Curry
HORS D’OEUVRES
Tuna Nachos
Mani Bites
Greek Baked Feta
Spicy Edamame Beans
Caprese Bites
Tomato Tart
Classic Cheese & Charcuterie Board
MAIN
Pistachio Encrusted Sea Bass on a lump crab salad with a coconut lemongrass emulsion
Bourbon Fig and Roasted Garlic Stuffed Pork Tenderloin, with roasted
New Potatoes and Fresh Asparagus
Asian-Mexican Fusion Tuna Stack with a Wasabi Cauliflower Mash
Steak Sublime with Fennel Mascarpone Risotto
5 Spice Crispy Duck Breast with Sweet Potato Mash
Caribbean Lobster with Cheesy Polenta and Roasted Veggies
SHIP’S BAR
Vodka: Tito’s
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer’s, Leatherback Brewery, Corona
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.