Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Michael Wilson | American | 1989 | RYA Yachtmaster Offshore, Dive Instructor | English |
| Crew | Casey Strickland | American |
Captain Michael
Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. After university and working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He started off his sailing career in the Mediterranean and now calls the Caribbean home. He also loves the underwater world and earned his Divemaster in Cozumel followed by his Instructor License in Roatan. His favorite fish is the porcupine fish so you will see him frantically point each one out when you go diving! When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find!
–Interests: Hiking, Diving, Cooking, Reading, Finding the next board sport to wipeout in.
—————————-
Chef Casey
Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, private golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the “norm ” and caught the travel bug-bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures, and all things food!
She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and has a passion for how food can bring people together. She has been a full-time yacht chef in the Mediterranean and Caribbean since 2019. To hone her skills, she’s attended Ashburton Culinary Academy in England and Superyacht Culinary Academy in South Africa.
—————————-
First Mate Josh
Growing up in rural Ireland, Josh’s love for the outdoors was engrained into him throughout his childhood. His first time sailing was when his father surprised him and his siblings with a sailing holiday, instead of a theme park, much to their disappointment. With five people crammed onto a 28ft yacht, Josh, who was 7 and the youngest, slept on the floor, over a step. He’s loved sailing ever since. At 18, he began to work on sail yachts which has taken him all around the globe, from Europe to New Zealand and almost everywhere in between. With his RYA Yachtmaster, Padi Divemaster and a love for anything outdoors – from the highest mountains to the deepest oceans – you can be sure Josh will make your sailing holiday as adventurous as you please.
—————————-
Stewardess Nicole
Born and raised in Miami, Nicole is one of the many natives who will tell you that South Florida is more Caribbean than American. She has loved the water since birth, and she would never forgive herself for passing up any water sports opportunity. After finishing up two degrees, she took herself to Europe and finished her Master’s, discovered a love of mountains, and a complete devotion to the outdoors. In the last decade, Nicole’s independent adventures have led her around the world, across six continents, in a wide variety of service-oriented jobs. She has returned to the Caribbean bright eyed, bushy tailed, and full of nostalgia. She is confident that her exposure to multiple cultures, etiquettes and cocktails has equipped her with the skills required to help facilitate the warmest hospitality experience possible.
While onboard guests will be encouraged to visit the “must see’s”, and also to get off the grid and experience the beauty and nature that the Virgins Islands have to offer. Your crew loves helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera. They are excited to have you onboard and provide unforgettable experiences around these beautiful islands.
—————————-
Crew Qualifications
Captain Michael Wilson
-RYA Yachtmaster Offshore
-USCG 100T Masters License
-PADI Dive Instructor
-AEC 1 & 2
-Quarterdeck Academy
-STCW 10
Chef Casey Strickland
-Ashburton Culinary Academy Yacht Chef Certificate
-Superyacht Culinary Academy Advanced Certificate in Galley Competence
-Superyacht Culinary Academy Assessment for IYT Galley Chef Accreditation
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-STCW 10
First Mate Josh Bradley
-RYA Yacht Master Offshore
-PADI Divemaster
-AEC 1
-RYA Powerboat Level II (RIB)
-RYA Short Range Radio
-RYA Personal Watercraft Jet ski
-PDSD
-STCW 95
Stewardess Nicole Billitz
-WSET 1
-Christie Norman Wine Certification
-BarSmarts Certification
-PADI Open Water
-PDSD
-ENG1
-STCW 10
Captain
Michael Wilson
Chef
Casey Strickland
First Mate
Josh Bradley
Stewardess
Nicole Billitz
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 2023 to 2024 | Inclusive | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
| Summer 2024 | Inclusive | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
| Winter 2024 to 2025 | Inclusive | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
| Summer 2025 | Inclusive | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
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 Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: Aeolus 77 will be based Virgin Islands. We are willing to relocate to other Caribbean Locations for specific requests on Cruising Grounds. Please inquire for any relocation fees.
Captain Michael
Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. After university and working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He started off his sailing career in the Mediterranean and now calls the Caribbean home. He also loves the underwater world and earned his Divemaster in Cozumel followed by his Instructor License in Roatan. His favorite fish is the porcupine fish so you will see him frantically point each one out when you go diving! When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find!
–Interests: Hiking, Diving, Cooking, Reading, Finding the next board sport to wipeout in.
—————————-
Chef Casey
Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, private golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the “norm ” and caught the travel bug-bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures, and all things food!
She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and has a passion for how food can bring people together. She has been a full-time yacht chef in the Mediterranean and Caribbean since 2019. To hone her skills, she’s attended Ashburton Culinary Academy in England and Superyacht Culinary Academy in South Africa.
—————————-
First Mate Josh
Growing up in rural Ireland, Josh’s love for the outdoors was engrained into him throughout his childhood. His first time sailing was when his father surprised him and his siblings with a sailing holiday, instead of a theme park, much to their disappointment. With five people crammed onto a 28ft yacht, Josh, who was 7 and the youngest, slept on the floor, over a step. He’s loved sailing ever since. At 18, he began to work on sail yachts which has taken him all around the globe, from Europe to New Zealand and almost everywhere in between. With his RYA Yachtmaster, Padi Divemaster and a love for anything outdoors – from the highest mountains to the deepest oceans – you can be sure Josh will make your sailing holiday as adventurous as you please.
—————————-
Stewardess Nicole
Born and raised in Miami, Nicole is one of the many natives who will tell you that South Florida is more Caribbean than American. She has loved the water since birth, and she would never forgive herself for passing up any water sports opportunity. After finishing up two degrees, she took herself to Europe and finished her Master’s, discovered a love of mountains, and a complete devotion to the outdoors. In the last decade, Nicole’s independent adventures have led her around the world, across six continents, in a wide variety of service-oriented jobs. She has returned to the Caribbean bright eyed, bushy tailed, and full of nostalgia. She is confident that her exposure to multiple cultures, etiquettes and cocktails has equipped her with the skills required to help facilitate the warmest hospitality experience possible.
While onboard guests will be encouraged to visit the “must see’s”, and also to get off the grid and experience the beauty and nature that the Virgins Islands have to offer. Your crew loves helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera. They are excited to have you onboard and provide unforgettable experiences around these beautiful islands.
—————————-
Crew Qualifications
Captain Michael Wilson
-RYA Yachtmaster Offshore
-USCG 100T Masters License
-PADI Dive Instructor
-AEC 1 & 2
-Quarterdeck Academy
-STCW 10
Chef Casey Strickland
-Ashburton Culinary Academy Yacht Chef Certificate
-Superyacht Culinary Academy Advanced Certificate in Galley Competence
-Superyacht Culinary Academy Assessment for IYT Galley Chef Accreditation
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-STCW 10
First Mate Josh Bradley
-RYA Yacht Master Offshore
-PADI Divemaster
-AEC 1
-RYA Powerboat Level II (RIB)
-RYA Short Range Radio
-RYA Personal Watercraft Jet ski
-PDSD
-STCW 95
Stewardess Nicole Billitz
-WSET 1
-Christie Norman Wine Certification
-BarSmarts Certification
-PADI Open Water
-PDSD
-ENG1
-STCW 10
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Michael Wilson | American | 1989 | English |
| Crew | Casey Strickland | American |
Captain
Michael Wilson
Chef
Casey Strickland
First Mate
Josh Bradley
Stewardess
Nicole Billitz
Accomodation
Amenities
Electronics
General
Leisure
Guests interested in diving are required to fill out a medical questionnaire/liability waiver and potentially obtain doctor's clearance prior to coming down to the Virgin Islands. Additionally, certified divers must send a copy of their diver certification card prior to the trip.
Aeolus offers a complimentary Discover Scuba Dive (Resort Course) to guests that are not certified divers (10 year old minimum age). This includes a ~1 hour safety and theory course along with a ~98.43 ft shallow water dive.
Certified divers can dive up to three times throughout the charter. Additional dives will be up to the discretion of the Captain based on the itinerary and weather conditions.
Aeolus offers diving education including PADI Open Water and Advanced courses. All E-Learning will need to be completed prior to the charter and we highly recommend completing the confined water sections with a local shop prior to the trip. This allows you to finish out the course with the open water dives and not consume too much of the trip!
Open Water Referral Course: $400pp
Advanced Open Water Course: $300pp
Additional DSD Dives: $100pp
Payment for diving is preferable as Venmo or Cash to the Instructor.
We recommend getting DAN diver insurance or a comparable policy for your trip.
Other Specs
E-foil x2
Paddleboard x4
Inflatable HobieCat
Tube
Wakeboard
Kneeboard
Floating Dock x2
Dock Loungers
Beanbags
Premium Noodles
Accommodates 8 guests in 4 spacious ensuite queen “plus” size cabins including an amazing master stateroom.
plus, the port aft cabin can be either two single beds or converted to a queen “plus” berth.
Menu is subject to change based on each charter’s individual preferences, dietary requirements and availability.
Breakfast
Served with local fruit and fresh baked pastries
Brisket Benedict
English muffin, fried green tomatoes, brisket, poached eggs, creole hollandaise
Avocado Toast
Sourdough, feta, poached egg, pomegranate, cilantro, microgreens
Huevos Rancheros
Corn tortilla, refried black beans, pico de gallo, cotija, feta, avocado, fried egg
Bagels & Lox
Whipped cream cheese, pickled onions, cucumbers, tomatoes, capers, lemon, dill
Lemon Ricotta Pancakes
Blueberries, butter, hot maple syrup, fresh cream
Quiche & Greens
Quiche lorraine, lemon dressed ovation greens
Acai Bowls
Berries, granola, almond butter, coconut, bee pollen, mint
Banana Fosters French Toast
Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream
Lunch
Chicken Caprese Sandwich
Herb rubbed chicken breast, tomato, mozzarella, basil, gremolata, balsamic glaze on a ciabatta roll
\\\with sweet potato parmesan fries
Mahi Salad
Blackened mahi, ovation greens, pickled red onion, cucumber, mango, avocado cilantro dressing
Duck Confit Salad
Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette
Boat Made Pizzas
Margarita, slow roasted tomato sauce, buffalo mozzarella, sliced tomatoes, basil, drizzle of olive oil
Chicken BBQ, ranch, shredded BBQ chicken, caramelized onions, mozzarella, gouda, cilantro
Diavola, slow roasted tomato sauce, spicy sopressata, pepperonata, buffalo mozzarella, garlic
Hawaiian, slow roasted tomato basil sauce, ham, pineapple, mozzarella, jalapeños
Truffle Mushroom, porcini mushroom white sauce, mozzarella, mushrooms, basil, truffle salt
Crab & Shrimp Boil
Kielbasa, red potatoes, corn, roasted broccoli & cauliflower, cajun dipping butter, cocktail sauce
Thai Noodle Salad
Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing
Coconut Red Snapper
Turmeric quinoa, blistered tomatoes, cilantro
Seafood Paella
Jumbo shrimp, jumbo lump crab, mussels, clams
Hour D’oeuvres
Char Sui Pork Bao Buns
BBQ pork belly, chili, cilantro, spring onion, sesame
Crab Beignets
Jumbo lump crab, remoulade, lemon, microgreens
Peruvian Mahi Ceviche Tostadas
Leche de tigre, sweet potato, red onion, plantain chips, corn, cilantro, lime
Arancini
Mozzarella arancini, calabrian chili dipping sauce, parmesan
Baked Camembert
Puff pastry, fig jam, honey, thyme
Smoked Salmon Tartare
Chives, crème fraiche, dill gel
Starters
Panzanella Salad
Heirloom tomatoes, creamy burrata, mango, sourdough croutons, red onion, basil, italian herb dressing
Fennel Salad
Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette
Crab Cake
Maryland blue crab, passionfruit slaw, pineapple chutney, spicy remoulade
Octopus Carpaccio
Lemon chimichurri, charred red pepper romesco, microgreens
Tuna
Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame
French Onion Soup
Flaky buttery pastry
Creamy Tomato Soup
Sourdough grilled cheese croutons
Dinner
Tuna
Seared ahi tuna, braised fennel, red pepper coulis, sauce verge
Filet Mignon
Fondant potato, asparagus tips, pancetta, Maderia jus
Duck
Pomme puree, peppercorn sauce, haricot verts
Scallops
Risotto, smoked goats cheese, peas, walnut XO, carrot crunch, beurre noisette
Ravioli
Lobster ravioli, brown butter sage sauce, parmesan Reggiano
Lamb
Herb crusted rack of lamb, spiced butternut squash puree, blistered tomatoes, mint raita
Seabass
Miso-glazed, smashed fingerling potatoes, sesame spinach, shitake mushrooms, spring onion
Lobster
Caribbean spiny lobster, garlic yuca mash, mango chutney
Dessert
Salted Dark Chocolate Tart
Carmel sauce, spun sugar, berries
Pavlova Nests
Fresh berries, elderflower whipped cream, raspberry dust
White Chocolate and Cardamon Tart
White chocolate snow, passionfruit spheres, raspberry
Key Lime Pie
Torched meringue, coconut, glass lime
Pistachio Baklava
Pistachio cream, dark chocolate sorbet
Brownie
Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate
Rum Cake
Butter pecan ice cream
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.