Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Will Hamilton | Irish | 1995 | RYA Yachtmaster Offshore 200GT, PADI Dive Master | English |
| Crew | Anna Kane | Irish | STCW, PADI Rescue Diver, Level |
Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.
The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.
Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.
Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand ger culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna plans on studying cooking further this summer in the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.
Natia was born in Maui, HI and did all her schooling in California. In 2019 she attended the California College of Ayurveda and earned her certificate. Her love for the ocean and nature grew in the heart and magic of the island of Maui as well as her experience in hospitality. Her career has been mainly rooted in the service industry and her experience is a wide range of categories such as catering, bartending special occasions, opening new restaurants, managing and being lead server.
She likes to call herself a jack of all trades as her resume further consists of jobs in housekeeping, office management, spa management, birth work and holistic health. She has many friends in the Yacht Industry that encouraged her to dive into the industry knowing she would be an amazing fit! Natia loves to travel and to help create those beautiful memories for others.
Captain Will Hamilton Qualifications
RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane
Chef Anna Kane Qualifications
Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Deckhand/ Stew Natia Barber Qualifications
STCW
ENG1
FOOD HANDLERS CARD, SERVSAFE
First Aid and CPR
Deckhand/Stew
Natia Barber
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 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2024 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Winter 2024 to 2025 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2025 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.
The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.
Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.
Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand ger culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna plans on studying cooking further this summer in the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.
Natia was born in Maui, HI and did all her schooling in California. In 2019 she attended the California College of Ayurveda and earned her certificate. Her love for the ocean and nature grew in the heart and magic of the island of Maui as well as her experience in hospitality. Her career has been mainly rooted in the service industry and her experience is a wide range of categories such as catering, bartending special occasions, opening new restaurants, managing and being lead server.
She likes to call herself a jack of all trades as her resume further consists of jobs in housekeeping, office management, spa management, birth work and holistic health. She has many friends in the Yacht Industry that encouraged her to dive into the industry knowing she would be an amazing fit! Natia loves to travel and to help create those beautiful memories for others.
Captain Will Hamilton Qualifications
RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane
Chef Anna Kane Qualifications
Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Deckhand/ Stew Natia Barber Qualifications
STCW
ENG1
FOOD HANDLERS CARD, SERVSAFE
First Aid and CPR
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Will Hamilton | Irish | 1995 | English |
| Crew | Anna Kane | Irish |
Deckhand/Stew
Natia Barber
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin
Chef’s Anna Sample Menu
BREAKFAST
Blueberry Muffins
Homemade blueberry muffins with a cinnamon streusel topping.
“Full Irish Breakfast”
Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread.
Avocado Toast
Smashed avocado with pickled red onion, feta, hot honey and eggs.
Crepes
Classic French crepes served with orange butter and whipped cream.
Eggs Benedict
Poached eggs with hollandaise sauce and ham served on English muffins.
Bagel Board
Build your own bagel with a big spread of toppings.
Shakshuka
Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.
LUNCH
Chicken Caesar
Classic Caesar salad served with freshly baked bread.
Baja Style Fish Tacos
Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.
Bacon Tart
Sundried tomato, feta, thyme and bacon tart served with a green salad.
Pad Thai
Shrimp and chicken pad thai served with an Asian style slaw.
Burgers
Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.
Linguine alla Vodka
Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.
Poke Bowls
Seared sesame tuna with coriander lime rice and a mix of toppings.
AFTER LUNCH SNACKS
Cookies
Freshly baked chocolate chip cookies
Chocolate Strawberries
Strawberries dipped in milk and white chocolate
Affogato
Espresso poured over ice cream with caramelised walnuts.
Sorbet
Tropical coconut lime sorbet
STARTERS
Crab Cakes
Thai spicy crab cakes with a sweet chilli dip
Scallops
Served with coconut cauliflower puree, bacon crumb and curried cauliflower.
Roasted Butternut Soup
Served with creme fraiche and toasted pumpkin seeds.
Caramelised Onion and Brie Tart
Served on a bed of salad
Mussels in the Goan Style
Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.
Spring Rolls
Thai style spring rolls with a honey soy dipping sauce.
Sushi
A selection of different sushi rolls.
MAIN
Pork Tenderloin
Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.
Thai Green Curry
Served with basmati rice, arjard salad and homemade flatbreads.
Red Snapper
Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.
Beef Short Rib
Braised short ribs on a bed of creamy polenta with roasted carrots.
Truffle Risotto
Wild mushroom and truffle risotto with baked chicken thighs.
Caribbean Salmon
Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.
Fillet Steak
Served with pomme puree, balsamic roasted onions, green beans and a red wine jus.
DESSERT
Sticky Toffee
Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.
Coconut Rice
Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.
Tropical Panna Cotta
Honey panna cotta with a tropical fruit salad.
Tiramisu
Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.
Deconstructed Cheesecake
Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.
Guinness Cake
Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.
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