CHILLIN’ HUT

Guests 9
Cabins 4
Model Cat
Year Built 2024

Chillin’ Hut is a 2025 Bali 5.4 crewed catamaran sailing the Virgin Islands from St. Thomas.

Bali’s signature hydraulic tilting aft door and door to the forward lounge through the galley creates one seamless indoor-outdoor from bow to stern. She accommodates 8 guests in 1 spacious Owner’s suite with a walk-around bed and 3 Queen cabins; all en suite. Three of the cabins offer dry heads, while the starboard aft cabin has a wet head. A hydraulic swim platform makes access to the water and watersports easy. Solar panels, lithium batteries, A/C throughout, watermaker, and serious cold storage keep island days smooth and refreshingly self-sufficient.

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests
Summer 2026	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Winter 2026 to 2027	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Summer 2027	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500

Title	Name	Nation	Born	Licenses	Languages
Captain	Raul Escuder Zuil	Spain	17
Crew	Katie Brown	British

Captain Raul
Originally from Tenerife in the Canary Islands, Spain, he has always had a deep passion for both nature and the sea. As a professional, multi-skilled captain, he prides himself on being hardworking, sociable, and friendly—with a strong work ethic and a good sense of humor that creates a relaxed, enjoyable atmosphere onboard.

Over the past seven years, he has captained yachts across premier European destinations, French Polynesia, and the Caribbean, honing extensive blue-water sailing expertise. His journey began at age six, racing dinghies and winning multiple regional championships in Spain. That competitive drive evolved into a love for teaching, leading him to coach dinghy sailing at his hometown yacht club.

Complementing his maritime career is a solid background in hospitality, having held roles in luxury hotels spanning operations, finance, and high-responsibility corporate positions. By blending expert seamanship with refined guest service, he ensures every voyage is both safe and exceptionally memorable.

Chef Katie
Katie hails from the UK and brings three seasons of Mediterranean yachting experience to her first BVI season. A passionate and dedicated yacht chef, she thrives in the dynamic world of yacht hospitality, where attention to detail and creativity are paramount.

Katie takes great pride in delivering exceptional cuisine—from elegant multi-course dinners to casual bites—and loves crafting high-quality cocktails to elevate every guest experience. Friendly, hardworking, and adaptable, she aims to create memorable dining moments that exceed expectations while maintaining a positive, professional atmosphere onboard.

She’s excited to join the team, bringing her culinary expertise, creativity, and enthusiasm to ensure every meal—and every moment—is enjoyable for guests and crew alike.

Captain

Raul Escuder Zuil

Chef/First Mate

Katie Brown

DAY BREAK
Caramelized Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.

Loaded Avocado Toast
Topped with poached eggs.

Huevos Rancheros
Savory breakfast with Latin flair.

Chocolate Chip Banana Pancake Stack
Served with fruit salad and parfait.

Savory Breakfast Plate
Creamy polenta with crispy pancetta, roasted tomatoes, and poached egg.

Bagels & Lox
With capers and pickled red onions.

Eggs Benedict
Served on homemade English muffins.

Lemon & Blueberry Corn Pancakes
Light and flavorful.

Creamy Polenta Breakfast Bowl
With crispy pancetta, roasted tomatoes, and a poached egg.

Seasonal Fruit Platter & Parfaits
Included with all breakfasts.

Banana Bread
Served as a fresh-baked side.

Power Smoothies
• Carrot, Ginger & Orange
• Banana, Date, Chia Seeds & Peanut Butter
• Berry Breeze

MIDDAY
Beetroot & Orange Salad
With walnuts and whipped feta. Served with fresh pita and dips.

Sushi Spread
Featuring hosomaki, nigiri, and uramaki with spicy edamame, pickled vegetables, and coconut prawn tempura.

Tuna Poke Buddha Bowl
With crisp vegetables and spicy mayo.

Flank Steak Salad
With corn, avocado, and crispy tortilla strips.

Jerk Yellowtail Snapper Buddha Bowl
Flavorful Caribbean-style bowl.

Crab Cake Salad
Jumbo lump crab cake with arugula, mango, and sherry vinaigrette.

Grilled Za’atar Chicken
Served with herbed yogurt sauce and roasted vegetables.

Spiced Beef Empanadas
With olives and raisins.

Bulgogi Pork Lettuce Wraps
Korean-inspired and fresh.

Caribbean Meatball Sliders
Served on a soft roll with melted cheese.

HORS D’OEUVRES
Focaccia Bites
With burrata and roasted peach.

Ahi Tuna Ceviche Tostadas
Crisp and zesty.

Courgette Rolls
Stuffed with herbed ricotta and mint.

Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheeses, and fresh bread.

Mini Chicken & Pineapple Skewers
Kid-friendly and tropical.

Fresh Hummus Duo
• Roasted red pepper with toasted pine nuts
• Beetroot with feta
Served with seasonal crudités and fried tortilla chips.

Classic Tomato Bruschetta
With basil oil, garlic crostini, balsamic reduction, and aioli.

Homemade Tzatziki with Falafels
A Mediterranean favorite.

Baked Feta
With rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.

Oyster Flight
• Bloody Mary
• Classic
• Pink Grapefruit Granita

MAIN
Roasted Loin of Lamb
With coriander crust and loaded couscous.

Salmon Fillet
Orange-glazed and served over loaded quinoa.

Local Grouper
With scallion cream sauce and blistered garlic green beans.

Stuffed Pork Tenderloin
Served with broccolini and potato gratin.

Sesame-Seared Tuna
With coconut rice, cabbage slaw, and sweet soy glaze.

Chicken Parmesan
With slow-simmered tomato sauce.

Surf & Turf
Local lobster with prosciutto-wrapped asparagus and mashed potatoes.

Grilled Beef Tenderloin
With lime and ginger butter and charred baby vegetables.
Pescatarian Option: Grilled squid with lime and ginger butter and charred baby vegetables.

Breaded Local Fish
With chunky chips and veggies. (Kid-friendly)

DESSERT
Lemon Cheesecake
Bright and creamy.

Mango Panna Cotta
With lime and mint syrup, crushed meringue, and toasted sesame seeds.

Banana Bread
With rum caramel and vanilla ice cream.

Flourless Chocolate Torte
With pecan crumble.

Lime & Pineapple Tart
Tropical and zesty.

Coconut Panna Cotta
With passionfruit.

Warm Triple Chocolate Brownie
With vanilla ice cream.

Warm Rum Fudge Pie
Decadent and rich.

Key Lime Pie
With ginger and coconut crust.

Bailey’s Crème Brûlée
Creamy with a caramelized sugar top.

Wine-Poached Pears
Served with palmiers and ice cream.

Strawberry & Coconut Sundae
With chocolate-covered strawberries, strawberry coulis, and toasted coconut.

Charter Rates Per Week

Rate Period	Terms	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests
Summer 2026	Inclusive	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Winter 2026 to 2027	Inclusive	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Summer 2027	Inclusive	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500

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.

MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150.00 per person discount.

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75.00 per person discount.

CHRISTMAS: $32,500 Must end on or before 12/27
NEW YEARS: $42,000 May not start prior to 12/28

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)

She’s excited to join the team, bringing her culinary expertise, creativity, and enthusiasm to ensure every meal—and every moment—is enjoyable for guests and crew alike.

Title	Name	Nation	Born	Languages
Captain	Raul Escuder Zuil	Spain	17
Crew	Katie Brown	British

Captain

Raul Escuder Zuil

Chef/First Mate

Katie Brown

Accomodation

Electric Heads 4

Amenities

Ac Full

Hair Dryer No

Generator Yes

Water Maker Yes

Ice Maker Yes

Electronics

Sat Tv No

Ipod Yes

General

Length 54 feet

Pax 9

Cabins 4

Year Built 2024

Cruise Speed 8 Knots

Guest Smoke No

Guest Pet No

Children Allowed Yes

Min Child Age Any Age

Leisure

Dinghy Hp 40

Adult W Skis No

Jet Skis No

Wave Run No

Knee Board No

Stand Up Paddle 2

Wind Surf No

Gear Snorkel 10

Tube No

Scurfer No

Wake Board No

1 Man Kayak No

2 Man Kayak No

Float Mats Yes

Games Beach Yes

Fishing Gear No

Other Specs

size Feet 54.00 Ft

Beam 28

Draft 5

Queen 4

Jacuzzi No

Pref Pickup YHG | AYH - STT

Other Pickup Tortola

Turn Around 48 hrs, Inquire for less

Builder Bali Catamarans

Vcr Dvd No

Salon Stereo Yes

Num Dvd No

Num Cds Yes

Board Games Yes

Num Books Yes

Num Dine In 10

Sun Awning No

Hammock Yes

Deck Shower Yes

Bimini Yes

Special Diets Yes

Kosher Yes

B B Q Yes

Gay Charters Yes

Nude Charters No

Engines 2- Yanmar 4JH80 (80.00 HP)21,5KW 60Hz with sound shield and remote control 120V

Inverter Yes

Voltages 120V

Water Capacity 42.24 gallons

Dinghy Pax 9

Kids Skis No

Sea Bob No

Sea Scooter Yes

Boarding Ladder Yes

Dinghy Sailing No

Under Water Cam No

Under Water Video No

Green Make Water Yes

Green Reuse Bottle Yes

Green Other Solar & Wind PowerReverse Osmosis Water MakerEco-friendly CleaningPastic-free Charter

Scuba Onboard Yacht offers Rendezvous Diving only

Communicate StarLink Marine High Performance Satellite WiFi

Tp In Heads Yes

Ac Night Yes

Ac Sur Charge No

Other Toys 9 Person Dinghy With 40HP
1 Sea Scooter
1 Subwing
2 Stand Up Paddle Boards
Towable Tube
Floating Mats
Snorkel Gear
Noodles
Beach Games

1 Queen Master Cabin with private ensuite
3 Queen Cabins with private ensuites
1 Forepeak for young adult
1 Queen Cabin and forepeak for Crew

DAY BREAK
Caramelized Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.

Loaded Avocado Toast
Topped with poached eggs.

Huevos Rancheros
Savory breakfast with Latin flair.

Chocolate Chip Banana Pancake Stack
Served with fruit salad and parfait.

Savory Breakfast Plate
Creamy polenta with crispy pancetta, roasted tomatoes, and poached egg.

Bagels & Lox
With capers and pickled red onions.

Eggs Benedict
Served on homemade English muffins.

Lemon & Blueberry Corn Pancakes
Light and flavorful.

Creamy Polenta Breakfast Bowl
With crispy pancetta, roasted tomatoes, and a poached egg.

Seasonal Fruit Platter & Parfaits
Included with all breakfasts.

Banana Bread
Served as a fresh-baked side.

Power Smoothies
• Carrot, Ginger & Orange
• Banana, Date, Chia Seeds & Peanut Butter
• Berry Breeze

MIDDAY
Beetroot & Orange Salad
With walnuts and whipped feta. Served with fresh pita and dips.

Sushi Spread
Featuring hosomaki, nigiri, and uramaki with spicy edamame, pickled vegetables, and coconut prawn tempura.

Tuna Poke Buddha Bowl
With crisp vegetables and spicy mayo.

Flank Steak Salad
With corn, avocado, and crispy tortilla strips.

Jerk Yellowtail Snapper Buddha Bowl
Flavorful Caribbean-style bowl.

Crab Cake Salad
Jumbo lump crab cake with arugula, mango, and sherry vinaigrette.

Grilled Za’atar Chicken
Served with herbed yogurt sauce and roasted vegetables.

Spiced Beef Empanadas
With olives and raisins.

Bulgogi Pork Lettuce Wraps
Korean-inspired and fresh.

Caribbean Meatball Sliders
Served on a soft roll with melted cheese.

HORS D’OEUVRES
Focaccia Bites
With burrata and roasted peach.

Ahi Tuna Ceviche Tostadas
Crisp and zesty.

Courgette Rolls
Stuffed with herbed ricotta and mint.

Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheeses, and fresh bread.

Mini Chicken & Pineapple Skewers
Kid-friendly and tropical.

Fresh Hummus Duo
• Roasted red pepper with toasted pine nuts
• Beetroot with feta
Served with seasonal crudités and fried tortilla chips.

Classic Tomato Bruschetta
With basil oil, garlic crostini, balsamic reduction, and aioli.

Homemade Tzatziki with Falafels
A Mediterranean favorite.

Baked Feta
With rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.

Oyster Flight
• Bloody Mary
• Classic
• Pink Grapefruit Granita

MAIN
Roasted Loin of Lamb
With coriander crust and loaded couscous.

Salmon Fillet
Orange-glazed and served over loaded quinoa.

Local Grouper
With scallion cream sauce and blistered garlic green beans.

Stuffed Pork Tenderloin
Served with broccolini and potato gratin.

Sesame-Seared Tuna
With coconut rice, cabbage slaw, and sweet soy glaze.

Chicken Parmesan
With slow-simmered tomato sauce.

Surf & Turf
Local lobster with prosciutto-wrapped asparagus and mashed potatoes.

Grilled Beef Tenderloin
With lime and ginger butter and charred baby vegetables.
Pescatarian Option: Grilled squid with lime and ginger butter and charred baby vegetables.

Breaded Local Fish
With chunky chips and veggies. (Kid-friendly)

DESSERT
Lemon Cheesecake
Bright and creamy.

Mango Panna Cotta
With lime and mint syrup, crushed meringue, and toasted sesame seeds.

Banana Bread
With rum caramel and vanilla ice cream.

Flourless Chocolate Torte
With pecan crumble.

Lime & Pineapple Tart
Tropical and zesty.

Coconut Panna Cotta
With passionfruit.

Warm Triple Chocolate Brownie
With vanilla ice cream.

Warm Rum Fudge Pie
Decadent and rich.

Key Lime Pie
With ginger and coconut crust.

Bailey’s Crème Brûlée
Creamy with a caramelized sugar top.

Wine-Poached Pears
Served with palmiers and ice cream.

Strawberry & Coconut Sundae
With chocolate-covered strawberries, strawberry coulis, and toasted coconut.

Having trouble choosing the best boat for you? Create an account to favorite multiple boats and let us help you decide. Our expert staff has over 50 years of combined experience in the yacht charter industry.

Request Info

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.

Welcome Back

By continuing, you agree to our Terms of Service, and Privacy Policy

Welcome

By continuing, you agree to our Terms of Service, and Privacy Policy

Reset Password

Reset Password

Submit Favorites

CHILLIN’ HUT

Chillin’ Hut is a 2025 Bali 5.4 crewed catamaran sailing the Virgin Islands from St. Thomas.

Captain

Raul Escuder Zuil

Chef/First Mate

Katie Brown

Accomodation

Amenities

Electronics

General

Leisure

Other Specs

Charter Rates Per Week

Additional Rate Information

Location Details

Captain

Raul Escuder Zuil

Chef/First Mate

Katie Brown

Accomodation

Amenities

Electronics

General

Leisure

Other Specs