Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Blaine Kubesh | American | English |
| Chef/First Mate | Kimberly Peters | American | English |
Captain Blaine Kubesh and Chef Kimberly Peters bring together adventure, thoughtful hospitality, and a shared love for creating experiences guests will remember long after their charter ends. Blaine’s deep knowledge of the Caribbean, diving expertise, and talent for shaping each itinerary around the group are complemented by Kimberly’s refined private-chef background, wellness-minded menus, and warm Southern hospitality.
Together, they create a charter experience that feels both adventurous and deeply personal. Whether guests are diving vibrant reefs, fishing for dinner, exploring quiet anchorages, or gathering around the table for a beautifully prepared meal, Blaine and Kimberly make every day aboard feel relaxed, welcoming, and genuinely connected to the islands.
Click each crew profile to learn more about their background, experience, and personal story.
Captain
Blaine Kubesh
Chef/First Mate
Kimberly Peters
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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $31,500/week | $32,000/week | $32,500/week | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week |
| Summer 2027 | Inclusive | $31,500/week | $32,000/week | $32,500/week | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week |
| Winter 2027 to 2028 | Inclusive | $31,500/week | $32,000/week | $32,500/week | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week |
| Summer 2028 | Inclusive | $31,500/week | $32,000/week | $32,500/week | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week |
Additional Rate Information
Location Details
Summer Area: St Thomas USVI
Winter Area: St Thomas USVI
Operating Areas: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
Captain Blaine Kubesh and Chef Kimberly Peters bring together adventure, thoughtful hospitality, and a shared love for creating experiences guests will remember long after their charter ends. Blaine’s deep knowledge of the Caribbean, diving expertise, and talent for shaping each itinerary around the group are complemented by Kimberly’s refined private-chef background, wellness-minded menus, and warm Southern hospitality.
Together, they create a charter experience that feels both adventurous and deeply personal. Whether guests are diving vibrant reefs, fishing for dinner, exploring quiet anchorages, or gathering around the table for a beautifully prepared meal, Blaine and Kimberly make every day aboard feel relaxed, welcoming, and genuinely connected to the islands.
Click each crew profile to learn more about their background, experience, and personal story.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Blaine Kubesh | American | English |
| Chef/First Mate | Kimberly Peters | American | English |
Captain
Blaine Kubesh
Chef/First Mate
Kimberly Peters
General
Accommodation
Amenities
Charter Preferences
Green Initiatives
Leisure
Scuba Diving
Dinghy With 50HP
1 Rider+ E-Foil w/ Quick Connect Mast
6 P1 Lite Sea Scooters
2 SUPs w/ Kayak Seat/Paddle Conversion Kits
Towable Tube
1 Floating Mat
4 BOTE Inflatable Chairs
Snorkel Gear
Fishing Gear
OCEAN KITTY is a 2026 Aquila 50 sailing catamaran built for spacious, breezy getaways and effortless island-hopping. Social living is at the heart of her design, with an extendable aft-cockpit table seating up to 12, a dedicated bar area, a forward cockpit for sun lounging, and a flybridge settee with a fixed table and direct access to the bow.
Guest accommodations currently include 4 queen cabins with private ensuite bathrooms, plus 1 forepeak with twin bunk cabins featuring a lower berth and upper bunk. The forepeak cabins are best suited for children, teenagers, or flexible guests comfortable with a cozier sleeping arrangement. At the waterline, a fixed platform between the hulls makes tender boarding and swim time easy, while generous gathering spaces throughout the yacht keep the atmosphere relaxed, connected, and ready for fun.
Crew quarters have not yet been finalized, so the guest accommodation configuration remains subject to change.
Photos shown are stock images for reference. Yacht décor and finishes will vary. Photos will be updated when she is charter ready.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
All breakfasts are served with freshly baked breads and pastries, seasonal fruit, yogurt with granola, freshly squeezed juices, and coffee.
Quiche Lorraine
A classic savory quiche with smoky bacon and a rich, silky custard in delicate pastry.
Potato & Kale Frittata
A rustic baked frittata with tender potato and kale.
Open-Faced Smoked Salmon Bagel
Herb cream cheese, cucumber, tomato, and capers with an olive oil drizzle.
Traditional Popovers
Golden, airy popovers served warm with huckleberry jam.
Egg White Bowl
Egg whites with air-fried sweet potato, sautéed spinach, cherry tomatoes, goat cheese, and avocado.
Portobello & Baked Egg
Herby roasted portobello mushroom with a baked egg, feta, and basil oil.
Citrus Salad with Mint & Pomegranate
Seasonal citrus, fresh mint, and pomegranate in a bright vinaigrette.
MIDDAY
Vietnamese Prawn Glass Noodle Salad
Prawns, glass noodles, fresh herbs, and tomatoes in a bright fish sauce dressing.
Layered Crab & Avocado Salad
Fresh crab layered with avocado, tomato, radish, scallion, and crisp bacon.
Mediterranean Octopus Salad
Tender octopus with fresh vegetables, orzo, and asparagus.
Ahi Poke Bowl
Ahi tuna served with brown rice, greens, avocado, and wasabi-ponzu vinaigrette.
Chicken Chimichurri Bowl
Grilled chicken with chimichurri over farro, finished with pickled onions.
Seasonal Chickpea & Avocado Salad
Chickpeas, corn, cucumber, peppers, herbs, and avocado.
Prosciutto & Arugula Artisan Pizza
Hand-finished artisan pizza topped with prosciutto and peppery arugula.
HORS D’OEUVRES
Deviled Eggs with Caviar
A classic bite elevated with caviar and fresh herbs.
Prosciutto-Wrapped Asparagus
Tender asparagus wrapped in prosciutto.
Seasonal Grazing Board
Cured meats, cheeses, fresh produce, and accompaniments.
Lightly Blackened Prawns
Served with avocado mousse, mango relish, and cilantro.
Salmon Crudo
Fresh salmon with Fresno chili, avocado, and lime.
Coconut Shrimp
Crispy shrimp with sambal aioli, daikon slaw, and furikake.
Crispy Cauliflower Bites
Served with garlic chili cashew crème.
Caramelized Onion & Leek Tartlets
Finished with watercress and shaved parmesan.
Watermelon & Feta Salad
Watermelon, feta, mint, and watercress with balsamic reduction.
MAIN
Pan-Seared Scallops
Golden scallops basted with butter, herbs, and aromatics.
Herb-Crusted Rack of Lamb
Rosy roasted lamb with a savory herb crust and seasonal greens.
Grilled Filet Mignon
Served with wild mushroom risotto, broccolini, and pan jus.
Local Sea Bass
Finished with miso brown butter and served with coconut bamboo rice and citrus carrots.
Seafood Paella
Prawns, mussels, peas, and herbs in a deeply savory saffron rice.
Chicken Manestra
Chicken served over seasoned rice with olives and Mediterranean flavors.
Beet Gnocchi with Brown Butter & Sage
Earthy beet gnocchi finished with nutty brown butter and aromatic sage.
DESSERT
Chocolate Ganache Cake
Dark ganache with sugared raspberries, white chocolate, and flaked salt.
Banana Brûlée Tart
Torched banana custard tart finished with fresh strawberry.
Fresh Berry Tart
Pastry cream tart with strawberries, blueberries, and blackberries.
Panna Cotta with Macerated Berries
Silky set cream with poppy seed and macerated berries.
Carrot Cake with Cream Cheese Frosting
Topped with toasted cashews and carrot curls.
Strawberry Trifle
Layers of sponge, cream, and fresh strawberries.
Saffron Lemon Crème Brûlée
Silky custard with burnt vanilla and macerated strawberries.
Grilled Peach with Brioche Crumble
Warm peaches with brown butter, pecans, and 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. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.