Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Ryan Hayes | South African | 1997 | RYA Yachtmaster | English Croatian, Swedish, Afrikaans |
| Crew | Paula Milovac/Abrye Redeker | Swedish/USA | STCW |
Ryan Hayes
Ryan was born and raised in the southernmost tip of Africa & was immediately drawn to the ocean. Having grown up catching lobster before school, then surfing each afternoon, it seemed only natural that he would pursue a sea centric career. After completing his Yacht Master Ocean certification in 2015, Ryan began sailing professionally along the East African coast. He’s got a bounty of stories to share from his extensive cruising around Mozambique, Tanzania, Mauritius & the Seychelles.
Ryan later moved to the Mediterranean, where he spent 5 years there establishing himself as a reputable captain within the charter industry. His sails & passages have taken him over 4,000m across the Atlantic & Indian Oceans, through the beautiful islands of French Polynesian and over the treacherous water of the Southern Ocean before he started calling the Virgin Islands home in 2021.
Paula Milovac
Chef from November-March
Paula’s upbringing in Gothenburg, Sweden, was steeped in the world of food and culinary arts. Her father’s profession as a skilled chef and her mother’s
unwavering passion for baking created the perfect environment for her culinary journey to unfold. This journey commenced at the age of 14 when Paula secured her first job at a local French café in Gothenburg. Through this experience, she embarked on a trajectory that led her to incredible
destinations, where she encountered remarkable individuals and gained invaluable insights. It was during these travels that Paula also became acquainted with the captivating yachting industry.
In 2017, Paula sought admission to the Quarterdeck Host/Chef Academy. Fast forward seven seasons in the Mediterranean and Caribbean, and she has cultivated an impressive mastery of both cooking and presentation. Herextensive tenure in the service industry is evident in her adeptness at delivering exceptional service with finesse. Paula’s distinctive approach contributes profoundly to the triumph and enjoyment of each charter. Her innate warmth and nurturing demeanor create an atmosphere akin to being welcomed into one’s grandmother’s home—a sentiment that’s difficult to resist. Paula’s allure is hard to overlook, and her track record of accomplishments speaks for itself.
Abrye Redecker
Chef from April-July
Returning for her fourth year aboard, Bree, our Florida gal, has a lifetime of passionate hosting experience and has always been a natural in the kitchen. After 9 years working in advertising strategy, Bree pivoted from her NYC desk job in ’17 & found new bliss working as a chef on the sea. She’s spent the last 4 years hosting charters at sea, programming wellness retreats on land, and sharing her skills as a host instructor for Quarterdeck’s host & skipper academy in Croatia. Entertaining is Bree’s forte and she finds it such a privilege to nourish her guests with mindfully curated meal plans using only the freshest and most wholesome ingredients.
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 2023 to 2024 | Inclusive | $31,600 | $32,250 | $32,900 | $33,550 | $34,200 | $34,850 | $35,500 | $36,150 | $36,800 |
| Summer 2024 | Inclusive | $31,600 | $32,250 | $32,900 | $33,550 | $34,200 | $34,850 | $35,500 | $36,150 | $36,800 |
| Winter 2024 to 2025 | Inclusive | $36,600 | $37,250 | $37,900 | $38,550 | $39,200 | $39,850 | $40,500 | $41,150 | $41,800 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Yacht is BVI Based
Ryan Hayes
Ryan was born and raised in the southernmost tip of Africa & was immediately drawn to the ocean. Having grown up catching lobster before school, then surfing each afternoon, it seemed only natural that he would pursue a sea centric career. After completing his Yacht Master Ocean certification in 2015, Ryan began sailing professionally along the East African coast. He’s got a bounty of stories to share from his extensive cruising around Mozambique, Tanzania, Mauritius & the Seychelles.
Ryan later moved to the Mediterranean, where he spent 5 years there establishing himself as a reputable captain within the charter industry. His sails & passages have taken him over 4,000m across the Atlantic & Indian Oceans, through the beautiful islands of French Polynesian and over the treacherous water of the Southern Ocean before he started calling the Virgin Islands home in 2021.
Paula Milovac
Chef from November-March
Paula’s upbringing in Gothenburg, Sweden, was steeped in the world of food and culinary arts. Her father’s profession as a skilled chef and her mother’s
unwavering passion for baking created the perfect environment for her culinary journey to unfold. This journey commenced at the age of 14 when Paula secured her first job at a local French café in Gothenburg. Through this experience, she embarked on a trajectory that led her to incredible
destinations, where she encountered remarkable individuals and gained invaluable insights. It was during these travels that Paula also became acquainted with the captivating yachting industry.
In 2017, Paula sought admission to the Quarterdeck Host/Chef Academy. Fast forward seven seasons in the Mediterranean and Caribbean, and she has cultivated an impressive mastery of both cooking and presentation. Herextensive tenure in the service industry is evident in her adeptness at delivering exceptional service with finesse. Paula’s distinctive approach contributes profoundly to the triumph and enjoyment of each charter. Her innate warmth and nurturing demeanor create an atmosphere akin to being welcomed into one’s grandmother’s home—a sentiment that’s difficult to resist. Paula’s allure is hard to overlook, and her track record of accomplishments speaks for itself.
Abrye Redecker
Chef from April-July
Returning for her fourth year aboard, Bree, our Florida gal, has a lifetime of passionate hosting experience and has always been a natural in the kitchen. After 9 years working in advertising strategy, Bree pivoted from her NYC desk job in ’17 & found new bliss working as a chef on the sea. She’s spent the last 4 years hosting charters at sea, programming wellness retreats on land, and sharing her skills as a host instructor for Quarterdeck’s host & skipper academy in Croatia. Entertaining is Bree’s forte and she finds it such a privilege to nourish her guests with mindfully curated meal plans using only the freshest and most wholesome ingredients.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Ryan Hayes | South African | 1997 | English Croatian, Swedish, Afrikaans |
| Crew | Paula Milovac/Abrye Redeker | Swedish/USA |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Please inquire about wheelchair access.
Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Barefeet Retreat has full stainless steel side rails making her the preferred boat for kids.
Crew use port aft cabin.
Sample Menu by Chef Paula
Voted 2023 Culinary Competition – Overall Winner at VIPCA USVI Yacht Show
Day 1
Welcome charcuterie board, sandwiches & cocktails
Pan roasted sea bass, seared scallops, pancetta, fried parsnip, parsnip purée & browned butter
Deconstructed lemon cheesecake, lemon curd, lemon drops, caramel crumbles & fresh berries
Day 2
Avocado toast on sourdough bread, sunny side up egg, feta cheese, chili flakes, red onion, tomato & sriracha mayo
Pecan crusted salmon, quinoa, lemon marinated fennel & red onion, lemon caviar & honey mustard
Bruschetta 3 different ways (classic, pesto/burrata & fig/nuts)
Surf & Turf; beef tenderloin, lobster, mashed potato, caramelized shallots, peas, & champagne sauce
Pistachio creme brûlée, pistachio cream, berries & crushed nuts
Day 3
Bagel spread, a buffet of various things to build your own bagels
Smoked pulled pork taco, BBQ-sauce, corn, feta, jalapeños & fresh cilantro
Mediterranean mezze platter
Chorizo crusted halibut, pea puré, yogurt & dill sauce, peas, herb oil, fresh dill & carrots
Key lime pie with Italian meringue
Day 4
Eggs Benedict with Canadian bacon, served with fluffy hollandaise sauce & parmesan crusted potatoes
NY Strip steak sandwich, chimichurri, Swiss cheese, arugula, crispy onion & tomato
Ban Bao with panic fried cod, cucumber, pickled red onion, cucumber, spicy mayo, crushed peanuts & fresh cilantro
Chicken Ballotine, herb cream cheese, roasted potatoes & red bell peppers, shallots, smoked red bell pepper purée & fresh parsley
Panna cotta, lime mousse, chocolate soil, cocoa meringues & orange gel
Day 5
Brioche French toast with lemon mascarpone creme, fresh berries
Asian noodle salad, seared sesame tuna, hoisin & peanut sauce, crushed peanuts, wasabi mayo & cilantro
Mahi ceviche with avocado, cucumber, red onion, lime & cilantro
Slow cooked short ribs with cauliflower purée, red wine reduction, garlic roasted carrots & parsley
Tiramisu á la Barefoot Retreat with Kahlúa & Amaretto
Day 6
”American breakfast spread”, pancakes, scrambled eggs, bacon & hash browns
Classic Caesar salad, grilled chicken, parmesan, crispy bacon & croutons
Quesadillas with guacamole, salsa & sour cream
Italian red sauce pasta, salsiccia, pancetta, ricotta, pine nuts & fresh basil
Triple chocolate cake; brownie, dark chocolate mousse, whipped white chocolate ganache & poached red currant
Day 7
Huevos rancheros; chorizo, black beans, avocado, tomato, sour cream, fried egg & cilantro
Crispy crab cakes with russet potatoes, remoulade sauce, kale salad with lemon vinaigrette, red onion, radish & parmesan
Vietnamese spring rolls; shrimp, avocado, cucumber, carrot, cashews, cilantro & Asian inspired peanut sauce
Parmesan crusted pork chops with garlic & parmesan roasted brussels sprouts & potato, red wine sauce
Apple & cardamom dessert with caramel panna cotta, candied apples & oat crumble
Day 8
Croissant; scrambled eggs, pastrami, cheese, arugula, cherry tomatoes & Dijon aioli
*Breakfast: served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries
**This menu serves as a sample and can be tailored to your preferences. Additionally, I accommodate dietary needs such as vegan, vegetarian, gluten-free, and other allergies and/or tolerances
~
Sample Menu by Bree
– DAY 1 –
Welcome platter & cocktails
Swordfish skewers over garlic mashed potatoes, served with green beans
Brownies topped with cream and chopped hazelnuts
– DAY 2 –
Coconut crusted grend toast & Bacon
Fruit platter & fresh pastry
Overnight oats topped with fruit
Seared tuna poke bowl with white rice and colorful chopped vegetables
Burrata over greens with grilled peaches & garlic toast crusts
Greek Salad & dip platter starter
Greek style chicken gyros, homemade tzatziki, lemon potatoes, medley of grilled zucchini, eggplant & peppers
– DAY 3 –
Bagel & lox platter with scrambled eggs
Fruit platter & fresh pastry
Greek yogurt parfait with granola
BBQ pulled pork sandwiches, served with a zesty pineapple slaw, baked beans & corn on the cob
Lemon ricotta bread, assorted fruits & coffee service
Risotto topped with creamy gorgonzola sauce & roasted butternut squash
Fresh fruit, cream and chocolate parfait
– DAY 4 –
Zucchini and goat cheese frittata served with sausage patties
Fruit platter & fresh pastry
Chia seed pudding topped with fruit
Zesty Vietnamese chicken salad over mixed veggies and rice noodles
Loaded nachos topped with pulled pork & homemade guacamole
Assorted bruchetta platter
Dijon crusted salmon served over a salad medley with wild rice, arugula & apple
– DAY 5 –
Sweet potato, veggie and chorizo hash topped with fried eggs
Fruit platter & fresh pastry
Smoothie bowls
Veggie curry served with basmati rice & meat/potato samosas
Asian spring rolls & dipping sauce
Chicken thigh pad thai with a mix of glass noodles and zucchini noodles
Mini apple pie pockets served with fresh cream
– DAY 6 –
English breakfast with baked beans, sausage, bacon, fried eggs & toas
Fruit platter & fresh pastry
Overnight oats with chia & topped with fruit
Mexican burrito bowls served over quinoa with veggies, pickled onions & sauteed purple cabbage
Freshly baked banana bread & coffee service
Homemade caesar salad
Veggie loaded italian sausage lasagna served with garlic bread topped with parmesan crisps
– DAY 7 –
Zucchini & corn fritters topped with avo and crumbled feta & bacon
Fruit platter & fresh pastry
Peanut butter protein smoothie bowl
Steak salad with mixed greens, blue cheese, pears & candied walnuts
Assorted pizza flatbreads
Lemon, white wine and caper white fish served with homemade mac & cheese & sauteed broccolini
Berry topped mini cheesecake
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.