Rates Per Week
Crew Profiles
| Title | Name | Nation |
|---|---|---|
| Captain & Chef | Tim and Julie | USA |
| Engineer/1st Mate | Lukasz Jaszczuk | Poland |
Captain Tim & Chef Julie have been a dynamic charter team for the last 25 years. Their 58’ Hatteras, McGregor II, was one of the busiest Motor Yachts in the fleet. When they lost McGregor II in hurricanes Irma & Maria, they rebounded and returned with their 60’ Jefferson Marquessa. After 5 successful charter seasons, they were asked to help in the design and construction of a new Sunreef 80 Power Cat, BLESSED. Living in Gdansk Poland for 6 months, they oversaw and managed the entire boat building process.
Hailing from Colorado, Tim graduated from CU with a degree in Environmental Biology. He has been a SCUBA diving instructor since 1979. Leaving Colorado, seeking adventure and travel, he taught SCUBA world wide, including Mexico, Tahiti, the Red Sea, and extensively throughout the Caribbean. With Tim, your snorkeling and diving experiences will always be safe, relaxed, and unforgettable.
After getting his 100 Ton US Coast Guard license, Captain Tim headed out for the Virgin Islands with his first boat, Mcgregor I. Establishing the VI as his home in 1986, he started a SCUBA school and began showing his family and friends the wonders of the Caribbean. In 1999, he met Julie Brown and they bought McGregor II. Together, they built a very successful charter business. An avid sailor as well, Tim has made several trans Atlantic crossings on 100+ sailing yachts.
Chef Julie Brown moved to the Virgin Islands from sunny California where she has been exploring the sunny coves of the VI for the last 25 years. Her culinary style specializes in the elegant balance of nutritional foods and fine wines. Julie’s cuisine features aromatic combinations of the freshest fish & meats, vibrant tropical fruits & vegetables, and of course, mouth watering desserts. Julie is also extremely skilled and happy to prepare your Paleo, Gluten Free, Keto, or Vegan cuisine. Chef Julie completed the Professional Culinary Program at the Cook Street School of Culinary Arts. Her training and outgoing personality ensures that every meal aboard BLESSED is a delightful adventure in itself!
Before joining Tim on the sea, Julie’s background in catering and her love of the ocean lured her to the warm blue waters of the Virgin Islands. Her interest in the underwater world was fueled by her years at Mary Baldwin College and the Duke University Marine Laboratory. During her final year at the Marine Lab, she spent extensive time studying and training octopuses. An avid snorkeler and SCUBA diver, Julie is always on the lookout for her eight legged friends!
Stewardess Samantha Rein, originally from South Africa, Samantha grew up in a small beach town on a sugar cane farm, where her love for the outdoors, the ocean, and a strong work ethic first began. Surrounded by the sea and nature, she spent her childhood on the beach doing lifesaving and staying active — a lifestyle that naturally led to her passion for running, swimming, and cycling, often on the surrounding farms.
Samantha holds a BCom (Hons) degree in Logistics and Supply Chain Management, but after some time in the corporate world, she quickly realized that a desk job wasn’t for her. Drawn back to her roots — the ocean, adventure, and an active lifestyle — she transitioned into yachting, where she has thrived ever since. Before joining Blessed Samantha completed a season on a 130’ motor yacht based out of Antibe.
Her enthusiasm for entertaining and connecting with guests makes her a natural fit for the industry. From a young age, Samantha loved hosting dinners and parties for friends and family, and now she gets to do what she loves professionally. Her warm personality, attention to detail, and genuine desire to make guests feel at ease ensure every charter experience is memorable and enjoyable.
Lucas joins us all the way from Gdansk Poland, where Sunreefs are built. With a degree from Kozminiski University in Finance, Accounting and HR, he brings us a wide realm of experience. Lucas also attended the Warsaw Film Institute from 2016-2018. His outgoing and welcoming personality makes everyone feel well cared for! Wanting to leave for a warmer and “bluer” future, Lucas crossed the Atlantic on a Sunreef 70 sail and then spent several years working on multiple charter boats as both engineer and Captain. Before joining BLESSED, he spent the last year working aboard a Sunreef 80, chartering from the Bahamas all the way to the tip of Grenada.
Lucas is also a Water Sports enthusiast. Whether he is helping you master the e-foil or getting you familiar with the wake board, Lucas is always there with a helpful and encouraging attitude. He is a videographer and Advanced SCUBA Diver, capturing special moments above and below the sea!
Lucas is a licensed Yacht Master and brings his vast experience to BLESSED.
Together, the team on BLESSED have a unified goal in mind, giving you the best Holiday Vacation Ever! Join us,and relax in your own special way.
Engineer/1st Mate
Lukasz Jaszczuk
Captain & Chef
Tim and Julie
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 | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $115,000/week | $115,000/week |
| Summer 2027 | Inclusive | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $115,000/week | $115,000/week |
| Winter 2027 to 2028 | Inclusive | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $110,000/week | $115,000/week | $115,000/week |
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: 6
CHRISTMAS: $135,000. Must end by Dec 26
NEW YEARS: $135,000. May not start prior to Dec 28.
Location Details
Summer Area: BVI
Winter Area: BVI
Operating Areas: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI)
Location Details:
Captain Tim & Chef Julie have been a dynamic charter team for the last 25 years. Their 58’ Hatteras, McGregor II, was one of the busiest Motor Yachts in the fleet. When they lost McGregor II in hurricanes Irma & Maria, they rebounded and returned with their 60’ Jefferson Marquessa. After 5 successful charter seasons, they were asked to help in the design and construction of a new Sunreef 80 Power Cat, BLESSED. Living in Gdansk Poland for 6 months, they oversaw and managed the entire boat building process.
Hailing from Colorado, Tim graduated from CU with a degree in Environmental Biology. He has been a SCUBA diving instructor since 1979. Leaving Colorado, seeking adventure and travel, he taught SCUBA world wide, including Mexico, Tahiti, the Red Sea, and extensively throughout the Caribbean. With Tim, your snorkeling and diving experiences will always be safe, relaxed, and unforgettable.
After getting his 100 Ton US Coast Guard license, Captain Tim headed out for the Virgin Islands with his first boat, Mcgregor I. Establishing the VI as his home in 1986, he started a SCUBA school and began showing his family and friends the wonders of the Caribbean. In 1999, he met Julie Brown and they bought McGregor II. Together, they built a very successful charter business. An avid sailor as well, Tim has made several trans Atlantic crossings on 100+ sailing yachts.
Chef Julie Brown moved to the Virgin Islands from sunny California where she has been exploring the sunny coves of the VI for the last 25 years. Her culinary style specializes in the elegant balance of nutritional foods and fine wines. Julie’s cuisine features aromatic combinations of the freshest fish & meats, vibrant tropical fruits & vegetables, and of course, mouth watering desserts. Julie is also extremely skilled and happy to prepare your Paleo, Gluten Free, Keto, or Vegan cuisine. Chef Julie completed the Professional Culinary Program at the Cook Street School of Culinary Arts. Her training and outgoing personality ensures that every meal aboard BLESSED is a delightful adventure in itself!
Before joining Tim on the sea, Julie’s background in catering and her love of the ocean lured her to the warm blue waters of the Virgin Islands. Her interest in the underwater world was fueled by her years at Mary Baldwin College and the Duke University Marine Laboratory. During her final year at the Marine Lab, she spent extensive time studying and training octopuses. An avid snorkeler and SCUBA diver, Julie is always on the lookout for her eight legged friends!
Stewardess Samantha Rein, originally from South Africa, Samantha grew up in a small beach town on a sugar cane farm, where her love for the outdoors, the ocean, and a strong work ethic first began. Surrounded by the sea and nature, she spent her childhood on the beach doing lifesaving and staying active — a lifestyle that naturally led to her passion for running, swimming, and cycling, often on the surrounding farms.
Samantha holds a BCom (Hons) degree in Logistics and Supply Chain Management, but after some time in the corporate world, she quickly realized that a desk job wasn’t for her. Drawn back to her roots — the ocean, adventure, and an active lifestyle — she transitioned into yachting, where she has thrived ever since. Before joining Blessed Samantha completed a season on a 130’ motor yacht based out of Antibe.
Her enthusiasm for entertaining and connecting with guests makes her a natural fit for the industry. From a young age, Samantha loved hosting dinners and parties for friends and family, and now she gets to do what she loves professionally. Her warm personality, attention to detail, and genuine desire to make guests feel at ease ensure every charter experience is memorable and enjoyable.
Lucas joins us all the way from Gdansk Poland, where Sunreefs are built. With a degree from Kozminiski University in Finance, Accounting and HR, he brings us a wide realm of experience. Lucas also attended the Warsaw Film Institute from 2016-2018. His outgoing and welcoming personality makes everyone feel well cared for! Wanting to leave for a warmer and “bluer” future, Lucas crossed the Atlantic on a Sunreef 70 sail and then spent several years working on multiple charter boats as both engineer and Captain. Before joining BLESSED, he spent the last year working aboard a Sunreef 80, chartering from the Bahamas all the way to the tip of Grenada.
Lucas is also a Water Sports enthusiast. Whether he is helping you master the e-foil or getting you familiar with the wake board, Lucas is always there with a helpful and encouraging attitude. He is a videographer and Advanced SCUBA Diver, capturing special moments above and below the sea!
Lucas is a licensed Yacht Master and brings his vast experience to BLESSED.
Together, the team on BLESSED have a unified goal in mind, giving you the best Holiday Vacation Ever! Join us,and relax in your own special way.
| Title | Name | Nation |
|---|---|---|
| Captain & Chef | Tim and Julie | USA |
| Engineer/1st Mate | Lukasz Jaszczuk | Poland |
Engineer/1st Mate
Lukasz Jaszczuk
Captain & Chef
Tim and Julie
General
Accommodation
Amenities
Charter Preferences
Electronics
Green Initiatives
Leisure
Maximum 4 dive days per week.
Scuba Diving
Maximum 4 dive days per week.
EFoil
4 x European King 160cm x 200cm
1 x Double 140cm x 200cm
Menus are custom tailored to your individual desires….
Chef Julie is always up to date on what is going on in the gourmet world. With ever changing tastes, diets, and medical requirements, Julie is happy to prepare your Paleo, Gluten-Free, Keto, or Vegan cuisine.
Bon Appetit!!
BREAKFAST
Light or Hearty, The Choices are Yours
Each Blessed Morning Begins with Fresh Juice, Ground Coffee, Fruit Platters, Home Made Granola & Yogurt, and Assorted Home Made Pastries…
LEMON CREPES
Filled With Mascarpone Cheese & Berry Compote. Served with Smoked Applewood Bacon and Macerated Fresh Fruit
CLASSIC EGGS BENEDICT
Homemade English Muffin Bread, Thick Cut Canadian Bacon, Asparagus, Topped with Hollandaise & Fresh Chives
GRAND MARNIER FRENCH TOAST
Baguette Slices filled with Cream Cheese and Marmalade with a warm Orange Grand Marnier Syrup & Organic Chicken Sausages
FAMOUS FRENCH SCRAMBLE
Scrambled Eggs with Creamy Brie, Shiitake Mushrooms, Spring Onions and Crispy Pancetta Served with Fresh Baked Petit Chocolate Croissants
SALMON WRAPPED POACHED EGGS
Brioche Avocado Toast topped with Rocket, Tomatoes, and a Chilled Tarragon Cream Sauce
PINA COLADA PANCAKES
Flapjacks with Fresh Pineapple, Toasted Coconut Flakes, and Creamy Coconut Syrup accompanied with Crispy Bacon
SCRAMBLED EGGS AND BACON
Some Mornings you Just Might Want the Classic Scramblers with Cheddar Cheese, Crispy Bacon, Home Fries, Toast & Jam.
MIDDAY
SHRIMP ON THE BAR-B
Grilled Garlic Jumbo Shrimp on Mixed Greens Tossed with Champange Vinaigrette and Tropical Fruits Mango, Papaya, and Kiwi
MAHI MAHI FISH TACOS
Grilled Mahi Mahi with Chili Lime Cole Slaw, Papaya Pico de Gallo, Crumbled Cojita and Guacamole
GRILLED HALIBUT & CHICKEN KABOBS
Going Greek with Kabobs and Grilled Vegetables on top of a Classic Greek Salad
Served with Hot Pitas, Hummus, Tzatziki
TUNA NICOISE
Fennel and Coriander Seed Crusted Tuna on Mixed Greens, Haricots Verts, Baby Potatoes, Boiled Egg, Tomatoes, Nicoise Olives with a Classic Red Wine Vinaigrette and Crusty Baguettes
ROASTED DUCK SALAD
Sliced Breast of Duck over a Chilled Wild Rice Salad, Toasted Pecans, Dried Mango, Snow Peas, and Mango Citrus Gel.
GRILLED CHILEAN SEA BASS SALAD
Chili Rubbed Sea Bass, Mango, Grapefruit, and Avocado Salad with Grapefruit and Herb Emulsion
TRADITIONAL BLESSED FRENCH PICNIC
Our Charcuterie Board Features a Fine Selection of Cured Meats and Pates, Smoked Fish, as well as Daily Baked Breads, Cheeses, Crackers, Olives, Dried Fruits and Nuts
SWEET AND SPICY RIBS
Tender Baby Back Ribs with Two Sauces | Julie’s Spicy Jamaican Jerk and Caribbean Rum & Coke BarBQ. Served with a Layered Cobb Salad Platter
CHEESEBURGERS IN PARADISE
Making Jimmy proud with Grilled Burgers and all the Fixings. Sun-dried Tomato and Lime Potato Salad or perhaps French Fries to Make It Complete.
HORS D’OURVES
Sesame Crusted Salmon Bites with Orange Miso Dipping Sauce and Spicy Edamame
Petite Crab Cakes with Remoulade Sauce
Caribbean Conch Fritters with Key Lime Yogurt and Cocktail Sauces
Mini Puff Pastry Pizza Bites with Prosciutto and Provolone Cheese
Chipotle Shrimp Wontons
Blistered Shishito Peppers with Chorizo and Lemon Aioli
Tuna Nachos with Pickled Watermelon, Ginger and Wasabi Sauce and Wakame
Blue Cheese Zucchini Bites
Brussel Sprout Beignets with Bacon Aioli
FIRST COURSE
GRILLED ASPARAGUS
Asparagus, Sweet Caramelized Shallots and Oranges Dressed with an Orange Tarragon Vinaigrette
COMPOSED CHEESE COURSE
Spanish Mahon, Spiced Carrot Salad and Golden Raisin Puree
SPINACH AND PEAR SALAD
Baby Spinach, Asian Pears, Toasted Walnuts & Gorgonzola
SEARED SEA SCALLOPS
Scallops on Roasted Red & Green Chili Pear Puree
SALAD OF HARICOTS VERTS
French Green Beans, Tomato Tartare, Red Wine Cream Emulsion & Tomato Dust
STRAWBERRY & GREENS SALAD
Fresh Strawberries, Blueberries and Toasted Pecans tossed with Mixed Greens and our Special Cinnamon Vinaigrette
LOBSTER PANCAKE
A Delicate Chive Crepe filled with Lobster and Mascarpone on a Ginger Carrot Emulsion and Peashoot Salad.
ROASTED BEET AND GOAT CHEESE SALAD
Red and Yellow Beets Layered with Goat Cheese Topped with Fresh Arugula, and a Walnut Vinaigrette
MAIN COURSE
THE BLESSED SEAFOOD TOWER
Fresh Catch of the Day, Scallops Poached and Chilled, Peeled Peel and Eat Shrimp, and of course Caribbean Spiny Lobster.
(Special Additions upon Availability)
Including Charred Onion and Artichoke Rice and Grilled Vegetables on a Spicy Aioli
GRILLED RED SNAPPER
Fresh Caught Snapper, Nutted Brown Rice Pilaf, Chorizo Wilted Spinach and a Passion Fruit Beurre Blanc Sauce. Topped with Crispy Sweet Potato Sprial
BEEF TENDERLOIN
Grilled to Order Tenderloin, Pinot Noir Pistachio Reduction with Truffled Cauliflower Purée, and Spicy Broccolini
LOCALLY CAUGHT MAHI MAHI
Fish (So Good, You Have to Say it Twice) on A Bed of Jasmine Rice with Baby Bok Choy and Vegetable StirFry with a Mild Red Thai Curry Sauce
RACK OF LAMB
Sous Vide Herb Crusted Lamb on Goat Cheese Polenta, Crispy Brussel Sprouts and a Roasted Red Cherry Peppercorn Sauce
BUTTER POACHED CARIBBEAN SPINY LOBSTER
Lobster with Fennel & Mascarpone Risotto topped with Shaved Truffle & Lobster a la Nage
DUCK WITH TWO SAUCES
Breast of Duck with Basil Scented Kumquat Sauce and Port Wine Raspberry Sauce accompanied with Potatoes Pave and Sugar Snap Peas
DESSERTS
Julie’s Gingered Cream Brûlée
Award Winning Chocolate Raspberry Tarts
Bite Size Key Lime Pies Served with Ron Zacapa Sipping Rum
Cappuccino Semi Freddo with Cinnamon Sugar Doughnuts
Goat Cheese Panna Cotta with Fresh Passion Fruit
Crepe Cornets filled with Peanut Butter Chocolate Mousse
White Chocolate and Blackberry Tartlets
Roasted Pineapple Chops with Fried Pastry Cream and Whipped Creme Fresh
Lemon Poppyseed Cheesecake with Raspberry Coulis
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.