Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Graham Gips | American | 1982 | USCG 50 Ton | |
| Crew | Kristiann Gips | American | USCG 100 Ton |
Captain Graham Gips & Chef/Mate Kristiann Gips
Your Captain and Chef are native Texans who have been married since 2007. Avid travelers, Kristiann and Graham have lived on four continents and visited over fifty countries. Their experiences have taught them that great vacations are made up of many small details. Consummate hosts, Graham and Kristiann delight in creating memories for their guests.
After 10 years in the corporate world, the Gips reached a point where they could focus on what they love to do most: travel, host guests, and sail. In 2015, they purchased a 44’ catamaran, Allende, upon which they began their chartering career and sailed over 30,000 nautical miles. After seven successful seasons aboard Allende, Graham and Kristiann were thrilled to upgrade their charter program aboard the luxurious Colibrí.
Both Graham and Kristiann are licensed by the United States Coast Guard and are CPR/First Aid certified. They are fully vaccinated for COVID-19. They will be joined by a third crew member for the 2023-2024 season.
Captain Graham Gips
Graham is an engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally.
While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham then turns his attention to crafting cocktails to your taste.
Chef/Mate Kristiann Gips
Before joining the yachting industry, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. In 2021, Kristiann further refined her skills by training at the acclaimed Ashburton Cookery School in England.
Kristiann loves to combine gourmet ingredients with local delicacies for new twists on classic dishes. She works with the Captain to design a menu that perfectly complements your sailing itinerary. When she’s not in the galley, Kristiann enjoys escorting guests on snorkel safaris.
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2023 | Inclusive | $47,900 | $49,400 | $49,900 | $51,400 | $51,900 | $56,400 | $56,900 |
| Winter 2023 to 2024 | Inclusive | $48,900 | $51,400 | $51,900 | $54,400 | $54,900 | $57,400 | $57,900 |
| Summer 2024 | Inclusive | $48,900 | $51,400 | $51,900 | $54,400 | $54,900 | $57,400 | $57,900 |
Additional Rate Information
Colibrí is a BVI-based yacht and crew.
BVI Cruising Permits and Taxes included
Please allow 48 hours between charters
NOT able to pick up or drop off in the USVI
Christmas and New Years week
Up to 8 guests $66,585. Minimum 7 nights. Christmas week to end by December 27th.
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Captain Graham Gips & Chef/Mate Kristiann Gips
Your Captain and Chef are native Texans who have been married since 2007. Avid travelers, Kristiann and Graham have lived on four continents and visited over fifty countries. Their experiences have taught them that great vacations are made up of many small details. Consummate hosts, Graham and Kristiann delight in creating memories for their guests.
After 10 years in the corporate world, the Gips reached a point where they could focus on what they love to do most: travel, host guests, and sail. In 2015, they purchased a 44’ catamaran, Allende, upon which they began their chartering career and sailed over 30,000 nautical miles. After seven successful seasons aboard Allende, Graham and Kristiann were thrilled to upgrade their charter program aboard the luxurious Colibrí.
Both Graham and Kristiann are licensed by the United States Coast Guard and are CPR/First Aid certified. They are fully vaccinated for COVID-19. They will be joined by a third crew member for the 2023-2024 season.
Captain Graham Gips
Graham is an engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally.
While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham then turns his attention to crafting cocktails to your taste.
Chef/Mate Kristiann Gips
Before joining the yachting industry, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. In 2021, Kristiann further refined her skills by training at the acclaimed Ashburton Cookery School in England.
Kristiann loves to combine gourmet ingredients with local delicacies for new twists on classic dishes. She works with the Captain to design a menu that perfectly complements your sailing itinerary. When she’s not in the galley, Kristiann enjoys escorting guests on snorkel safaris.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Graham Gips | American | 1982 | |
| Crew | Kristiann Gips | American |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Miele Coffee station
Master suite with King size bed and 3 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer. Master cabin has a safe.
SAMPLE MENU
Sailing is a surprisingly hungry business. In addition to three meals a day, you’ll find drinks and snacks delivered just when you need them. Your chef also has a full repertoire of vegetarian meals, and can accommodate most any dietary requirement with sufficient notice.
Breakfast
Breakfast is accompanied by espresso-based coffees, tea, freshly-squeezed orange juice and your choice of a tropical fruit smoothie or fresh fruit platter.
A cold breakfast of Greek yoghurt with homemade granola, honey and preserves is always available.
Crabcakes benny on homemade English muffins, passionfruit Hollandaise
Sweet or savory buckwheat crêpes
Greek frittata with dill, sundried tomatoes and feta, sausage meatballs
Breakfast tostadas, fresh pico de gallo
Banana pancakes with maple-rum syrup and crispy bacon
Avocado toast on sourdough bread, poached eggs, watermelon radish and lemon
Fried eggs over vegetable rösti, breakfast sausage
Lunch
Niçoise salad with almond-crusted wahoo
Cheeseburgers with grilled pineapple-jalapeño relish, homemade brioche buns
Fresh Vietnamese spring rolls with shrimp and peanut sauce
Tuna poke with wonton chips
Falafel pie in phyllo crust, Greek salad
West Indian chicken roti, locally-grown salad with papaya seed vinaigrette
Baja fish tacos, hibiscus-cabbage slaw, homemade corn tortillas
Appetizers
Lobster campechana with plantain chips
Grilled Caesar salad with parmesan crisp
Watermelon gazpacho
Wasabi greens salad with pear, soy-sesame dressing
Family-style cheese and charcuterie board
Tropical Mahi Mahi ceviche
Wedge salad with blue cheese dressing
Dinner
Thinly-sliced grilled flank steak with ancho mole, black beans and grilled plantains
Spice-crusted pork tenderloin medallions, cauliflower mash, corn ribs, Madiera jus
Line-caught wahoo, butternut puree, pineapple chimichurri, curry aioli and pickled red onion
Homemade tagliatelle, cocoa-rubbed beef short rib ragu
Za’atar-spiced red snapper, saffron cream sauce, couscous, asparagus
Reverse-seared filet mignon, potatoes Dauphinois, haricot verts
Grilled lamb lollipops, caramelized onion and spinach biryani, cucumber raita
Dessert
Caramel almond cake
Carrot cake, ginger-cream cheese icing
Mexican chocolate mousse
Apple crisp with homemade vanilla ice cream
Key lime pie with coconut crust
Amaretto cheesecake
Chocolate fudge tart with caramelized pineapple, lime zest and rum whipped cream
The Bar
Juice, sodas, ice tea, beer, seltzers, rum punch & well drinks are available all day for your enjoyment.
House spirits include Grey Goose vodka, Tanqueray gin, BVI Gin, Bulleit bourbon, Milagro tequila, local rum, and an assortment of liqueurs.
Wines are paired with both lunch and dinner, according to your taste.
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.