Ed Hamilton & Co. Yacht Charter Agents

DEEP BLUE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Sample Menu

DAY BREAK

All meals served with fresh fruit

Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese

Captain Dick’s Pina Colada Pancakes with Bacon

Sausage and Mushroom Quiche/Vegetarian Quiche

Orange French Toast Casserole with Sausage

Breakfast Sandwiches

Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers

Crabcake Benedict with Hollandaise Sauce

MIDDAY

Grilled Ahi Tuna with Caesar Salad

Smoked Chicken Enchilada Torte

Grilled Sirloin Burgers with Cowboy Beans

Fancy Chicken Salad Wraps

Pulled Pork Sandwiches with Apple Walnut Slaw

Shrimp Salad with Remoulade Sauce

Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup

Taco Bar with Various Toppings and Southwestern Rice

MAIN

Various salads and vegetables served with each meal

Southern Style Shrimp and Smoked Gouda Grits 

Grilled Pork Tenderloin Medallions with Balsamic Guava Glaze and Wasabi Mashed Potatoes

Baked Ziti with Italian Sausage

Grilled Mahi with Papaya Salsa and Artichoke Lemon Risotto

Grilled Steak Fillets with Gorgonzola Mushroom Sauce and Loaded Baked Potato

Grilled Salmon with Mango Salsa and Pineapple Coconut Risotto

Desserts

Chocolate Mousse

Key Lime Pie

Tiramisu

Lemon Cheesecake with Blueberry Sauce

Apple Crumble with Homemade Ice Cream

Pina Colada Cake with Fresh Cream

Lemon Meringue Pie

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 charter length: 5 nights
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

Christmas week – Up to 8 guests $40,000
New Years week – Up to 8 guests $42,000. New Year’s charters must start 12/28 or later.

HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
Winter 2024 to 2025 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
Summer 2025 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
Winter 2025 to 2026 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000

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 charter length: 5 nights
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

Christmas week – Up to 8 guests $40,000
New Years week – Up to 8 guests $42,000. New Year’s charters must start 12/28 or later.

HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

 

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Captain Dick Stuart and Chef/Steward Kim Richards combine their love for each other, love of sailing, and commitment to exceptional hospitality to guarantee guests wonderful memories aboard DEEP BLUE. They are passionate about the experience they deliver, cultivating a feeling of adventure and joy, that is sure to last far beyond your time in their care.

Captain Dick Stuart

Captain Dick Stuart, a mechanical engineer by training, enjoyed a successful career in construction sales management. He started his sailing career at the early age of 10 in an El Toro on Lafayette Reservoir in Northern California. Growing up, much of his time was spent sailing on San Francisco Bay and extensively bareboat chartering throughout the Caribbean. Captain Dick, in preparation for what he thought was a “retirement dream plan” continued to hone his sailing skills over the years.

He holds a 100 TON MASTERS WITH SAILING ENDORSEMENT, an FCC Marine Radio Operators Certification and a Dive Instructor Certification. Captain Dick has an excellent reputation as “the troubleshooting ninja”, and uses his knowledge of mechanical systems to anticipate all the “what ifs.”

Safety is Captain Dick’s priority for his guests, but FUN is his second! An adventure seeker and water lover, he moved to the beautiful island of Puerto Rico in 2017 and loves sailing the beautiful aquamarine waters and island hopping.

Captain Dick welcomes all guests with his famous Captain’s Cocktails nightly! He is an avid Cribbage player and will challenge the best!

Chef/Stew Kim Richards

Kim’s love for sailing began in 2012,the first time she set foot on a catamaran in the BVI. She has been“hooked” ever since! After completed sailing classes in Colorado and California, Kim captained several catamarans in Mexico and the Caribbean. She delights in creating the ultimate pampering venue for guests and sharing the magical experience of sailing the beautiful Caribbean waters!

An accomplished business owner, motivational speaker and author, she understands the ultimate importance of customer service and has a keen eye for personal detail. Kim is extremely passionate about food and hospitality, ensuring every delicious meal is prepared according to guest preference. From her attention to detail to her carefully crafted meals and cocktails, Kim ensures your vacation experience far exceeds your expectations!

An avid traveler, Kim has a great sense of adventure. Her adventures have taken her bungee jumping in New Zealand, skiing in the European Alps, fly fishing in Montana and Utah, volunteering as a nurse (former ER and Trauma RN) in Ethiopia and Uganda, hiking in Patagonia and Class V white water rafting in Colorado. A fitness and yoga instructor for over 30 years, she lives an active lifestyle in whatever location she may be.

Kim exudes a tranquility to the guests that is based on her lifelong practice of yoga and meditation, allowing everyone the opportunity to absorb the soothing nature of the sea. Come along as she paddle boards to the shore for a yoga on the beach session!

Title Name Nation Born Languages
Captain Dick Stuart US 0 English
Crew Kim Richards USA

Captain

Dick Stuart

Chef/Stew

Kim Richards

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator 19Kw
Water Maker 250L/Hr
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 58 ft
Pax 8
Cabins 4
Refit 2024
Year Built 2016
Cruise Speed 6 knots
Guest Smoke Transoms
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 14 ft hard bottom
Dinghy Hp 70HP
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 10
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 1
Float Mats No
Games Beach Yes
Fishing Gear No
Dive Costs Up to five dives included (not on the 1st or the last day).
Extra dives are $50 per dive per person.
Please inquire about additional course options.
Resort Course $250
Open Water Diver Course $600
Advanced Open Water Diver Course $500

Other Specs

size Feet 58.00 Ft
Beam 27
Draft 4.5
Queen 4
Jacuzzi No
Pref Pickup Village Cay, BVI
Turn Around 72 hrs, please inquire for les
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Books Yes
Num Dine In 8
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines Twin Yanmar Diesels (Low Hours)Northen Lights 20kw Generator
Inverter Yes
Voltages 110/220
Water Capacity 500
Dinghy Pax 8
Kids Skis 1
Sea Bob No
Sea Scooter No
Kite Boarding No
Swim Platform Yes
Boarding Ladder Yes
Dinghy Sailing No
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
License Info Instructor
Compressor Onboard
Num Dive Tanks 7
Num B C S 10
Num Regs 10
Num Weights 10
Num Divers 7
Num Dives 5
Showers 4
Ac Night Yes
Ac Sur Charge No
Sail Instruct Yes
Other Toys 1 Subwing
G-Swing
8 Personal Inflatable Tubes
8 Foam Noodles
Floating Chairs
Yoga Equipment

DAY BREAK

All meals served with fresh fruit

Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese

Captain Dick’s Pina Colada Pancakes with Bacon

Sausage and Mushroom Quiche/Vegetarian Quiche

Orange French Toast Casserole with Sausage

Breakfast Sandwiches

Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers

Crabcake Benedict with Hollandaise Sauce

MIDDAY

Grilled Ahi Tuna with Caesar Salad

Smoked Chicken Enchilada Torte

Grilled Sirloin Burgers with Cowboy Beans

Fancy Chicken Salad Wraps

Pulled Pork Sandwiches with Apple Walnut Slaw

Shrimp Salad with Remoulade Sauce

Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup

Taco Bar with Various Toppings and Southwestern Rice

MAIN

Various salads and vegetables served with each meal

Southern Style Shrimp and Smoked Gouda Grits 

Grilled Pork Tenderloin Medallions with Balsamic Guava Glaze and Wasabi Mashed Potatoes

Baked Ziti with Italian Sausage

Grilled Mahi with Papaya Salsa and Artichoke Lemon Risotto

Grilled Steak Fillets with Gorgonzola Mushroom Sauce and Loaded Baked Potato

Grilled Salmon with Mango Salsa and Pineapple Coconut Risotto

Desserts

Chocolate Mousse

Key Lime Pie

Tiramisu

Lemon Cheesecake with Blueberry Sauce

Apple Crumble with Homemade Ice Cream

Pina Colada Cake with Fresh Cream

Lemon Meringue Pie

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. Please contact us for the most current yacht information, availability and rate details.