Rates Per Week
Crew Profiles
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 |
|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $18,000 | $20,000 | $22,000 | $25,000 | $25,500 | $26,500 | $27,500 | $28,500 | $29,500 |
| Winter 2024 to 2025 | Inclusive | $18,000 | $20,000 | $22,000 | $25,000 | $25,500 | $26,500 | $27,500 | $28,500 | $29,500 |
| Summer 2025 | Inclusive | $18,000 | $20,000 | $22,000 | $25,000 | $25,500 | $26,500 | $27,500 | $28,500 | $29,500 |
Additional Rate Information
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Available in the BVI, USVI and Spanish Virgin Islands (maximum 6 guests) dependent on calendar availability.
Captain Ray Devine and Chef/Steward SYLVIE REESE combine their love for sailing, and commitment to exceptional hospitality to guarantee guests wonderful memories aboard Devine Sailing. 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.
CHEF REIS (Sylvie) is high energy, adventurous, creative with a positive attitude towards life. She is a true artist with an immense passion for cooking and living on the ocean. During her last college years as an illustrator, she was also training to be a military cook. In her twenties she worked on ships, in bush camps and officer dinners for up to 350 people for the Canadian Naval Reserves during 7 years. At 27 she starts a family and lives in the forest, in an off the grid log house in the Lower Laurentians in Canada. At 32 she starts her Art School Studio at home and at 40 she opens a public Village Art School Studio Gallery Café & Hostel.
At 48, Sylvie starts her first sailing adventures in the Caribbean as a crew/cook/first mate on sailboats for passages and deliveries. A year later she sells everything, closes her studio and buys a sailboat. She and her partner sailed from Canada down south, all over the Caribbean for 7 years. While sailing she also develops a passion for fishing, snorkeling and living on the ocean, she is definitely a mermaid. Presently living in the Virgin Island, for the last 2 years she worked as a freelance chef for day and term charters, for retreats and Airbnb guest. She loved her experiences so much that this year, she decided to chef fulltime for term charters. She is super excited to work on Devine Sailing as a chef first mate. Being a charter chef satisfies her
immensely. She is ready to prepare her creative, delicious healthy meals for everyone to enjoy during their unforgettable vacations on the ocean.
Let the memorable adventures begin in the beautiful Caribbean islands!
Captain Ray Devine
Captain Ray is a retired Firefighter/Paramedic, and during my career, was promoted to EMS Supervisor with the St. Louis West County fire protection district. To try and impress with my Captain abilities, I have been sailing boats since the age of 4 in my bathtub as a child, racing around the bubbles, and other toys in the tub. I moved up to larger boats, sailing the BVI’s, back in the 90’s, renting boats with the family. Then captaining and crewing boats for the last 30 years, using chartering boats from the Moorings, Voyage, TMM, Dream Yacht, and Seabattical. I have done boat deliveries, from as far away as Cape Town, SA, to Bermuda, to St. Martin, to and from St. Thomas, Grenada, Florida, Louisiana and sailing school in Australia. I was also 1st Mate and Engineer on several large 85′ to 125′ Motor Yachts with Captain Winston Hovey, and Captain Cynthia Hovey in Florida, Tortola, St. Thomas, St. Martin, and St. Bart’s, working with Owners and guests on their boats. They even wrote a book ” There’s a Yacht more to life” in which I have the privilege of being in it.
Captain Ray is a PADI certified Dive Master. I hold a USCG Merchant Marine 100 Ton license, with the STCW certificate, along with a RYA Captains license from the Flying Fish School in Australia. I am also proud to have served in the U.S. Army for 6 years as a Medical Corpsman with a Honorable Discharge. I love to do term charters. making friends along the way, enjoying the beauty of the islands, beaches, the sunsets, and having fun in the Islands, and most important, the unique experience with my guests.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Ray Devine | USA | 1952 | English |
| Crew | Sylvie Reis | USA |
Captain, Dive Master
Ray Devine
Accomodation
Amenities
Electronics
General
Leisure
Discover Scuba course is offered for $160/person.
Crew prefer that guests bring their own BCD and Regulator.
Yacht has 6 BC's - 1 small, 2 med, 2 large, 1 xlarge.
Dives are $50/per person per dive. Payable onboard directly to crew.
Max 4 dives per week.
Other Specs
Sky Lounge
Underwater lights
2 person Tube
2 GoPro's and a drone
Subwing
Bean bag chairs
Karaoke
Five cabins with queen berths, each cabin has en-suite head with shower, electric toilet and vanity. Dry shower stalls in starboard and port forward cabins. The midship port and aft cabins are wet heads.
Crew use midship starboard and have their own head.
DEVINE SAILING SAMPLE MENU
CHEF REIS
WELCOME ABOARD
Cooling refreshing wet cloths
Charcuterie & cheese board & Cocktail drink
SUNRISE
Coffee & teas
Orange juice with freshly squeezed lemon juice
Fresh fruit tower
Yogurt bowl with granola, sliced almonds, berries & honey
Freshly baked cinnamon buns & mini croissants
BREAKFAST
Benedictine poached egg laid on slices of smoked salmon, baby spinach leaves & buttered English muffin topped with freshly made Hollandaise sauce, roasted red bell pepper, capers & parmesan cheese flakes with a caprese salad
Panko frosted thick French toast topped with bananas, dates, walnuts, yogurt & coconut caramel sauce, pork sausage
Mediterranean bowl, Hardboiled egg, fresh hummus with drizzled olive oil, kalamata olives, roasted cherry tomato, mushroom & kale, merguez sausage, grilled pita.
Benedictine poached egg laid on shredded duck, red wine gravy & a slice of country bread, topped with portobello mushroom & freshly made spicy Hollandaise sauce served with roasted potatoes
Homemade golden brown fluffy pancakes topped with fresh raspberry jam coulis, powdered sugar, real organic maple syrup & chocolate coulis, bacon
Flat taco Mexican style egg over roasted ground beef on a fried corn tortilla topped with tomato, fresh guacamole, cilantro, sour cream & cheddar cheese served with refried beans & rice
Canadian maple syrup fried eggs, smoked ham, baked beans, roasted diced potatoes & bacon, cretons & toast
LUNCH along with Jamaican red Hibiscus flower & lemon water drink
Ahi tuna tartar over a creamy green cabbage slaw on fresh salted wonton chip with drizzles of fresh hoisin & remoulade sauce served with an avocado lemon caper salad
Baked Brie wheel topped with roasted walnut & cranberry covered with caramelized honey served with dipping sour dough baguette wedges & a watermelon feta arugula salad
Lemon & spice marinated Mahi-mahi in a flamed grilled tortilla taco garnished with purple cabbage slaw, red onion, mango salsa topped with feta crumbles & a drizzle of fresh creamy chipotle sauce served with a side of Mexican black bean yellow rice
Sweet balsamic chicken loins over steamed spinach & fresh pasta with a creamy white sauce
Cioppino seafood stew. White fish, clams, mussels & shrimp simmered in a tomato wine sauce served with rice angel hair & freshly made garlic bread rolls
Baked piquant provolone cheese, caramelized onions, beef & pastrami burger sliders served with crispy fried dill pickles & a fresh dipping aioli sauce with a side of spicy sweet potato oven fries
Portuguese Pastéis de Bacalhau salted fish fritters, fresh tartar dipping sauce served with a mixed bean & pea salad
SNACKS
Mixed crudité vegetable platter with a hot crab cream cheese dip
Shrimp ceviche on pesto, soft mozzarella & garlic bruschetta topped with basil leaf.
Fresh hummus with olive oil drips & paprika topped with a fresh olive paste, kalamata olives served with flamed grilled pita triangles
Chicken tomato feta cheese quesadillas served with bacon bit sour cream
Bagel & cheese board. Bagels smothered with smoked salmon cream cheese, cranberry goat cheese roll with side of walnuts, apples, capers, sliced red onion, grapes, black chocolate
Fresh avocado guacamole & spicey fresh tomato salsa, freshly fried corn tortilla sprinkled Himalayan coarse pink salt
Prosciutto crispy devilled eggs & paneer tikka grilled brochette
Nuts, dried fruit, energy balls
DINNER along with a Orange Blossom water freshener
Sweet walnut glazed salmon with bacon wrapped green beans served with citron mix wild black & basmati rice
Moules Mariniere & pomme frites with a dipping homemade dijon mayonnaise sauce served with dipping fresh warm buttered baguette wedges
Greek marinated & grilled pork souvlaki with green pepper, onion & cherry tomatoes brochette served with lemon baked wedged potatoes & a side of cucumber tomato feta Greek salad & fresh tzatziki
Chicken breast topped with Pomodoro sauce & chorizo au gratin served with steamed buttered asparagus with capers & spinach orzo parmesan
Grilled bacon wrapped beef filet mignon topped with a sauteed spicy shrimp & a lemon butter scallop with red wine au poivre sauce on top of garlic creamy mash potatoes & a side of glazed brussels sprouts
Tuscan Rib eye steak topped with rosemary, arugula, fried egg & grilled onions served with garlic butter tri color potato medley
Portuguese Peri Peri garlic chicken, pork & chorizo served with red wine oven potatoes, onion & carrots & a lettuce, cucumber, onion, soft white cheese salad topped with olive oil & white vinegar
DESSERT
Chocolate coconut rum balls served with grilled pineapple
Strawberry white & black chocolate dipped
Cheese cake topped with fresh strawberries & a drip of strawberry coulis
Banana flambés with vanilla ice cream & chocolate butter nut coulis
Tiramisu
Glazed apple walnut cinnamon crêpe with powdered icing sugar & a drizzle of honey & cream
Chocolate mousse topped with whipped cream & shaved chocolate
*The menu can be altered in advance to the guests’ preferences & produce availability.
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.