Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Alan Roberts | Canadian | 0 | English | |
| Crew | Randeen Ca | USA |
Captain Alan
Alan’s love for the water began early, during family sailing vacations on Cape Cod and Lake Huron’s North Channel—home to some of the finest freshwater sailing in the world. Those formative experiences sparked a lifelong connection to the sea and set the course for the life he now leads.
Before trading city life for island time, Alan spent over 20 years in Canada’s hospitality scene in Ottawa, mastering his craft in top restaurants and nightlife venues. From busboy to bartender, restaurant manager to nightclub owner in Ottawa’s vibrant Market district, he developed a deep understanding of exceptional service, attention to detail, and the art of a perfectly crafted cocktail—skills that now elevate every moment onboard.
Now in his 20th season chartering in the Virgin Islands, Alan brings a wealth of experience as both an owner-operator and private charter captain. With years of sailing these waters, he is known for his calm, confident presence and his unwavering commitment to guest comfort and safety. His intimate knowledge of the BVI allows him to effortlessly curate days filled with hidden anchorages, turquoise bays, and just the right amount of adventure.
As a certified Dive Instructor, Alan offers Discover Scuba Diving (DSD) experience as well as full scuba instruction for those ready to go deeper. He leads all in-water activities—from guided dives and snorkeling to water sports and sea scooter exploration.
Randeen – Chef / Mate
Originally from the Canadian prairies—where winter is more of a lifestyle than a season—Randeen made the inspired decision to swap snow boots for sandy toes and sunshine. Leaving behind a successful corporate career, she followed her passion for hospitality, food, and adventure to the Caribbean.
With a background in corporate event planning and customer service, Randeen brings a refined sense of organization, creativity, and attentiveness to every charter. She has a natural talent for anticipating guests’ needs and creating an experience that feels both effortless and thoughtfully curated.
In the galley, Randeen blends creativity with Caribbean flair, crafting fresh, vibrant dishes using local ingredients and global inspiration. Her menus are as flexible as they are flavorful, with a keen ability to cater to dietary preferences while still delivering beautifully presented, satisfying cuisine.
A natural social host with a quick wit and easy charm, she effortlessly sets the tone onboard—whether it’s a relaxed afternoon, sunset cocktails, or a lively evening under the stars. She leads everything from scenic island hikes and hidden beach escapes to expertly curated beach bar outings and lighthearted game nights, always with a touch of style and a sense of humor that keeps guests smiling.
Captain
Alan ROberts
Chef/MAte
Randeen Cayer
Admiral
Ritz
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 |
|---|---|---|---|---|---|---|
| Summer 2026 | Inclusive | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 |
| Winter 2026 to 2027 | Inclusive | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 |
| Summer 2027 | Inclusive | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 |
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.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. For local fare, deduct $150 per person off the charter rate
CHRISTMAS: $36,850
NEW YEARS: $40,200
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Yacht is based out of Village Cay Marina, BVI
Through Summer, 2026, EMYSA will be operating as a power at. Back to sailing cat for Winter 2026/2027.
Captain Alan
Alan’s love for the water began early, during family sailing vacations on Cape Cod and Lake Huron’s North Channel—home to some of the finest freshwater sailing in the world. Those formative experiences sparked a lifelong connection to the sea and set the course for the life he now leads.
Before trading city life for island time, Alan spent over 20 years in Canada’s hospitality scene in Ottawa, mastering his craft in top restaurants and nightlife venues. From busboy to bartender, restaurant manager to nightclub owner in Ottawa’s vibrant Market district, he developed a deep understanding of exceptional service, attention to detail, and the art of a perfectly crafted cocktail—skills that now elevate every moment onboard.
Now in his 20th season chartering in the Virgin Islands, Alan brings a wealth of experience as both an owner-operator and private charter captain. With years of sailing these waters, he is known for his calm, confident presence and his unwavering commitment to guest comfort and safety. His intimate knowledge of the BVI allows him to effortlessly curate days filled with hidden anchorages, turquoise bays, and just the right amount of adventure.
As a certified Dive Instructor, Alan offers Discover Scuba Diving (DSD) experience as well as full scuba instruction for those ready to go deeper. He leads all in-water activities—from guided dives and snorkeling to water sports and sea scooter exploration.
Randeen – Chef / Mate
Originally from the Canadian prairies—where winter is more of a lifestyle than a season—Randeen made the inspired decision to swap snow boots for sandy toes and sunshine. Leaving behind a successful corporate career, she followed her passion for hospitality, food, and adventure to the Caribbean.
With a background in corporate event planning and customer service, Randeen brings a refined sense of organization, creativity, and attentiveness to every charter. She has a natural talent for anticipating guests’ needs and creating an experience that feels both effortless and thoughtfully curated.
In the galley, Randeen blends creativity with Caribbean flair, crafting fresh, vibrant dishes using local ingredients and global inspiration. Her menus are as flexible as they are flavorful, with a keen ability to cater to dietary preferences while still delivering beautifully presented, satisfying cuisine.
A natural social host with a quick wit and easy charm, she effortlessly sets the tone onboard—whether it’s a relaxed afternoon, sunset cocktails, or a lively evening under the stars. She leads everything from scenic island hikes and hidden beach escapes to expertly curated beach bar outings and lighthearted game nights, always with a touch of style and a sense of humor that keeps guests smiling.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Alan Roberts | Canadian | 0 | English |
| Crew | Randeen Ca | USA |
Captain
Alan ROberts
Chef/MAte
Randeen Cayer
Admiral
Ritz
Accomodation
Amenities
Electronics
General
Leisure
6 -5 night charters 2 dives
4 night charters 1 dive
No diving on first or last day of charter.
All scuba diving is itinerary and weather dependent at discretion of Captain.
DSD $275
PADI Referral Dives for Certification $450 Client completes book/eLearning and pool work prior to arrival
Guests can bring their own diving equipment or rent scuba kit from Marina Dive shop
Sample Rental rates from WE BE DIVIN - Village Cay Marina
Weekly Dive Package $160
BCD, Regulator, 1 Tank, Weights
Per Piece / Week
BCD $50
Regulator $65
Tank $40
weight sets - varies dep on amount /type needed
*Price Quote for Diving Equipment as of NOV 2025
Other Specs
2 Paddle Boards
4 Sea Scooters
2 Sub-Natos
Floating Dock
Floating Chairs
Pool Noodles
The Master Suite — A private sanctuary complete with a queen berth, spacious en-suite with double vanity, TV, air conditioning and its own Nespresso station for mornings on your terms.
Two Additional Guest Cabins — Equal in comfort, each offers a queen berth, en-suite head, ambient lighting, air-conditioning, and high-end eco-friendly toiletries for a stay that is as gentle on the planet as it is indulgent.
Breakfast
Served with fresh fruit, cereals, yogurts, coffee, tea, juice & Mimosa of the Day
Breakfast Burritos
Soft flour tortillas, scrambled eggs and spicy Chorizo, served with sweet potato hash, pico de gallo.
Boozy Baked French Toast
Baileys and Grand Marnier-infused French toast baked with blueberries and chocolate chips. Topped with maple syrup and whipped cream.
Savoury Baked Eggs & Sausage
Oven-baked eggs with Parmesan and Gruyere, served with sausage, baked bread.
Classic Eggs Benedict
Poached eggs on toasted English muffins with Canadian bacon and hollandaise
Bagels & Lox Platter
Smoked salmon, prosciutto, boiled eggs, avocado, tomato, and capers with assorted bagels, cream cheese, and fruit.
Shakshuka Eggs
Avocado Toasts with Crispy Pancetta
Lunch
Local West Indian Roti, spiced Mango chutney and creamy Cucumber Salad
Ahi Tuna Bowls Seared Tuna, Peanut RIce, Edabame, Fresh Veggies, GInger Hoisin Dressing
Captains Cheese Burgers in Paradise on Brioche Buns & homemade yucca fries.
Blackend Mahi-Mahi, corn tortilla, pickeled cabbage, mango salsa, avocado cream, cilantro. Served caribbean rice & beans
Mediterrean Salad Jumbo Garlic Butter Prawns , Orzo, Roasted Red Peppers,Sundried Tomotao, Artichoke, Kalamata Olives, Feta crumbles, homemade focaccia bread
Canapés & Starters
Served with Captains Cocktail of the Day
Charcuterie & Fine Cheeses
Crudities with Roasted Red Pepper Dip
Fresh Guacamole and Pineapple Salsa with Chips
Roasted Tomato & Whipped Ricotta Bruschetta
Mussles in Thia Coconut Cream Sauce
Mexican Ceviche
Tuna Tartare Stacks
Dinner
Served with Chef’s wine pairing
Carribean Spiced Pork Tenderloin
Roasted pork tenderloin, served with Sweet Potato Swirl and crispy brussels sprouts.
Coconut Curry Shrimp
Beef Tenderloin with Fondant Potatoes, Asparagus
Ginger Seared Mahi Mahi with Parmesaen Risotto
Coffee Rubbed Salmon with Cococnut Rice
Catch of the Day topped with a sweetcorn, black bean and red pepper salsa
Creamy Sundried Tomato & Chicken Pasta
Desserts
Chocolate Lava Cake
Warm chocolate fondant with molten center, served with vanilla ice cream.
Whipped Peanut Butter Cheesecake
Creamy peanut bitter cheesecake with crushed Oreos and whipped cream.
Tiramisu
Classic Italian dessert layered with espresso- soaked lady fingers, whipped mascarpone cream, and a dusting of cacao
Vanilla Bourbon Crume Brülée
Silky vanilla custard topped with caramelised sugar and fresh blueberries.
Special Occasion Cakes
Captains Cocktail of the Day
Dark & Stormy
Bahamian Rum Punch
Painkiller Trio (Classic, Raspberry Therarpy, Mango Madness, Bananannnnaaaa)
Tropical Sangria
Maui Mule
Spicy Margarita
Coconut Poloma
Beer, Mixed drinks and Classic cocktails as requested
Standard Ship Bar Offers
Beers & Selters (can only)
Domestic: Budwieser/Light, Coors Light, Mich Ultra,
Local: Carib, Red Stripe
Seletzers: Truly
Wines
Chef Selected White, Red wine pairings for Lunch and Dinner, Prosecco
Spirits
Cruzan Light/Dark
Cruzan Flavoured Rums
Titos Vodka
Tanqueary Gin
Lunazul Tequilla
Bullet Bourbon
Makers Mark
Johnny Walker Black
Glenfidich Single Malt
Baileys, Kaluha, Grand Marina, Aperol, Elderflower, Campari,
Soda & Mixers
Coke/Diet/ Zero
Sprite / 7up
La Croix Flavors
Tonic and Soda Water
Ginger Ale
Ginger Beer
Root Beer, Fresca, Mountain Dew as availble
Juices: Orange, Pineapple, Apple, Grapefruit, Cranberry, Tropical Fruit Blends
We will be happy to source addtional items/brands upon request as avaialble,
A surcharge will apply.
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.