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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2026 | Inclusive | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 |
| Winter 2026 to 2027 | Inclusive | $42,500 | $43,500 | $44,500 | $45,500 | $46,500 | $47,500 | $48,500 |
| Summer 2027 | Inclusive | $42,500 | $43,500 | $44,500 | $45,500 | $46,500 | $47,500 | $48,500 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winner’s of both “Judge’s Choice” and “People’s Choice” in the Rum Mixology competition of the 2025 VIPCA Charter Yacht Show
Captain Adriana Vega
Captain Adriana was born and raised in Puerto Rico, spending much of her life in and around the water. Her passion for sailing blossomed in her twenties when her father bought his first cruising sailboat, allowing her to explore some of the Caribbean’s most exotic sailing destinations. Before these adventures, she attended college in Florida, earning a BBA degree. While in Florida, she also worked in the service industry, where she honed her passion for entertaining. This unique background enabled her to combine her love for the water and hosting, leading to a fulfilling career as a charter captain. Adriana’s success in the industry is a testament to her determination and hard work.
Chef/First Mate Dasha Fiegal
Originally from Slovenia, Chef Dasha brings a dynamic blend of international experience, creativity, and a passion for travel to life on board. Her journey into the culinary world began nearly a decade ago after leaving her career as a hairdresser to explore the world, living in both New Zealand and Australia. It was during this time that she discovered her love for cooking, which naturally led her into the yachting industry.
Since 2019, Dasha has worked as a professional charter yacht chef across the Mediterranean and Caribbean, including multiple seasons in Greece and the Virgin Islands. She has extensive experience as both Chef and First Mate, delivering full-board charters for up to 12 guests while also supporting interior and deck operations. Her background includes numerous successful term charters aboard a variety of catamarans, where she has been responsible for menu planning, provisioning, and consistently delivering high-quality onboard dining experiences.
Her cooking style is creative, health-focused, and guest-oriented, with a strong foundation in international cuisine. She is highly skilled in accommodating special diets and tailoring menus to suit individual guest preferences, all while maintaining excellent galley organization and efficiency.
Dasha’s talent has also been recognized beyond the yacht industry. She was a finalist on MasterChef Slovenia and the winner of Kuhinja Prihodnosti, earning the title of Best Future Chef in Slovenia in 2022.
Active and adventurous by nature, Dasha enjoys Muay Thai, kickboxing, yoga, and a wide range of sports. She is known for her easygoing personality, strong work ethic, and willingness to embrace new challenges — qualities that translate seamlessly into creating memorable and enjoyable experiences for her guests.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Adriana Vega | American | 0 | Captain- Spanish & English |
| Crew | Dasha Fiegal | Slovenian |
Captain
Adriana Vega
Chef/First Mate
Dasha Fiegal
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Microphone and a PA/Karaoke system
e-Foil
Sea Scooters
2 Stand Up Paddle Boards
1 Wakeboard
1 Towable Tube
1 Floating Mat
Snorkel Gear
Fishing Gear
4 Queens
DAY BREAK
All breakfasts are served with fresh fruit, baked goods, cereal, coffee, tea, and juice.
Banana Bread
Served with peanut butter cream and strawberries.
Breakfast Burrito
Filled with black beans, chicken, avocado, eggs, and bacon.
Au Gratin Pancakes
Pancakes filled with cottage cheese, walnuts, and honey.
Hash Browns & Scrambled Eggs
Served with bacon and homemade BBQ sauce.
Shakshuka
Tomato sauce with eggs, served with focaccia.
Sweet Potato Breakfast Bowl
Sweet potato with maple syrup, granola, peanut butter sauce, and Greek yogurt.
Chilaquiles
Crispy tortillas with red sauce, eggs, coriander, and avocado.
MIDDAY
Lunchs are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Tuna Sushi & Sashimi
Served with crispy onions, wasabi mayo, and mango sauce.
Creamy Polenta
Served with dark chocolate mushroom sauce, spring onions, and spinach.
Stuffed Tomatoes
Filled with rice and ground beef, served with feta cheese sauce.
Shrimp Soup à la Buzara
Fresh tomato fish soup served with roasted bread in olive oil and herbs.
Potato Gnocchi
Served with parmigiana sauce and arugula espuma.
Pulled Pork Loaded Baked Potato
Whole potato topped with pulled pork, spring onion, and caramelized red onions.
Beef Tagliata
Served with cherry sauce, arugula espuma, and roasted parmesan broccoli.
HORS D’OEUVRES
Tom Yum Soup
Served with chicken or shrimp.
Beef Tartare
Served with egg yolk espuma, butter, and bread.
Roasted Cauliflower
Served with béchamel sauce and roasted sunflower seeds.
Sea Bass Ceviche
Served with green apple and herb cracker.
Gazpacho
Cold tomato, basil, and strawberry soup.
Basil Pesto Quinoa
Served with pistachios, cucumber, and mint.
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
DESSERT
Coconut Mousse
Served with mango and coconut crisp.
Chocolate Ice Cream
Served with homemade raspberry jam and dehydrated raspberries.
Matcha Cheesecake
Pistachio Mousse
Served with caramelized pears and crumble.
Sweet Dumpling
Filled with butternut squash, cacao, and almonds.
Chocolate Coconut Tart
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.