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 2025 | Inclusive | $56,000 | $56,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
Winter 2025 to 2026 | Inclusive | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 |
Additional Rate Information
Location Details
Captain Philippe
Captain Philippe Dausquichoury brings both professionalism and a warm, adventurous spirit to your sailing experience in the Virgin Islands. With years of international sailing under his belt and a deep passion for the sea, Philippe ensures every journey is smooth, safe, and filled with unforgettable moments.
Originally from France, Philippe has been a recreational sailor since childhood. His extensive credentials—ranging from a Yacht Master Offshore and a PADI freediving license to a DAN oxygen therapy instructor—reflect his deep commitment to safety, skill, and fun on the water. Over the past few years, he has skippered more than 40 successful charters aboard a Leopard 58 with MOORINGS BVI and worked as a freelance skipper across the Mediterranean and the Caribbean.
Philippe knows the Virgin Islands like the back of his hand. From the famous beach bars of Jost Van Dyke to the stunning snorkel spots of Norman Island and the tranquil anchorages around Anegada, he loves to share the hidden gems and local legends that make this destination so magical. Whether you’re looking to hike scenic trails, enjoy sunset cocktails, dive vibrant reefs, or just relax on deck with a view, Philippe knows exactly where to take you.
He’s also known for creating a relaxed and welcoming atmosphere onboard. A non-smoker with a healthy, active lifestyle, Philippe enjoys yoga, meditation, and fitness, which bring balance and positive energy to his daily routine. Fluent in French, English, and Spanish, he’s a great communicator and always happy to share stories and insights from his sailing adventures around Europe, the Americas, and Oceania.
When you’re sailing with Captain Philippe, you’re not just booking a trip—you’re embarking on a tailor-made adventure guided by someone who truly loves the ocean and all it has to offer.
—
Chef Adriane
With over 15 years at sea and a passion for crafting vibrant, globally inspired meals, Chef Adriane brings a rare blend of culinary artistry, seafaring experience, and warm hospitality to every charter. A U.S. native and lifelong traveler, she has worked aboard some of the world’s most beautiful sailing and motor yachts across the Caribbean, Pacific, Mediterranean, South Pacific, and beyond.
Adriane’s diverse culinary background is rooted in formal training at esteemed institutions such as the Institute of Culinary Education (NYC), Galley Gang (Palma de Mallorca), and specialty programs in Thailand, Hong Kong, and Los Angeles. Her cooking style is creative, fresh, and flexible—ranging from refined yacht dining to raw, vegan, and wellness-oriented cuisine. She is also a certified Health Coach and approaches every menu with both flavor and wellbeing in mind.
Throughout her freelance yachting career, Adriane has served as both chef and crew on a wide range of vessels—from 48m motor yachts to performance catamarans and classic sailing sloops. She thrives in dynamic environments, whether delivering yachts across oceans, running high-end charters, or serving owners on extended private voyages. Notable programs include Namaste, Quintessential, WindQuest, and Paladin, among many others.
Known for her flexibility, efficiency, and calm presence in the galley, Adriane is as comfortable provisioning in remote ports as she is plating elegant multi-course dinners. Her love of the ocean, eye for presentation, and deep curiosity about global cuisine make her a standout talent in any galley.
When not aboard, she is often found diving, painting, or exploring new cultures—always looking for her next inspiration to bring to the table.
—
Stew Tianna
Hailing from New York City, Tianna brings a dynamic blend of high-end hospitality experience and genuine warmth to every charter. She began her career as a successful hairdresser, where she developed a keen ability to connect with people, anticipate their needs, and deliver top-tier service—skills that have translated beautifully into her role in yachting.
While her expertise lies in interior service and guest hospitality, Tianna has confidently embraced her dual role as a deck/stewardess. With a hands-on attitude, strong work ethic, and attention to detail, she moves effortlessly between preparing elegant interiors and assisting on deck, always focused on creating a seamless and memorable experience for guests.
Now based in St. Thomas for much of the year, Tianna fully embodies the island lifestyle. Her love for the ocean, adventure, and wellness shows through in her off-time pursuits: cycling, yoga, snorkeling, hiking, and exploring as a passionate diver. With her vibrant spirit, calm professionalism, and intuitive guest care, Tianna is a valued and inspiring member of any crew.
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Philippe Dausquichoury | French | 0 | EnglishFrench |
Crew | Adriane Collins | American |

Captain
Philippe

Chef
Adriane

Stew/ Deckhand
Tianna
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Snorkel gear
Lift 3 Efoil
Wakeboard
Slingshot Wing foil
2 X SUPs
1 10ft circular dock with mesh inner net
1X Kayak
2 spinning rods
2 trolling rods
Yacht offers Rendezvous diving.
1 master cabin with king bed and double sinks plus 3 queen bed cabins with ensuite baths
Breakfast:
· Vanilla bean pancakes
Smokey bacon, Greek yogurt and berry compote
· Prosciutto eggs benedict
Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise
· Turkish eggs
Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.
· Baked French toast
Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream
· Spinach, feta and mushroom omelette
Served with homemade bread for toasting
· Charred pepper and onion frittata
Charred sweet peppers, caramelized onion and aged cheddar topped frittata
· Loaded bagel
Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg
Lunch:
· Sashimi Poke bowl
Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger
· Coronation chicken salad
Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans
· Shrimp cocktail salad stack
Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula
· BBQ pulled pork sliders
Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw
· Asian crusted grouper salad
Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame
· Shrimp tacos
Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole
· Meatball gyro salad
Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita
Snacks:
· Falafel
Skewered finger snack sized chickpea falafel with a herbed dipping sauce
· Charcuterie
An array of tapas, nuts, seasonal fruits, crackers and homemade preserves
· Veggie springrolls
Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce
· Mini steak skewers
Red wine marinated, grilled, and drizzled with hot honey
· Hummus and veggie board
· Sweet and savoury crostini’s
Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella
· Fruit and cheese platter
Appetisers:
· Fish croquette
Succulent and crispy, served with a coconut and lime sauce
· Seared scallop
Served on a bed of browned butter apple, cucumber and ginger salad
· Warm roasted butternut soup
· Coconut shrimp
Coconut encrusted, crispy fried, served with a chilli mayo
· Brie and fig salad
Served on a bed of baby spinach with a homemade balsamic glaze
· Calamari
Crumbed squid rings with a black pepper lemon sauce
· Caribbean polourie
Golden brown split lentil dough served with a herbed cream dressing
Dinners:
· Caribbean style curried chicken
Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread
· Bourbon short ribs
Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish
· Blackened Mahi
Coconut rice, roasted carrot purée and a fresh mango cilantro salsa
· Filet mignon
Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus
· Lobster seafood Fettuccini
Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil
· Baked sticky jerk glazed Salmon
Wild rice, charred corn, pea purée and Burre Blanc
· Slow braised lamb shank
Mint roasted potatoes, candied beets and wilted greens
Desserts:
· Gooey chocolate brownie
Warm and fudgy with a side of vanilla bean ice cream
· Melktert
A creamy South African cinnamon tart
· Tipsy tiramisu
Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers
· Key-lime crepes
Light and airy crepes served with a lime syrup and crushed meringue
· Spiced poached pear
Served with infused ice cream and red wine reduction
· Baked cheesecake
Topped with raspberry sauce and freeze-dried berries
· Pavlova
Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze
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