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 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $67,000 | $69,000 |
| Winter 2024 to 2025 | Inclusive | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $67,000 | $69,000 |
| Summer 2025 | Inclusive | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $67,000 | $69,000 |
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.
HOLIDAYS:
Christmas Flat Rate $72,000, 7 night minimum.
New Years Flat Rate $72,000, 7 night minimum.
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: Vessel has flexible pick up locations, all based on inquiry. Home base is Nanny Cay, Tortola.
Jack was born and raised in Clearwater, Florida. He grew up on the water fishing and sailing with his family every chance he had. Jack pursued his passion while starting his career in Clearwater Harbour on tour boats and quickly transitioned into yacht charters throughout the Caribbean, East Coast USA and the Mediterranean. Today he holds a 200 ton USCG credential, with over 10 years experience behind the helm. His love for the sea, and of sailing, goes beyond the surface and he looks forward to showing you just how beautiful the ocean really is. Being a certified PADI Scuba Diving instructor as well, Jack is always excited to show his guests what critters and corals roam the waters of the British Virgin Islands in what he calls, an “underwater safari”. The BVIs are home to many beautiful little secrets and Jack is loves to show and teach his guests about them all.
Chef Dani brings along an adventurous spirit that is bound to rub off on those around her. Also growing up in Ohio, she spent her time being very active whether it was playing softball, golfing, fishing or, most of all, being in or near the water. Her love of the water carried over as she spent time on her high schools swim team, with friends on Lake Erie, or in her backyard pool. Her first trip to the Virgin Islands at age 17 made her realize that one day she would trade the ponds, lakes, and chlorine for the open ocean. She made that trade in 2012 and has been immersing herself in the Caribbean culture ever since. For the last 2 years she has been the chef aboard a 65 foot sail catamaran, honing her culinary skills and delighting her guests’ taste buds with a wide range of cuisines. Over the course of the last 2 years she has become proficient in many different culinary styles such as vegan, vegetarian, pescatarian, and kosher, just to name a few. Her attention to detail and great sense of humor leaves her guests well-fed and entertained! She is up for any challenges to create new and exciting meals that fit her guests’ preferences and desires.
Shelley Black was born and raised in California. She fell in love with the ocean at a young age and would often sail to Catalina island with her family. After studying art and graphic design in college she started working on a private yacht in Mexico. Exploring all around Baja California deepened her desire to travel and for the last four years she has been working as a deck/ stew on several different yachts. Having been on deck, she excels in water sports and enjoys free diving. Shelley loves to curate personalized experiences for her guests, from specialty cocktails to table decor and theme parties. She’s ready to create new and exciting experiences this season in the Virgin Islands.
Captain Jack Steenbergen
Qualifications:
USCG 200 ton
Sailing Endorsement
PADI OWSI
EFR / O2 Instructor
Dani Querry
Qualifications:
STCW
ENG 01
CULINARY ARTS CERTIFICATE Ashburton
First Mate Shelley Black
Qualifications:
STCW ( exp 2029)
Tender driving
Crew fully vaccinated
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jack Steenbergen | USA | 1993 | English |
| Crew | Dani Querry | USA |
Captain & PADI Dive Instructor
Jack Steenbergen
Chef
Dani Querry
First Mate
Shelley Black
Accomodation
Amenities
Electronics
General
Leisure
Referral Open Water Certification Dives. $400
Discover Scuba Diving: $175
Other Specs
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Sub wings
2 efoils
Accommodates 10 guests in 5 ensuite queen cabins
Crew will take starboard aft cabin.
Chef Dani’s Sample Menu
BREAKFAST
Maple Bacon Pancakes with sweet cream filling
Yogurt parfaits with fresh berries and dragonfruit
Traditional american breakfast with fresh fruit
Avocado and egg toast with fruit smoothie
Waffle bar with fresh fruit and sausage
Frittata with Gruyere and goat cheese
Bagel and lox board
LUNCH
Local ahi tuna poke bowls
Seared salmon with a cold orzo salad
Lemon basil shrimp pasta
Lump crab cakes with zesty lemon slaw
Build your own taco bar
Shrimp or Chicken chef salad with fresh baguette
Chicken and chorizo a la francaise
HAPPY HOUR SNACKS
Charcuterie board
Flank steak and horseradish crostini with crispy shallot
Melon mozzarella prosciutto skewers
Cucumber canapés with Boursin cheese
Grilled peach burrata
Bacon jam and brie tartlets
Tostones with salsa rosa and roasted garlic aioli
DINNER
Grilled local wahoo with cauliflower puree and braised kale
Miso glazed sea bass with truffled black rice and broccolini
Coconut curry shrimp
Sous vide filet mignon with dauphinoise potato and asparagus
Seared scallops with toasted gnocchi and a white wine parmesan sauce
Maple glazed pork loin with polenta and roasted carrots
Roasted chicken with crispy potato and creamy herb beurre blanc
Dessert
Basque burnt cheesecake with berry coulis
Chocolate pot de creme with local sea salt
Key lime pie
Red wine poached pears with a honey mascarpone
Primal fudge with citrus
Local mango crisp and vanilla bean ice cream
Passionfruit creme brûlée
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.