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 2024 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Winter 2024 to 2025 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Summer 2025 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
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)
Captain Derek Watkins
I was born and raised near Boston in a town called Reading, Massachusetts. I enjoyed spending time outdoors and playing various sports. During the summer, I used to go to a family campground near the White Mountains in New Hampshire. However, as I grew older, sports took over my life.
After graduating from Reading Memorial High School, I decided to pursue my passion for sports. I attended East Stroudsburg University in the Pocono Mountains of Pennsylvania, where I played college football. A few years later, I found myself living in Wells, Maine, and decided to pursue a different path. Following in my grandfather’s footsteps, I became a bartender. This decision completely changed my life, allowing me to fund my love for traveling and adventure over the next 25 years.
During my time as a bartender, I not only mixed drinks but also acquired various other skills. I worked as a carpenter, a skis and snowboard technician, an Alaskan fisherman, a paint salesman, a tour manager, and even ran my own muscular therapy business. Throughout my journey, I called different places home including Boston, LA, Sitka Alaska, Aspen Colorado, Squaw Valley/North Lake Tahoe, New York City, and St. John in the US Virgin Islands.
However, my life wasn’t all about work. I made sure to make time for fun and rekindled my love for the outdoors. I became passionate about activities like backpacking, snowboarding, mountain biking, and traveling. I had the opportunity to visit incredible places such as India, Nepal, Central America, and various states in the USA.
In 2003, I came across pictures of a place called Maho Bay on the island of St. John in the US Virgin Islands. Although I had knowledge that St. John or the US Virgin Islands existed, those photos left a lasting impression on me. I had the intention to visit several times over the years but it never worked out.
Eventually, while in New York City, I decided it was time for a change. I purchased a one-way ticket to St. John and on my very first day there, I secured a job as a bartender. However, it was on the third day that my life took a significant turn. I was invited to go sailing, an experience that would completely transform my life.
From the moment I set foot on that sailboat, I knew I wanted to learn how to sail and become a captain. Fast forward to today, and I have achieved that dream. I hold a USCG 100 Ton Masters License with Sailing Endorsements, along with CPR and First Aid certificates, and my STCW-95 qualification.
One quote that resonates deeply with me is from J.R.R. Tolkien’s masterpiece, ‘The Fellowship of the Ring.’ Within the pages of this epic tale, Gandalf imparts his timeless wisdom to Frodo, saying, ‘All we have to decide is what to do with the time that is given us.’ These words have been a constant source of inspiration in my life, motivating me to seize each day and make the most of every moment.”
Now, in my 8th year in the US Virgin Islands, I am ready to assist you in executing your dream trip in a safe and knowledgeable manner. My primary goal is to ensure that your journey becomes a beautiful and unforgettable memory. You have chosen how to spend your time, and I am here to welcome you aboard!
Chef Jody Oles
Chef Jody is a native Californian, but has loved chartering in the islands for the last 17 years. She holds a US Coast Guard Masters License, and is a PADI Scuba Instructor, as well as an accomplished charter chef. Her passion for beautiful food equals her passion for the ocean. Before moving to the islands, Jody was an educator for several zoos and aquariums on each coast. She fell in love with the Caribbean waters working as an Aquarist at Coral World Marine park in St Thomas. Her knowledge of marine life gives her guests an experience they won’t forget! From the galley, her fresh breads, pastries, decadent desserts, and everything in between will present you with an array of goodies to tempt your taste buds. Her culinary style incorporates fresh local ingredients with culinary favorites for amazing meals that guests love. Her greatest pleasure is your smile of satisfaction!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Derek Watkins | US | 0 | |
| Crew | Jody Oles | US |
Captain
Derek Watkins
Chef/First Mate
Jody Oles
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
***Some Photos in this brochure of the vessel are stock photos.***
DAY BREAK
Breakfast is served with fresh fruit, yogurt, granola, cereal, coffee or tea, and juice of your choice. For the adventurous, Mimosas and Jody’s Famous Bloody Marys are available.
Fluffy Buttermilk Pancakes with real Maple Syrup or Jody’s Homemade Syrup, served with Crispy Bacon
Chef’s Choice Eggs Benedict with House Made Hollandaise Sauce
(examples : Southwestern, Traditional, Seafood, Florentine)
Ham, Havarti and Thyme Quiche with Toasted English Muffins and Homemade Jam
Rise N’ Shine Breakfast Sandwiches on a large, flaky Croissant with your choice of fillings
Large New York Style Bagels with Herbed Cream Cheese, Smoked Salmon and Capers, served with Tomato and Onion slices
Thick Sliced Praline Pecan French Toast garnished with Orange Zest and Confectioner’s Sugar
Three Cheese Italian Baked Eggs with Grilled House Made French Bread
MID DAY
Lunch is served with beer, wine, or favorite drink of your choice. Fresh made brownies or cookies are available for dessert.
Margarita Chicken Salad with Tropical Fruit and a Margarita-style dressing, served with a pitcher of Jody’s Margaritas
Build-Your-Own Blackened Mahi Mahi Tacos with Pineapple Salsa, Kicked Up Rice and a Cool and Creamy Avocado Sauce with Corn or Flour Tortillas
Loaded Beef or Chicken Taco Salad served in Handmade Tortilla Bowls with Chips, Salsa Roja and Guacamole
Ahi Tuna Nicoise Salad served on Fresh Local Greens with Fingerling Potatoes and a House Made French Vinaigrette
Blackened Jumbo Shrimp over a Greek Salad with Local Greens, served with fresh made Hummus and Pita Points
The Great State of California Chicken Sandwiches served Mile High with Swiss Cheese, Bacon, Avocado, Lettuce and Tomato and a Creamy Mustard Sauce on Brioche Rolls, with House Made Slaw
HORS D’EOUVRES
Served with wine, your favorite cocktail, or the special cocktail of the day
Warm Spinach and Artichoke Dip served with Tortilla Chips and Herbed Crackers
Tomato Bruchetta on Fresh French Bread Toasts with Mozzarella Cheese and Local Basil
Local Conch Ceviche with Mango and Peppers, served with Crudites and Lettuce Wraps
Mediterranean Platter with Fresh Made Hummus, Tzatziki, Pita Toasts, Fresh Vegetables, and a Feta/Olive Spread
Mini Lobster Cakes with a Creole Tartar Sauce
Ahi Tuna Nachos with fresh Wonton Crisps, Wasabi Aioli, and a Seaweed Salad
Baked Crab Stuffed Mushrooms with a drizzle of Warm Garlic Butter
STARTERS
Caprese Salad with Burrata, Nectarines, and Heirloom Tomatoes
Asian Styled Steak Salad over Local Greens
Watermelon, Feta, and Mint Salad with a Lime Vinaigrette
Cream of Brie Soup with Crumbled Bacon and Fresh Chives
Homemade Crab Cake with Two Sauces, served over Mesculan Greens
Roasted Garlic Bisque with a Toasted Fresh Baguette Slice
MAIN
Dinner is served with a specialty selected wine, cocktail, or drink of your choice
Marinated and Grilled Pork Tenderloin served with a Merlot Mushroom Sauce, Potato Au Gratin Timbales, and Sauteed Asparagus
Jumbo Shrimp Scampi served over Angel Hair Pasta with Fresh Shaved Parmesan, served with Savory Herbed Beer Bread
Crab, Parmesan, and Herb Crusted Grouper served with a Wild Rice Blend and Roasted Vegetable Medley
Hand Cut Filet Mignon grilled and drizzled with Demi Glace, served with Mushroom Risotto and Roasted Vegetables
Cajun Spiced Red Snapper served over Zoodles in a Lemon Butter Sauce, and Seasoned Rice
Spinach and Mushroom Lasagna Rotini smothered in Homemade Marina with shaved Parmesan and Fresh Basil
Red Wine Braised Beef Short Ribs with Creamed Potatoes and Rosemary Brussel Sprouts
DESSERT
Dessert is served with coffee, wine, or liqueur of your choice.
Key Lime Pie Parfait with Lime Zest and Fresh Whipped Cream
Sticky Toffee Pudding with Warm Toffee Sauce and Fresh Whipped Cream
Poached Pears with a Vanilla Rum Sabayon garnished with Cinnamon Infused Chocolate “Leaves”
Rich Chocolate Mousse with Fresh Whipped Cream and Shaved Chocolate
Hot Grand Marnier Souffles with Powdered Sugar
Chocolate Cheesecake with Caramel Sauce, Melted Chocolate and Fresh Whipped Cream
Fourless Chocolate Torte served with Fresh Berries and Vanilla Ice Cream
Jody can adapt the menu to any dietary need or allergy.
Dietary restrictions are always considered.
SHIP’S BAR
Tito’s | Grey Goose | Deep Eddy Lemon
Tanqueray | Bombay Sapphire
Lunazul Blanco | Jose Cuervo 1800
Bulleit Bourbon | Crown Royal
Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Passion Fruit | Cruzan Mango | Cruzan Tropical Fruit
Cointreau | Angostura Bitters
Coke | Diet Coke | Ginger Beer | Club Soda | Ting | Pink Ting | Orange Juice | Pineapple Juice Passion Fruit Juice | Cranberry Juice | Bloody Mary Mix | Cream of Coconut
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.