Ed Hamilton & Co.

KELEA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 1996

Rates Per Week

Crew Profiles

Specifications

Accommodations

2018/2019 Season – Kelea accommodates up to ten guests in 5 guests cabins, all ensuite: one centerline master king suite forward, and three queen-berth guest suites
From 2019/2020 Season: Kelea accommodates up to ten guests in 5 guests cabins, all ensuite: one centerline master king suite forward, and three queen-berth guest suites, as well as a starboard forward upper & lower twin berth suite. Please enquire with your charter broker regarding availability of the one King and 4 Queens layout.

Kelea is fully air-rconditioned throughout and makes her own purified water onboard.

Sample Menu

A Sampler from Elena’s galley aboard KELEA

MORNING SELECTIONS

Omelette – Omelette fried with mushrooms, fresh tomatoes, fresh herbs, garlic, onion and zucchini

Scrambled egg wrap – Wrap filled with scrambled eggs, avocado, beans, spinach and a homemade sauce

Pancakes – Homemade fluffy pancakes (gluten free on demand) with topping of your choice

Smoothie bowl – Your choice of mixed fresh fruits, milk and topping with nuts, seeds and fruits

French toast – Homemade bread soaked in milk and sugar, fried in a pan, topped with fresh fruits and vibrant coulis

Breakfast sliders – Personal sandwiches with homemade bread, eggs, cheese, avocado and garlic aioli

Oatmeal – Fresh oatmeal served with fresh fruits, nuts, chia seeds and dry fruits

AFTERNOON SELECTIONS

Mexican mix – Guacamole, cashew sour cream, mashed beans, grilled vegetables and chicken served with tortillas

Captain’s Gourmet Hamburger – Homemade bread, grilled burger, freshly homemade sauces, caramalized onions, avocado

Caribbean style dal – Lentils drowned in curry, turmeric, spices, served with vegetables and rice

Buddha bowl – Quinoa, avocado, sweet potato, spinach, fresh tomatoes, beans, fruit and chicken

Mushroom Risotto – Traditional Italian risotto with mushrooms, white wine and parmesan

Spanish salad – Rice salad with fresh vegetables, olives, shrimps and chorizo

HAPPY HOUR SELECTIONS

Deviled eggs – Boiled eggs, stuffed with mayonnaise, garlic and mustard

Babaganoush and Hummus – Traditional dishes from north Africa, grilled eggplants or mashed chick peas mixed with olive oil, spices, tahini and yogurt, served with fresh veggies

Fritters – Deep fried onions or other vegetables, served with a selection of sauces (homemade aioli, pomodoro, tartar etc…)

Mediterranean Mix – Tapenades (olive pastes), sun dried tomato paste, tzatziki, served with homemade foccacia

Vol-au-vent – Pastries filled with creamy mushrooms and fresh herbs

Financiers – Little salty cakes topped with sun dried tomatoes, parmesan and zucchini

Verrines – Small glasses filled with flavorful layers of complimentary tastes and colors

EVENING SELECTIONS

Scallop Raviolis – Raviolis filled with grilled scallops and basil in it’s own jus, served with a spinach salad and homemade garlic bread

Chicken Curry – Grilled chicken served in an opulent curry sauce, vegetables and rice

Pan Fried Fish Of The Day – Pan fried fish caught today with Meuniere sauce, vegetables and rice

Pad Thai – Traditional Thai dish with rice noodles, vegetables, chicken and scramble egg

Salmon en Papillotte – Salmon oven steamed in parchment with spices and fresh vegetables, served with garlic mashed potatoes

Chicken with Mustard – Grilled chicken served with a smoked mustard sauce, vegetables and roasted potatoes

Grilled Fish – Whole fish grilled in the oven with crust and spices, served with roasted vegetables and couscous

Herissons Chinois – Steamed meat and rice balls, served with shoyu and vegetables

DESSERTS

Chocolate Mousse – Light chocolate mousse with dark chocolate and aquafaba

Cheesecake – Cashew nut cheesecake, with Graham, fresh berry coulis/caramel/chocolate topping

Tiramisu – Traditional Italian tiramisu with sponge biscuit, mascarpone creme and coffee

Berries Tarte – Traditional French pie crust with vanilla cream, fresh berries and whipped cream

Chocolate Soufflé – Baked chocolate mousse

Key Lime Pie – Pie crust with lime cream and coconut whipped cream

Apple Crumble – Apples baked in the oven with sugar and cinnamon, topped with pie crumble, served with vanilla ice cream

COCKTAILS

Mojitos – Mint, lime juice, sugar cane, rum, sparkling water/soda

Margarita – Tequila, Cointreau, lime jus

Tutti Frutti – Mix of berries, vodka, lime jus and sugar

Pina Colada – Coconut milk, rum, pineapple jus, banana jus, vanilla, cinnamon, nutmeg

Apple Martini – Vodka, Green apple schnapps, lime jus

Caipirinha – Lime, cachaça, sugar, soda/sparkling water (can be added fresh mixed fruits)

Any additional cocktails available on request

Additional Rate Information

NOTE: For the 2020 & 2021 Seasons
Rates are for 1 King berth suite, 3 Queen berth suites and an upper & lower single berths suite (best for young adults or kids).
For 9 or 10 guests in the 1 King berth suite and 4 Queen berth suites layout, please add on $2000/week.
Christmas Week
For 7 nights aboard:
10 guests: US$35,000
Rates are for 1 King berth suite, 3 Queen berth suites and an upper & lower single berths suite (best for young adults or kids).
For 9 or 10 guests in the 1 King berth suite and 4 Queen berth suites layout, please add on $2000/week.
New Years Week
For 7 nights aboard:
10 guests: US$36,000
Rates are for 1 King berth suite, 3 Queen berth suites and an upper & lower single berths suite (best for young adults or kids).
For 9 or 10 guests in the 1 King berth suite and 4 Queen berth suites layout, please add on $2000/week.

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Based in the Virgin Islands Winter, Spring and early Summer
KELEA picks-up and drops-off at Yacht Haven Grande Marina in Charlotte Amalie, St. Thomas
Based from Grenada for the Grenadines/Windward Islands for Late Summer and Early Fall.

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
Winter 2021 to 2022 Inclusive $24,500 $24,500 $25,000 $25,500 $26,000 $27,000 $27,500 $30,000 $30,500
Winter 2022 to 2023 Inclusive $24,500 $24,500 $25,000 $25,500 $26,000 $27,000 $27,500 $30,000 $30,500
Summer 2022 Inclusive $24,500 $24,500 $25,000 $25,500 $26,000 $27,000 $27,500 $30,000 $30,500

Additional Rate Information

NOTE: For the 2020 & 2021 Seasons
Rates are for 1 King berth suite, 3 Queen berth suites and an upper & lower single berths suite (best for young adults or kids).
For 9 or 10 guests in the 1 King berth suite and 4 Queen berth suites layout, please add on $2000/week.
Christmas Week
For 7 nights aboard:
10 guests: US$35,000
Rates are for 1 King berth suite, 3 Queen berth suites and an upper & lower single berths suite (best for young adults or kids).
For 9 or 10 guests in the 1 King berth suite and 4 Queen berth suites layout, please add on $2000/week.
New Years Week
For 7 nights aboard:
10 guests: US$36,000
Rates are for 1 King berth suite, 3 Queen berth suites and an upper & lower single berths suite (best for young adults or kids).
For 9 or 10 guests in the 1 King berth suite and 4 Queen berth suites layout, please add on $2000/week.

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Based in the Virgin Islands Winter, Spring and early Summer
KELEA picks-up and drops-off at Yacht Haven Grande Marina in Charlotte Amalie, St. Thomas
Based from Grenada for the Grenadines/Windward Islands for Late Summer and Early Fall.

Kelea’s Two Crews

Shawn and Autumn Hardesty, Spring and Summer Captain and Chef/Mate
Shawn’s love for the ocean began when he was only a few months old on the coast of North Carolina. Shawn grew up in Carolina Beach, NC where he learned to read the wind and waves and developed a passion to share his love of the ocean with others.
Shawn graduated from the University of North Carolina at Wilmington in 2011 with a degree in Marine Biology. Shortly after college, Shawn moved to Nicaragua to pursue his love of the ocean and worked as a Captain and surf guide for NicaSurf tours.
Following a couple great years in Central America, Shawn moved back to the states to continue his life on the water. In doing so, Shawn has spent the past 5 years working aboard world class super yachts. In which time, he has obtained his USCG Captains License as well as his American Sailing Association Certification.

Autumn was born in Michigan where she grew up swimming in the freshwater of the Great Lakes. After high school she studied massage therapy and yoga in Costa Rica where she fell in love with the salty ocean and travelling to new places. In 2013, Autumn moved to Florida to become a yacht stewardess. A job that would take her to many exotic places, even all the way back to lake Michigan.

For the last five years, Autumn has worked on multiple world class yachts in which she collaborated closely with five-star chefs from around the world. Learning from her yacht chef coworkers, she has developed a passion for creating exciting and healthy dishes that create memories.

Shawn and Autumn met in September of 2013 in Fort Lauderdale, Florida, where they were both searching for their first superyacht jobs. A week later, they found separate jobs on different boats, starting three years of long distance dating. In December of 2016, they decided it was time for an adventure and decided to travel New Zealand for a year together in a campervan they renovated themselves.

Shawn and Autumn love to spend time on the water, whether it’s diving, snorkeling, surfing, paddling or sailing. They are excited to bring their captain and crew knowledge of charter yachts to give you a sailing vacation you won’t forget.

Brian Christiansen and Elena Gandillon, Fall and Winter Captain and Chef/Mate
Share in the unique experiences of the Virgin Islands that Elena and Brian craft for you sailing aboard the spacious, wind-powered vessel, Kelea.

With close to a decade of experience taking people “into the wild”, Brian shares his sense of adventure with guests. Raised in Utah and frequently found at sea, Brian is confronted with questions as to how he became an ocean-going captain. Most people forget there is a small ocean, the Great Salt Lake, in his desert home. His father taught him a love for all activities in and around water. Reading sea-faring novels from the golden-age of discovery inspired him to lust for the horizon and he eventually made his way aboard expedition ships plying all the planet’s waters. Alongside working for National Geographic Expeditions, he operated specialty charters through the Lesser Antilles on his own sailing vessel. As a USCG 100ton rated captain, his attention to detail and professionalism are integral to safe operation of the vessel. As a fellow human with passions in outdoor pursuits, he is a perfect companion for fun activities if you want to try your hand at at anything from surfing and kiteboarding to freediving and kayaking. Holding a degree in film-making, working as a videographer and being a reward winning photographer; he can create, upon prior request, a media package of the events that make your trip remarkable.

Elena’s spirit awakens in the open. After traveling to over thirty countries, her instinct draws her to beautiful and isolated places. Her love for nature led her from jagged mountain peaks of Switzerland into the deep blue of the Indo-Pacific. She became a PADI certified scuba instructor in Komodo so she can share her love of undersea life with others. Join her for some scuba diving or become certified while onboard and see what the hype is all about! Growing up in an international household, her culinary influences are mainly French and Swiss with added spice from her travels, specializing in creating heart-warming dishes from the simplest of ingredients. She aspires to cater her dishes toward individual diets and has perfected eco-friendly, plant-based menu selections. Placing great importance on the dining experience, speaking three languages, and versed in the art of conversation makes spending time with her a joy, no matter where you are from.

Elena and Brian met in Raja Ampat diving and sailing and are fully committed to spending every moment in each other’s company with their first love, the water. Blending luxurious yacht life and connecting with nature in easy grace, they ignite voyagers’ passion for Caribbean beauty. Sailing in consistent winds on the azure waters of the Virgin Islands while visiting white sandy beaches with quaint hideaways is a perfect way to charter.
Come join them aboard Kelea for the wind-powered charter of a lifetime. You will go home with more than memories – you will have inspiring stories of rewarding experiences.

With Elena and Brian, you are guaranteed an unforgettable week. As a team, they are perfectly matched to make your tropical getaway magical.

Title Name Nation Born Languages
Captain Shawn Hardesty and Brian Christiansen USA 0 English
Crew Autumn Hardesty and Elena Gandillon USA

Chef / Mate

Alli

Accomodation

Electric Heads 5

Ammenities

Ac Full
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 65
Pax 10
Cabins 5
Refit 2012/13
Year Built 1996
Guest Smoke Transoms only pls
Guest Pet No
Children Allowed Yes
Min Child Age Watersafe

Leisure

Dinghy 16 ft
Dinghy Hp 70
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak Yes
Float Mats Yes
Fishing Gear Yes
Dive Info DIVING INFO:

CERTIFIED DIVERS
All 7-day charters aboard Kelea include 5 dives for certified divers. Additional dives can be added based upon weather, itinerary and captain’s discretion.

TRY SCUBA / DISCOVER SCUBA DIVE
This is a course for non-certified divers. This allows you to get your feet wet and enjoy the thrills of diving. The course includes a small classroom setting and some basic in-water skills training. Once you have mastered these skills, you will continue to a beautiful, shallow reef dive at a maximum depth of 40 feet. These dives can also count towards an Open Water Scuba Certification but do not result in certification alone.

COURSES FOR CERTIFICATION
We recommend starting your course before you come by finding a local dive shop to complete your classroom and online learning along with your pool work. When you get to Kelea, we do your check-out dives for certification in the beautiful, crystal clear waters of the Virgin Islands.

Another option is for you to complete your basic certification course from start to finish with Shawn and Autumn! Please contact crew directly for availability and course requirements.

NIGHT DIVES
Yes - Inquire

WET SUITS
Inquire for size and availability
Dive Costs DIVING COSTS

***5 dives included in charter cost for certified divers***

Additional Dives*: $50 per dive, per diver

Try Scuba: $150/diver, this course does not provide a certification upon completion

Referrals: $200/diver

Basic Open Water Scuba Course: $300/diver (excludes book fee with online code)

Advanced Scuba Diver Course: $150 (excludes book fee with online code)

Nitrox Course: $100 (excludes book fee with online code and equipment rental)

*Additional dives are based upon weather, itinerary and at Captain’s discretion. Seven dives maximum during the charter week.

All dives and Try Scuba courses include tank fills, all gear including weights and dive lights, briefings and a licensed scuba instructor serving as your guide.

Other Specs

Beam 35 Ft
Draft 6 Ft
King 1
Queen 3
Twin Cabins 1
Pref Pickup Yacht Haven, STT
Turn Around 24 hours
Builder Privilege
Vcr Dvd Yes
Salon Stereo Yes
Num Cds Digital mu
Board Games Yes
Num Books Yes
Num Dine In 10
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q No
Gay Charters Yes
Nude Charters Inq
Num Hatch 25
Engines 2 X 110 HP Yanmars
Inverter 2400 watts
Voltages 110v
Water Capacity 500 gals
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder Stern/easy
Fish Gear Type Light
Scuba Onboard Onboard
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 8
Num Weights 8
Num Divers 8
Num Dives 5
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No

2018/2019 Season – Kelea accommodates up to ten guests in 5 guests cabins, all ensuite: one centerline master king suite forward, and three queen-berth guest suites
From 2019/2020 Season: Kelea accommodates up to ten guests in 5 guests cabins, all ensuite: one centerline master king suite forward, and three queen-berth guest suites, as well as a starboard forward upper & lower twin berth suite. Please enquire with your charter broker regarding availability of the one King and 4 Queens layout.

Kelea is fully air-rconditioned throughout and makes her own purified water onboard.

A Sampler from Elena’s galley aboard KELEA

MORNING SELECTIONS

Omelette – Omelette fried with mushrooms, fresh tomatoes, fresh herbs, garlic, onion and zucchini

Scrambled egg wrap – Wrap filled with scrambled eggs, avocado, beans, spinach and a homemade sauce

Pancakes – Homemade fluffy pancakes (gluten free on demand) with topping of your choice

Smoothie bowl – Your choice of mixed fresh fruits, milk and topping with nuts, seeds and fruits

French toast – Homemade bread soaked in milk and sugar, fried in a pan, topped with fresh fruits and vibrant coulis

Breakfast sliders – Personal sandwiches with homemade bread, eggs, cheese, avocado and garlic aioli

Oatmeal – Fresh oatmeal served with fresh fruits, nuts, chia seeds and dry fruits

AFTERNOON SELECTIONS

Mexican mix – Guacamole, cashew sour cream, mashed beans, grilled vegetables and chicken served with tortillas

Captain’s Gourmet Hamburger – Homemade bread, grilled burger, freshly homemade sauces, caramalized onions, avocado

Caribbean style dal – Lentils drowned in curry, turmeric, spices, served with vegetables and rice

Buddha bowl – Quinoa, avocado, sweet potato, spinach, fresh tomatoes, beans, fruit and chicken

Mushroom Risotto – Traditional Italian risotto with mushrooms, white wine and parmesan

Spanish salad – Rice salad with fresh vegetables, olives, shrimps and chorizo

HAPPY HOUR SELECTIONS

Deviled eggs – Boiled eggs, stuffed with mayonnaise, garlic and mustard

Babaganoush and Hummus – Traditional dishes from north Africa, grilled eggplants or mashed chick peas mixed with olive oil, spices, tahini and yogurt, served with fresh veggies

Fritters – Deep fried onions or other vegetables, served with a selection of sauces (homemade aioli, pomodoro, tartar etc…)

Mediterranean Mix – Tapenades (olive pastes), sun dried tomato paste, tzatziki, served with homemade foccacia

Vol-au-vent – Pastries filled with creamy mushrooms and fresh herbs

Financiers – Little salty cakes topped with sun dried tomatoes, parmesan and zucchini

Verrines – Small glasses filled with flavorful layers of complimentary tastes and colors

EVENING SELECTIONS

Scallop Raviolis – Raviolis filled with grilled scallops and basil in it’s own jus, served with a spinach salad and homemade garlic bread

Chicken Curry – Grilled chicken served in an opulent curry sauce, vegetables and rice

Pan Fried Fish Of The Day – Pan fried fish caught today with Meuniere sauce, vegetables and rice

Pad Thai – Traditional Thai dish with rice noodles, vegetables, chicken and scramble egg

Salmon en Papillotte – Salmon oven steamed in parchment with spices and fresh vegetables, served with garlic mashed potatoes

Chicken with Mustard – Grilled chicken served with a smoked mustard sauce, vegetables and roasted potatoes

Grilled Fish – Whole fish grilled in the oven with crust and spices, served with roasted vegetables and couscous

Herissons Chinois – Steamed meat and rice balls, served with shoyu and vegetables

DESSERTS

Chocolate Mousse – Light chocolate mousse with dark chocolate and aquafaba

Cheesecake – Cashew nut cheesecake, with Graham, fresh berry coulis/caramel/chocolate topping

Tiramisu – Traditional Italian tiramisu with sponge biscuit, mascarpone creme and coffee

Berries Tarte – Traditional French pie crust with vanilla cream, fresh berries and whipped cream

Chocolate Soufflé – Baked chocolate mousse

Key Lime Pie – Pie crust with lime cream and coconut whipped cream

Apple Crumble – Apples baked in the oven with sugar and cinnamon, topped with pie crumble, served with vanilla ice cream

COCKTAILS

Mojitos – Mint, lime juice, sugar cane, rum, sparkling water/soda

Margarita – Tequila, Cointreau, lime jus

Tutti Frutti – Mix of berries, vodka, lime jus and sugar

Pina Colada – Coconut milk, rum, pineapple jus, banana jus, vanilla, cinnamon, nutmeg

Apple Martini – Vodka, Green apple schnapps, lime jus

Caipirinha – Lime, cachaça, sugar, soda/sparkling water (can be added fresh mixed fruits)

Any additional cocktails available on request

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.