- Guests 8
- Cabins 4
- Model Cat
- Year Built 2023
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2023 to 2024||Inclusive||$27,000||$27,500||$28,000||$28,500||$29,000||$29,500||$30,000|
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.
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.
Christmas – no premium
New Years Flat Rate $40,000 St Thomas pick up. 7 night minimum.
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Captain Dustin Bumgardner
USCG Third Mate Unlimited Ton (RET) USCG MASTER 200 Ton
International Certificate of Competency (IDC)
RYA Day Skipper
American Red Cross Adult and Pediatric First Aid/CPR/AED Provider
PADI Open Water Scuba Instructor
I knew at a young age that my entire life was going to revolve around the ocean, so much so that I attended California Maritime Academy and earned a Bachelor of Science degree in Marine Transportation with a minor in Marine Engineering. Upon graduating I immediately signed on as Third Officer aboard the 495’ oil tanker, Baltimore, navigating the waters from British Columbia in the Pacific to New England and everywhere in between, including 2 passages through the Panama Canal.
It was during a visit to the shipyard in Veracruz, Mexico when I met the love of my life and future wife, Citlalli Nicolas Vazquez. Suddenly the ocean was no longer my one true love. Now I had to find a way to continue working on the ocean with Citlalli “Alli” by my side. It was then that I decided to transition to dive boats, moving to Hawaii to captain the live-aboard dive vessel, Kona Aggressor II, in the hopes Alli would be able to join me in Hawaii. It was here that I became a PADI professional and fell in love with teaching scuba diving.
In 2011 Alli and I were blessed with the opportunity to embark as a team aboard the yacht, TOROA. TOROA has taken us over 50,000 nautical miles and over 20 countries, all while allowing us to develop our skills as professional mariners and excellent stewards of our vessel and our environment.
I am proud of what I have achieved as Captain of TOROA. Working with the same owner for almost 12 years has proven my ability to maintain a luxury yacht to the highest standards whilst building a trusting relationship with owner and guests. I take pride in my work and I look forward to proving that on my nextcommand of a luxury sailing catamaran.
Chef Alli Bumgarnder
USCG Master 100 Ton
STCW Basic Safety Training
RYA Sailing Competent Crew
American Red Cross Adult & Pediatric First Aid CPR/AED Provider
Mega Yacht Interior Operations
Flower Arrangement & Care
PADI Advanced Open Water
Free Diver Level 1
I was born in the commercial port of Veracruz, Mexico. Even though I was near the water most of my life I didn’t learn how to swim until the age of 23! My childhood was spent mostly in the kitchen with my mother helping her bake bread for her pastry business. If I wasn’t helping in the kitchen I was singing and performing as a traditional folkloric dancer representing the customs of Mexico. As a child my parents would play American rock and roll music, something that helped me learn English and started my love of different cultures and different languages.
In 2006 I graduated college with a degree in foreign languages and became an English teacher. I taught kindergarten through elementary school for 3 years until a ship carrying my future husband arrived to port and my life changed forever.
In 2010 I left my home and everything I knew to work side by side with Dustin as a Stewardess and later as a Chef. During that time I became and avid swimmer, a PADI Advanced Open Water Diver, and even a Level 1 Freediver! When I am not in the galley then I love taking guests on snorkeling adventures.
In 2018 I became a US citizen and in 2021 I became a US Coast Guard licensed Captain, two of my proudest accomplishments. For the past 13 years I have sailed side by side with my husband, perfecting my skills as a Chef, Stewardess, sailor and Mate. I am excited to show my talents and share new adventures with guests and owners!
|Captain||Dustin Bumgardner||American||0||Dustin- English, Alli- English, Spanish, French|
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
Online course required before charter commences.
DSD Course $200
Open water Referral $400
Accommodates 8 guests in 4 cabins with 3 ensuite heads with 4 showers
Chef Alli Sample Menu
Avocado Toast with Fresh Avocado, Tomato, Arugula, Poached Egg & Hollandaise Sauce
Banana Oatmilk Pancakes topped with Fresh Berries
Greek Yogurt Parfaits with Fresh Cut Seasonal Fruit, Muesli & Honey
American Style Egg Omelettes Served with Crisp Bacon, Breakfast Potatoes & Toast
Vanilla French Toast
Breakfast Quesadillas with Scrambled Eggs, Mexican Cheese, Bacon Bits, Salsa & Sour Cream
Smoked Salmon Bagel with Cream Cheese, Dill, Red Onions & Capers
Chilaquiles in Roasted Tomatillo Sauce Served with Fried Egg, Cheese, Sour Cream & Red Onions
Mahi Mahi Burgers with Fresh Romaine Lettuce, Slices of Fresh Tomato, Tartare Sauce and Sweet Potato Fries
Chicken Cobb Salad with Chopped Romaine, Cotija Cheese, Corn, Egg, Avocado, Pico de Gallo and Chipotle Dressing
Golden Tortilla Bowl
Beef Taco Salad
Citrus Peruvian Ceviche
Italian Grilled Caprese Panini
Cuban Picadillo Served on a bed of Rice
Spaghetti in Truffle Oil and Clams
BBQ Ribs served with Broccoli and Baked Potato
Tomato Curry Pork Chops
Creamy Penne Pasta with Garlic Mushroom Chicken
Meatloaf Served with Asparagus and Mashed Potatoes
Rum Cake a la Mode
Homemade Tres Leches Cake
Key Lime Pie
Vanilla Ice Cream with berries
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.