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 |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $94,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $100,000 | $105,000 | $110,000 |
| Summer 2024 | Inclusive | $94,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $100,000 | $105,000 | $110,000 |
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.
Christmas Flat Rate $130,000 BVI Ports 7 night minimum. Charter must end on or before 12/26 ( 3 p.m. boarding time)
New Years Flat Rate $130,000 BVI Ports 7 night minimum. Charter must start no earlier than 12/28 (3 p.m. boarding time)
MINIMUM NIGHTS: 7
Location Details
Captain | Tyler Boruff
Tyler is always on the move and ready for an adventure. He is a man of many hobbies and easily relates to others. As an avid sailor, experienced diver and adrenaline chaser he finds living and working on the water fitting. For Tyler, chartering is the perfect platform to share his passion for the water. His enthusiasm for the outdoors extends to guiding hikes, exploring remote islands, finding the best jumping spots to plunge into the ocean and showing guests all the best local sites. As your captain, Tyler will make sure you have a fun, safe time on Ohana. Tyler will work with you to make sure your trip is full of destinations and adventures that fulfill your island vacation bucket list.
Tyler’s Qualifications:
—Yachting—
Master 200 GT Oceans Captain’s License | USCG
Endorsements: STCW II/3, Sailing, Towing
Medical Persons in Charge (MED PIC) | USCG
Qualified Member of the Engine Department – Oiler (QMED) | USCG
First Aid + CPR, AED, O2 Administration | USCG
—Water Safety + Scuba Diving—
First Aid + CPR, O2 Administration Instructor | American Red Cross
Lifeguard, Beach | American Red Cross
Scuba Diving Course Director | NAUI #54354 L
Scuba Diving Gold Level Instructor | SSI #65840
Scuba Technical Diving Instructor | TDI #21125
Emergency First Responder Instructor | PADI
Cylinder Hazmat + Fill Station Operations | PSI-PCI
Service Tech | Scuba Pro
Specialized Training: Freediving, Lobstering/Spearfishing, Full Cave Diver (GUE), Water Sports
—Hospitality—
Bartending License | American Bartenders’ Association
—Wellness—
Specialized Training: Triathlons, IronMan Athlete, Cycling, Trail Running, Deep Sea Fishing
Chef | Nikolaj Jelsbech
Nikolaj is a dedicated chef, hailing from Denmark, where a love for food was instilled early in his family. With a passion for culinary adventures, he’s traveled the world in search of exceptional flavors and ingredients. What truly sets Chef Nikolaj apart is his devotion to honesty in food. Rather than disguising ingredients, he lets the flavors speak for themselves. Each dish is a tribute to the natural beauty of unadulterated ingredients, where simplicity and authenticity reign supreme.
In a fascinating twist, Chef Nikolaj sought wisdom and balance by training with Shaolin monks in China. From this unique experience, he’s blended the discipline of the mind and body with his culinary artistry, creating a harmonious fusion of flavors and philosophies. Each dish he creates is a testament to his worldly adventures and the wisdom he’s gained along the way.
Nikolaj’s Qualifications:
—Culinary + Hospitality—
Specialty Gourmet Chef, Four-year Education | Aarhus Tec
Wine Education | Danish Sommelier Academy
Specialized Training: Champagne, Open Flame Cooking
—Water Safety + Scuba Diving—
Advanced Open Water | PADI
Special Support and Recon | Military Unit
Specialized Training: Freediving, Spearfishing
—Yachting—
STCW | USCG
Motorboat Certification | Danish Navy
—Wellness—
Meditation | Songshang Traditional Wushu Academy
Massage | Songshang Traditional Wushu Academy
Shaolin Basics | Songshang Traditional Wushu Academy
Wing Tsun Basics | Songshang Traditional Wushu Academy
Qi Gong/Hard Qi Gong | Songshang Traditional Wushu Academy
Sanda | Songshang Traditional Wushu Academy
Sauna Gus, Sauna Master | Denmark
Specialized Training: Advanced Shaolin Stretching
Chef Rotational | Erika Boruff
Erika has a love for entertaining which she demonstrates by whipping up creative eats that make gathering around the table a main event. Beyond the galley, you can find Erika helping with sails, jumping in for a dive, or even teaching yoga. She has worked as a delivery crew and crossed the Atlantic Ocean by sailing yacht making her a strong crew member. Erika is the ultimate trip host – making sure her guests are entertained and well-fed. Her background in logistics and experience in food prep helps her provide delicious dining experiences to accompany your vacation.
Erika’s Qualifications:
—Culinary + Hospitality—
Diploma of Culinary Arts, CTH Level 4 | Ashburton Cookery School
Certified Professional Chef | Rouxbe Cooking School
Award in Wines, Level 1 | Wine & Spirit Education Trust (WSET)
Advanced + Baking Course | Ashburton Cookery School
Award in Food Safety, Level 3 | HABC International Alliance
Food Safety Manager | National Registry of Food Safety Professionals #21161097
Bartending License | American Bartenders’ Association
—Yachting—
Master 100 GT Captain’s License | USCG
Endorsements: STCW, Sailing, Towing, Radio Operator
First Aid + CPR, AED, O2 Administration | USCG
Marine Radio Operator’s Permit | USCG
—Water Safety + Scuba Diving—
First Aid + CPR, O2 Administration | NAUI
Scuba Diving Instructor | NAUI #56496 L
Cylinder Hazmat + Fill Station Operations | PSI-PCI
Specialized Training: Freediving, Lobstering/Spearfishing, Full Cave Diver (GUE), Water Sports
—Wellness—
Yoga Teacher 200 | Yoga Alliance, East+West Training
Mate Engineer | Cory Busichio
Cory’s passion for water sports started at a young age while growing up on the Chesapeake Bay a few miles from Annapolis, Maryland – the US sailing capital. He has over 20 years of experience skippering, racing, teaching and captaining sailboats and is excited to show anyone the ins and out of the sport. He has been cruising the Caribbean since the early 2000’s aboard large sailing catamarans and can share his extensive knowledge of the islands, restaurants and culture with you. Cory was the captain on a Sunreef 60 the past four seasons and is excited to learn the ins and outs of Ohana as the mate.
Cory’s Qualifications:
—Yachting—
Master 100 GT Oceans Captain’s License | USCG
Endorsements: Sailing
Medical Care Provider | USCG
Sailing Instructor | America Sailing Association
Marine Radio Operator’s Permit | USCG
—Water Safety + Scuba Diving—
Dive Master | NAUI
First Aid + CPR, AED Administration | American Heart Association
Specialized Training: Lobstering
—Wellness—
Kiteboard Instructor | International Kiteboarding Organization
Paddle Board Instructor | American Canoe Association
—Specialty—
Multi Engine Commercial Pilot | Federal Aviation Administration
Endorsement: Instrument Rated
Chief Stewardess | Emily Busichio
Emily comes from a family of charter boat captains. She was taught from a young age everything about the boating industry and conservation, while being raised on Tybee Island, Georgia. Emily has always had an extreme passion for being on the water and outdoor activities. As a certified yoga instructor, she has taught many practices on the beach, stand up paddle boards and sailboats. Emily has more than 20 years experience in the service industry. She has spent the past five years creating exquisite meals on large catamarans in the Bahamas and the Virgin Islands. As your stew, she will provide wine and cocktails paired to every occasion while making your experience a fun, safe environment.
If you’re interested in adding yoga into your sailing vacation, Emily will be happy to offer three complementary yoga sessions on the boat, beach or stand up paddleboards.
Emily’s Qualifications:
—Yachting—
OUPV Captain | STCW
—Water Safety + Scuba Diving—
Dive Master | NAUI
First Aid + CPR, AED Administration | American Heart Association
Specialized Training: Lobstering
—Wellness—
Yoga Teacher 200 | Yoga Alliance
Yoga Instructor | YogaFit
Kiteboard Instructor | International Kiteboarding Organization
Paddle Board Instructor | American Canoe Association
Specialized Training: Kripalu| Yoga
—Culinary + Hospitality—
Certified Yacht Chef | Ashburton Cookery School
This crew’s strong background in water safety and background in scuba makes them capable of providing an extra level of security to all of their guests.
Ohana also boasts award-winning crew. In 2017, Tyler and Erika were voted “Best Crew in Show” in their category at the VI Professional Charter Association’s USVI Charter Yacht Show. Among their previous fleet of more than 30 yachts, Cory and Emily were awarded “Crew of the Year” for the 2020-2021 season. Cory and Emily also placed in the 2021 VIPCA Cocktail Competition.
Combined, their experience on the water, hospitality, and love for fun will ensure your vacation is full of unforgettable memories. You can guarantee Ohana is the best destination for your vacation.
ALL CREW HAVE BEEN FULLY VACCINATED FOR COVID-19
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Tyler Boruff | USA | 0 | English |
Captain
Tyler Boruff
Chef - Rotational
Erika Boruff
Chef
Nikolaj Jelsbech
Mate Engineer
Cory Busichio
Chief Stewardess
Emily Busichio
Accomodation
Amenities
Electronics
General
Leisure
1. During a seven-day charter onboard Ohana, certified divers can dive up to five times, one dive per full charter day, with the guidance of a scuba instructor.
Additional dives can be added based upon itinerary and captain/instructor’s discretion.
The cost of scuba diving is $100/dive/diver.
2. Dive Training, Courses Fees & Payment:
Discover Scuba Dive/Try Scuba/Resort Course: $150, one Discover Scuba Dive is complementary for each non-certified guest
3. All dives, try scuba/resort courses, and continuing education courses include tank fills, all gear including weights and dive lights, briefings and a scuba instructor serving as a guide.
4. Dive Safety:
All certified and non-certified divers must be medically and physically fit for diving.
A Doctor’s release may be required depending on health conditions or concerns.
All divers are required to fill out waivers and provide proof of certification to their highest level of training before diving onboard Ohana.
The crew reserve the right to bench a diver who is not practicing safe behavior.
Divers are encouraged to purchase dive insurance, we recommend Diver’s Alert Network: https://dan.org
Advanced Open Water Cost: $350
Referral paperwork must be presented before any training dives can occur. With your classwork and confined water done at home, you can enjoy your check-out dives for certification in the beautiful, crystal clear waters of the Caribbean. Referral Cost: $300
Another option is for you to complete your basic certification course from start to finish onboard Ohana during your vacation. Advanced notice is preferred for courses. Basic Open Water Cost: $500
Advanced courses, technical ratings, and continuing education courses offered by request.
Advanced Open Water Cost: $350
Non-certified guests can experience a complementary Discovery Scuba Dive with one of Ohana’s certified instructors. During a seven-day charter, certified divers may dive up to five times, one dive per full charter day, with the guidance of a scuba instructor.
Additional dives can be added based upon itinerary and captain/instructor’s discretion.
The cost of scuba dives is $100/dive/diver.
Payment for courses and additional dives is to be given to your instructor directly, cash preferred before departing the vessel. Instructors may also accept Venmo, PayPal, and American Bank Check.
-All dives, try scuba/resort courses, and continuing education courses include tank fills, all gear including weights and dive lights, briefings and a scuba instructor serving as a guide.
-All course costs include e-learning costs.
-All divers are required to fill out waivers and provide proof of certification to their highest level of training before diving onboard Ohana.
-All guests participating in diving will need to complete a “Medical History Information Form”. These should be returned to us at least two weeks prior to charter. Our instructors will review the medical forms and follow up with you if they think any of the “YES” responses require additional clarification. In some cases, you may be instructed to obtain a doctor's clearance to participate in dive related activities.
-Divers are encouraged to purchase dive insurance, we recommend Diver’s Alert Network: https://dan.org
-The crew reserves the right to bench a diver who is not practicing safe behavior.
-If a diver chooses to sit out a planned dive, that is fine, but the dive will still count towards the total guided dives included.
-Dive plans may change due to wind, weather and current. Our instructors always remain flexible.
Other Specs
1X CHILD WATER SKIS
4X SUPS
2X WAKEBOARDS
2X TUBES
4X SEABOBS
SNORKEL GEAR
UNDERWATER BLUE LIGHTS
Ohana sleeps up to ten guests in five deluxe, king-size ensuite cabins. The king beds are all floor-level berths with full-walk around access. Each cabin boasts a mirror-covered wall to allow for maximum light during the day and lend an airy vibe to the comfortable cabins.
Five spacious heads are ensuite featuring spa-like, waterfall shower heads and full-size commodes. Cabins each have their own temperature control and TVs.
Amenities:
Three fully-equipped wet bars
Two Designated Wine Fridges
Five Designated Drink/Beer Fridges
Three Ice Makers, plus Commercial Ice Maker in Bilge
Day Head with Wall-Mounted Baby Changing Table
Wireless Charging Pads located in Salon, Bar Areas and Cabins
Luxury, Hypoallergenic Linens and Towels
Reef-Safe and Organic Toiletries
Two Outdoor Waterfall Showers
Hot Tub on Flybridge
Large Screen Smart TV on Flybridge
Onboard Dive Compressor
Chef Erika’s menus focus on featuring local items in a creative and sophisticated way. This means fresh-farmed eggs, hand picked microgreens, and island-farmed vegetables when available. Local hot sauces, inspired infused flavors and supporting local every chance we get.
Breads and baked goods are all made in the galley or sourced from local bakeries. She uses organic and high quality ingredients. Ohana supports keeping sustainability a priority when selecting meats and fish for our guests.
Dietary requirements and preferences can be met with advance notice. We are happy to accommodate everyone from picky eaters to those on medical diets. Most menu options can be served in a gluten-free, vegan, vegetarian or pescetarian modification easily. Certain diets require high-cost provisioning and may be subject to an additional cost.
Menus and planned meals are subject to change at any time due to remote provisioning restrictions, guest requests, sailing plans or at the chef’s discretion.
For celebrations requiring special items, themed decoration or large dessert requests, the guests may be asked to take Happy Hour on shore to give the crew time to set up, set the mood, and aim for a beautiful surprise. Please give advance notice for celebration cakes.
If your group is interested in starting their morning off with a yoga session Chef Erika offers a special option…
Movement | Meditate | Mmmmmm
This option allows guests to start their morning with fresh squeezed juices, infused water, and coffee. Guests can then enjoy a 60 or 90 minute yoga flow guided by Erika, a short meditation focusing on the movement of water and breathwork, then a nutritious smoothie for breakfast and a ginger-tumeric immunity booster!
It is requested that the entire group agree on this option as Erika cannot teach yoga and also make a full warm breakfast at the same time. This option is great for those who feel three meals, including a three-course dinner and snacks, a day is too much or who would like to be mindful about their health while on vacation. OM and YUM in paradise!
Please give advance notice if interested in this option so we can properly provision for your experiance.
Breakfast
| All Breakfasts served with Fresh Fruit, Yogurt, Boat Baked Goods, Cereal, Coffee and Juice |
Sunny Side Up Bowl | Turmeric Quinoa, Crispy Kale, Hot and Sweet Turkey Sausage, Cinnamon Baked Apples, Sunny Side Up Egg
Sweet Potato Hash | Sweet Potato Hash, Black Beans, Avocado, Salsa, Chipotle Mayo, Fried Egg, Warm Tortilla Bowl, Bacon Roses
Drunken Pancakes | Painkiller Pancakes, Orange Mascarpone Creme Filling, Sausage Links, Rum Infused Maple Syrup, Pomegranate Orange Syrup
Be Happy Breakfast Sandwich | Honey Cured Ham, Bacon, Egg, Tomato, Arugula, Sprouts, English Muffin
Crab Cake Benedict | Corn Bread Crab Cake, Fresh Greens, Avocado, Old Bay Hollandaise Sauce, Green Onion, Poached Egg
Bagel and Lox Spread | Lox, Sweet and Savory Options, Cream Cheese, Fresh Veggie Toppings served with a selection of Bagels
Personal Egg Soufflés | Eggs, Cheese, Sausage, Fresh Veg, Oregano, Sauteed Mushrooms, Wilted Spinach, Caramelized Onions
Chicken and Waffles | Buttermilk Breaded Chicken, Savory Sage Herbed Ricotta Waffle, Local VI Honey Drizzle
Southern-Style Biscuits and Gravy | Buttermilk Drop Biscuits, VI Local Roast Red Eye Sausage Gravy, Scrambled Eggs
Bloody Mary Brunch Bar | Family Style Make Your Own Spread, Homemade Mix, Fresh Veg, Pickled Veg, Bacon Stir Sticks, Mini Breakfast Sliders, Deviled Eggs, Stuffed Blue Cheese Olives, Stuffed Bacon Wrapped Shrimp, All The Things
Lunch
| All Salads served with homemade breads | Lunches served with homemade pickle plates and hot sauces | Small sweet bites and fruit offered as post-lunch dessert upon request |
D’ Best Fish Tacos | Blackened Wahoo, Tangy Mango Slaw, Flour Tortillas, Pineapple Infused Black Beans, Pineapple Salsa, Carib Corn Salad
VI Local Roast Coffee Rubbed Salmon | VI Coffee Rub, Wild Salmon, Shaved Brussel Salad, Roasted Veg, Mango Beet Salsa, Creamy Vinaigrette
Tuna Poke Bowl | Marinated Ahi Tuna, Sushi Rice, Purple Cabbage, Green Onion, Edamame, Mango, Avocado Wasabi Puree, Fried Wontons, Sesame Seeds, Sriracha Mayo, Pickled Starfruit, Pickled Ginger
Lobster Mac | Caribbean Lobster, Bacon, Smoked Gouda, Sharp Cheddar, Havarti, Sun Dried Tomato, Candied Jalapeno, Arugula Salad
Island Time BBQ | Slow-Cooked Baby Back Ribs in Homemade BBQ Sauce finished on the Grill, Mini Wedge Salad, Potato Salad, Slaw, Bourbon Baked Beans, Grilled Watermelon
Honeycrisp Salad | Dijon Crusted Grilled Chicken, Arugula, Frisee, Honeycrisp Apples, Grilled Strawberries, Candied Walnuts, Crispy Shallots, Goat Cheese, Sweet Spiced Cider Vinaigrette
Galley Club Sandwich | Blackened Mahi, Thick-Cut Bacon, Lettuce, Tomato, Mayo, Lemon-Herb Aioli, Avocado, Toasted Bacon Butter Bread, Garlic Parm Sweet Potato Wedges
Sundowners
| Sundowners are paired with a complementing cocktail |
Coconut Key Lime Mussels, French Bread | Key Lime Martini
Charcuterie Spread | White and Red Sangria
Spinach Artichoke Dip, Cheese Dip, Salted Soft-Baked Pretzels | Radler
Shrimp Ceviche, Plantain Chips | Mojito
Grapefruit Marinated Scallops, Fried Polenta Rounds | Paloma
Bruschetta Three Ways | White Wine Fruit Spritzer
Tostones, Mojo Sauce | Coquito
Asian Chicken Lettuce Wraps | Lemongrass Gin and Tonic
Fresh Spring Rolls, Peanut Sauce | Lychee Martini
Pan Fried Gyozas | Chilled Sake
Dinner
| First Course | Small Plated Salad, Bread and Compound Butters | Mains | Please request if you would like the chef to pair wine with your dinner | Dessert | To follow |
Surf + Turf | Filet Mignon, Grilled Caribbean Lobster, Red Wine Pan Sauce, Grilled Asparagus, Leek-Parsnip and Potato Puree
Sea Bass | Seared Sea Bass, Butternut Puree, Roasted Broccolini, Passion Fruit Butter Sauce
Red Snapper Coconut Curry | Local Sourced Red Snapper, Yellow Coconut Curry, Basmati Rice, Naan, Chutney, Curry Accoutrements
Rack of Lamb | Garlic Herb Crusted Lamb, Roasted Chimichurri Carrots, Hasselback Potatoes
Sweet + Spicy Pork Tenderloin | Jerk Rubbed Pork Tenderloin, Rum Sauce, Plantain Puree, Roasted Brussel Sprouts, Mixed Pepper Relish
Pasta Night | Homemade Ravioli or Linguini, Vodka Sauce, Italian Sausage, Crispy Basil Leaf, Sage Butter, Pine Nut
Yellow-Fin Tuna | Seared Sesame Crusted Tuna, Grilled Bok Choy, Edamame-Snap Pea Salad, Avocado Potato Puree
Dessert
| Desserts are paired with a complementing cocktail |
Duval Crawl Key Lime Pie | Key Lime Crush
Cheesecake with Port Wine and Fruit Compote | White Port
Beignet Bites with Chocolate Sauce | Bourbon Spiked Hot Chocolate
Tiramisu | Espresso Martinis
Chocolate Truffles, Dipped Strawberries, and Fresh Berry Dessert Charcuterie | Champagne
Assorted Baklava, Rose Water Ice Cream with Pistachio Crumble | Orange Rose Gimlet
Chocolate Negus | Captain’s Reserve Rum Pairing
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.