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 2023 | Inclusive | $94,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $100,000 | $105,000 | $110,000 |
| 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
Holiday Period 2023/24
Christmas Flat Rate $130,000 BVI Ports 7 night minimum. Charter must end on or before 12/26/2022 (48 hour turn please, 3 p.m. boarding time)
New Years Flat Rate $130,000 BVI Ports 7 night minimum. Charter must start no earlier than 12/28/2022 (48 hour turn please, 3 p.m. boarding time)
GENERAL NOTES:
MINIMUM NIGHTS: 7
For shorter charters please inquire first.
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
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 befitting. 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.
Interests: Fishing, Triathlons, Freediving, Cave Diving, Fitness, Bow Hunting, Reading, Yoga, Extreme Sports, Trail Running, Hiking, Skiing, Spearfishing, Technical Diving
Fun Fact: Tyler wants to circumnavigate and charter around the world.
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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.
Interests: Yoga, Freediving, Cave Diving, Wreck and Shark Diving, Guitar, Lobstering, Hiking, Tiny Home Travel, Reading, Writing, Muay Thai
Fun Fact: Erika rescued a dog during Covid that lived on their last boat for two seasons. Roo the Boat Dog is now retired and lives with Erika’s parents with her two doggie brothers in North Carolina.
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Chef Rotational – Blair Barbour
Blair was raised between the city of Philadelphia and the mountains of Virginia with her many sisters. Her father built boats and she spent every summer in a lake, ocean or river. Her mother is an artist who inspired her seek a degree in the creative arts. After college, Blair worked in the film industry and exhibited her artwork until she moved to Lake Tahoe to work on a boat for the summer. That summer turned into two years. During this time her sister became a well known sommelier in New York City restaurants and they traveled to vineyards around the world learning about wine and local cuisine fueling her passion to make cooking her new medium of art. Blair traveled to England to receive her culinary training and found a home floating on the Caribbean sea. She has been a chef on the ocean for four years while also spending time on land exhibiting her artwork in Philadelphia and New York.
Interests: Magic, Art, Yoga, Sand Sculpture Contests, Escape Rooms, Riddles, Sea Turtles, Tiny Homes, Road Trips, Glamping, Ukulele, Axe Throwing, Aperol Spritz, Pyramids, Hiking, Writing, Scavenger Hunts, Massages, Comedy, Business, Horse Jumping, Laughing
Fun Fact: Blair won second place in an axe throwing contest in Alaska, has her artwork in a private collection hanging next to an Andy Warhol and her family has won ‘best in show’ in the Ocracoke Sand sculpture contest 8 years in a row.
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Mate – Colin Lange
Colin grew up in New York sailing on Lake Ontario. He turned this passion into a career at a young age when he began teaching children how to sail. Moving down to the Caribbean to become a term charter yacht captain was an easy decision. Colin is also a scuba diving instructor and skilled mixologist. Multifaceted, his background in hospitality and experiences from traveling the world allow him to provide wonderful service while creating an environment full of delicious stories and conversations. On Ohana, Colin acts as the director of all things fun. From water skiing, snorkeling, island tours, cocktail making and everything in between. He is committed to making sure each moment is a memorable one for your charter and in his life.
Interests: Travel, Hiking, Skiing, Grape Stomping, Brewing (Beer), Earth Exploration, Technical Diving, Real Estate Investing
Fun Fact: Colin met Tyler and Erika in 2017 when they braved Hurricane Irma and the aftermath together on St. Thomas along with Colin’s Bernese Mountain Dog.
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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.
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.
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
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Tyler’s Licenses + Certifications:
—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
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
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Erika’s Licenses + Certifications:
—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
—Water Safety + Scuba Diving—
First Aid + CPR, O2 Administration | NAUI
Scuba Instructor | NAUI #56496
Cylinder Hazmat + Fill Station Operations | PSI-PCI
Specialized Training/Hobbies: Freediving, Lobstering/Spearfishing, Full Cave Diver (GUE), Water Sports
—Yoga—
Yoga Teacher 200 | Yoga Alliance, East+West Training
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Blair’s Licenses + Certifications: Coming Soon
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Colin’s Licenses + Certifications:
—Yachting—
Master 100 GT Captain’s License | USCG
Endorsements: STCW 2010, Sailing, Towing
U.S. Sailing Instructor
—Water Safety + Scuba Diving—
First Aid + CPR, AED, O2 Administration | USCG
Lifeguard | American Red Cross
Scuba Diving Instructor | NAUI #60126
Advanced Nitrox and Decompression Diver | TDI
—Hospitality—
Specialized Training/Experience:
Bartending
Brewing
Wine Making
Guest Service
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Tyler Boruff | 0 | English | |
| Crew | Rotational |
Captain
Tyler Boruff
Chef - Rotational
Erika Boruff
Chef - Rotational
Blair Barbour
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
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.