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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2026 | Inclusive | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
| Winter 2026 to 2027 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: Virgin Islands
St. Vincent and The Grenadines
Please inquire for additional location availability.
Captain and Bio Coming Soon!
Chef Kathryn
Born and raised in Central Florida, Chef Kathryn developed a deep love for the ocean early on—surfing and fishing along the coast before eventually taking up sailing as an adult. Her natural affinity for the water has grown over the years through racing regattas on the Chesapeake Bay, sport fishing, and crewing passages aboard private yachts. These experiences have awarded her thousands of nautical miles throughout the Caribbean and along the Eastern Seaboard of the United States.
Kathryn’s culinary journey began at just 14, working in a local deli after school. She quickly rose through the kitchen ranks, eventually stepping into line cook roles in high-volume restaurants, where she thrived under pressure. After time away to explore other ventures and raise a family, she returned to hospitality to run her family’s bar—reigniting her love for crafting meaningful experiences through food and service.
Over time, Kathryn’s relationship with food evolved into something deeply holistic. Cooking became a way to connect people, honor local environments, and nourish both body and soul. Inspired by her extensive travels, her cooking style is eclectic and intuitive—she may serve fresh ceviche one day and prepare local fare from the port the next. She is passionate about clean, fresh ingredients and tailoring every meal to guest preferences and dietary needs, including gluten-free, vegetarian, and allergy-conscious requests.
A registered nurse as well as a chef, Kathryn embodies the intersection of care and cuisine. After the COVID pandemic, she leaned into travel, cooking, and mindful living—which eventually led her to the world of yachting, where all her passions converge.
When she’s not in the galley, Kathryn enjoys staying active and grounded—spending time with her three children, camping, fishing, hiking, skiing, golfing, going to concerts, and working out. For her, cooking aboard a yacht is not just a job—it’s a mindful labor of love, delivered with warmth, skill, and a genuine joy for making every moment onboard unforgettable.
“Cooking is not just what I do. It’s a mindful labor of love—to create something with quality ingredients, that is nourishing and delicious, tailored to the client’s preferences and conscious of the environment.” – Chef Kathryn
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Crew | Kathryn Prestera | American |
Chef
Kathryn Prestera
Accomodation
Amenities
Electronics
General
Leisure
Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver
Scuba gear includes a BCD, regulator, weights and tank. Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive
Wetsuits, if desired, need to be rented.
Advanced Open Water Course, 200 per person plus material, 5 dives included.
Open Water Diver Referral Course, 250 per person plus materials, includes 5 dives
PADI SCUBA diver course, 200 per person plus materials, includes 3 dives.
15 PADI Specialty Diver courses offered, 150 per person plus materials, includes 3 dives
Other Specs
Speakers on Deck
Sonos Sound Units
Karaoke Machine
Movie Projector and Screen
Fire Stick TV and Sports Streaming Unit
4 Hair Driers
3 Hair Straighteners
1 Steam Iron
Shower Gel, Shampoo, Conditioner, Sun Creams (Reef Friendly)
Cabin and Beach Towels
Mid-Week Linen Change of Cabins
Soda Stream
VHF
Internet
Cell Phone
Snuba – Third Lung – Onboard
Kite Gear Purchased, 2 Boards, 2 Kites, 1 Harness and 1 Bar
Mini Malibu Surf Board
Kneeboard
Wakeboard
3 Stand-Up Paddle Boards
Tube
Floating Mat
2 Bote Floating Chairs
Sunchill
Snorkel Gear
4 Fishing Rods and Tackle
Spearfishing Equipment Onboard (USVI Only)
Underwater Lights
Sun Shade Shibumi w/ 8 Deck Chairs & Cooler Bags for Drinks
$25,0000 Refit Summer 2023- Rybovich Boat Yard West Palm Beach
Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.
Fans throughout the boat.
DAY BREAK
Shakshuka
Eggs poached in tomato gravy with feta, parsley, toast, and crispy bacon.
French Toast
Buttermilk French toast topped with berries and powdered sugar, served with bacon.
Bagel Board
Scrambled eggs, smoked salmon, cream cheese, crispy bacon, and avocado.
Frittata
Eggs baked with cheese, spinach, and peppers, served with toast and bacon.
Avocado Toast
Crunchy bread topped with mashed avocado, tomato, and microgreens, with eggs made to order and fresh fruit.
Homestyle Breakfast
Potatoes, crispy bacon, and eggs any style.
Gluten-Free Banana Muffins
With honey butter, fresh fruit, and soft-boiled eggs.
Brioche French Toast
With bacon and eggs.
Yogurt Parfait
Fruit and granola parfait with croissant and soft-boiled eggs.
Frittata & Mimosas
Departure breakfast with fresh-baked frittata and mimosas.
MIDDAY
Classic Shrimp Caesar
Shrimp with crisp romaine, Romano, parmesan, cracked black pepper, and homemade Caesar dressing.
Harvest Chicken Salad
Pulled roasted chicken with spring mix, strawberries, and grapes.
Gourmet Hamburger
Grilled on a brioche roll with provolone, tomato, lettuce, sautéed onions, pickle, and garlic aioli, served with crisps and lemongrass bush tea.
Caribbean Jerk Grilled Wings
With carrot and celery sticks.
Cuban Sandwich
Pulled pork, ham, Swiss, pickles, and mustard pressed on toasted bread, served with chips.
Authentic Mexican Street Tacos
Sirloin steak with onions and cilantro lime aioli on corn tortillas.
HORS D’OEUVRES
Shrimp Pinchos
Grilled shrimp skewers served with local rhum punch.
Roasted Cauliflower
With cranberries, toasted almonds, pickled onion, mint, and warm lemon tahini drizzle.
Meat, Cheese & Cracker Board
Melon Prosciutto Salad
With fresh mint and honey drizzle.
Assorted Local Fish
Served sashimi-style.
Fresh Hummus & Olive Crostinis
Grilled Pineapple
Charcuterie Board
Cheeses, cured meats, grapes, olives, dried fruit, crackers, and nuts.
Mexican Dip Board
Homemade guacamole, salsa, and queso with tortilla chips.
Hummus Platter
With celery, peppers, and flatbreads.
MAIN
Puerto Rican Pollo Guisado
Stewed chicken with rice, beans, and yuca.
Local Rainbow Runner
Pan-simmered in lemon ginger sauce.
Bacon-Wrapped Pork Loin
With fennel & arugula salad, sweet potato purée, and gravy.
Roasted Local Snapper
With sautéed spinach and cheese polenta.
Surf & Turf
Grilled ribeye and shrimp with mushrooms, onions, and roasted parmesan-garlic potatoes.
Linguini alla Carbonara
Handmade pasta with parmesan reggiano and guanciale sauce.
Fresh Caribbean Lobster
Grilled lobster served with mac & cheese casserole.
Scallops & Mushroom Risotto
Seared scallops over creamy risotto.
Salmon & Lemon Spinach Orzo
Pan-fried salmon with creamy lemon spinach orzo.
Chicken Fajita Bowls
Grilled chicken with jasmine rice, onions, peppers, corn, avocado, sour cream, and cheese.
Ribeye Steak
With garlic mashed potatoes, asparagus, carrots, and steak sauce.
DESSERT
Fresh Local Mango Sorbet
Light and refreshing sorbet made with ripe local mangoes.
Toasted Coconut Rice Pudding
Creamy rice pudding topped with toasted coconut.
Apple Rose Turnover
Delicate pastry shaped like a rose, drizzled with honey.
Warm Gluten-Free Brownies
Served with vanilla ice cream.
Homemade Cheesecake
Classic cheesecake topped with guava syrup.
Lemon Panna Cotta
Silky lemon custard set with cream, topped with fresh zest.
Rhum Cake
Moist Caribbean cake infused with local rum.
Brownies & Ice Cream
Rich chocolate brownies paired with vanilla ice cream.
Lemon Posset
Tangy lemon custard topped with fresh raspberries and mint.
Strawberry Mousse
Fluffy strawberry mousse topped with fresh cream.
Crème Brûlée
Traditional custard finished with a caramelized sugar crust.
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.