Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Ken Otte | Canada | 0 | RYA | English |
| Crew | Julie Robichad | Canada |
Prepare to be captivated by Ken’s journey through customer service and hospitality. Born in Calgary, Alberta, his destiny took shape at the family’s steakhouse, “Blackbeard’s.” This unique pirate ship-inspired establishment fueled Ken’s longing for adventure.
His passion for scuba diving ignited in Mexico, leading to a transformative life path. At Club Med in the Bahamas, he embraced scuba instruction, but it was the British Virgin Islands that stole his heart. Five years immersed in diving and sail charters ensued.
Returning to Canada, Ken pursued real estate while never abandoning his love for diving and sailing. Purchasing a sailboat on Lake Huron, he established his own sailing school. But the call of the ocean led him back to the BVI, his true passion.
Ken shares his expertise and enthusiasm for sailing, diving, and marine life, creating unforgettable experiences. Let him transport you to a realm of wonder on the ultimate vacation.
Picture this: Julie, hailing from a captivating French town in Ontario, Canada. Her summers were filled with the ethereal beauty of the lake, indulging in swimming, boating, fishing, and camping. Yet, the cold winters left her longing for a life by the warm embrace of the ocean.
From her early days as a Developmental Service Worker to her experience in Customer Service, Julie always sought to provide the best service possible. However, her true awakening came when Captain Ken introduced her to the world of sailing.
For three enchanting summers, Julie lived on Ken’s majestic sailboat, learning the art of sailing. This experience taught her the importance of embracing life and happiness. Following her heart’s desire, Julie embarked on a journey to become a Chef, graduating with honors from Ashworth College.
Now, as a Crewed Yacht Chef and 1st Mate, Julie proudly lives her dream. Infusing her passion for cuisine with her commitment to excellence, she creates unforgettable experiences for guests onboard.
Captain
Ken Otte
Chef
Julie Robichaud
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 |
|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $29,000 | $29,750 | $30,500 | $31,250 | $32,000 |
| Summer 2024 | Inclusive | $29,000 | $29,750 | $30,500 | $31,250 | $32,000 |
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 week or New Years week
7 nights aboard, up to 6 guests: US$36,000
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Prepare to be captivated by Ken’s journey through customer service and hospitality. Born in Calgary, Alberta, his destiny took shape at the family’s steakhouse, “Blackbeard’s.” This unique pirate ship-inspired establishment fueled Ken’s longing for adventure.
His passion for scuba diving ignited in Mexico, leading to a transformative life path. At Club Med in the Bahamas, he embraced scuba instruction, but it was the British Virgin Islands that stole his heart. Five years immersed in diving and sail charters ensued.
Returning to Canada, Ken pursued real estate while never abandoning his love for diving and sailing. Purchasing a sailboat on Lake Huron, he established his own sailing school. But the call of the ocean led him back to the BVI, his true passion.
Ken shares his expertise and enthusiasm for sailing, diving, and marine life, creating unforgettable experiences. Let him transport you to a realm of wonder on the ultimate vacation.
Picture this: Julie, hailing from a captivating French town in Ontario, Canada. Her summers were filled with the ethereal beauty of the lake, indulging in swimming, boating, fishing, and camping. Yet, the cold winters left her longing for a life by the warm embrace of the ocean.
From her early days as a Developmental Service Worker to her experience in Customer Service, Julie always sought to provide the best service possible. However, her true awakening came when Captain Ken introduced her to the world of sailing.
For three enchanting summers, Julie lived on Ken’s majestic sailboat, learning the art of sailing. This experience taught her the importance of embracing life and happiness. Following her heart’s desire, Julie embarked on a journey to become a Chef, graduating with honors from Ashworth College.
Now, as a Crewed Yacht Chef and 1st Mate, Julie proudly lives her dream. Infusing her passion for cuisine with her commitment to excellence, she creates unforgettable experiences for guests onboard.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Ken Otte | Canada | 0 | English |
| Crew | Julie Robichad | Canada |
Captain
Ken Otte
Chef
Julie Robichaud
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
2 x Hobie Mirage Eclipse 10.5 Stand Up Paddle Boards
CoolerZ Tropical Breeze III 8-Person Floating Island
2 x XFoil – Electric Carbon Fiber Hydrofoil Surfboards (Due November 2023)
Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. All guest cabin queen beds feature 3 inch foam mattress pads. The saloon is fronted by a private forward lounging cockpit.
There’s also a large flybridge lounging and helm area above.
Dining is either in the saloon, or al fresco on the aft deck. Air-conditioned throughout.
BREAKFAST
- Brioche French toast topped with berries, syrup and whip cream
- Assorted breakfast granola tarts
- Homemade pancakes with berry compote and bacon
- Sundried Tomato, spinach and feta frittata with home fries
- Ultimate bagel bar
- Yogurt Parfaits
- Sunrise Egg Bennies*All breakfasts come with a fruit platter, pastries, granola, cereal and yogurts*
LUNCH
- Shrimp tacos with wild rice
- Grilled Chicken Caesar Salad, homemade ceasar dressing and croutons
- Cheeseburgers in paradise with orzo salad
- Crab cakes with apple and Fennel slaw, remoulade sauce
- Tuna or salmon poke bowls
- Chicken shawarma wraps with tabouleh salad
- Sesame seared Tuna with asian soba noodles
DINNER
- Mahi Mahi topped with Mango salsa, coconut rice and Passion fruit drizzle
- Seared scallops, quinoa apple salad, butternut squash puree served with homemade foccacia
- Sirloin steaks with potato fondant, roasted asparagus and cherry tomatoes
- Chicken parm with spaghetti and green salad
- Fettuccini alfredo topped with grilled shrimp
- Pork tenderloin, mashed potatoes, mango chutney, roasted veggies
- Pan-Seared Salmon with crushed warm potato and crab salad, light vinagrette and roasted veggies
- Pencan crusted red snapper, margarita sauce, lemon orzo salad and roasted veggies
SNACKS
- Stuffed mushroom caps
- Caprese salad skewers with Honey Balsamic reduction
- Mushroom Vol au Vent
- Roasted almond, honey Baked Brie with pita chips
- Mexican shrimp avocado wonton cups
- Shrimp ceviche with crispy wonton chips
- Smoke salmon rolls and Spring rolls
- Charcuterie board
DESERT
- Crème Brule served with fresh berries
- Mini Salted caramel cheesecake
- Dark chocolate ganache tart, topped with berries and pistachios
- Rum cake topped with sweet tangy glaze
- Key lime pie topped with Whipped Crème
- Panna Cotta with berry sauce
- Mango mousse
- Poached Pear in Port Wine, mascapone whipped cream, toasted almonds, wine reduction
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.