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 |
|---|---|---|---|---|---|---|
| Summer 2025 | Inclusive | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| Winter 2025 to 2026 | Inclusive | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| Summer 2026 | Inclusive | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain John-Paul “JP” Dunaway
USCG Master, Unlimited Tonnage • First-Class Pilot, Houston Ship Channel • Masters Upon Oceans
Texas-born and fourth-generation mariner, Captain JP grew up in a family of boat builders and seafarers. Entranced by his grandfather’s tales of far-flung voyages, he built his first “vessel” at eight—a raft inspired by Mark Twain. With a bedsheet sail sewn by his mother and a closet-rod mast stepped by his grandfather, JP learned early how tides, wind, and imagination can turn water into freedom. That spark set the course for a life less ordinary.
Today he holds the highest maritime credentials and has piloted more than 12,000 ships through some of the world’s most challenging and breathtaking waters. Fluent in three languages and seasoned by years spent living in the US & British Virgin Islands and Grenada, JP blends deep-water professionalism with island soul.
Step aboard Sea Dancer and you’ll find more than a captain—you’ll meet a natural teacher eager to share the art of sail trim, knot-tying, and the thrill of “tanker surfing” a ship’s wake. Whether paddle-boarding at sunrise, diving vibrant reefs, or finding zen on a foredeck yoga mat, Captain JP delights in revealing hidden Caribbean jewels and secret hideaways to every guest.
“The sea, once it casts its spell, holds one in its net of wonder forever.”
— Jacques Yves Cousteau
Chef Kendra Wilt
Chef Kendra is passionate about preparing delicious food and is experienced with entertaining guests rooted in her Latina background. Born and raised in Midwest Ohio, where her father is from, her Panamanian mother allowed her the space and grace to work in the kitchen at a very young age. Entertaining friends is a favorite activity, and pleasing people’s palates is the goal. Kendra enjoys traveling, meeting new people, and discovering savory recipes from around the world. She is especially fond of Mediterranean cuisine, with healthy eating in mind. Previously, as a baker and young mother, Cake by Kendra made special occasion cakes for weddings, anniversaries, and birthdays. Especially memorable is making her favorite flourless chocolate cake covered in homemade dark chocolate fondant she made for a gluten-free bride and her daughter Natalia’s quinceañera birthday. As a mother of a daughter with gluten allergies, Kendra has learned to prepare food catering to food allergies. Living in Panama, her mother’s native country, for over seven years allowed her many opportunities to expand her palate from the Midwest to her Caribbean roots.
Kendra has a keen sense of taste to ensure her food is well seasoned and packed with flavor.Kendra loves everything sand & sea, and while on the boat, she can fulfill her dream of having a restaurant, only it is floating with special guests she can spoil for a week by providing nutritious and delicious meals. Her small town Ohio neighbors will remember Kendra for making her delectable Cinnamon Rolls to raise funds for her study trip to France. She is fully bilingual in English and Spanish, and can communicate in French. She loves outdoor activities, from hiking, cycling,swimming, snorkeling, and especially stand up paddle boarding (SUP). Kendra is well-rounded and studied, holding her B.A. in Latin American and Caribbean Studies with Business from Florida State University, her Chartered Financial Consultant (ChFC) designation from American College, and,most recently, obtaining her M.A. in Teaching from Marian University. Now, she is excited to be chartering out of the beautiful Grenadines, as Grenada is her great-grandparents’ country of origin,known as the Spice Island, and for its chocolate.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | JP Dunaway | USA | 0 | |
| Crew | Kendra Wilt | USA |
Captain
JP Dunaway
Chef/First Mate
Kendra Wilt
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 2-Person Kayak
1 Kneeboard
1 Floating Mat
Beach Umbrellas for lounging and picnics
Snorkle Gear
Personal Inflatable Tubes
Noodles
Accommodating up to six guests, this yacht features two Queen staterooms and one Double, each thoughtfully designed with comfort and convenience in mind. Every cabin is equipped with overhead reading lights, USB ports, and a private ensuite bathroom complete with an electric toilet, vanity sink, and shower. Guests can indulge in the provided luxurious, all-natural body and bath products, ensuring a relaxing and rejuvenating onboard experience.
DAY BREAK
Sanddollar Pancakes
Served with sausage links, maple syrup, and fresh fruit.
Crustless Greek Quiche
Paired with crispy bacon and fresh fruit.
French Toast
Served with bacon, maple syrup, and fresh fruit.
Eggs with Sautéed Veggies and Cheese
Accompanied by toast, bacon, local jam, and fresh fruit.
Shakshuka
Served with loaves of fresh bread for dipping.
Spanish Tortilla
Served with sausage patties and fresh fruit.
Also Available:
Smoothies and pastries
Oatmeal with brown sugar and walnuts
Greek yogurt parfaits with berries and granola
MIDDAY
Pressed Cuban Sandwiches
Made with turkey instead of pork and served with plantain chips.
Fish Tacos
With guacamole, cheese, shredded cabbage, sour cream, salsa, and chips.
Sliders or Burgers
Served with kettle potato chips.
Pinwheels & Potato Salad
Accompanied by seasonal fresh fruit.
Ahi Tuna Nachos
Seared sushi-grade tuna, seaweed salad (if available), shredded purple cabbage, sliced peppers, radishes, cucumbers, avocado or mangos, drizzled with sriracha sauce, sriracha mayo, and wasabi sauce.
Italian Pasta Salad
Classic Italian-style with fresh vegetables.
HORS D’OEUVRES
Shrimp Ceviche
Served with pastry cups or crackers.
Seasoned Meat-Filled Empanadas
Optional Caribbean hot sauce available.
Tabouleh Salad
Prepared with bulgur or quinoa, served with baba ganoush and hummus with pita.
Charcuterie Tray
Boasting locally prepared meats and French cheese from “La Boucher.”
MAIN
Arroz con Pollo (Panamanian Style)
Served with tajadas (sliced fried plantains) and pink potato salad made with red beets on a lettuce bed.
Grilled Fish (Local Catch)
With rice accompaniment and steamed broccoli.
Grilled Greek Chicken
Topped with tzatziki sauce and served with grilled or roasted onions, zucchini, peppers, and mushrooms, alongside a Greek salad with feta and Kalamata olives.
Flank Steak Argentinian Style
Paired with homemade chimichurri, roasted seasoned potatoes, and crispy seasoned Brussels sprouts.
Caribbean Fish
In a rich, fragrant one-pot sauce with vegetables, served over steamed rice.
Puttanesca Pasta Night
Served with garlic bread and a garden salad.
Chicken au Poivre
Served with mashed potatoes and steamed or roasted vegetables.
DESSERT
Flan de la Casa
Classic custard-style dessert.
Baklava
Sweet and flaky with nuts and honey.
Flourless Chocolate Cake
Rich and decadent.
Fruit Tart
Fresh seasonal fruit on a delicate pastry base.
Eggless Chocolate Cake
Made with local cocoa and chocolate liquor from Grenada.
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.