Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | James Gordon | Canadian | 0 | RYA YACHT MASTER | |
| Crew | Konstantins Kovalcuks | Latvia | Culinary School |
Captain James Gordon
Captain James was raised on sailing among Canada’s freshwater lakes. He suffered a severe case of wanderlust from an early age and always looked for opportunities to combine work with his love for adventure and travel. Teaching skiing in Japan, diving the Great Barrier Reef, or guiding expeditions to Antarctica became ‘another day at the office’. James is a former instructor with the Canadian Yachting Association, an RYA Yacht Master Offshore captain and just celebrated his 25th anniversary as a PADI scuba instructor. With over 5 years’ experience in the British Virgin Islands, James knows every inch of this paradise, both on and below the waves.
James also had a 20+ year career in hospitality and tourism, including operating his own restaurant in Ontario. With his experience in hospitality and as captain and crew in various locations around the world, James has the knowledge to approach charters with high standards of care and safety. He is detail-oriented, safety-conscious, and committed to upholding the highest standards of maritime excellence.
_________________________________________________________________________________________
Chef Konstantins “Koko” Kovalcuks
With a passion for cooking and creating, Koko has worked as a Chef for more than 15 years. Pairing his skills with a love of travel, he has worked in restaurants from Greece to the French Alps, and Isles of Scilly in the United Kingdom.
Koko loves adventure and keeping active and enjoys swimming, windsurfing, wakeboarding, and many other sports. He loves to pick up new skills and is multilingual, always interested in learning new languages and new cultures, particularly about their cuisine to incorporate into his cooking.
Working in the yachting industry enables him to have freedom to create unique and interesting dishes using the finest ingredients and tailoring each meal to guest preferences. Presentation and plating is something he is also passionate about – eager to WOW the guests with his Insta-worthy dishes!
_________________________________________________________________________________________
Stewardess Elisha Rose Rowley
Elisha has worked in Front of House and Hospitality for her entire career, including more than five years as a Bar Supervisor and a VIP Lounge Host in a busy theatre. There she provided impeccable and personal service to the VIP Theatre patrons. Her experience managing and hosting Gala Nights and Press Events for big touring shows with high profile guests honed her organizational skills and attention to detail.
With her love for the sea and traveling she joined the Yachting industry in 2022. Since then, she has worked as a Stewardess on large motor yachts. Her passion is mixology and creating show-stopper cocktails with all the garnishes!
She is very artistic and creative, and loves to do pottery and paint. She presents her creative flair with her table decor during meal service. Elisha loves adventure and exploring on the sea but instead of swimming you’ll probably find her floating on a giant inflatable unicorn. Working in the Yachting industry and engaging with guests is what Elisha loves the most. Meeting new people and providing them with an unforgettable experience on-board is her goal.
Captain
James Gordon
Chef
Konstantins Kovalcuks "Koko"
Stewardess
Elisha Rose Rowley
Specifications
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 | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 |
| Summer 2024 | Inclusive | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 |
| Winter 2024 to 2025 | Inclusive | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 |
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:
For 7 nights aboard: up to 8 guests – US$58,300, or 10 guests – US$60,500
Christmas week must end by 27 December please.
New Years week:
For 7 nights aboard: up to 8 guests – US$59,625, or 10 guests – US$61,875
New Years week may start on or after 28 December
No USVI ports please
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Captain James Gordon
Captain James was raised on sailing among Canada’s freshwater lakes. He suffered a severe case of wanderlust from an early age and always looked for opportunities to combine work with his love for adventure and travel. Teaching skiing in Japan, diving the Great Barrier Reef, or guiding expeditions to Antarctica became ‘another day at the office’. James is a former instructor with the Canadian Yachting Association, an RYA Yacht Master Offshore captain and just celebrated his 25th anniversary as a PADI scuba instructor. With over 5 years’ experience in the British Virgin Islands, James knows every inch of this paradise, both on and below the waves.
James also had a 20+ year career in hospitality and tourism, including operating his own restaurant in Ontario. With his experience in hospitality and as captain and crew in various locations around the world, James has the knowledge to approach charters with high standards of care and safety. He is detail-oriented, safety-conscious, and committed to upholding the highest standards of maritime excellence.
_________________________________________________________________________________________
Chef Konstantins “Koko” Kovalcuks
With a passion for cooking and creating, Koko has worked as a Chef for more than 15 years. Pairing his skills with a love of travel, he has worked in restaurants from Greece to the French Alps, and Isles of Scilly in the United Kingdom.
Koko loves adventure and keeping active and enjoys swimming, windsurfing, wakeboarding, and many other sports. He loves to pick up new skills and is multilingual, always interested in learning new languages and new cultures, particularly about their cuisine to incorporate into his cooking.
Working in the yachting industry enables him to have freedom to create unique and interesting dishes using the finest ingredients and tailoring each meal to guest preferences. Presentation and plating is something he is also passionate about – eager to WOW the guests with his Insta-worthy dishes!
_________________________________________________________________________________________
Stewardess Elisha Rose Rowley
Elisha has worked in Front of House and Hospitality for her entire career, including more than five years as a Bar Supervisor and a VIP Lounge Host in a busy theatre. There she provided impeccable and personal service to the VIP Theatre patrons. Her experience managing and hosting Gala Nights and Press Events for big touring shows with high profile guests honed her organizational skills and attention to detail.
With her love for the sea and traveling she joined the Yachting industry in 2022. Since then, she has worked as a Stewardess on large motor yachts. Her passion is mixology and creating show-stopper cocktails with all the garnishes!
She is very artistic and creative, and loves to do pottery and paint. She presents her creative flair with her table decor during meal service. Elisha loves adventure and exploring on the sea but instead of swimming you’ll probably find her floating on a giant inflatable unicorn. Working in the Yachting industry and engaging with guests is what Elisha loves the most. Meeting new people and providing them with an unforgettable experience on-board is her goal.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | James Gordon | Canadian | 0 | |
| Crew | Konstantins Kovalcuks | Latvia |
Captain
James Gordon
Chef
Konstantins Kovalcuks "Koko"
Stewardess
Elisha Rose Rowley
Accomodation
Amenities
Electronics
General
Leisure
Dive Instructor can lead max of 5 divers at one time.
No diving first or last day of charter.
Seven carries 6 BCD and regulator sets, weights, compressed air tanks for complementary use. Should
guests require alternate sizing, or specialized equipment we will connect them with local dive shop.
Additional dives $50 /per diver, arranged directly with captain.
Discover Scuba Diving
$175 per student.
Other Specs
Wing Board
Floating Island Mat
Kids beach and sand toys
Breakfast:
Smashed Avo on Toast with Poached Egg with Chilli Flakes.
Buttered Pancakes with Maple Syrup and Powdered Sugar with your choice of toppings. Sausage, Crispy Bacon, Fresh Berries, Ice Cream and Chocolate Chips.
Eggs Benedict. Poached Egg with Crispy Bacon and Hollandaise Sauce topped with Chilli Flakes and Chives.
Eggs Florentine. Poached Egg with Smoked Salmon and Hollandaise Sauce topped with Chives.
Breakfast Muffins, Bacon and Cheddar or Bell Pepper, Onion and Cheddar.
Breakfast Burrito with Bacon, Scrambled Egg, Tomato Salsa.
Bagel Board. Create your own Bagel – Sweet or Savoury. With Fresh Berries, Jams, Cream Cheese, Smoked Salmon, Avocado, Capers, Onions, Nutella and more!
Lunch
Nicoise Salad with Seared Tuna
Chili and Garlic Prawns with Thia Noodles
Cheeseburgers in Paradise
Mediterrean Orzo Salad
Snacks & Sundowners
Charcuterie Board. A range of Crackers, Bread Sticks and Cheese with a selection of Meats – Salami, Chorizo, Prosciutto with Pickles, Peppers and Olives.
Chips and Dips. Tortilla Chips with Ranch, Salsa, Cheese Sauce and Guacamole.
Nuts and Nibbles. Pistachios, Cashews, Salted and Dry Roasted Peanuts with Pretzels and Chips.
Pita and Crudités. Cucumber, Carrot and Celery with Hummus and Ranch dipping sauce served with Pita Bread
Served with Elisha-Rose Cocktail of the Day
Starters
Seared Scallops with Pea Puree
Salmon Tartare
Ricotta and Chilli Bruschetta
Cucmber Lime Gazpacho
Ceviche with Avocado Salsa
Mains
Halibut with Pea and Mint Risotto
Pink Peppercorn Prawns with Lime Sauce
Sea Bream with Salsa Verde
Steak with Chimichurri and Fondant Potato
Pesto Linguine with Seafood
Prosciutto wrapped Pork Tenderloin with Sweet Potato Puree
Mediterranean Sea Bass with Grilled Vegetables with Caper and Herb Sauce
Dessert
Creme Brulee with Fresh Berries
English Eton Mess
Tiramisu
Citron Meringue Tart Molten Chocolate Cake
Roasted Peaches with Vanilla and Raspberries Profiteroles in a Martini Glass
Raspberry, Pistachio and Lemon Trifle Warm Chocolate Brownies
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.