Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | James Gordon | Canadian | 0 | RYA YACHT MASTER | English, Spanish, Afrikaans |
| Crew | Jody Oles | American |
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 Jody Oles
Chef Jody is a native Californian but has loved chartering in the islands for the last 20 years. She holds a US Coast Guard Masters License, and is a PADI Scuba Instructor, as well as an accomplished charter chef. Her passion for beautiful food equals her passion for the ocean. Before moving to the islands, Jody was an educator for several zoos and aquariums on each coast. She fell in love with the Caribbean waters working as an Aquarist at Coral World Marine Park in St Thomas. Her knowledge of marine life gives her guests an experience they won’t forget! From the galley, her fresh breads, pastries, decadent desserts, and everything in between will present you with an array of goodies to tempt your taste buds. Her culinary style incorporates fresh local ingredients with culinary favorites for amazing meals that guests love. Jody plans weekly charter menus in collaborations with charter guests to ensure any unique dietary requirements, restrictions or preferences attended to with the highest priority.
__________________________________________________________________________________________
Stewardess Jadine Law
Jadine grew up in a quaint town near Johannesburg, South Africa where she spent weekends boating and doing water sports. She also spent many fun times in the Seychelles where she developed a love of the sea – snorkeling, deep sea fishing, and exploring the islands’ breathtaking beaches. Jadine now holds her personal watercraft licenses as well as the RYA powerboat level 2 license and is eager to lend a hand with all on board water sport activities.
During her school years, she danced competitively for four years. Her dedication to the sport and its long and demanding hours gave her self-discipline, a great work ethic, and taught her the value of teamwork, which she carries into all aspects of her life.
Jadine attended the Super Yacht Training Academy in Cape Town South Africa, completing both Stewardess and Deck Hand components. During the Bartender and Barista course she discovered her passion for mixology and looks forward to sharing her creative cocktails with guests! She is friendly, hard-working, and eager to be successful in her chosen field.
She looks forward to meeting guests onboard SEVEN and making their stay a memorable and enjoyable one.
Captain
James Gordon
Stewardess
Jadine Law
Chef
Jodi Oles
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 2024 to 2025 | Inclusive | $45,000 | $45,000 | $45,000 | $45,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 |
| Summer 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 Jody Oles
Chef Jody is a native Californian but has loved chartering in the islands for the last 20 years. She holds a US Coast Guard Masters License, and is a PADI Scuba Instructor, as well as an accomplished charter chef. Her passion for beautiful food equals her passion for the ocean. Before moving to the islands, Jody was an educator for several zoos and aquariums on each coast. She fell in love with the Caribbean waters working as an Aquarist at Coral World Marine Park in St Thomas. Her knowledge of marine life gives her guests an experience they won’t forget! From the galley, her fresh breads, pastries, decadent desserts, and everything in between will present you with an array of goodies to tempt your taste buds. Her culinary style incorporates fresh local ingredients with culinary favorites for amazing meals that guests love. Jody plans weekly charter menus in collaborations with charter guests to ensure any unique dietary requirements, restrictions or preferences attended to with the highest priority.
__________________________________________________________________________________________
Stewardess Jadine Law
Jadine grew up in a quaint town near Johannesburg, South Africa where she spent weekends boating and doing water sports. She also spent many fun times in the Seychelles where she developed a love of the sea – snorkeling, deep sea fishing, and exploring the islands’ breathtaking beaches. Jadine now holds her personal watercraft licenses as well as the RYA powerboat level 2 license and is eager to lend a hand with all on board water sport activities.
During her school years, she danced competitively for four years. Her dedication to the sport and its long and demanding hours gave her self-discipline, a great work ethic, and taught her the value of teamwork, which she carries into all aspects of her life.
Jadine attended the Super Yacht Training Academy in Cape Town South Africa, completing both Stewardess and Deck Hand components. During the Bartender and Barista course she discovered her passion for mixology and looks forward to sharing her creative cocktails with guests! She is friendly, hard-working, and eager to be successful in her chosen field.
She looks forward to meeting guests onboard SEVEN and making their stay a memorable and enjoyable one.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | James Gordon | Canadian | 0 | English, Spanish, Afrikaans |
| Crew | Jody Oles | American |
Captain
James Gordon
Stewardess
Jadine Law
Chef
Jodi Oles
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
Bote Floating Horse Show Hangout
Kids beach and sand toys
Breakfast
Breakfast is served with fresh fruit, yogurt, granola, cereal, coffee or tea, and juice of your choice. For the adventurous, Mimosas and Jody’s Famous Bloody Mary’s are available.
Fluffy Buttermilk Pancakes with real Maple Syrup or Jody’s Homemade Syrup, served with Crispy Bacon
Chef’s Choice Eggs Benedict with House Made Hollandaise Sauce (examples : Traditional, Seafood, Florentine)
Ham, Havarti and Thyme Quiche with Toasted English Muffins and Homemade Jam
Rise N’ Shine Breakfast Sandwiches on a large, flaky Croissant with your choice of fillings
Large New York Style Bagels with Herbed Cream Cheese, Smoked Salmon and Capers, served with Tomato and Onion slices
Thick Sliced Praline Pecan French Toast garnished with Orange Zest and Confectioner’s Sugar
Three Cheese Italian Baked Eggs with Grilled House Made French Bread
Lunch
Lunch is served with beer, wine, or favorite drink of your choice. Fresh made brownies or cookies are available for dessert.
Steak and Bruchetta Salad over Local Greens with a homemade Ranch Style Dressing
Jerk Spiced Snapper Tacos with Pineapple Salsa, Kicked Up Rice and a Cool and Creamy Avocado Sauce with Corn or Flour Tortillas, and a Lime Slaw
Loaded Beef or Chicken Taco Salad served in Handmade Tortilla Bowls with Chips, Salsa Roja and Guacamole
Ahi Tuna Nicoise Salad served on Fresh Local Greens with Fingerling Potatoes and a House Made French Vinaigrette
Blackened Jumbo Shrimp over a Greek Salad with Local Greens, served with fresh made Hummus and Pita Points
The Great State of California Chicken Sandwiches served Mile High with Swiss Cheese, Bacon, Avocado, Lettuce and Tomato and a Creamy Mustard Sauce on Brioche Rolls, with House Made Slaw
Hors d’ Oeuvres
Served with wine, your favorite cocktail, or the special cocktail of the day
Warm Spinach and Artichoke Dip served with Tortilla Chips and Herbed Crackers
Tomato Bruchetta on Fresh French Bread Toasts with Mozzarella Cheese and Local Basil
Local Conch Ceviche with Mango and Peppers, served with Crudites and Lettuce Wraps
Mediterranean Platter with Fresh Made Hummus, Tzatziki, Pita Toasts, Fresh Vegetables, and a Feta/Olive Spread
Mini Lobster Cakes with a Creole Tartar Sauce
Ahi Tuna Nachos with fresh Wonton Crisps, Wasabi Aioli, and a Seaweed Salad
Baked Crab Stuffed Mushrooms with a drizzle of Warm Garlic Butter
Dinner
Dinner is served with a specialty selected wine, cocktail, or drink of your choice
Starters
Caprese Salad with Burrata, Nectarines, and Heirloom Tomatoes
Asian Styled Steak Salad over Local Greens
Watermelon, Feta, and Mint Salad with a Lime Vinaigrette
Cream of Brie Soup with Crumbled Bacon and Fresh Chives
Homemade Crab Cake with Two Sauces, served over Mesculan Greens
Roasted Garlic Bisque with a Toasted Fresh Baguette Slice
Entree
Blackened Mahi Mahi with a Mango and Pineapple Salsa, served with Coconut Rice, locally inspired Slaw, and Coconut Curry Sauce
Jumbo Shrimp Scampi served over Angel Hair Pasta with Fresh Shaved Parmesan, served with Savory Herbed Beer Bread
Crab, Parmesan, and Herb Crusted Grouper served with a Shallot Basmati Rice and Roasted Vegetable Medley
Hand Cut Filet Mignon marinated and grilled, served with Smoked Gouda Risotto and Proscuitto wrapped Asparagus and Demi Glace
Cajun Spiced Red Snapper served over Zoodles in a Lemon Butter Sauce, and Seasoned Rice
Spinach and Mushroom Lasagna Rotini smothered in Homemade Marinara with shaved Parmesan and Fresh Basil
Red Wine Braised Beef Short Ribs with Creamed Potatoes and Rosemary Brussels Sprouts
Dessert
Dessert is served with coffee, wine, or liqueur of your choice.
Key Lime Pie Parfait with Lime Zest and Fresh Whipped Cream
Sticky Toffee Pudding with Warm Toffee Sauce and Fresh Whipped Cream
Poached Pears with a Vanilla Rum Sabayon garnished with Cinnamon Infused Chocolate “Leaves”
Rich Chocolate Mousse with Fresh Whipped Cream and Shaved Chocolate
Hot Grand Marnier Souffles with Powdered Sugar
Chocolate Cheesecake with Caramel Sauce, Melted Chocolate and Fresh Whipped Cream
Fourless Chocolate Torte served with Fresh Berries and Vanilla Ice Cream
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.