Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Ryan Niemann | South Africa | English, Afrikaans |
| Crew | Ryan Niemann | South Africa | English, Afrikaans |
Captain Ryan has lived and breathed the ocean for as long as he can remember. Growing up in South Africa, his passion for the sea started early and evolved into a dedicated career built on hands‑on experience, continuous learning, and a genuine love for sharing life on the water with others.
Now an RYA Yachtmaster Offshore–certified captain, Ryan has sailed extensively throughout the Caribbean and the U.S. East Coast, captaining and crewing a range of sailing and motor yachts up to 72 feet. His experience includes charter operations in St. Vincent and the Grenadines, multiple vessel deliveries, and both private and charter cruising throughout the Virgin Islands. Ryan takes pride in running a safe, smooth, and well‑maintained yacht.
What truly sets Ryan apart is his calm, steady presence and the genuine way he connects with guests. Patience comes effortlessly to him, it’s not just a trait, it’s part of who he is. Ryan takes real joy in creating a relaxed, unhurried atmosphere onboard, making guests feel comfortable, cared for, and completely at ease. His easygoing nature, thoughtful communication, and quiet confidence create an environment that is both professional and warmly welcoming.
When he’s not on deck, Ryan loves staying active, diving, surfing, hiking, or exploring anything nature has to offer. He’s also a passionate foodie who enjoys discovering and sharing great food along the way. Hardworking, approachable, and deeply people‑focused, Ryan is committed to creating memorable, meaningful experiences at sea that guests will carry with them long after the voyage ends.
Chef Mary Campbell, fondly known as MC, brings a unique blend of creativity and culinary excellence to the private yacht charter industry. With a background in design and art history from Louisiana State University, she seamlessly marries her artistic vision with her culinary expertise to craft meals that are as visually stunning as they are delicious. Her professional journey spans the globe, with experience as a private yacht chef in Croatia, Turkey, and the Caribbean. Whether catering to diverse dietary preferences or curating menus inspired by local flavors, MC delivers personalized dining experiences that leave a lasting impression.
Beyond her role as a chef, MC is a certified expert in food safety, guest management, and hospitality, honed through her training at the Quarterdeck Yacht Academy and hands-on experience aboard luxury yachts. Her holistic approach to hospitality extends to creating custom itineraries and ensuring every detail is perfect for her guests. Outside the kitchen, Mary channels her creative energy into watercolor painting, pottery, and exploring global cuisines, infusing her culinary creations with a multicultural spirit. For Chef Mary, food is more than a meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.
Ryan Niemann
Chef
Mary Campbell
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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $30,000/week | $30,000/week | $32,000/week | $33,000/week | $34,000/week | $35,000/week | $36,000/week | $37,000/week | $38,000/week |
| Summer 2027 | Inclusive | $30,000/week | $30,000/week | $32,000/week | $33,000/week | $34,000/week | $35,000/week | $36,000/week | $37,000/week | $38,000/week |
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.
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate.
CHRISTMAS: $41,000 Must end no later than 28 December
NEW YEARS: $48,000 Must start no earlier than 28 December
Location Details
Summer Area: BVI
Winter Area: BVI
Operating Areas: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Captain Ryan has lived and breathed the ocean for as long as he can remember. Growing up in South Africa, his passion for the sea started early and evolved into a dedicated career built on hands‑on experience, continuous learning, and a genuine love for sharing life on the water with others.
Now an RYA Yachtmaster Offshore–certified captain, Ryan has sailed extensively throughout the Caribbean and the U.S. East Coast, captaining and crewing a range of sailing and motor yachts up to 72 feet. His experience includes charter operations in St. Vincent and the Grenadines, multiple vessel deliveries, and both private and charter cruising throughout the Virgin Islands. Ryan takes pride in running a safe, smooth, and well‑maintained yacht.
What truly sets Ryan apart is his calm, steady presence and the genuine way he connects with guests. Patience comes effortlessly to him, it’s not just a trait, it’s part of who he is. Ryan takes real joy in creating a relaxed, unhurried atmosphere onboard, making guests feel comfortable, cared for, and completely at ease. His easygoing nature, thoughtful communication, and quiet confidence create an environment that is both professional and warmly welcoming.
When he’s not on deck, Ryan loves staying active, diving, surfing, hiking, or exploring anything nature has to offer. He’s also a passionate foodie who enjoys discovering and sharing great food along the way. Hardworking, approachable, and deeply people‑focused, Ryan is committed to creating memorable, meaningful experiences at sea that guests will carry with them long after the voyage ends.
Chef Mary Campbell, fondly known as MC, brings a unique blend of creativity and culinary excellence to the private yacht charter industry. With a background in design and art history from Louisiana State University, she seamlessly marries her artistic vision with her culinary expertise to craft meals that are as visually stunning as they are delicious. Her professional journey spans the globe, with experience as a private yacht chef in Croatia, Turkey, and the Caribbean. Whether catering to diverse dietary preferences or curating menus inspired by local flavors, MC delivers personalized dining experiences that leave a lasting impression.
Beyond her role as a chef, MC is a certified expert in food safety, guest management, and hospitality, honed through her training at the Quarterdeck Yacht Academy and hands-on experience aboard luxury yachts. Her holistic approach to hospitality extends to creating custom itineraries and ensuring every detail is perfect for her guests. Outside the kitchen, Mary channels her creative energy into watercolor painting, pottery, and exploring global cuisines, infusing her culinary creations with a multicultural spirit. For Chef Mary, food is more than a meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Ryan Niemann | South Africa | English, Afrikaans |
| Crew | Ryan Niemann | South Africa | English, Afrikaans |
Ryan Niemann
Chef
Mary Campbell
General
Accommodation
Amenities
Charter Preferences
Green Initiatives
Leisure
Scuba Diving
Bean bag seats
Tube
Snorkeling gear
x2 Stand up paddle boards
Noodles
Large floating ring
Fishing gear
Freediving equipment
TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and walk in shower. All guest cabins are fully air-conditioned for guest comfort. TAPAS has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Crew uses the twin cabin and will not move cabins.
Breakfast
- Turkish eggs (Çilbir) topped with Aleppo pepper butter, pickled onions & herbs, served with warm bread and bacon
- Scandinavian breakfast plate with seedy bread, smoked fish, whipped butter, fresh veggies, jammy eggs and sliced cheese
- Bayou Benedict with a buttermilk biscuit base, crab cake, creole hollandaise and roasted corn salsa
- Classic American breakfast with fluffy buttermilk pancakes, fried eggs, crispy bacon and hash-browns
- Spinach, mushrooms and feta quiche topped with microgreens and herb oil. Served with crispy hash browns & bacon
- Bagel board with an assortment of accompaniments including: avocado, cream cheese, tomatoes, fried eggs, candied smoked salmon bites, bacon & red onions
- Açai bowls, soft scrambled eggs, crusty sourdough with homemade jam & breakfast sausage
- All breakfasts include local fruit and freshly-baked pastries
Lunch
Tapas on Tapas!
- Seafood paella, pan con tomate, padrón peppers, chorizo croquettes and grilled octopus on aji verde sauce
- Boat-made pizza day with prosciutto & cantaloupe and grilled caesar salad
- Barbacoa tacos with onions, cilantro and avocado, served with Elote, Mexican street corn
- Peruvian chicken with aji verde, roasted corn avocado salad on top of tacu tacu, a traditional Peruvian bean and rice cake
- Red Snapper with pearl couscous and zhug, a Yemeni herby sauce and Malaweh, a Middle Eastern buttery flatbread
- Steak salad with blistered corn, gorgonzola, cherry tomatoes, grilled zucchini and chimichurri, along with fresh crusty sourdough
- Bún Cha, a traditional Hanoi street food bowl of fresh herbs, rice noodles, pickled veggies and pork meatballs with Nuoc Cham dressing
Dinner and Dessert
- Louisiana Delight: Stuffed soft shell crab topped with tomato jam, over cheesy grits, haricots verts and finished with a creole mustard beurre blanc; Café du Monde style Beignets
- Crispy skin salmon over a pea puree with a drizzle of fish velouté, served with pomme pavé and a bed of zucchini ribbons; Gooey chocolate ganache brownies
- Brazilian Moqueca with purple cauliflower, double-fried plantains, and rice, accompanied by pão de queijo, traditional Brazilian cheese bread; Passionfruit meringue pie
- Roman Amatriciana with crispy guanciale and tomatoes, accompanied by boat-made focaccia and artichokes alla Romana; Tiramisu and espresso
- Moroccan chicken tagine with preserved lemons and olives served Persian tahdig, Msemen flat bread and a Moroccan-inspired salad; Bastani Sonnati (Persian Ice Cream)
- New Zealand lamb lollipops crusted in pistachio, served with mashed sweet potatoes with mint and pea coulis; Pavlovas with raspberry curd, fresh fruit and whipped cream
- Glazed short ribs over mashed potatoes served with tri-colored carrots, a horseradish chimichurri and crispy shallots; Chocolate mousse with flaky sea salt
Happy Hour
- Duck confit lettuce wraps topped with Asian slaw and shaved macadamia nuts
- Tuna tostadas with avocado, cilantro and a sriracha aioli
- Mini lobster rolls with lemon and fresh herbs
- Crudité with a yogurt herb sauce and beetroot hummus
- Burrata with N’duja, tomatoes and bread
- Bao buns with pulled pork and pickled onions
- Broiled scallops with yuzu butter in the half shell
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. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.