Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Nate Riley | USA | 0 | ||
| Crew | Hilary Gieber | USA |
Capt. Nate Riley
In 1989, I assisted my parents in their preparation for a transatlantic crossing from California to Scotland. Though I did
not get to make that voyage, it did ignite my passion for sailing and the ocean. I grew up in Michigan around the water
and it always fascinated me. So, when a friend called one January asking, “Can you turn wrenches on a sailboat? There
was no decision to be made and off I went. I began my career as an engineer on a crew of 5 and eventually earned my
200GRT/500 GT USCG license. Since then, I have worked on vessels of varying sizes; 65’ to 245’. From scuba dive
liveaboards to Alaskan Summer adventure boats.
During these past 25 years of being in this industry, there have been so many wonderful adventures. I have participated
in organized shark feeds, visited many Islands (Bahamas, Turks and Caicos, Puerto Rico, USVI’s, and BVI’s), explored
uninhabited Islands, crossed the Gulf Stream countless times, and even wrote a #1 Amazon scuba travel guide. Bahamas
Bucket List for Divers: Bimini Edition.
I find enjoyment sharing my passion and knowledge for the ocean and navigation. When on land, I enjoy entering in 5k
races and have also participated in a few marathons. I love to fish when on charter and have recently gotten into surfing.
If there is one thing you can be certain of, I will do everything within the realm of weather and safety to make sure your
vacation is the most memorable one ever. It would be my pleasure to be your Captain.
Chef Hilary Gieber
It was a typical Michigan Winter in the Upper Peninsula (iykyk), January 2011. I was packing in the middle of a blizzard
and was headed to the US Virgin Islands. It would be my first time traveling to The Caribbean. I knew nothing about
sailing, and even less about the ocean and scuba diving. Growing up around the Great Lakes I had great respect for the
water, but no Ocean experience. I had agreed to a job on a 104’ Custom Sailing Vessel that traveled between the Virgin
Islands and the Bahamas, diving everywhere in between (Puerto Rico, Turks and Caicos, BVI). Immediately I was in heaven
and twelve years later here I am.
During that time, I soaked up everything I could about sailing, scuba diving, and the ocean world below us. I had found
the lifestyle that suited me during these years, but truly found my home in the Galley. From Florida and The Caribbean all
the way to Alaska I have enjoyed feeding and entertaining guests from all over the world. Using local ingredients along
the way andaAlways taking in the latest food and drink trends. My Fiancé and Captain would call me a “foodie,” but I just
love and get excited about food.
Being a part of guests’ underwater experiences has been a great pleasure of my life. Teaching them about the world
below is another true passion of mine. I now hold my Rescue Diver certification, STCW, and have over ten years of sea
time. On a typical day you can find me up early to exercise and getting my mind right, before starting breakfast and food
prep for the day. I enjoy afternoon snorkeling, getting together with family and friends, playing cards, and anything
involving the outdoors. This life has allowed me to continue traveling and exploring the world we live in, and I hope to
share that and my food with all of you!
Captain
Nate Riley
Chef / First Mate
Hilary Gieber
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 |
|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $29,000 | $30,000 |
| Winter 2024 to 2025 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $29,000 | $30,000 |
| Summer 2025 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $29,000 | $30,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: USVI/BVI
Capt. Nate Riley
In 1989, I assisted my parents in their preparation for a transatlantic crossing from California to Scotland. Though I did
not get to make that voyage, it did ignite my passion for sailing and the ocean. I grew up in Michigan around the water
and it always fascinated me. So, when a friend called one January asking, “Can you turn wrenches on a sailboat? There
was no decision to be made and off I went. I began my career as an engineer on a crew of 5 and eventually earned my
200GRT/500 GT USCG license. Since then, I have worked on vessels of varying sizes; 65’ to 245’. From scuba dive
liveaboards to Alaskan Summer adventure boats.
During these past 25 years of being in this industry, there have been so many wonderful adventures. I have participated
in organized shark feeds, visited many Islands (Bahamas, Turks and Caicos, Puerto Rico, USVI’s, and BVI’s), explored
uninhabited Islands, crossed the Gulf Stream countless times, and even wrote a #1 Amazon scuba travel guide. Bahamas
Bucket List for Divers: Bimini Edition.
I find enjoyment sharing my passion and knowledge for the ocean and navigation. When on land, I enjoy entering in 5k
races and have also participated in a few marathons. I love to fish when on charter and have recently gotten into surfing.
If there is one thing you can be certain of, I will do everything within the realm of weather and safety to make sure your
vacation is the most memorable one ever. It would be my pleasure to be your Captain.
Chef Hilary Gieber
It was a typical Michigan Winter in the Upper Peninsula (iykyk), January 2011. I was packing in the middle of a blizzard
and was headed to the US Virgin Islands. It would be my first time traveling to The Caribbean. I knew nothing about
sailing, and even less about the ocean and scuba diving. Growing up around the Great Lakes I had great respect for the
water, but no Ocean experience. I had agreed to a job on a 104’ Custom Sailing Vessel that traveled between the Virgin
Islands and the Bahamas, diving everywhere in between (Puerto Rico, Turks and Caicos, BVI). Immediately I was in heaven
and twelve years later here I am.
During that time, I soaked up everything I could about sailing, scuba diving, and the ocean world below us. I had found
the lifestyle that suited me during these years, but truly found my home in the Galley. From Florida and The Caribbean all
the way to Alaska I have enjoyed feeding and entertaining guests from all over the world. Using local ingredients along
the way andaAlways taking in the latest food and drink trends. My Fiancé and Captain would call me a “foodie,” but I just
love and get excited about food.
Being a part of guests’ underwater experiences has been a great pleasure of my life. Teaching them about the world
below is another true passion of mine. I now hold my Rescue Diver certification, STCW, and have over ten years of sea
time. On a typical day you can find me up early to exercise and getting my mind right, before starting breakfast and food
prep for the day. I enjoy afternoon snorkeling, getting together with family and friends, playing cards, and anything
involving the outdoors. This life has allowed me to continue traveling and exploring the world we live in, and I hope to
share that and my food with all of you!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Nate Riley | USA | 0 | |
| Crew | Hilary Gieber | USA |
Captain
Nate Riley
Chef / First Mate
Hilary Gieber
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
10ft Inflatable circular mesh ring
Two-person towable tube
REFIT DETAILS: During the 2022/2023 season, Touch the Sky has had these items replaced or upgraded:
New 20KW Northern Lights Generator
New Air Conditioner Chiller System
New Lewmar Windlass & Deck repair
New Interior Decor & Linens
New hull paint & New Bottom Paint
new dinghy outboard & bottom paint
New Tenderlift/Swim Platform
starlink internet installation
Bed Measurements in inches:
Lower fwd cabins 58×79 each
Lower stbd aft cabin 58×79
CREW RELOCATION OPTION: The crew will give their twin cabin for guest use for a relocation fee of $1,000 upon approval prior to booking.
Breakfast
*Fresh fruit served each day
Extra Fluffy “Japanese style” Pancakes Served with Berry Compote
Banana Bread French Toast and Warm Maple Syrup
Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)
American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes
Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive
Lunch
Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro
Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken
Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread
Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce
Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles
Appetizers
*Signature Smooth Happy Hour Cocktails Upon Request*
Steak and Mushroom Crostini
Crab Cakes with Remoulade Sauce
Smoked Salmon Canapes
Shrimp Cocktail
Fresh Baked Break with Ricotta and Fig
Charcuterie with Assorted Cheese, Meats, Nuts, and other treats
Mini Gourmet Sandwiches with Soup Shooters
*Daily Cookies and Fresh Baked Goods*
Entrees
Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter
Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”
Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa
Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce
Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan
Sauce
Desserts
Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings
Apple Galette Crumble with Ice Cream
Tiramisu Affogato
Napoleon with Fresh Pastry Cream and Fresh Berries
Key Lime Pie Cheesecake
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.