Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Jake Dyer | USA | 0 | RYA yachtmaster Offshore, STCW, Scuba Dive Master | English |
| Crew | Maia Gifford | USA | STCW, Food Safety and Hygiene |
MEET YOUR CREW:
CAPTAIN: JAKE DYER
CHEF: MAIA GIFFORD
Born and raised in New Jersey, I discovered my passion for sailing at an early age. My journey led me to Southern Methodist University in Dallas, Texas, where I studied Mathematics and Finance. During a transformative semester abroad in Switzerland, I seized the opportunity to travel extensively throughout Europe, deepening my love for adventure.
After realizing my heart belonged at sea, I moved to South Africa to earn my Captain’s license. My maritime career took me to the Mediterranean, where I enjoyed a thrilling season sailing picturesque coastlines and the beautiful Virgin Islands where I have worked as a freelance captain.
In addition to my sailing experience, I’ve served as an EMT and a lifeguard, prioritizing safety and preparedness in all my endeavors. I also worked as a sailing coach, sharing my knowledge and enthusiasm with aspiring sailors.
Most recently, I became a Dive Master in Honduras, further enriching my skills both above and below the water. When I’m not sailing or diving, I love kitesurfing, always on the lookout for the next adventure.
Now based in the British Virgin Islands, I’m excited to share my passion for sailing with guests, offering unforgettable charter experiences filled with exploration, relaxation, and the breathtaking beauty of the open sea.
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.
After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer has now turned into three years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.
Jake and Maia met the summer of 2023, both working together for the same yacht company in Croatia. They became fast friends after a week trip to Albania with mutual friends that same summer. This fun active duo forward to hosting you onboard their spacious and beautiful yacht A3!
Join them for a journey where the horizon is just the beginning!
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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| Summer 2025 | Inclusive | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| Winter 2025 to 2026 | Inclusive | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| Summer 2026 | Inclusive | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
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.
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $600 per cabin, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $42,000, charter may not start prior to 12/27
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), 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: Inquire for relocation fees.
MEET YOUR CREW:
CAPTAIN: JAKE DYER
CHEF: MAIA GIFFORD
Born and raised in New Jersey, I discovered my passion for sailing at an early age. My journey led me to Southern Methodist University in Dallas, Texas, where I studied Mathematics and Finance. During a transformative semester abroad in Switzerland, I seized the opportunity to travel extensively throughout Europe, deepening my love for adventure.
After realizing my heart belonged at sea, I moved to South Africa to earn my Captain’s license. My maritime career took me to the Mediterranean, where I enjoyed a thrilling season sailing picturesque coastlines and the beautiful Virgin Islands where I have worked as a freelance captain.
In addition to my sailing experience, I’ve served as an EMT and a lifeguard, prioritizing safety and preparedness in all my endeavors. I also worked as a sailing coach, sharing my knowledge and enthusiasm with aspiring sailors.
Most recently, I became a Dive Master in Honduras, further enriching my skills both above and below the water. When I’m not sailing or diving, I love kitesurfing, always on the lookout for the next adventure.
Now based in the British Virgin Islands, I’m excited to share my passion for sailing with guests, offering unforgettable charter experiences filled with exploration, relaxation, and the breathtaking beauty of the open sea.
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.
After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer has now turned into three years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.
Jake and Maia met the summer of 2023, both working together for the same yacht company in Croatia. They became fast friends after a week trip to Albania with mutual friends that same summer. This fun active duo forward to hosting you onboard their spacious and beautiful yacht A3!
Join them for a journey where the horizon is just the beginning!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jake Dyer | USA | 0 | English |
| Crew | Maia Gifford | USA |
Accomodation
Amenities
Electronics
General
Leisure
Each dive for certified divers is $50 per person per dive paid directly to the crew.
Rental of dive equipment is for the guests cost. The crew will happily arrange to have it onboard when the guests arrive.
If guests wish to dive, cost is $50 per dive per diver.
Other Specs
1 Master cabin with queen bed and 3 spacious guest cabins with queen-sized beds.
BREAKFAST
All breakfasts served with fresh fruit, coffee, tea, and juice
Eggs Benedict
with crispy bacon and homemade browned butter hollandaise
Shakshuka
topped with crumbled feta and avocado, served with crusty bread for dipping
Avocado Toast
served on fresh sourdough with hot honey and a fried egg, topped with pickled red onions
Crispy Zucchini Fritters
topped with garlic labneh, smoked salmon, and a poached egg
Breakfast Burritos
filled with roasted sweet potatoes, black beans, chorizo, avocado, and cheesy scrambled eggs
Blueberry Lemon Ricotta Pancakes
accompanied by crispy bacon and scrambled eggs
Croque Madame
toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg
LUNCH
Local Ahi Tuna Poke Bowls
with sushi rice, wakame seaweed salad, shredded carrots, cucumbers, mango, and pickled ginger, topped with a sriracha aioli
Chopped Kale Caesar Salad
with homemade Caesar dressing, topped with blackened chicken
Summer Flank Steak Salad
with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing
Blackened Mahi Mahi Tacos
served in corn tortillas with mango pineapple salsa and a cilantro lime crema
Cold Peanut Noodle Salad
with ribbons of cucumber, carrots, and cabbage, homemade peanut sauce, topped with sweet chili prawns
Homemade Falafel Bowls
with quinoa tabbouleh, roasted sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle
BBQ Pulled Pork Sliders
served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad
HAPPY HOUR BITES
Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers
Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fig jam, brie, and pistachios
Classic shrimp cocktail with homemade cocktail sauce
Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic vinegar
Homemade crab cakes with a tangy remoulade sauce
Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces
Baked brie topped with chopped pistachios and honey, served with toasted bread
Crostini topped with thinly sliced steak, caramelized onions, and herbed cream cheese
DINNER
Seared Mahi Mahi
with a vanilla rum sauce, coconut rice, and tropical vegetables
Crispy Skin Red Snapper
over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini
Miso Glazed Sea Bass
with forbidden black rice and grilled bok choy, over a mango lime beurre blanc
Steak au Poivre
seared NY strip steak with homemade peppercorn sauce, served over parsnip purée, with grilled asparagus
Brazilian Moqueca
sea bass, prawns, and mussels poached in a coconut, tomato, and lime broth, served over cilantro lime rice, accompanied by Pão de Queijo (Brazilian cheese bread)
Blackened Salmon
over creamy parmesan risotto with a fresh mango pineapple salsa
Surf ‘n Turf
seared filet mignon topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert
DESSERT
Individual Lemon Tarts
a tangy lemon curd tart topped with fresh berries
Chocolate Mousse
topped with freshly whipped cream and chocolate shavings
Coconut Ice Cream Bars
a toasted coconut crust topped with homemade coconut ice cream and finished with a chocolate magic shell
Classic Crème Brûlée
creamy vanilla custard topped with caramelized sugar
Lime Posset
a tangy and creamy lime custard, topped with toasted coconut
Fresh Fruit Salad
with honey lime dressing
Ice Cream Sandwiches
homemade chocolate chip cookies, filled with vanilla ice cream and rolled in rainbow sprinkles
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.