Rates Per Week
Crew Profiles
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 |
| Winter 2024 to 2025 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 |
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 charter rate is $42,000 for 1-8 pax
New years charter rate is $46,000 for 1-8 pax
Location Details
Summer Area: Bahamas
Winter Area: Bahamas
John Garza – 100 Ton Captain | Dive Master |Underwater Photographer | Shark Feeder | Cinematographer
Hannah Patten – Chef/Stew | Dive Master |Underwater Photographer | Yoga Instructor | Cinematographer
Meet Captain John, a renowned environmentalist and passionate marine explorer who has dedicated his life to raising awareness about the beauty and fragility of our oceans. From a young age, John’s fascination with the sea inspired him to become an avid free diver, scuba diver, and professional photographer. As a photographer, John has captured stunning images of the ocean’s unique beauty, which have been featured on the covers of well-respected magazines and eco-advocacy campaigns. Through his photography, John seeks to inspire compassion and a sense of awe towards the ocean, encouraging people to become more invested in protecting its delicate ecosystems.
With over 10 years of experience as a yacht captain, John’s love of the ocean has led him to pursue his own endeavor as the captain and owner of MY Hülya, a state-of-the-art yacht designed for eco-tourism and scientific research. Through his years of experience, John has gained a deep understanding of the ocean and the delicate ecosystem that exists within it. With MY Hülya, he aims to use his expertise to change the way people view and interact with marine wildlife, particularly sharks, while also promoting sustainable tourism practices. Join Captain John aboard MY Hülya and experience the wonders of the ocean while learning how we can all play a role in preserving it for future generations.
Through his life aboard MY Hülya, John hopes to inspire others to appreciate and protect the ocean’s diverse inhabitants. Whether through guided eco-tours or scientific research expeditions, John is committed to promoting a deeper understanding of the ocean and its vital importance to our planet.
Join Captain John on his journey towards creating a more sustainable future for our oceans and all the creatures that call it home.
Hannah Patten – Chef/Stew:
With over a five years of yachting service, Hannah is the Chef and owner of the luxury yacht, MY Hülya. Four years ago, Hannah became increasingly
concerned about the abundance of plastic in the oceans and waterways, which prompted her to create a bikini line made from recycled plastics
found in the ocean, which is lovingly named Hülya Swim.
As a trained chef and stewardess of MY Hülya, Hannah not only serves as a guide to her guests but also as a personal chef who expertly prepares
local, sustainable for their enjoyment. Her years of experience as a yacht chef have taught her the importance of responsible tourism practices, and
she is dedicated to promoting sustainability in all aspects of her work.
Through her efforts aboard MY Hülya, Hannah hopes to create a movement of sustainable tourism, where people can experience the beauty of the ocean without harming it. She believes that by educating people about the importance of sustainability and environmental conservation, we can create a brighter future for our planet.
Join Hannah on her mission to dream, discover, and sustain, and witness the positive impact that years of yachting service and dedication to sustainability can have on the world.
Coral – Comfort Companion
Meet Coral, a lovable dog who was originally trained by the Southeastern Guide Dog program to serve as a guide dog for individuals with visual impairments. However, due to a visual defect of her own, Coral was unable to fulfill her duties as a working dog and was adopted by Hannah
to serve as her companion.
Now, Coral proudly serves as the mascot of Hannah and John’s sailing yacht, accompanying them on their oceanic adventures and providing endless joy and entertainment. Despite her disability, Coral is a dream dog who has a thirst for knowledge and is always eager to learn new tricks. Her favorite pastime is going for rides on the boat and swimming in the ocean with her human companions. Coral is a natural-born swimmer who loves to explore the depths of the ocean, catching conch and lobster with her mouth. She has an undeniable passion for the water and is a true adventurer at heart
Coral’s playful and affectionate nature has endeared her to everyone she meets, and she has become an integral part of Hannah and John’s sailing crew. Whether lounging on deck or splashing in the water, Coral’s presence brings a sense of joy and companionship to all those around her.
Join Coral on her oceanic adventures and witness the bond between humans and animals that transcends all boundaries
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | John Garza | United States | 1986 | English |
| Crew | Hannah Patten | United States |
Co-Captain
Coral
Captain
John Garza
Chef
Hannah Patten
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
• 250 sq.ft. of aft deck alone: party central with a bar, refrigerator, ice maker and a huge barbeque, plus a transom seating and large dinette in the cockpit
• The flybridge with two helm stations, massive sunpads, an outdoor kitchenette, and another bar
• Broad, teak lined side decks with safety rails
• The hydraulic platform and the “teak beach” aft
• Two cozy trampolines and lounge cushions at the bow
• The salon: comfortable sofas, a multifunctional table, retractable TV set
• The central galley: well-equipped, plenty of storage, and a long island with lots of countertop space.
Hyperlite Wakesurf Boards (3)
2 E-Foils
3 Underwater scooters
2 Stand up paddleboards
10 Ft. Inflatable Bote dock with chairs and circle raft
Hooka System
Scuba Gear & Air Compressor
70 HP Dinghy
Subwing
Fishing Equipment
Spearfishing Gear
Snorkel Gear
4 ensuite Guest Cabins with A/C (each cabin has individual controls), Satellite Direct TV or Movie Theatre database, Bluetooth Connections, electric fans, USB charging stations:
Queen/Stbd/Fwd – Guest Suite
Queen/Port/Fwd – Guest suite
Twin Bunk/Port Midship – Guest cabin
Queen/Port/Aft – Guest suite
Cabins Headroom – 6’9″
Salon Headroom – 6’9″
Day 1
Breakfast:
Eggs Benedict with smoked salmon.
Freshly baked croissants and pastries.
Seasonal fruit platter.
Freshly brewed coffee and assorted teas.
Lunch:
Grilled chicken Caesar salad with homemade dressing.
Tomato and mozzarella bruschetta.
Homemade potato chips.
Iced tea and lemonade.
Snack 1:
Freshly baked chocolate chip cookies.
Assorted nuts and dried fruits.
Dinner:
Fresh caught & Pan-seared Mahi-Mahi with lemon butter sauce.
Roasted asparagus and baby carrots.
Wild rice pilaf.
Key lime pie for dessert.
Signature yacht cocktail: Tropical Sunset (rum, pineapple juice, grenadine).
Snack 2:
Gourmet cheese and crackers platter.
Freshly cut fruit skewers.
Day 2
Breakfast:
Belgian waffles with fresh berries and whipped cream.
Sausage links.
Yogurt parfait with granola.
Freshly squeezed orange juice.
Lunch:
Mediterranean mezze platter with hummus, tzatziki, olives, and pita bread.
Grilled vegetable skewers.
Greek salad.
Sparkling water with citrus slices.
Snack 1:
Mini sliders (beef and chicken).
Vegetable crudités with a creamy dip.
Dinner:
Filet mignon with red wine reduction.
Grilled shrimp skewers.
Grilled asparagus with balsamic glaze.
Truffle mashed potatoes.
Molten chocolate lava cake for dessert.
Signature yacht cocktail: Blue Lagoon (vodka, blue curaçao, lemonade).
Snack 2:
Assorted sushi rolls.
Freshly squeezed fruit juice.
Day 3
Breakfast:
Smoked salmon bagels with cream cheese, capers, and red onions.
Freshly baked muffins.
Assorted fresh fruit.
Freshly brewed coffee and herbal tea.
Lunch:
Fish tacos with chipotle mayo and tropical salsa.
Black bean and corn salad.
Tortilla chips with guacamole.
Mango iced tea.
Snack 1:
Caprese skewers (cherry tomatoes, mozzarella, basil).
Mini quiches (vegetable and bacon).
Dinner:
Grilled lobster tails with garlic butter.
Grilled vegetable medley.
Parmesan risotto.
Raspberry cheesecake for dessert.
Signature yacht cocktail: Mojito.
Snack 2:
Spinach and artichoke dip with tortilla chips.
Fresh fruit smoothies.
Day 4
Breakfast:
Eggs Florentine with sautéed spinach and hollandaise sauce.
Breakfast sausages.
Freshly baked Danish pastries.
Freshly squeezed juice selection.
Lunch:
Caprese salad with fresh mozzarella, tomatoes, and basil.
Margherita pizza.
Caesar salad.
Italian sodas.
Snack 1:
Bruschetta trio (tomato-basil, mushroom-truffle, goat cheese-honey).
Mini chicken satay skewers.
Dinner:
Grilled rack of lamb with rosemary jus.
Roasted garlic mashed potatoes.
Grilled zucchini and bell peppers.
Crème brûlée for dessert.
Signature yacht cocktail: Strawberry Basil Martini.
Snack 2:
Antipasto platter (cured meats, cheeses, olives).
Mini fruit tarts.
Day 5
Breakfast:
Fluffy pancakes with maple syrup and mixed berries.
Crispy bacon.
Fresh fruit smoothies.
Freshly brewed coffee and assorted teas.
Lunch:
Asian-style sesame chicken salad.
Vegetable spring rolls.
Coconut shrimp.
Lychee iced tea.
Snack 1:
Smoked salmon pinwheels.
Gourmet popcorn (seasoned varieties).
Dinner:
Sushi and sashimi platter.
Miso soup.
Teriyaki-glazed salmon.
Steamed rice.
Green tea ice cream for dessert.
Signature yacht cocktail: Sakura Blossom (sake)
Day 6
Breakfast:
Avocado toast with poached eggs and red pepper flakes.
Freshly baked cinnamon rolls.
Mixed fruit bowl.
Freshly brewed coffee and herbal tea.
Lunch:
Grilled vegetable and quinoa-stuffed bell peppers.
Greek salad with Kalamata olives and feta.
Hummus with veggie sticks and pita bread.
Berry-infused water.
Snack 1:
Antipasto skewers (grape tomatoes, mozzarella, salami).
Herb-infused popcorn.
Dinner:
Filet mignon with truffle butter.
Creamy mashed potatoes.
Grilled broccolini.
Decadent chocolate lava cake for dessert.
Signature yacht cocktail: Velvet Espresso Martini.
Snack 2:
A selection of gourmet chocolates.
Chai latte shooters.
Breakfast:
French toast with whipped cream and mixed berries.
Sausage links.
Yogurt parfaits with granola.
Freshly brewed coffee and assorted teas.
Lunch:
Mediterranean mezze platter (hummus, olives, feta, pita).
Grilled vegetable quinoa salad.
Spanakopita (spinach and feta pastry).
Pomegranate iced tea.
Snack 1:
Bruschetta with fresh tomato and basil.
Assorted cheese straws.
Dinner:
Prime rib with au jus.
Loaded baked potatoes.
Grilled asparagus.
New York-style cheesecake with berry compote.
Signature yacht cocktail: Royal Velvet (vodka, blackberry liqueur, champagne).
Snack 2:
Truffle popcorn.
Dark chocolate-dipped strawberries.
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.