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 |
---|---|---|---|---|---|---|
Summer 2024 | Inclusive | $18,000 | $19,000 | $20,000 | $21,000 | $22,000 |
Winter 2024 to 2025 | Inclusive | $19,000 | $20,000 | $21,000 | $22,000 | $23,000 |
Summer 2025 | Inclusive | $19,000 | $20,000 | $21,000 | $22,000 | $23,000 |
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 $25,000 (Up to 6 guests and must end by 12/26)
NEW YEARS RATES: $27,500 (Up to 6 guests)
HALF-BOARD RATES (7/4/3 BREAKFAST/LUNCH/DINNER): $150 discount per person
***4 lunches and 3 dinners ashore at client expense***
LOCAL FARE OPTION (7/5/6): $75 discount per person
***2 lunches and 1 dinner ashore at clients expense***
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
![](https://www.ed-hamilton.com/wp-content/uploads/2024/05/5699brochure44_66429dec71c1d.jpg)
MEET YOUR CREW – Captain Chris Stubbs and Captain/Chef Kaya Carrion
Chris has been sailing since he was a small child growing up surrounded by the barrier islands and marshes of the Carolinas. His first jobs were teaching sailing and then crewing larger monohulls which led to several months aboard a 120’ schooner in New Zealand at 18. At the College of Charleston, he doubled in Anthropology and Geology with a minor in Archeology while first working as a Divemaster and Aquarium Diver, and then later joining the scientific and marine crews aboard oceanographic research vessels. Chris continued working aboard research and survey vessels through grad school while completing his Masters in Geology at UCSB. In this time, he made the first maps of tens of thousands of seafloor methane seeps in offshore California, the Gulf of Mexico, and Siberia. He also began taking friends on epic bareboat sailing adventures in the Channel Islands while advancing his scuba background and exploring his new obsession of kitesurfing.
Following grad school, he continued working in the marine geophysical survey and oceanography industries beginning in Antarctica. In 2013, he established his own freelance consulting business, and to date has worked in all the world’s oceans and continents while maintaining an excellent offshore safety record. A passionate maritime tour guide, Chris holds a 100-ton USCG Master Captain license and loves introducing his charter guests to the wonders of the Virgin Islands. A life-long extrovert, Chris loves meeting people from all walks of life and sharing stories. He spends his free time traveling, kitesurfing/foiling, trying to break out of the beginner ranks of free diving and wing foiling, and playing in the ocean with his fiance Kaya.
Kaya was born and raised in Puerto Rico. She spent her life fishing, crewing, and living aboard boats traversing the British, US, and Spanish Virgin Islands, particularly Culebra Island where her family vacation home was located. Her childhood experiences on the water inspired her to pursue a career in marine science and she has since completed her Bachelor’s and her Master’s degree in Marine Biology. When Kaya began her undergraduate studies she was introduced into the world of scientific diving at Florida International University where she worked in a seagrass ecology lab and gained experience with research diving throughout the Florida Keys National Marine Sanctuary, including Dry Tortugas National Park. Kaya graduated summa cum laude, with undergraduate research experience, and membership into Phi Beta Kappa honor society. Her marine biology career continued soon after in the Virgin Islands, where she worked as a research assistant and expanded her diving experience, becoming a certified technical diver with TDI advanced nitrox and decompression diving.
More recently, Kaya’s marine science career focuses on tropical coral and fish ecology. Her diving experiences have been incredibly unique with hundreds of scientific dives completing surveys for coral health, coral reef fishes, lobster, and more. Kaya is also a highly experienced boat operator and holds a USCG 100-ton Master license. Apart from her ocean experiences, Kaya is fully bilingual and grew up in a family of passionate foodies including several professional chefs. Her food passion started with Puerto Rican cuisine, but grew after traveling the world where she learned and became passionate about authentic foods from Vietnam, Thailand, Mexico, Italy, Japan, Greece, and many other countries, cooking and learning from locals at homestays throughout her multiple backpacking journeys. Kaya can provide signature dishes from many regions of the world and cater to a broad array of pallets.
Kaya and Chris met on a marine science job in Culebra, PR in 2015 and were soon spending every free moment together. After the job, Chris followed Kaya first around Puerto Rico, and then began visiting her between jobs. Conspiring with her sisters, Chris surprised Kaya during a visit to see family in Ireland when she finally agreed to be his girlfriend. They have since crossed the US via campervan, traveled through dozens of countries, and lived in CA, FL, PR, and the USVI together. They have made a point of taking regional cooking classes as they have traveled the world, and take pride in being adventurous eaters. They are both passionate marine scientists with teaching experience at the university level, and love introducing their guests to the wonders of the ocean world. Their combined skills and experience offer travelers a broad array of options for indulging in all aspects of life at sea. Avid photographers, they can offer guests add-on packages of drone and underwater photos from their trips. While both at home in the USVI, they specialize in the BVI and Spanish VI where Kaya grew up cruising and they both know intimately. Chris and Kaya got engaged on a trip to Australia in 2022 and will be celebrating their wedding in June 2024.
Be sure to follow Physalia on instagram! @sv_physalia
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Chris Stubbs | US | 0 | English and Spanish. |
Crew | Kaya Carrion | US |
![](https://www.ed-hamilton.com/wp-content/uploads/2024/05/5699crew1_66429ded11bf2.jpg)
Captain and Chef
Chris and Kaya
![](https://www.ed-hamilton.com/wp-content/uploads/2024/05/5699crew2_66429ded62e00.jpg)
Captain and Chef
Chris and Kaya
Accomodation
Amenities
Electronics
General
Leisure
$200 for initial PADI Discover SCUBA Diving ("DSD") which provides an introduction to SCUBA diving with qualified Divemaster or Instructor accompanying the uncertified diver, and $120 for additional DSD dives.
Referral certification dives are available for $135 per dive, 4 dives are generally required. These fees include rental equipment aboard the vessel which currently includes 5 regulators, 1 XS, 2 Sm, 3 Lg and 1 XL BCD.
Any additional equipment required may be rented at dive shop rates and will be reimbursed at cost. Referral certifications are available for $100 per dive required (typically 4).
Other Specs
Surf boards by req
Wakeboard
Kneeboard
Floating mat
2 Stand-Up Paddle boards
1 Kayak
Selection of snorkeling gear for all guests
6 Fishing rods and tackle - Shimano
Double/Single scull row boat
3 queen cabins
BREAKFAST
House cured salmon, soft boiled eggs, avocado, mustard aioli, sourdough
Gruyere and mushroom quiche
Truffle scrambled eggs, sourdough, microgreens
Lemon ricotta pancakes, maple syrup
Sourdough avocado toast, poached eggs
Brioche French toast, rum maple syrup
Yogurt, seasonal fruit, granola, honey
LUNCH
Jicama tacos, panko shrimp, mango salsa, spicy mayo
Thai butternut squash coconut curry soup, local seared tuna
Bruschetta, semi-sundried tomatoes, burrata, basil, balsamic
Local wahoo poke bowl
Mahi ceviche, breadfruit tostones, avocado
Langoustine sopes, white bean refrito, salsa verde
Lamb burger, goat cheese, fig caramelized onion, harissa, fresh baked potato bun
APPETIZERS
Homemade baba ghanoush and hummus, toasted pita
Puerto Rican cheese balls, guava dipping sauce
Fish of the day carpaccio
Homemade samosas, coriander chutney
Salmon rillette, toasted baguette
Vietnamese green papaya salad
Mushroom soup, crispy pancetta, garlic bread
DINNER
Rack of lamb, roasted carrots, harissa, tahini dressing, couscous
Puerto Rican oxtail fricassee, rice, avocado, plantains
Burmese chicken coconut curry, jasmine rice, roti
Sushi night!
Cedar plank fish of the day, celery root puree, parsley aioli, asparagus
Vietnamese caramelized grouper filet, coconut rice, roasted eggplant
Homemade pumpkin tortelini, sage brown butter, toasted hazelnut
DESSERTS
Red wine poached pears
Basque burnt cheesecake
Cannoli
Gooey chocolate chip cookies
Warm espresso chocolate cake, vanilla ice cream
Lemon cream blueberry tartlets
Tiramisu
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