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 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Winter 2024 to 2025 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2025 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
Additional Rate Information
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: St. Thomas, USVI.
Please inquire for additional location availability.
NEW CREW for the 2023/24 season
Mark Russell
Shawna Taylor
Mollie Dreskin
Born in Japan, growing up in England with American parents, Mark has always been a voyager. Having started sailing at a young age, he completed his RYA day skipper course at the ripe age of 13 years old on a 32’ sloop sailing the French and English coasts. His passion for all things nautical led him to a degree in Marine Biology and Coastal Ecology at the University of Plymouth where he completed his Yacht Master course and worked locally as a dive guide and RIB pilot. Soon wishing to explore further afield, Mark embarked on a career as a professional dive guide and instructor working all over the world and clocking up thousands of dives culminating in a 4.5hr dive to 260’ on a rebreather to explore a war wreck in Vanuatu. This was while working on his first luxury motor yacht. He then stayed in this sector on and off for the next 17 years earning MCA Master 3000 and Y4 engineer licenses. One notable break from luxury yachts was his time spent with the race vessel ‘Earthrace’. The team circumnavigated the globe in 60 days in a 78’ motor yacht with 4 crew and still hold the World Record to this day! Mark loves exploring the Virgin Islands and all the fun, culture and nature it has to offer.
Our chef Shawna grew up in Oklahoma on a cattle ranch and began cooking at a very young age, taught by all the women in her life. She has a passion for creating delicious meals influenced by her Southern and South Korean background.
Growing up in a land locked state she never imagined herself working on the sea but with her adventurous soul she took on a new challenge and joined the yachting industry, from where she became a second stew and quickly worked up to being a chief stew and then a chef. Her true love and passion is cooking. She has this “overwhelming joy” when cooking meals and seeing the smiles that her guests faces when enjoying her food This has inspired her to be the best chef she can be in the yachting industry.
She too has fallen in love with life onboard and is magnetically attracted to the ocean and the sea.
Mollie is from just outside of San Francisco, California where she spent a lot of time outdoors growing up. Following a cold university degree in Syracuse, she decided to follow her heart to the islands and live the never ending summer. Mollie began working on sailing catamarans as an underwater photographer in Maui and quickly fell in love with sailing, deepening her passion for the ocean. In her free time you can usually find Mollie in the water; whether that be free diving, swimming or learning new water sports. She holds a Yachtmaster Offshore license and is training to become the captain of her own vessel one day.
This great trio look forward to welcoming you onboard Ripple this season and creating the best vacation memories for you, your friends and families.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Mark Russell | USA | 1976 | EnglishFrenchKorean |
| Crew | Shawna Taylor | USA |
Captain
Mark Russel
Chef
Shawna Taylor
Deckhand/Steward
Mollie Dreskin
Accomodation
Amenities
Electronics
General
Leisure
Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver
Scuba gear includes a BCD, regulator, weights and tank. Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive
Wetsuits, if desired, need to be rented.
Advanced Open Water Course, 200 per person plus material, 5 dives included.
Open Water Diver Referral Course, 250 per person plus materials, includes 5 dives
PADI SCUBA diver course, 200 per person plus materials, includes 3 dives.
15 PADI Specialty Diver courses offered, 150 per person plus materials, includes 3 dives
Other Specs
Starlink internet
Sonos sound system throughout, 3 zones
Karaoke machine with 2 microphones
4 hair driers
3 hair straigtheners
1 steam iron
shower gel, shampoo, conditioner, sun creams (reef friendly)
cabin and beach towels
Mid week linen change of cabins
Kite surfing
SCUBA diving
Beach set up with sun shade Shibumi and 8 deck chairs, cooler bags for drinks
•Internet
•Cell Phone
Beach set up with sun shade Shibumi and 8 deck chairs, cooler bags for drinks
Kneeboard
Wakeboard
Tube
Floating mat
3 Stand-Up Paddle board
4 Fishing rods and tackle
Selection of snorkeling gear for all guests
Snuba - Third lung - onboard
Spearfishing equipment onboard (USVI only)
2 Bote floating chairs
Underwater lights
It has a retractable dinghy/swim platform
Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.
Fans throughout the boat.
Shawna’s Sample Menu:
Breakfast:
Breakfast Burrito Filled with Scrambled Eggs, Scallions, Bell pepper, Bacon and Cheese.
Egg Benedict, English muffin, Toasted, and Topped with Canadian Bacon, Poached Eggs, and Classic French Hollandaise Sauce.
A full North American breakfast with Eggs, Bacon or Sausages, Hash browns, and Toast
Lunch:
Ground pork egg roll with sautéed vegetables topped with green onions and crispy wonton strips
Pasta coated with a delicious creamy lemon sauce topped with your choice of protein
Street tacos,marinated ribeye steak with onion and cilantro side with Mexican street corn
Appetizers
Grapes wrapped in honey cinnamon goat cheese covered in pecans on a bed of light olive oil dressed arugula
Mushrooms stuffed with cream cheese and Italian sausage topped with parmesan cheese
Bacon Wrapped Dates with blue cheese crumble
Dinners
Pan seared Chicken coated with creamy spinach sauce side with oven roasted butter balsamic vinegar glazed brussel sprouts with crumble blue cheese
Galbi(short ribs) sweet but savory marinade, with white rice and lettuce for wrapping, paired with a sweet but also spicy pepper paste, served with a side of asian cole slaw(the pepper sauce with be on the side, it will be optional)
Bone In pork chop with garlic rosemary butter, pan seared and finished in the oven on a bed of sweet potatoe puree served with roasted lemon pepper asparagus and petite parmesan potatoes
Desserts
5 texture chocolate mousse with homemade strawberry sauce
Banana creme (cookie crumble hidden in the middle) with vanilla bean milk froth
Apple pie egg roll with crunchy vanilla ice cream
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.