Ed Hamilton & Co. Yacht Charter Agents

TOUCH THE SKY

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Accommodations

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.

Sample Menu

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

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 nights.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

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.

BVI ONLY – HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

CHRISTMAS/ NEW YEAR’S RATE:
CHRISTMAS 2024: 1-10 pax @ $35,000
NEW YEARS 2024/25: 1-10 pax @ $37,000

Additional Rate Information

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

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

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 nights.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

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.

BVI ONLY – HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

CHRISTMAS/ NEW YEAR’S RATE:
CHRISTMAS 2024: 1-10 pax @ $35,000
NEW YEARS 2024/25: 1-10 pax @ $37,000

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

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 58 ft
Pax 10
Cabins 5
Year Built 2013
Guest Smoke Smoking allowed on sugar scoop
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 15’ Highfield Rib center console
Dinghy Hp 60hp Tohatsu
Adult W Skis Yes
Jet Skis No
Wave Run No
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak 1
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 28
Draft 6
Queen 5
Pref Pickup STT
Other Pickup Tortola
Turn Around 72 hrs, Inquire for 48
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Num Dine In 10
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Inverter Yes
Voltages 110V
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Swim Platform Yes
Boarding Ladder Aft
Fish Gear Type Trolling and spining
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Organic/Locally Grown Produce When Available.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 5
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Num Video Yes
Other Toys Subwing
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

Request Info

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.