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Philotimo Yacht Charter Special: $27,870

  • Regular Price: $36,000

    Promotion: $27,870

  • Applicable for charter dates: 11-01-22 until 12-14-22

Philotimo Yacht Description

Philotimo yacht is a 63.00 ft long motor yacht monohull and spends the summer and winter season in British Virgin Islands. It was built by Lagoon in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 queen cabins, 1 twin cabin.

Accommodation

Philotimo can accommodate up to 8 guests in 4 cabins; 1 master and 2 queen cabins and one twin, all cabins offer ensuite facilities.

Cabin Breakdown

Queen Cabins: 3
Twin Cabins: 1

Philotimo Yacht Details

63'

Length

8

Guests

4

Cabins

3

Crew

Lagoon

Built by

$30,000 - $36,000

Weekly price low-high season

Philotimo Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Winter 2021 to 2022 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000 $0 $0 $0 $0
Summer 2022 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000 $0 $0 $0 $0
Winter 2022 to 2023 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000 $0 $0 $0 $0
Summer 2023 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000 $0 $0 $0 $0

Philotimo yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 60,000$ to 72,000$ 12,000$ to 21,600$ 72,000$ to 93,600$ Discounts outside the main season are common.
7 day charter 30,000$ to 36,000$ 6,000$ to 10,800$ 36,000$ to 46,800$ Standard charter rate, base for all calculations.
3 day charter 15,000$ to 18,000$ 3,000$ to 5,400$ 18,000$ to 23,400$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
30,000$ / 6 * 3 days = 15,000$

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: $30,000

High season rate: $36,000

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard

● CABINS: Crew relocation from queen cabin to single, bunk, or forepeak cabins for $250 per charter night

● 2021/2022 HOLIDAY RATES:

CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $43,000 Must begin no sooner than Dec 27th. ● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard

● CABINS: Crew relocation from queen cabin to single, bunk, or forepeak cabins for $250 per charter night

● 2021/2022 HOLIDAY RATES:

CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $43,000 Must begin no sooner than Dec 27th.

Price Terms

Inclusive

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Number Of Dvds: Yes
Number Of Cds: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Crew Smokes: No

Specifications

Tube:
Guests: 8
Draft: 3.11
Helipad: No
Ac: Full
Ac Night: No
Built: 2017
Turnaround: 48hrs preferred / 24hrs inquir
Cabins: 4
King:
Queen: 3
Double:
Single:
Twin: 1
Pullman:
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI

Layout

Layout of Philotimo

More Specifications

Flag: US
Homeport: Virgin Islands / Grenadines / Windward
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Crews accept cash, Venmo, Paypal or can pay in advance with final balance due - to be disbursed upon approval from client.
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type: Light Tackle
Rods: 3
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 16ft Honda Rib
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 60HP
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:

Other Entertainment

Movies/shows available for guests entertainment onboard

Crew

Crew Information

Crew of Philotimo|Captain Captain

Crew of Philotimo|Chef/First Mate Chef/First Mate

Captain: Hugh O'Brien

Meet the crew!

Captain Hugh O'Brien (60) Anglo Irish

Born in England and then lived in more than a dozen countries across Europe, Asia and
The Americas. Now a permanent US Resident living in the Caribbean & Florida, predominantly in the US and British Virgin Islands.
Hugh started competitive sailing and ocean racing in the UK & France in 1987 (35 years of ocean sailing experience). He completed his intensive Royal Yachting Association (RYA) YachtMaster 500 Ton Sail & Power Commercial License in 2002 at the prestigious UK Sailing Academy, and worked as a Captain & Chef in commercial yachting in the Cayman Islands, Virgin Islands, USA & Japan. Hugh also ran 5 Star Sailing with a 50 ft Beneteau Sloop as a Captain Chef in the Virgin Islands from 2007-2011.

A 20 year career in Marketing & Sales for American IT & Database companies saw Hugh working in some 20 countries and heading up operations in Europe, US, Asia & Latin America. In 2017, Hugh purchased a new 60 ft Beneteau sloop (Ocean Star) with his business
partner Nick in Charleston, leading to the maiden season for the yacht and crew in the
Virgin Islands for 2018. Hugh attended culinary classes and schools in France, Japan and America, and specializes in Mediterranean, Latin American and Asian fresh food dishes with premium ingredients.

Hugh is a light social drinker but non smoker, no drugs, no criminal record, clean
licenses and a broad sense of humour especially when trying to catch fish!

Chef Mate: Vivian Swietelsky (58) American Swiss

Vivianne, or “Chef ViVi” is based in St Thomas & Miami. She is known for her authentic interpretations of the world’s great cuisines – American, Mediterranean, Southeast Asian, Indian & Latin American – as well as for being an outstanding pastry chef and
cocktail mixologist.

For as far back as she can remember, Chef Vivi has been passionate about food and the artistry of its preparation. Born in the U.S. to an Italian father and a Venezuelan mother, she grew up in the United States, Italy, Switzerland, Germany, and Mexico, and is fluent in five languages. Her family life revolved around the enjoyment of great food and her mother taught her to cook instinctually, from the heart.

Another one of Chef ViVi’s passions is sailing, and she has enjoyed working on sailboats around the world. She also has an ASA Certificate for Offshore Sailing gained in the U.S. Virgin Islands and has owned and operated several Beneteau yachts.

Chef ViVi attended culinary schools in several different countries & studied hospitality management at the Florida International University’s School of Hospitality & Tourism. She has been a restaurant Pastry Chef, owned her own upscale catering company, “Truffles Catering”, and worked as Chef for clientele in both private homes and on
charter yachts.

What Vivianne enjoys the most about being Chef with Captain Hugh is the daily interaction with their guests and the pleasure of creating wonderful memories for them. From serving them her signature cocktails to preparing their favorite entree or dessert, to creating a dish they have never tried before -and now will never forget- it’s all about delivering a five-star dining experience and exceeding even their highest expectations.

Mate Stewardess: (when needed) Doris Schepian (44) American German

Doris has great skills around the galley and creates amazing meals and cocktails and has several years of charter experience in the Virgin Islands on Catamarans and Monohulls. She is an avid swimmer, snorkeler and hiker.

Engineer Mate: (when needed) Barney Calhoun (43) Scottish American

Barney grew up in Costa Rica then moved to the US. He is an experienced engineer that has lived in the US Virgin Islands for 15 years. He has owned multiple yachts and worked on countless more, he is a skilled yachtsman and active racing crewman and he tells silly family style jokes on request!

The crew look forward to creating memories of a lifetime with you aboard Philotimo!

*Three members of crew aboard for charters of 6 guests or more

Menu

| Breakfast |


Served with Tea, coffee, and juices. Seeded Health or Rye bread and Mimosa Upon request


Classic Eggs Benedict with Canadian Bacon & Tarragon Hollandaise
Grenadian Coconut Infused Banana Rum French Toast
with Fresh Berries
Eggs Royale:
Eggs Benedict with Smoked Salmon & Dill Hollandaise
Citrus Pancakes/ Orange Glaze/ Banana/ Pineapple
Eggs Florentine:
Eggs any style, with sauteed garlic spinach
Truffled Slow Cooked Scrambled Eggs
with Portobello Mushrooms
Nutella French Toast
with Haagen Daz Vanilla Iced Cream
Huevos Rancheros San Miguel de Allende:
Mexican-Style Fried Eggs on a Tortilla with
Queso Oaxaca, Salsa Ranchera, Crema, and Cilantro

Tuscan Farmers Frittata
with Cherry Tomatoes and French Baguettes
Smoked Salmon and Bagel Platter
with Capers, Onions, Tomatoes, & Cream Cheese
Smashed Cilantro Avocado Toast
on Whole Grain Bread, Plain or with Smoked Salmon
Chocolate Chip Buttermilk Pancakes
with Whipped Cream and Cherry Maple Syrup
Austrian Palatschinken Crepes
filled with homemade Mango Ginger Jam, Strawberry
Jam, or Nutella with Vanilla Whipped Cream

Philotimo Greek Omelet:
Lump Crab Meat, Spinach, Greek Feta & Toasted Sour Dough
Air-fried Bacon:
Wrapped Croissant with Egg & Cheese with fresh fruit medley


| Lunch |   


Seared Sesame Ginger-crusted Ahí Tuna with Tri-Colore Orzo Salad
Caribbean Lobster Roll: New England-style / Yacht-made French Fries
Thai Ginger Cilantro Beef in Chilled Romaine Lettuce Wraps
Smoked Salmon Club Sandwich: Dill Mayo/Tomato/ Iceberg/ Tarragon Potato Salad/
Oriental Cucumber Relish
Mahi-Mahi Jerk Tacos with Latin American Cole Slaw
Tahitian “Poisson Cru” Ahi Tuna Ceviche: Coconut Milk, Cucumbers, Peppers, Mixed
Baby Greens
Pork Tenderloin Vitello Tonnato: pork loin with Tuna Caper Sauce/ Insalata Caprese
Thai Papaya Spinach Salad: Grilled Jumbo Shrimp, Lime, Cilantro, Ginger Vinaigrette
Peruvian Ceviche: Steamed Yams, Inka Roasted Corn, Avocado & Spring Green Salad
Individual Gruyere & Caramelized Onion Tarts: Field Greens, Cherry Tomato Salad with a
Balsamic Vinaigrette
Grilled Rosemary Chicken with Classic Ceasar, Shaved Parmegiano-Reggiano, fresh
Yacht-made garlic rosemary Croutons
Niçoise Salad: Albacore Tuna, Potatoes, Tomatoes, Olives & Poached Egg
Traditional Philotimo Greek Salad: Tomatoes, Cucumber, Feta Cheese, Onions, and
Kalamata Olives, with either Grilled Shrimp, Calamari or Octopus
Tuna Tartare Tower: Citrus Soy Reduction, Oriental Cucumber Relish & Shrimp Chips
Baby Romaine Salad with Spicy Chicken Breast, Avocado, Corn & a Warm Chipotle
Vinaigrette


| Dinner | 


Sous Vide grass fed Filet Mignon: Irish Butter Roasted Potatoes with Garlic, Rosemary
Sauteed Spinach & a deep Malbec Jus
New Orleans Drunken Jumbo Shrimp La Fourchette: three-times drunk (White Wine,
Brandy & Vodka) Jumbo Shrimp over Pine nut Garlic Lemon Rosemary Couscous
Fresh Linguine tossed with Chili, Lump Crab, & fresh chopped pepper Watercress
Herb-marinated Sous Vide Chicken Breast stuffed with Goats Cheese, Sun-dried &
Fresh Tomato Salsa, Pine nut Orzo & Grilled Basil Zucchini
Brazilian Moqueca Seafood: Shrimp, Scallops, Mussels, Mahi Mahi simmered in
Tomatoes/ Peppers/ Coconut Milk with fluffy Lemon Basmati Rice
Thai Basil Green Curry of Pork Tenderloin: Grilled Oriental Eggplant & Jasmine Rice
Lobster Pearl Couscous: Local Caribbean Lobster Tails with Ginger Vinaigrette, Pearl
Couscous, fresh mint, fresh basil, tomatoes & cucumber
Marinated Sous-vide Outside Skirt Steak: Jalapeno Beurre Blanc, Potatoes Au Gratin,
Arugula, Tomato, Fennel Salad & a Thyme Vinaigrette
Fresh Linguine with Seared Scallops: Lemon Tarragon Cream Sauce & Sauteed Summer
Squash
Pan-seared Pork Chops: Mango-Ginger Chutney, Cilantro Citrus Rice, Tomato &
Avocado Salad
Grilled Lemon-Ginger Mahi Mahi: Curried Pineapple Rice/ Beurre Blanc Asparagus
New Zealand grass fed Lamb Chops: Pomegranate Red-Wine Reduction, Mustard &
Rosemary Roasted Potatoes, Shitake Mushroom Stir-Fry
Creamy Chicken Breasts simmered in Smoky Chipotle, White Wine, Parmesan Cream
Sauce, Basmati Rice, Sauteed Baby Bok Choy
Pan-Sauteed Red Snapper: Cilantro-Lime Butter, Jasmine Rice, Steamed Broccoli with
Oriental Hollandaise
Porcini-Rubbed Roasted Pork Tenderloin: Sauteed Mushrooms & Arugula/ Roasted
Summer Vegetables


| Desert |


Chocolate Orange Macadamia Torte with Whipped Cream
Poached Pears in Caramelized Laurel Leaf-Red Wine Reduction & Crème Fraiche
Flourless Fallen Chocolate Cake with Vanilla Iced Cream
Panna Cotta: Chocolate Balsamic Drizzle & fresh Strawberries
Lemon Panna Cotta: Fresh Blueberries & fresh Strawberries
Rum Cake: Coconut Rum & Tropical Fruits
Nutella Cheesecake with Ganache Frosting
Grenadian Coconut Rum Bananas Flambe with Vanilla Iced Cream
Five-Spice Roasted Peaches Tartes & Crème Fraiche
Key West Key Lime Pie with Whipped Cream
Orange Crème Caramel
Sliced Fresh Mango with Stracciatella with Rosemary Syrup Drizzle
Caribbean Pain Perdu Bread Pudding with Vanilla Butter Rum Anglaise
Creamy Lemon Parfait with Berries & Crumbled Biscotti
Chocolate Mousse with Whipped Cream
Mexican Chocolate Brownies with Dulce de Leche Iced Cream
Raspberry-Apricot Buckle & Whipped Cream


 | Cocktails |


Virgin Islands Top Shelf Painkiller – Vieux Agricole Martinique Reserve Rum shaken
with fresh pineapple, orange juice & coconut cream topped with fresh grated nutmeg.

Virgin Islands BBC –
Baileys, Banana Colada
Philotimo’s Dark & Stormy Rescuer -
Reserve rum with ginger beer & dark rum float
Classic Mojito –
Rum or Vodka/ Mint/ Fresh Lime Juice/Splash of Tonic
Watermelon Mojito
with Elderflower Fever Tree Tonic
Basil Mojito
with a splash of ginger ale
Cilantro Mojito
with light tonic
Caipirhina –
Cachasa, Lime Juice
Caipirosca –
Vodka, Lime Juice
Classic Margarita –
Tequila/Triple Sec/ Fresh Lime Juice
Philotimo Spicy Margarita
with Jalapeno & fresh ginger
Bloody Mary
with Tomato/Clamato Mix, served with spices to order





Reviews

We would recommend Philotimo to EVERYONE. We will be back soon!
We are filled up with so much positive energy & totally recharged. Captain Hugh and crew are just so great! Crew and Captain are genuinely kind and hospitable people. Ya'll made our family feel like your family - amazing! We would recommend Philotimo to EVERYONE. We will be back soon!
What an amazing week, we wont soon forget!
You guys are just tremendous, the yacht is amazing and the gourmet food was incredible too! What an amazing week, we wont soon forget!
Vivian and Hugh were awesome
Thanks for an incredible trip, we had a blast! Vivian and Hugh were awesome. Looking forward to the next time!
You made it even more special
Capt Hugh and Vivi, thank you for an amazing adventure. You made it even more special
Thank you very much for such an amazing charter!
Thank you very much for such an amazing charter! The experiences on the water and the amazing meals were unforgettable! We loved seeing turtles, swimming in the ocean, riding the tube and kneeboard, and dancing to the steel drum on our final night. This was a first class experience for each of us
I'm going to miss you so much!
Dear Captain Hugh, I'm going to miss you so much! I hope I get to come back soon. I hope I get to come back to the best boat with the best breakfast!
From the food to the fun - I will never forget it!
Captain Hugh and chef Vivi, this trip was definitely one of my favorites! From the food to the fun - I will never forget it!
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  • Philotimo

    Price Terms: Inclusive

    Price from $30,000/week

    High season $36,000/week

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    MM slash DD slash YYYY


    Yachts in British Virgin Islands for Winter Season 2023 are 40% reserved. If you are considering a charter in this time period, inquire now!

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