Philotimo is a beautiful Lagoon 63 Power catamaran with an abundance of space both inside and outside, giving guests the freedom to relax in a variety of different social areas. Philotimo boasts luxurious design, superior cruising performance and she is equipped with all the comforts you could need onboard which makes Philotimo the perfect charter option!
Pay half of the price and hold for 2 days. Get 100% return if cancelled.
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
Crews accept cash, Venmo, Paypal or can pay in advance with final balance due - to be disbursed upon approval from client.
# of Videos:
-
# DVDs/Movies:
Yes
# CD's:
Yes
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
-
Deck Shower:
-
Bimini:
-
Water Maker:
-
Special Diets:
Yes
Kosher:
Inq
BBQ:
Yes
# Dine In:
-
Minimum Age:
-
Generator:
-
Inverter:
-
Voltages:
-
Water Maker:
-
Water Cap:
-
Ice Maker:
-
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
-
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
16ft Honda Rib
Dinghy hp:
60HP
Dinghy # pax:
-
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
-
Tube:
-
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
-
Kayaks (2 Pax):
Yes
Floating Mats:
Yes
Swim Platform:
-
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
Yes
Gear Type:
Light Tackle
Rods:
3
| 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
2 Pax
3 Pax
4 Pax
5 Pax
6 Pax
7 Pax
8 Pax
Summer 2022
$30,000
$31,000
$32,000
$33,000
$34,000
$0
$0
Winter 2022 to 2023
$30,000
$31,000
$32,000
$33,000
$34,000
$0
$0
Summer 2023
$30,000
$31,000
$32,000
$33,000
$34,000
$0
$0
● 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
● 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.
MCA Compliant
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client