Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. The saloon is fronted by a private forward lounging cockpit. There’s also a large flybridge lounging and helm area above. Dining is either in the saloon, or al fresco on the aft deck.
All guest cabin queen beds feature 3 inch foam mattress pads.
Pref. Pick-up : Village Cay, Other Pick-up : No USVI ports pls
Summer & Winter Base Port: Tortola
Summer & Winter Operating Area: Caribbean Virgin Islands (BVI)
All rates are for the entire boat and are subject to change without notice prior to actual reservation
Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.
All guests over 18 yrs wishing to fish in BVI must purchase a BVI license prior to boarding ask us for information.
Marina dockage if applicable upon the request of the charter guests is not included.
Fine wines champagnes and top shelf liquors are not included and can be purchased upon request of the charter guests at their expense.
Hurricane Season is from 1st June to end of November and it is imperative that all guests purchase trip insurance. Yacht's are not responsible for clients shore side expenses if charter cancelled for a named storm (this includes meals hotels transportation as well as air transport) Most yachts will allow client to rebook unused dates within 6 months of cancellation (excluding holidays).
| 2 pax | 3 pax | 4 pax | 5 pax | 6 pax | |
| W 2024/25 | 29,000 | 29,750 | 30,500 | 31,250 | 32,000 |
| S 2025 | 29,000 | 29,750 | 30,500 | 31,250 | 32,000 |
| W 2025/26 | 29,000 | 29,750 | 30,500 | 31,250 | 32,000 |
All inclusive rates are based on a 7 night charter (1 week) with food, beverages and standard bar, cruising permits and licenses are paid by boat. Taxes, relocation fees may be extra, see below for Charter Information
Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.
Additional Rate Details:
Christmas week or New Years week
7 nights aboard, up to 6 guests: US$36,000
Ruby One has a Crew of 2, Captain Ken Otte & Chef Julie Robichad both hail from Canada
Captain Ken Otte
Prepare to be captivated by Ken's journey through customer service and hospitality. Born in Calgary, Alberta, his destiny took shape at the family's steakhouse, "Blackbeard's." This unique pirate ship-inspired establishment fueled Ken's longing for adventure.
His passion for scuba diving ignited in Mexico, leading to a transformative life path. At Club Med in the Bahamas, he embraced scuba instruction, but it was the British Virgin Islands that stole his heart. Five years immersed in diving and sail charters ensued.
Returning to Canada, Ken pursued real estate while never abandoning his love for diving and sailing. Purchasing a sailboat on Lake Huron, he established his own sailing school. But the call of the ocean led him back to the BVI, his true passion.
Ken shares his expertise and enthusiasm for sailing, diving, and marine life, creating unforgettable experiences. Let him transport you to a realm of wonder on the ultimate vacation.
Picture this: Julie, hailing from a captivating French town in Ontario, Canada. Her summers were filled with the ethereal beauty of the lake, indulging in swimming, boating, fishing, and camping. Yet, the cold winters left her longing for a life by the warm embrace of the ocean.
From her early days as a Developmental Service Worker to her experience in Customer Service, Julie always sought to provide the best service possible. However, her true awakening came when Captain Ken introduced her to the world of sailing.
For three enchanting summers, Julie lived on Ken's majestic sailboat, learning the art of sailing. This experience taught her the importance of embracing life and happiness. Following her heart's desire, Julie embarked on a journey to become a Chef, graduating with honors from Ashworth College.
Now, as a Crewed Yacht Chef and 1st Mate, Julie proudly lives her dream. Infusing her passion for cuisine with her commitment to excellence, she creates unforgettable experiences for guests onboard.
Julie Robichaud
BREAKFAST
Brioche French toast topped with berries, syrup and whip cream
Assorted breakfast granola tarts
Homemade pancakes with berry compote and bacon
Sundried Tomato, spinach and feta frittata with home fries
Ultimate bagel bar
Yogurt Parfaits
Sunrise Egg Bennies
*All breakfasts come with a fruit platter, pastries, granola, cereal and yogurts*
LUNCH
Shrimp tacos with wild rice
Grilled Chicken Caesar Salad, homemade ceasar dressing and croutons
Cheeseburgers in paradise with orzo salad
Crab cakes with apple and Fennel slaw, remoulade sauce
Tuna or salmon poke bowls
Chicken shawarma wraps with tabouleh salad
Sesame seared Tuna with asian soba noodles
DINNER
Mahi Mahi topped with Mango salsa, coconut rice and Passion fruit drizzle
Seared scallops, quinoa apple salad, butternut squash puree served with homemade foccacia
Sirloin steaks with potato fondant, roasted asparagus and cherry tomatoes
Chicken parm with spaghetti and green salad
Fettuccini alfredo topped with grilled shrimp
Pork tenderloin, mashed potatoes, mango chutney, roasted veggies
Pan-Seared Salmon with crushed warm potato and crab salad, light vinagrette and roasted veggies
Pencan crusted red snapper, margarita sauce, lemon orzo salad and roasted veggies
SNACKS
Stuffed mushroom caps
Caprese salad skewers with Honey Balsamic reduction
Mushroom Vol au Vent
Roasted almond, honey Baked Brie with pita chips
Mexican shrimp avocado wonton cups
Shrimp ceviche with crispy wonton chips
Smoke salmon rolls and Spring rolls
Charcuterie board
DESERT
Crème Brule served with fresh berries
Mini Salted caramel cheesecake
Dark chocolate ganache tart, topped with berries and pistachios
Rum cake topped with sweet tangy glaze
Key lime pie topped with Whipped Crème
Panna Cotta with berry sauce
Mango mousse
Poached Pear in Port Wine, mascapone whipped cream, toasted almonds, wine reduction
Amazing Tour
Thank you for an amazing tour of the BVIs. The meals were awesome, the beaches, bars, and caves fun and birthday celebrations perfect. We hope sometime to see you again!
Extraordinary Voyage
From Previous Boat:
Extraordinary voyage. We were very pleased with all aspects of the trip! There are not enough superlatives to describe our experience. Thank you Gourmet Chef Melissa and Master Captain Adam.
Unforgettable Experience
From Previous Boat:
We had a truly unforgettable experience this week. Adam and Melissa worked tirelessly to provide such a classy, fun, and stress free vacation for us. Thank you for all you did to make everything so special. We hope to meet again one day.
Loved Every Minute
From Previous Boat:
“We can not express enough how great this trip was! The “crew” was fantastic!! Food was amazing. Loved every minute of the trip!
All of our charters are personalised, so we will tailor your holiday to you.