Ohana

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YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	2
Length	59 Ft / 18 m
Beam	31.0 Ft / 9.47 m
Draft	5.0 Ft / 1.53 m
Builder	Fountaine Pajot
Built - Refit:	2021 - No Refit Date Set

ACCOMMODATION INFORMATION

3 Queens
Starboard V-Berth available for children upon request

WATERSPORTS

Dinghy	12'
Dinghy HP	40
Paddle Boards	2
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2 Sea Scooters
1 10 x 10 Lilly Pad
2 Stand Up Paddle Boards
1 2-Person Kayak
1 Towable Tube
1 Wakeboard
Fishing Gear

CREW PROFILE

Brian Velesbir

Jessi Shipley

Captain Brian Velesbir

Born and raised in Connecticut, Captain Brian grew up sailing the waters of Long Island Sound, where his grandfather helped pioneer one of the region’s original friendly racing circuits. That early exposure to life under sail sparked a lifelong love for the ocean. While studying at the University of Rhode Island, Brian joined the sailing club, quickly earning a reputation for chasing wind and adventure far beyond the classroom. His sailing exploits expanded across New England, eventually leading him to own and operate several vessels up and down the East Coast.

But frozen dock lines and icy winters couldn’t compete with turquoise waters and steady trade winds. So — in true sailor fashion — Brian sold everything, bought a catamaran, and set sail for the Caribbean. Years later, he’s found his home in the Virgin Islands, where the landscapes are lush, the anchorages are stunning, and the sailing is as good as it gets.

When not at the helm, Brian is known to swap the sea for snow, sneaking off for backcountry and helicopter skiing missions in the Rocky Mountains. But for now, he’s happily anchored at sea level, ready to share his love of island life, marine wildlife, and off-the-beaten-path adventures with his guests.

Chef Jessi Shipley
Jessi was born and raised in Johannesburg, South African, despite the distance, Jessi has always loved the ocean! Her family spent most holidays in Knysna, a picturesque coastal town, perfect for sailing, waterskiing, wakeboarding, and fishing, Jessi learned how to drive boats at a very young age, and she received her PADI Junior Open Water certification at the age of 12, dreaming of one day becoming a Dive Instructor and travelling around the world.

In 2005, Jessi and her family relocated to Cape Town, South Africa and put the Scuba Diving dreams on hold to pursue another passion - Design. Jessi earned a BA in Creative Brand communication and Marketing, but despite building a successful career as a Graphic Designer and Social Media Manager in Cape Town, the ocean was calling.

In 2015, Jessi became a Dive Instructor and relocated to the Seychelles where she was introduced to the Yachting Industry. Since then, Jessi has worked on various size Superyachts, moto ryachts and sailing vessels, taking on multiple roles, as a Deckhand, Dive Instructor, Stewardess, and Chef, gaining invaluable experience in every department.

Jessi’s passion for cooking has always been a significant part of her life, while travelling she eagerly participates in cooking classes to taste the local cuisine and learn new cooking techniques. She is always looking for ways to elevate her guest’s culinary experience onboard, while making sure to prepare fresh and flavorful dishes, often saying “it’s paradise on a plate”

Jessi is deeply committed to providing a professional level of service in a relaxed and friendly atmosphere. Jessi’s dedication to excellence ensures that every dish not only satisfies but also delights her guests..

YACHT DESCRIPTION
OHANA is a 2021 Fountaine Pajot Samana 59 built for big space, smart design, and dynamic performance—luxury cruising without compromise. Sleeps up to 6 in 3 expansive Queen cabins, each with a private ensuite, plus custom A/C and a light-filled interior that feels airy and modern. A true highlight is the oversized cockpit designed for long, lazy lunches and effortless entertaining, flowing into multiple lounge zones made for real relaxation. Stretch out on the inspired modular foredeck sunbathing area, then head up to the expansive flybridge for 360° views of endless blue water. Contemporary finishes and a proper salon lounge keep things comfortable underway or at anchor. Spacious, polished, and built to host—OHANA makes every day feel easy and elevated.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
All Breakfasts Served With Fresh Fruit Platter, Fresh Bread, & Chia, Smoothie or Overnight Oats Pots

Caribbean Rum French Toast
Grilled pineapple, coconut flakes, and rum butter syrup.

Shakshuka
Avocado, feta, and microgreens, served with toasted focaccia.

Pancake Stack
Topped with berry compote, vanilla cream, and lemon pearls.

The Ultimate Breakfast Bagel

Avo Smash on Sourdough
Bacon, fried egg, and roasted cherry tomatoes.

Caramelized Onion, Spinach & Feta Frittata
Sundried tomato relish and toasted baguette.

Everything-But-The-Kitchen-Sink Omelette

MIDDAY
Fish & Chicken Tacos
Red cabbage slaw, sriracha mayo, and charred street corn.

Tuxedo Sesame Seared Tuna Poke Bowl
Carrot and cucumber ribbons, avocado, nori, and pickled ginger.

Homemade Burgers
Toasted brioche bun, caramelized onions, bacon jam, and shoestring fries.

Orange Ginger Chicken
Tri-colored couscous and tangy Asian radish salad.

Phyllo Crusted Lamb Pie
Served with a fresh Greek salad and minty 'Firefly' sauce.

Mediterranean Flatbreads

Catch of the Day
Seasoned rice stack on rocket salad with a coral tulle.

HORS D’OEUVRES
Ponzu Salmon
Local mango salsa and avocado on a rice paper cloud. Paired with a Frozé.

Burrata
Grated tomato with balsamic glaze and basil caviar. Paired with an Aperol Spritz.

Chicken Satay
Spicy roasted peanut dipping sauce. Paired with a Dark 'n' Stormy.

Nacho Bites
Paired with a Spicy Margarita.

Salt and Pepper Calamari
Wasabi mayo. Paired with a Soggy Breeze.

Grilled Green Mussels
Parmesan and shallot vinaigrette. Paired with a Prosecco Spritz.

Rainbow Spring Rolls
Honey sesame, ginger soy, and spicy mango sauces. Paired with a Ginger Mojito.

MAIN
Crispy Ginger Pork Fried Rice
Charred bok choy, broccolini, and chili oil.

Braised Short Rib
Roasted garlic cauliflower mash and balsamic glazed carrots.

Beef Fillet
Hasselback potatoes, charred Brussels sprouts, and chimichurri sauce.

5 Spice Duck
Udon noodles, roasted butternut and beets, with an orange sauce and radish chips.

Caribbean Grilled Lobster
Creamy Parmesan risotto and tender greens.

Grilled Garlicky Prawns
Creamy roasted red pepper tagliatelle, Parmesan crisp, and truffle oil.

Slow Roasted Ribs
Spicy potato wedges, roasted beets, and grilled halloumi salad.

DESSERT
Caribbean Rum Cake
Coconut cream icing and dehydrated pineapple.

Tropical Pavlova
Whipped cream, mango, kiwi, and passion fruit curd.

Limoncello Meringue Pie
Toasted marshmallow, lime zest, and mint.

Chocolate Brownies
Cocoa nib tuile and chocolate ponzu fondue.

Frangipane Squares
Candied almonds and guavaberry syrup.

Dragonfruit Cheesecake
Raspberry maple syrup and crushed pistachio.

Millionaire Shortbread
Salted caramel popcorn.

PRICING DETAILS
Ohana INQUIRE

Pricing

From: 33,700 per week
To: 43,000 per week
Winter 2025 to 2026

2 Guests	34,000
3 Guests	34,500
4 Guests	35,000
5 Guests	35,500
6 Guests	36,000

Summer 2026

2 Guests	34,000
3 Guests	34,500
4 Guests	35,000
5 Guests	35,500
6 Guests	36,000

Winter 2026 to 2027

2 Guests	34,000
3 Guests	34,500
4 Guests	35,000
5 Guests	35,500
6 Guests	36,000

Summer 2027

2 Guests	34,000
3 Guests	34,500
4 Guests	35,000
5 Guests	35,500
6 Guests	36,000

Pricing Details

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $40,000 | 2–6 guests
• Must end on or before December 26

New Year’s Week
• $43,000 | 2–6 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

Ohana

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