Serena
22,500
All Inclusive
All Inclusive Charters typically include food and beverages you consume in the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.
Plus Expenses
Plus Expenses Charters generally don't include food and beverages as well as fuel for the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.
Special Offer Available!
Stay & Sail: for up to 4 guests, combine 4 nights at the crewed Villa Serena on Water Island, St. Thomas, with 3 nights aboard (or 3 + 4), all-inclusive.
Overview
For guests who want to really sail, Serena is a rare find: hull number one of Beneteau's Oceanis Yacht 62 line, a 63-foot sloop built in 2017, refit in 2023 and fitted with a carbon-fiber Code 0 for lively days on the water. She is an elegant monohull with full air-conditioning, draft beer on tap and an automatic cocktail machine. Two aft queen suites sleep four, and the forepeak cabin can take a fifth guest. The owners run the boat themselves: Captain Hugh, an ocean racer since the 1980s, and Chef Vivi, known for her MediterrAsian fusion cooking, her desserts and her cocktails. Guests regularly say the food beats a five-star restaurant. Based in Red Hook, St. Thomas, Serena cruises the US and British Virgin Islands, with the Leewards on request in winter. It suits couples, small families and anyone who travels to eat well.
Amenities
- Salon Stereo
- Device Hookups
- Deck Shower
- Water Maker
- Ice Maker
- Salon TV
- Satellite TV
- BBQ
- Generator
- Sun Awning
- Special Diets
- Kosher
- A/C at Night
- Internet Access: Onboard WIFI
- Green Initiatives: Reusable drinking bottles, Watermaker reduces plastic, Solar panels
- All amenities and water sports details are believed to be correct, but cannot be warranted.
Water Fun
- Snorkel Gear
- Paddle Boards
- Kayak
- 2-Person Kayak
- Floating Mats
- Tube
- Kneeboard
- Wakeboard
- Water Skis
- Kids Water Skis
- Swim Platform
- Beach Games
- Fishing Gear
Meet Your Crew
Chef and skipper Vivi and Hugh
Capt. Hugh O'Brien -
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 (36 years of ocean sailing experience). He com¬pleted his intensive Royal Yachting Association (RYA) YachtMaster 500 Ton Sail & Power Commercial License in 2002 at the presti¬gious 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 .
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.
From , Captain Hugh owned and operated Ocean Star 60, a 60 ft Beneteau sloop. Having worked with Chef Vivi on Ocean Star 60, they have since become partners in Serena Yacht Charters, LLC, and operate the 63-ft sloop Yacht Serena, their new Beneteau Oceanis Yacht 62. Yacht Serena is the Hull #1 of Beneteau’s ultimate Oceanis Yacht cruiser series and has many extras, including a carbon fibre Code 0 racing sail.
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 nonsmoker, no drugs, no criminal record, clean licenses and a broad sense of humor especially when trying to catch fish!
Vivianne Swietelsky
Chef/First Mate Ocean Star
Vivianne, or “Chef Vivi” is based in Water Island, USVI and Coconut Grove, Miami. She is known for her authentic interpretations of the world’s great cuisines – American, Mediterranean, Southeast Asian, and Latin American, and her signature fusion MediterrAsian cuisine. She is also makes amazing desserts and is an inspired 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 has travelled all over the world and lived in the United States, Italy, Switzerland, Germany, Austria, Mexico, and the Caribbean 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. Chef Vivi built upon this foundation and has expanded her culinary knowledge and skills over the years.
Chef Vivi attended different culinary schools around the world and studied Hospitality Management at the Florida International Universi¬ty’s School of Hospitality & Tourism. She has been a restaurant Pastry Chef, owned her own upscale Miami catering company, “Truffles Catering”, and worked as Private Chef for HNWI in both private homes and on charter yachts.
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.
After working as Yacht Chef with Captain Hugh on Ocean Star 60, Vivianne and Hugh became partners in 2023 and now operate Serena Yacht Charters, LLC on their beautiful 63-ft Beneteau sloop, Yacht Serena. Yacht Serena is a very special yacht: she is the Hull #1 of Beneteau’s ultimate luxury Oceanis Yacht 62 cruiser series. Vivianne has enjoyed refitting Yacht Serena with many upscale amenities, including FRETTE sheets and towels, Lanvin products, and Bose sound systems in every cabin.
What Vivianne enjoys the most about being a Private Yacht Chef is the daily interaction with her guests and the pleasure of creating wonderful memories for them. She really loves the feeling of serving wonderful food, drinks, and delivering excellent service on gorgeous Yacht Serena. Her and Captain Hugh’s motto about their guests is, “it’s all about you, all the time”. Nothing matters more to them than delivering a five-star experience and exceeding even the highest expectations.
Vivianne Swietelsky
Chef/First Mate Ocean Star
Vivianne, or “Chef Vivi” is based in Water Island, USVI and Coconut Grove, Miami. She is known for her authentic interpretations of the world’s great cuisines – American, Mediterranean, Southeast Asian, and Latin American, and her signature fusion MediterrAsian cuisine. She is also makes amazing desserts and is an inspired 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 has travelled all over the world and lived in the United States, Italy, Switzerland, Germany, Austria, Mexico, and the Caribbean 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. Chef Vivi built upon this foundation and has expanded her culinary knowledge and skills over the years.
Chef Vivi attended different culinary schools around the world and studied Hospitality Management at the Florida International Universi¬ty’s School of Hospitality & Tourism. She has been a restaurant Pastry Chef, owned her own upscale Miami catering company, “Truffles Catering”, and worked as Private Chef for HNWI in both private homes and on charter yachts.
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.
After working as Yacht Chef with Captain Hugh on Ocean Star 60, Vivianne and Hugh became partners in 2023 and now operate Serena Yacht Charters, LLC on their beautiful 63-ft Beneteau sloop, Yacht Serena. Yacht Serena is a very special yacht: she is the Hull #1 of Beneteau’s ultimate luxury Oceanis Yacht 62 cruiser series. Vivianne has enjoyed refitting Yacht Serena with many upscale amenities, including FRETTE sheets and towels, Lanvin products, and Bose sound systems in every cabin.
What Vivianne enjoys the most about being a Private Yacht Chef is the daily interaction with her guests and the pleasure of creating wonderful memories for them. She really loves the feeling of serving wonderful food, drinks, and delivering excellent service on gorgeous Yacht Serena. Her and Captain Hugh’s motto about their guests is, “it’s all about you, all the time”. Nothing matters more to them than delivering a five-star experience and exceeding even the highest expectations.
Cuisine
- 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
- Granola Parfait: small batch Granola, Berries, Greek Yoghurt
- Serena “Pain Perdu” French Toast Bake
- Yacht Serena Breadbasket, Assortment of Chef Vivi’s home-made preserves, Salted Beurre D’Isigny Butter
- Truffled Slow Cooked Scrambled Eggs with Sauteed Portobello Mushrooms Nutella French Toast with Yacht-made Vanilla Bean Iced Cream
- Huevos Rancheros Serena - Mexican-Style Fried Eggs on a Tortilla with Queso Oaxaca, Salsa Ranchera, Crema, and Cilantro
- Tuscan Farmer’s Roasted Vegetable Frittata/ Basil Cherry Tomatoes/ French Baguette
- Classic Smoked Salmon and Bagel Platter/Capers, Onions, Tomatoes, and Cream Cheese
- Smashed Avocado Toast on Whole Grain Bread/Microgreens/ Plain or with Smoked Salmon
- Greek Yoghurt Parfait: Toasted Walnuts, Yoghurt, Honey
- Chocolate Chip or Plain Buttermilk Pancakes with Whipped Cream and Cherry Maple Syrup
- Austrian Palatschinken Crepes filled with homemade Mango Ginger Jam, Strawberry Jam, or Nutella/Vanilla Whipped Cream
- Serena Crab Omelet – Lump Crab Meat, Spinach, Lemon Mascarpone/ Toasted Sour Dough Bread
- Air-fried Bacon-Wrapped Croissant with Egg and Cheese/ Fruit Medley
- Seared Sesame-crusted Big Eye Tuna / Ponzu-Roasted Asparagus / Tri-Color Orzo Salad
- Insalata Caprese – Burrata, Heirloom Tomatoes, Basil Drizzle/ served with Prosciutto San Daniele / Tuscan Bread
- Caribbean Lobster Roll, New England-style / Yacht-made French Fries Thai Ginger Grass-fed Minced Beef in Chilled Romaine Lettuce Wraps
- Smoked Salmon Or Chicken Club Sandwich/ Dill Mayo/Tomato/ Iceberg/ Tarragon Potato Salad/ Oriental Cucumber Relish
- Mahi-Mahi Jerk Tacos/Avocado/Pico de Gallo/ Latin American Cole Slaw
- Tahitian “Poisson Cru” Ahi Tuna Ceviche/ Coconut Milk/ Cucumbers/ Peppers/ Mixed Baby Greens
- Charcuterie, Cheeses, and Pâté Grazing Boards for Lunch: Prosciutto, Assorted Hard Salamis, Pâté de Campagne, Mousse de Fois Gras, Assorted Cheeses, Cornichons, Cherry Tomatoes, Assorted Breads
- Vitello Tonnato – Thinly Sliced Sous Vide Pork Tenderloin layered with Tuna Caper Aioli Sauce, served cold/ Balsamic Cherry Tomatoes/ Tuscan Bread
- Thai Papaya Shrimp Spinach Salad/Grilled Jumbo Shrimp/ Lime, Cilantro, Ginger Vinaigrette
- Lobster Couscous Salad: Poached Local Caribbean Lobster Tails with Ginger Vinaigrette / served over Pearl Couscous/ Cucumber/ Tomato/ Fresh Mint & Basil /
- Peruvian Ceviche: Catch of the Day, Lime, Red Onion, Rocoto Chile, Corn, Sweet Potato/ Blue Corn Chips
- Individual Caramelized Onion and Gruyere Tarts/ Field Greens Cherry Tomato Salad/ Balsamic Vinaigrette
- Classic Tijuana Caesar Salad with Grilled Rosemary Chicken/ Shaved Parmigiano- Reggiano/Anchovies/ Yacht-made Croutons
- Niçoise Salad – Albacore Tuna, Potatoes, Haricots Verts, Tomatoes, Capers, Olives, Boiled Egg/ Greens with Lemon Dijon Vinaigrette
- Traditional Greek Salad - Tomatoes, Cucumber, Feta Cheese, Red Onions, Kalamata Olives/ Oregano Vinaigrette/ served with Grilled Shrimp or Octopus/ Crusty Country Bread
- Tuna Tartare Tower/ Avocado/ Citrus Soy Reduction/ Oriental Cucumber Relish/ Shrimp Chips
- Tri-color Quinoa Salad: Quinoa, Angel Hair Slaw, Red Bell peppers, Mango, Cilantro, Avocado, Pickled Red Onions with Basil Vinaigrette
- Sous Vide Filet Mignon/ Garlic Rosemary Roasted Potatoes/ Sauteed Spinach/ Malbec Jus French West Indian Grilled Snapper with Caper Shallot Sauce/ Asparagus/ Jasmine Rice Drunken Shrimp La Fourchette: three-times drunk Jumbo Shrimp/ Pinenut Garlic Couscous Fresh Linguine tossed with Lump Crab, Lemon Zest, Watercress and Chili
- Herb-marinated Sous Vide Chicken Breast stuffed with Goat Cheese/ Sun-dried & Fresh Tomato Salsa/ Pinenut Orzo/ Grilled Basil Zucchini
- Mahi Mahi or Salmon a lo Macho: Pan friend and topped with Peruvian Aji Amarillo, Shrimp, Calamari, Shrimp Cream Pernod Sauce/Jasmine Rice
- Thai Basil Green Curry of Pork Tenderloin/ Grilled Oriental Eggplant/ Jasmine Rice
- Stanley Tucci’s Spaghetti Alla Nerano: Zucchini/Fresh Basil/Parmigiano Reggiano
- Chef Vivi’s Pizza night: customized pizzas made in Ooni Pizza oven
- Marinated Sous Vide Outside Skirt Steak /Jalapeno Beurre Blanc / Potatoes Au Gratin/ Arugula, Tomato, Fennel Salad/ Thyme Vinaigrette
- Yacht-smoked Ribs and Brisket/ Kansas City BBQ Sauce/ Corn Bread/ Potato Salad/ Cole Slaw 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
- NZ 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/ Butter Sauteed Chayote
- Panko-crusted Mahi Mahi Fingers/ Mango Pepper Salsa/ Plantains/ Calypso Rice
- Pan-Sauteed Red Snapper/ Cilantro-Lime Butter/ Basmati Rice/ Steamed Broccoli with Oriental Hollandaise
- Brazilian Moqueca Seafood: Shrimp, Scallops, Mahi Mahi simmered in Tomatoes/ Peppers/ Coconut Milk/ Lemon Basmati Rice
- Porcini-Rubbed Roasted Pork Tenderloin/ Sauteed Mushrooms & Arugula/ Irish Mashed Potatoes Roasted Summer Vegetables
- Chocolate Orange Macadamia Nut Torte/ Whipped Cream
- Poached Pears in Caramelized Laurel Leaf-Red Wine Reduction/ Crème Fraiche Flourless Fallen Chocolate Cake/ Yacht-made Vanilla Bean Gelato
- Yacht-made Iced Creams/ Choice of Toppings
- Lemon Panna Cotta/ Fresh Blueberries & Strawberries
- Nutella Cheesecake with Ganache Frosting
- Ginger Crème Brulée
- Panna Cotta/Chocolate Balsamic Drizzle/ Fresh Strawberries
- Tortola Rum Cake/ Coconut Rum/ Tropical Fruits
- Grenadian Coconut Rum Bananas Flambe/Yacht-made Vanilla Rum Iced Cream Five-Spice Roasted Peach Tartes/ Yacht-made Ginger Iced Cream
- Key West Key Lime Pie/Whipped Cream
- Venezuelan ‘’Quesillo’’ Flan
- Coconut Crème Caramel
- Sour Cream Streusel Apple Pie/ Yacht-made Salted Caramel Iced Cream
- Sliced Fresh Mango with Stracciatella/ Rosemary Syrup Drizzle
- Caribbean Pain Perdu Bread Pudding/ Vanilla Butter Rum Anglaise
- Coconut Raisin Rice Pudding
- Lemongrass Crème Brulée
- Creamy Lemon Parfait with Berries/ Crumbled Biscotti
- Classic Chocolate Mousse/ Whipped Cream
- Mexican Chocolate Brownies/ Yacht-made Dulce de Leche Gelato Raspberry-Apricot Buckle/ Whipped Cream
- Chocolate Cinnamon Brownies with Chili Honey Drizzle, Yacht-made Vanilla Bean or Dark Chocolate Gelato
Rates
| Season | 2 Pax | 3 Pax | 4 Pax | 5 Pax |
|---|---|---|---|---|
| Summer 2026 | $22,500 | $23,500 | $24,500 | $25,500 |
| Winter 2026 to 2027 | $24,500 | $25,500 | $26,500 | $27,500 |
| Summer 2027 | $24,500 | $25,500 | $26,500 | $27,500 |
Holiday Offers
Please Note that Holiday rates are subject to change.
Christmas Week: $
29,150
New Years Week: $
31,250
Pricing
Generally Price includes:
• Use of the yacht with our Professional Captain and Chef and additional crew
• All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner, and Dessert
• Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, and more
• Beverages – Water, Juices, Sodas, Coffee, Beer, Wine, and a Fully Stocked Bar
• Water Sport activities
• WiFi Internet Access
• Fuel for the yacht and dinghy
Generally PRICE DOES NOT INCLUDE:
• Shore activities such as dining, shopping, or special off-yacht excursions (may very - ask for details)
• Premium Beverages/Wines not normally stocked and excessive alcohol consumption
• Airport Transfers
• Crew gratuity; 15-20% of the charter cost
Please inquire for specific details.
Get in touch with us for custom pricing!
inquire nowReviews
Thank you for a wonderful week! The food was fabulous at every turn! We loved getting to sail together as a family again for the first time in 35 years and to get to introduce our kids to such a magical place. We appreciate your hospitality and even more your flexibility with our crew! Very best wishes to the both of you through this summer and your many other endeavors. Hope to be with you again! Danielle & William (17) _____ Hugh & Vivi, Thank you for the great week in the BVI – from the dolphins playing around the boat from the very beginning to the great sailing days! Ben was over-the-moon about getting behind the helm for a while again after so long and Will loved learning more. The food was incredible and we found some good beaches. Thanks again and I hope I’m able to return soon! Lynne Summers Happy Sailing! _____ Chef and Cap’n: Cannot say enough about this trip. From “spirited” seas to dodging the local Poker Run, really imagine these memories will last (and grow with) the test of time. God Bless the Serena and all those welcomed aboard as we were. The Herds Ben, Isabel, Sofia
Capt. Hugh & Chef Vivi— Thank you for an unforgettable week! Our first charter, first time to the BVI and you made it incredible. Traveling with teens is a challenge of balancing having “things to do” and enough food and some downtime. This trip knocked it out of the park! There was something for everyone and no one asking mom what are we doing today or what is for dinner! I can’t remember the last time Rob & I got to relax so much and have so much quality time with the kids. Reid & Clare will always remember the attention you gave them and such a special experience. I can’t wait for Reid to cook his new recipes for us at home! Thank you—can’t wait to book with you again! Sarah and Rob This was the best vacation my family has ever gone on & with the best captain & chef ever. 10/10 recommend 🙂 C Thank you for all the fishing, all the cooking, and all the jokes this vacation, with all my heart! R The Strassheims
The food on the Serena exceeded our expectations by three times. Consistently better than any 5 star restaurant by far. Each and every breakfast lunch dinner and desert. Over the top. And nice people as well.
Capt Hugh & Chef Vivianne, What an experience!! Loved the trip, the stops, the food, the stories and above all, the sailing. The hospitality was superb and the food out of this world. This has been an exceptional experience and a true bucketlist trip. Thanks for letting me drive Serena from BEYC to White Bay, reminding me how much my soul needs sailing and the sea. Truly reinvigorated! Hud & “Rolly” Jacksonville And... Capt Hugh & Chef Vivi, Thanks for an amazing trip, especially the two full days of sailing & the menu created by Vivi! The long sails, dining, snorkeling, and food were tremendous. As a group, we all agreed Hugh was a one-man comedy show. And to watch him jump into action — jack of all trades — fix any and everything was a feat to watch. Additionally, his grasp of all things about the voyage, wealth of information (delivered in a humorous banter) was amazing. At no time were we bored — nothing but great dialogue, restful sails, and great sleep. 5 stars from this windward traveler! Jack & Wendy Wilmington
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Serena
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Special Offer
Plus Expenses
Plus Expenses Charters generally don't include food and beverages as well as fuel for the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.
All Inclusive
All Inclusive Charters typically include food and beverages you consume in the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.
Special Offer
Plus Expenses
Plus Expenses Charters generally don't include food and beverages as well as fuel for the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.
All Inclusive
All Inclusive Charters typically include food and beverages you consume in the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.
Special Offer
Plus Expenses
Plus Expenses Charters generally don't include food and beverages as well as fuel for the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.
All Inclusive
All Inclusive Charters typically include food and beverages you consume in the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.
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