CAPTAIN: Ruud BLANC
Languages: English, German
Ruud is from the central lakes area of the Netherlands.
Like many in Holland, he has been afloat since he was 5 years old, During the 20 years he has sailed professionally, Ruud has run various motor and sailing yachts to 140ft in length, including iconic yachts such as Feadship’s Iduna, Bruce Farr’s Hetairos, Tempest and Nimrod.
He also owned and operated his own Caribbean charter yacht for 2 years.
When Ruud is not at sea he enjoys teaching his 7yr old son and 9yr old daughter how to sail, surfing, water-skiing and travelling in the family camper van. Ruud is energetic, flexible, positive and always ready to rise to a challenge.
CHEF: Gregor Grzegorz
Professional Chef Diploma
Languages: English, French, Polish
Gregor is a professional Chef, with 3 years, yacht experience and 15 years as a restaurant and private chef in Ireland and France.
He is passionate about what he does and love being inventive in the kitchen.
He used to preparing and serving meals to high standards and being flexible to meet every guests requirements.
He specializes in French and fresh Mediterranean cuisine also exploring Asian and South American specialties.
He works with a positive attitude and has good contact with crew and guests.
STEWARDESS: Léla STUBBS
Food Hygiene Level 2
Tourist Guide in History & Culture
Léla was born in South Africa into a family of beach and water lovers, so naturally she could swim before she could walk and developed a deep love for the ocean and water sports from an early age.
A large influence on her growing up was living on a Game Reserve her mother managed for a number of years.
Being surrounded by a hospitality environment from so early on was the beginning of shaping her natural affinity for hosting unforgettable guest experiences. This was also a time that hugely cultivated her love for animals, nature and the environment.
After completing school, a temporary job in the wine industry changed the trajectory of Léla’s life and she ended up working in various capacities within the industry for a further 9 years. It was during this time that she not only developed a wonderful knowledge of wine (she even produced a few vintages), but also of hospitality.
Léla is adventurous, and eventually the need to travel was huge. She decided to make a change and she spent the next four years guiding and cooking on tours throughout
Southern Africa, earning herself a tourist guiding qualification specialising in History and Culture.
She then decided to explore further afield and find a career that would allow her to do so, while utilising her skills. She has since worked on board a luxury motor yacht for two seasons in the Mediterranean, where it became apparent that all her life’s experience had
perfectly groomed her to be a creative, meticulous and well rounded stewardess, and she is now excited to spend a third in the Caribbean. Léla is able to anticipate her guests’ every need and want with ease, and takes great pleasure in ensuring they have the time of their lives!
DECKHAND: Carina LEONE
Small Powerboat & RIB Master
Born and raised in Indiana, Carina spent her formative years bouncing between Fort Wayne, Indiana and Chicago, Illinois. It was the latter that really sparked her love for the water; every summer, the mystical pull of Lake Michigan drew her to the Indiana Dunes where she soon realized that a life on the water would be her new home.
Unfortunately, the extreme seasons of the Midwest did not lend for a life on the water and Carina decided to pursue a path geared towards law. She attended Huntington University where she acquired her Bachelor of the Arts degree, majoring in History, Political Science, and PreLaw with minors of Spanish, Psychology, and Non-Western and European History.
While the education and critical thinking skills were appreciated, life behind a desk wasn’t meant to be; Carina soon found herself missing the adventure, mystery and wonder of the ocean life.
After six months, Carina packed up her things and headed to Fort Lauderdale, Florida, to begin her new journey. After nearly three years of working on private yachts ranging from 21m to 118m, she sought out a more active, spontaneous and water sports focused, charter experience.
You will now find her whizzing around on Seabobs and tenders with a huge smile on her face. She can be described as a friendly, charter-minded, water-sports loving, American.
Pick Up Locations
Engines 2 x 588 kW (2 x 800 HP)
Generators 2 x 19 kW
The yacht has quite a few movies on its cloud account (which can be accessed without an internet connection).
Also a sound system onboard which guests can use to play music from their phones via an app called HEOS (perhaps something they could download and install before coming aboard).
If the guests request internet, the options extend to Netflix and AppleTV. Need to know internet request beforehand as the yacht has to purchase it.
In the Virgin Islands Internet is available at a cost of $300 for 30GB
# of Videos:
# Dine In:
2 x 19kW
1x110V - 1x120V - 2 USB ports
# Port Hatches:
semi rigid tender 15ft - Yanmar 4JH4
110 HP diesel
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
SAMPLE MENU by Marcelle LIRON
Poached Eggs with Wasabi Hollandaise and Crispy Bacon Rolls
French Toast Rollups with Mascarpone and Maple Syrup
Boiled Eggs with Prosciutto Wrapped Asparagus Soldiers
Fresh Virgin Piña Colada Smoothies
Frittata with Spinach, Tomato and Pecorino Chunks
Cinnamon and Apple Overnight Oat Cups
Potato Rösti with Creamy Scrambled Eggs and Smoked Salmon Ribbons
Grilled Chicken and Pineapple Salad with Buttery Garlic Bread
Summer Lamb Wraps with Pea and Mint Hummus
Tuna Niçoise Salad with Garlic Potatoes and Beer Rolls
Jerk Spice Prawn Skewers with Mango Salsa and a Black Bean Salad
Shrimp Cobb Salad with a Cilantro Lime Dressing and Rustic Caraway Bread
Mustard Salmon with a Crispy Broccoli and Rocket Salad and Yogurt Dressing
Classic Carbonara Linguine served with Homemade Focaccia Bread
Beetroot and Goat’s Cheese Crostini
Golden Tumeric Hummus and Crudités
Crispy Coconut Shrimp Sticks with Homemade Chilli Jam
Chilled Pea Soup and Crème Fraîche Shots
Gouda and Leek Quiche Rounds
Assorted Cheese Board with Cured Meats,
Fruit and Nuts Grilled Prawn and Homemade Alioli Bites
Spicy Carrot and Ginger Soup
Grilled Scallops with Anchovy, Mint and Coriander
Mahi Mahi Tartare with Pineapple,
Lime and Crispy Tortilla Chips
Roasted Beetroot and Candied Walnut Salad
Black Sesame Seared Tuna with Passion Fruit Drops
Vietnamese Spring Rolls with a Ginger Soy Dipping Sauce Zucchini Fritters with a Mint and Yogurt Sauce
Crispy Duck Breast served with Potato Rosti and a Blueberry Green Peppercorn
Chutney Chicken Korma Curry and Rice Pilaf with Crispy Papadums
Pork Tenderloin with Orange and Brandy Sauce Served with Roasted Sweet Potato
Discs Lobster Thermidor with New Potatoes and Parsley Oil
Maple Glazed Pork Ribs with Mustard Slaw
BBQ Rump Steak with a Paprika Carrot Puree and Buttered Asparagus Spears
Red Snapper with Agrodolce, Pine Nuts and Charred Onions
Slow Cooked Lamb Shanks in a Red Wine Sauce with Steamed White Rice
Bacon and Chocolate Cupcakes served with Whipped Cream
Homemade Traditional Greek Baklava Wedges
Spicy Roasted Plums served with Crispy Toasted Almond Slices
Heavenly Dark Chocolate Mousse with Fresh Berries
Apple and Sultana Pie with Sage Crumble and Chantilly
Cream South African Malva Pudding with Warm Vanilla Custard
Orange Tiramisu with Grand Marnier Syrup and Mascarpone Filling
Winter 2020 to 2021
Winter 2021 to 2022
WINTER SEASON - CARIBBEAN
2-4 guests: $38 000 + 30% APA to cover all expenses
5-8 guests: $40 000 + 30% APA to cover all expenses
Christmas week: 2-8 guests: $45 000 + 30% APA to cover all expenses
New Year week: 2 - 8 guests: $50 000 + 30% APA to cover all expenses
SUMMER WEEKLY RATES
JUNE - SEPTEMBER:
2-4 guests: $38 000 + 30% APA to cover all expenses + VAT if applicable
5-8 guests: $ 40 000 + 30% APA to cover all expenses + VAT if applicable