Captain: Ian Van Rymenant
Nationality: USA

Ian was born in Ft.Lauderdale and raised in St.Martin. At the age of 6, his parents moved to St. Martin where they set up a boatyard, and his father started the SNSM (Société Nationale de Sauvatage en Mer / French Sea Rescue). This is the world in which he spent his youth and gained a keen interest in the marine industry.

It was therefore natural for him to evolve into the yachting environment and by working in the family business from the age of 16, he developed integral skills from his father. Following this, Ian went to Marina Fort Louis as Dock Crew and eventually promoted to Dock Master. Driven by a desire to always outdo himself, he became a technician with a Caribbean pyrotechnic company, after which he embarked into the yachting world. Ian received his qualifications to become an official Deckhand on M/Y Te Manu a 160 ft MY as mate / Engineer after which he joined Lady Sharon Gale as relief captain, a 111 feet Motor yacht.

He loves all sorts of water sports and activities from free diving, fishing, windsurf, Kite surf, wakeboard, jet ski, volleyball and more. He has a passion for the marine life and sea nature of every kind. Ian enjoys meeting new people and sharing his knowledge of the sea and all that it encompasses, thus the reason for the becoming a luxury charter captain.

Chef: Rico Haring
Nationality: South Africa/Swiss

Rico was born in South Africa in 1981, where his dad (who was Swiss German) and his mom were running the Wilderness Hotel. As you can imagine, he has been in and around the hospitality industry literally before he could walk. He started to develop and sharpen his senses for the culinary art at a very young age, that for him is where his journey full of flavour and taste began.

Rico moved to Switzerland when he was 5 years old, where he lived for 15 years. Shortly after receiving his diploma from the culinary institute Lausanne, he decided it was time to expand and start his career as a qualified chef. Rico followed his passion for food around the whole world, working in many European countries as well as, Brazil, Tokyo and Australia to name just a few. He was driven by this untameable hunger and constant need to discover new flavours and spices within different cultures. Once Rico discovered the yachting industry, there was no looking back, he eventually found himself working on mega yachts in the Caribbean. He has resided on the Caribbean island of St-Martin for 12 years, where he is happily married.

Rico is happy to share his knowledge and passion for the culinary arts with his guests should they wish to ask for him it not only about being a chef and preparing meals, it’s way more than that. It’s a lifestyle, taking the best of what Mother Earth provides him with, in all its beauty, adding his knowledge, passion heart and soul and creating exceptional cuisine. Ask Rico “what is your profession”? He will say: “I am a food artist”.

Chief Stewardess: Diane Rocheleau
Nationality: Canadian

Diane is a dynamic 57 year old Canadian and was born close to Montreal in Quebec. She has lived alongside the St.Lawrence River and cruised on it from a young age. Diane started sailing on the Champlain Lake and other lakes in Quebec as well as the St.Lawrence River over 25 years ago.

After a professional career in the banking world and marketing sector, she decided to come back to her real passion, the Ocean. 14 years ago, she decided to cross from Quebec to the Caribbean onboard a 42' sloop, where her new life began. Her constant desire to move forward and to discover new horizons brought her to the luxury yacht industry. Diane prides herself on having very high standards, she has worked as stewardess and head stewardess on some notable yachts within the luxury charter industry, allowing her to gain an outstanding understanding of the profession. Diane is sure to pamper to your every need making your stay very pleasant and memorable. You will be charmed by her smile and unique, positive personality. With over 40,000 nautical miles under her belt, Diane is a true compliment to the crew of Tender To.
Previous yachts include Bonavista - 65ft catamaran, Douce France - 138' catamaran, Lady Barbaretta, - 105 ' catamaran, Chrysalis T - 77' sloop, Parsifal II - 111' sloop, Allures - 100ft catamaran, Maita'i and Nahema IV, Northern Lights - 120-foot motor yacht.


Type Power Yachts
Year Built2005
Size88.00 Ft

Boat Details

Cabins: 3
Queen: -
Single Cabins: 1
Showers: 3
Wash Basins: -
Heads: -
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: St Martin
Other Pick-up: -


Refit: 2015
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x MTU 2000hp
Fuel Consumption: -
Cruising Speed: 28
Max Speed: 37 US Gall/Hr


Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: Yes
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: -
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -



Spice Cherry Tomatoes Gazpacho

With Basil Pesto Ice Cubes

Served with

Australian Spanner Crab Tartar,

White Truffle Mayonnaise, Cucumber, Mint and Coriander,

Topped with Lumpfish Caviar

Just drop that spoon in the gazpacho and see how the flavor infuse


Pan Seared Sea Scallops

On Home Made Mango Chutney

Topped with Chorizo Chips and Truffled Cajou Nut Pesto


Jumbo Shrimp deglazed with Raspberry Vinegar

Served on Strawberry Salsa

With Pink Champagne Dressing




Grilled Lamb on Sweet Mashed Patatoes

With Five Spice

Grilled Sweet Peppers Topped

With Home Made Cherry Tomatoes Chutney and

Caribbean Magic Spice

Served with Home Made Raspberries Mustard

Coulis and Pinot Noir Sauce


Pork Tenderloin Stuffed with Spicy Moroccan Sausage

On Cumin Mashed Potatoes,

Caramelized Apple Filled with Apple and Chorizo Chutney

And Drizzled with White Truffle Oil,

Moroccan Vegetables served

with Calvados “French Apple Brandy” Pork Jus


Grilled Fish on Sweet Potatoe Columbo Curry Mashed

Grilled Sweet Peppers and Pea Purée

Topped with Home Made Mango Chutney

Served with Mango, Passion fruit Beurre Blanc

With Sweet Potatoes Crisp



Poached Lobster Medallion

With Aged Cognac Cocktail Sauce

Lobster Tartar with Fresh Strawberries and

Raspberries Vinaigrette

Marinated Lobster Salad with Rocket Parmesan,

Baby Asparagus with White Truffle, Figs and Mustard Dressing

Half Open Flames Grilled Lobster Tail with Café de Paris Butter




Home Made Mango Mousse

With Passion Fruit Coulis

Topped with Raspberry Red Wine Jelly


Chocolate Fountain Cake

Topped with Vanilla Ice Cream

Salty Caramel and Raspberry Coulis


White Chocolate Mascarpone Mousse

Layered with Crispy Sesame Seed and Praline Tuile

With Fresh Raspberries

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Please Contact Us For Availability

No Yatch Insight Available.