VIVERE

VIVERE

BUILT/REFITYEAR 2008
YACHTLENGTH 116.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 6
RATESFROM $53,000

Captain: Mike Minnuies
Mike has been a Licensed Captain for over 15 years, leading large crews and operating privately owned yachts, as well as, USCG Certified Passenger Vessels. He has now been the Captain of VIVERE in Florida to New England since January 2010. As Captain, he has managed the maintenance and operation of this customized yacht, assuring that she is ready to run and please the owners and many guests aboard, while always keeping charter in mind for the near future. He is enthusiastic about charter of VIVERE and is experienced with all types of guests; corporate groups and VIP'S, celebrities and families from around the world. He was previously Captain aboard 75' motor yacht AVANTI which had many successful charters throughout his term aboard in Florida, New England and the Great Lakes. His prior experience is Captain aboard M/Y Millennium - New York, S. Florida & the Bahamas among other reputable charter yachts ranging from 45' - 150'.

First Mate: Robert Stackpoole
Robert was born and raised on the Great Lakes, so he learned to drive boats at the very early age of 7. This progressed into bigger boats as he got older, bringing along additional skills and experience in the industry.

At 20 Robert moved to Ft. Lauderdale pursuing work on boats in a tropical climate year-round. He joined VIVERE in August of 2015 maintaining the yacht and tender sound, both cosmetically and mechanically. He has logged over 2,000 nautical miles along the Eastern Seaboard, including the waters of the Bahamas.

Robert enjoys meeting new people and looks forward to making charter guests welcome and comfortable onboard.

Chief Stewardess: Kate Jones
A native of Oregon, Kate is a true Northwest-grown Sea Gypsy. She has spent several years on a wide variety of luxury yachts and catamarans, sailing the Caribbean and the Northeastern shore; Alaska, and Canada. Kate brings to each Charter her enthusiastic, cheerful, and ready smile. You will find her to be high energy, fun, always joyful and able to assist you to ensure an individualized experience. She has a focus on professionalism, warmth, and concern for guest satisfaction.

Second Stewardess: Julie Arnold (Freelance)
Julie brings years of experience of cruising the east coast from Canada to Florida as well as the Bahamas and Caribbean to VIVERE for the summer 2020 season. She has her passion for yachting, a team player that you may see setting a dining table one minute and the next she could be driving our tender. Julie is always eager to please and look out for her specialty cocktails!

Deckhand: Endrix Rodriguez
Endrix is the newest addition to the VIVERE Team. He has traveled extensively and worked on several yachts both in the United States and Internationally while honing his skills and obtaining his Captain’s License. Endrix is upbeat, enthusiastic and loves to interact with our charter guests and creating a memorable experience onboard.

Chef: Cassia Kern McNulty (Freelance)
Chef Cassia has been creating culinary delights in the private and charter yachting world for approximately eighteen years. Born in Brazil, she grew with her family who owned several bakeries. She went to culinary school and later she opened a very successful restaurant (Safita) after some time she sold the restaurant and moved to the United States where she still resides. Cassia finds great happiness in meeting new people and creating the food that will make their experience one to remember.

Specifications

Type Power Yachts
BuilderAzimut
Year Built2008
Size116.00 Ft
Beam24.3 Feet
Draft6.8 Feet
Guests10

Boat Details

Cabins: 5
Queen: 2
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: -
Electric Heads: -

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

2x MTU 16V2000 2,400HP Each
Fuel Consumption: 200
Cruising Speed: 20
Max Speed: 28 US Gall/Hr

Locations

Winter Area: Bahamas, USA - Florida
Summer Area: Bahamas, USA - New England, USA - Florida

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: 2x Kohler 65Kw
Inverter: -
Voltages: -
Water Maker: -
Water Cap: 1200 GPD
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 24' Sea Strike
Dinghy hp: 300
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: -
Windsurfer: -
Snorkel Gear: 6
Tube: 6
Scurfer: -
Wake Board: -
Kayaks 1 Pax: 1
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Extended Beach
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Light
Rods: -

Chef Cassia McNulty

Sample Menu

Breakfast

Served every day with fresh fruit, juices, yogurt, cereal, pastry, and bread. With your choice of eggs Benedictine, Concordia, omelets, etc. bacon, sausage, hash brown, pancakes, French toast, burrito breakfast, bagel and cream cheese, salmon and whatever else your heart desires.

Lunch 

Portobello, Swiss cheese and caramelized onion on Italian bread.

Chicken, shrimp or beef, quesadilla, served with fresh guacamole and homemade salsa.

Blue cheeseburgers.

Shrimp scampi over angel hair with fresh spinach.

Crêpes de fruit de mer.

Chicken caprese hot wraps.

Fresh tuna Cesar salad.

Steak kebob with Brazilian potato salad.

Also available cold cuts and various types of bread.

Gourmet cookies, fruit, and ice cream.

 

Afternoon Hors d’ oeuvres 

Crab cake.

Chicken and shrimp fillo.

Various cheeses.

Bruschetta.

Banana and gorgonzola canapé.

Shrimp cocktail.

Beef empanadas.

Stufed baby mushrooms.

Stone crab.

 

Dinner menu 

Caprese salad.

Basil and tomato soup.

Lime sorbet.

Mahi mahi with wild mushrooms and sun-dried tomatoes.

Orzo with pesto and baby zucchini

Tiramisu

 

Dinner menu 

Green salad.

Onion soup.

Raspberry sorbet.

Canard  a l’orange (duck)

Asparagus au gratin.

White chocolate cream brulee.

 

Dinner menu 

Tomato and onion salad.

Surf and turf (lobster and filet mignon)

Cream of spinach

Roast potatoes.

Petit gateau with vanilla ice cream.

 

Dinner menu 

Greek salad.

Spinach and mint soup.

Lemon sorbet.

Roasted lamb chops.

Couscous.

Garlic snow peas.

German pave.

 

Dinner menu 

Avocado salad.

Cream of mushroom soup

Orange sorbet.

Stuffed Cornish hen.

Caramelized carrots.

Pineapple coconut pave.

 

Dinner menu 

Heart of palm salad.

Black beans soup.

Mango sorbet.

Buttermilk squash with sun dried beef.

Wild rice.

Passion fruit mousse.

 

Dinner menu 

Cucumber and yogurt salad.

Shrimp bisque.

Lemon sorbet.

Broiled pork tenderloin with mango sauce.

Chefs mashed potatoes.

Green beans.

Chocolate and strawberry tart.

 

If we find any fresh fish, we will change the menu accordingly.

Please feel free to contact me and make any changes on the menu. Also let me know if there are any vegetarians, allergies, or religious requirements.

Best Regards,

Cassia McNulty

No rates details available.


(15 December -30 April)
Bahamas, USA - Florida
(1 May - 14 December)
Bahamas, USA - New England, USA - Florida


Available:
Hold/Option:
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