Posted by admin
Motor yacht JO, the 164-foot Benetti yacht charter vessel has announced plans to spend the winter season in the Caribbean.
Voted “Best Family Charter Yacht 2011“ by Superyacht World magazine, the 2004 Benetti motoryacht JO offers accommodations for 12 guests in 6 staterooms.
Captain Ian Robertson reflects on what makes this yacht unique in the industry – the combination of a tranquil environment with modern amenities.
“There is an atmosphere that radiates calmness, and you feel it from the moment you step aboard,” says Robertson. “The yacht as a whole is meticulously maintained, participating in two yard (maintenance) periods per year. Our owner understands the importance of updating tenders, watersports equipment, and the onboard entertainment equipment on a regular basis.”
“There are plenty of watertoys both for children and adults,” says Jana Sheeder, President of SailAway Yacht Charters and 1-800 Yacht Charters. “The 12 crew members onboard motor yacht JO are among the best family-friendly crewmembers in the industry.”
Foodies will appreciate the talents of chef David Beltran, as he cooks with both passion and flare. His signature dish is “Veal Zurich.” At mealtime, Beltran orates his menus to the guests, not in any traditional format, but in rhyming couplets – often interjecting a few words in Italian, Spanish, German, and French!
Similar yachts available for hire in the Caribbean include 50 meter motor yacht WHEELS, 58 meter yacht SKYFALL, and 45 meter motor yacht ILLUSION.
Rates for motor yacht JO range from $175,000 per week for non-premium periods to $225,000 per week for year-end holidays. Running expenses are extra.
This entry was posted in Caribbean News Yacht of the Week and tagged 1-800 Yacht Charters, yacht charter Caribbean, benetti yacht charter, motoryacht charter, Jana Sheeder, president of 1-800 Yacht Charters, Benetti, family vacation, family yacht charter, SailAway Yacht Charters, Mi Sueno, Illusion 149, Skyfall, Chef David Beltran, Wheels 164Posted on
This entry was posted in Yacht Charter Yacht of the Week Educational and tagged mine games, Wheels, Mi Sueno, Skyfall, Carpe Diem, luxury yacht charter, Trinity Yachts, Wheels 164, Tsumat, Is yacht Tsumat a charterboat?Posted on
Good times in the Bahamas just got even better, with the addition of the world’s largest tender to a luxury mega yacht charter vessel.
Motor yacht WHEELS, a 50 meter behemoth in her own right, has just added a 24-meter (80′) sportfish tender to her already impressive inventory of watertoys.
Far too large to be carried or towed, the tender, named REEL WHEELS, will follow closely along during charters, ever available for the use of the charter guests.
Amazingly, the yacht’s current tender, a large, Yellow Fin 36 is still in tow. With two high performance sportfish tenders, there’s no excuse for any guests to be left behind when its time to hit the water for fishing, diving, and snorkeling excursions.
The envy of any deep-sea angler, REEL WHEELS is a 2007 Merritt 80 Sportfish yacht, fully-rigged with state-of-the-art fishfinder electronics and fishing gear.
The “REEL” advantage of adding this sportfish yacht to the charter package is the capacity to bring more charter guests. REEL WHEELS has a master cabin with room for two guests. This means the total charter party for a vacation onboard WHEELS is 14 passengers. This is great news considering most megayachts can accommodate no more than 12 guests.
The addition of this 80′ tender rounds out a watersports inventory that includes:
Just reading the list of onboard toys is exhausting!
There is NO extra charge, to bring REEL WHEELS along, in tandem with Trinity motor yacht WHEELS 164. The charter price remains as before: $200,000 per week plus expenses.
He has experience in the galley of a superyacht and the kitchen of a fine restaurant. Presenting Chef Geoffrey Fisher, 35. He is a man who relishes the opportunity to blend creativity, talent and knowledge. In particular, to transform everyday ingredients into stunning, delicious creations.
Born in Manchester, England, is at the top of his profession, he continues to hone his skills.
“I push myself (sometimes) 16 hours a day,” says Fisher. “Being a chef is all about passion. If you don’t have it, don’t go there. It’s long, unsociable hours….not a job…a way of life. Being a chef, you learn something new every day, by working with other chefs, reading books, even watching cooking programs on TV.”
His lessons in cuisine and hospitality began early in life, as Fisher washed dishes in his parents’ restaurant in Lancaster, England. He watched the chefs and thought, “I could do that!” His mom and dad recognized his talent and encouraged him to get a formal culinary education.
Fisher attended Lancaster & Morecambe College and took a three-year chef/catering course. As a result, he learned everything from general basics and waiting to theory and cooking. He won “best student chef” three years in a row and became runner-up in the national competition, Nestle Toque d’or. In between classes, Fisher worked for his parents in their restaurant.
By age 24, Fisher was head chef at the Swag and Tails, a restaurant in Knightsbridge where he stayed for nearly four years. “It was here I learned how to deal with people, order food, costing and the unpleasant duty of how to fire people,” he said.
Looking for a new adventure, Fisher decided to join a friend in Europe who was chef on the 47-meter Motoryacht Commitment, which happened to be on charter at the Monaco Grand Prix. Another key point is that a week onboard and Fisher was hooked and started looking into a career in yachting.
With a little help from the chef onboard sail yacht TWIZZLE, Fisher landed a job onboard motor yacht WHEELS, and quickly learned charter chefs must be flexible. “I make a point of having a chat with them (charter guests) as soon as possible when they arrive to find out not only what cuisine they like, but also what they don’t like, or if they have any allergies. Talking with the guests is important,” says Fisher.
Fisher also learned the pressure of working on a yacht for hire can be intense.
“The pressure in restaurants is tense, but completely different on yachts. On yachts, it’s intense because you never stop cooking. When it’s not the guests, it’s the crew,” states Fisher.
After his stint onboard M/Y WHEELS, Fisher joined the crew on motor yacht SLIPSTREAM, where he is still the executive chef. As to his future plans, Fisher says,
“In time I would like to own a small restaurant in Malta. Inside the kitchen, it’s said you’re only as good as your last service. Through yachting, I always say, you’re only as good as your last charter.”
In conclusion, rent a private yacht and become a foodie! Enjoy the gourmet services of the world’s best chefs on a yaching holiday. CONTACT US TODAY.