Size / Year Built / Builder
110.0 Ft / 1991 / Broward
Master stateroom with king berth, his/her bath w/Jacuzzi tub/enclosed shower. King VIP, Queen berth stateroom , Twin berth stateroom with pullman.
All staterooms include TV/VCR/&Bose/CDPLAYER/AM/FM
KVH mini M SatCom w/email
Sea 156 VHF
2 72 mile Furuno radars
2 Furuno gps
2 stand up paddle boards
King size sunning pad
Med style folding passerelle
Country kitchen forward
Formal dining area aft
Our team endeavors to provide up to date and accurate information regarding each yacht in our listing, however some yachts reserve the right to make last minute changes to their availability and rates. With this in mind, please note that premium rates may be attached to certain destinations and dates, such as Christmas and New Years in the Caribbean or July and August in the Mediterranean. Kindly contact us for a proposal that details the yacht’s final rate and availability.
Captain John Butler holds a USCG Master license and has spent thirty five years at sea, in waters ranging from the Bering Sea to the Mediterranean, which included Hawaiian and Atlantic passages. In his last 10 years aboard Panache he has extensively cruised the west coast of Mexico, Sea of Cortez and California. His many years of training and experience in different waters have made him a respected figure in the maritime industry. With guest satisfaction and safety as Captain Johns top priorities, partnered with his willingness to please, your stay aboard Panache is sure to be unforgettable.
 USCG Master's license 1600GT/3000 ITC upon oceans
 USCG Master of sail 100GT upon Oceans
 PADI Open water diver
First Mate: Max Eade
Max has a wide variety of experience on yachts in the USA and abroad. His qualifications include Offshore Yachtmaster, Sea Survical, Basic Firefighting and First Aid
John is also a PADI Dive Master. ON PANACHE, Max strives to ensure a safe, comfortable and relaxing journey for all quests both on board and ashore.
First Mate/Captain Peter Horner, U.S. Citizen
Born and raised in Baltimore, MD, Peter decided at a very young age to experience life where the waves would take him. In college, he spent a semester at sea studying onboard a vessel that visited various ports around the world. If that wasnt enough to quench his thirst for travel, he spent another semester interning onboard a large sailing yacht which ultimately fueled his pursuit of a long-term career in the yachting industry. Since graduating from Lynchburg College in Virginia, he has worked on private sailing yachts including S/Y Woodwind and S/Y Kaori cruising to remote places around the world. He is an experienced fly fisherman, sailor and can make a mean sandwich.
 MCA Master of Yachts 200GT upon oceans
 USCG Masters License 100GT Near Coastal
 PADI Rescue diver
Chef Marco Martinez, U.S. Citizen
Chef Marcos culinary aspirations began at the age of 15 while living in the Caribbean, where he often found himself taking the helm of the barbeque after a long day at the beach with friends. His interest in cooking continued to develop, and in 1990, he began formal training at the Culinary Hospitality Institute of Chicago. He remained in Chicago for the next decade, further developing his culinary abilities while working for a prominent restaurant corporation specializing in international cuisine.
His expertise in the culinary industry continued to flourish when he was appointed Executive Chef for Major League Baseball, and later, for the five-star resort, Paradise Point, in San Diego. From the clubhouse to the high profile events, Chef Marco utilized his diverse culinary training to redefine high profile dining. After fifteen years as an executive chef, Marco truly believes his heart is in the galley.
Stewardess Kayla Zacher, U.S. Citizen
Kayla grew up on the Great Lakes of Wisconsin where her passion for being on the water began in fresh water. She spent her summers waterskiing, wake boarding, and fishing until she realized that, in order to continue her hobbies on the water, she needed gas for the boat that fueled her passion. Thus, at the age of 15, she began working for a tour boat company as a deckhand/stewardess on multiple power boats and sailing charters. As her college years neared, she made the decision to head to the West Coast where she attended San Diego State University, determined to stay near the water. While pursuing her degree in Hospitality and Tourism Management, as well as a minor in Spanish, she found a little piece of home being back out on the water, this time working on private yachts. With Panache, it was love at first sight. So, upon graduation from college, Kayla took her degree in hospitality, fluency in Spanish, and a yearning for adventure, and cruised to Mexico. She hasn't looked back.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.