Size / Year Built / Builder
103.0 Ft / 1998 / Broward
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 Luke Arthur
Luke grew up in Georgia spending his summers on the water boating and fishing. He began his yachting career 18 years ago so he could pursue his interests in engineering, boating, adventure, and traveling. He has cruised from Maine to Alaska on a variety of yachts catering from families to corporate clients. Alaska being his favorite because of its wildlife, beauty and remoteness. Luke holds a USCG 1600/3000T Unlimited Master License.
CHEF JEFFREY MORRIS
Jeffrey Morris is native of New Orleans but has called Seattle home for the last 20 years. He was trained by the Culinary Institute of America (CIA) and perfected his craft as Chef aboard luxury yachts. His experience traveling the world enabled him to study different cultures and perfect the techniques of many international cuisines.
Chef Jeffrey (known as "Cheffrey" by his friends and colleagues) prides himself on creative culinary presentations, and believes that elegance is best achieved through simplicity. Cheffrey brings to the table a full spectrum of cuisine that is healthy, exciting, imaginative and deeply satisfying. Known for his endearing charm, southern flair, and masterful barbecuing, he enjoys preparing his seafood gumbo, fresh baked breads, and scrumptious desserts.
Cheffrey's passion is to provide cuisine that is flavorful and elegant, yet unpretentious, emphasizing fresh seasonal ingredients and the special desires of his guests.
Mate Sterling Hines-Elzinga
Sterling grew up in Seattle and has spent his entire life on or around the water, whether it be for pleasure or work. His love for boats started young as he began working at youth sailing camps, in shipyards, and on private vessels. At age 16 he started a marine construction and service company based in Seattle that he grew over the course of 10 years. He recently sold the company to join the yachting industry. His hobbies include skiing, sailing, scuba diving, and traveling.
Stewardess - Xochitl Arthur
Xochitl (So-Chill) is the wife of Luke and is from Mexico They met in Mexico eleven years ago while Luke was there working on a yacht. After marrying, she happily traded in her corporate office job for the opportunity to work on yachts with her husband. Always with a smile on her face, she has a keen eye for cleanliness and order.
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.