Size / Year Built / Builder
81.0 Ft / 2001 / S&S/Nuator Swan
One large Master cabin aft with office and ensuite bathroom
One double cabin with on pullman bed and ensuite bathroom
One twin cabin with one extra pullman and ensuite bathroom
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 French - 31
Sail and work experience
Lucas began sailing with his parents when he was a child. He enjoyed it so much that he decided to make his passion into a profession. He soon gained his qualifications and began working on DJANGO TOO as a first mate in 2011. Since then he has worked both as captain and deckhand on a number of yachts including the 183ft ketch MARI – CHA III, 115 ft SWIFT and a number of Lagoon catamarans. He joined the crew of KALLIMA as Captain in 2020. His qualifications and experience in yacht maintenance along with a passion for sailing make him the perfect captain. He has completed a number of races, such as the Rolex Cup (aboard DJANGO TOO) and the J80 World Championship.
As Captain the overall running of the vessel is Lucas’ responsibility; this includes the navigation, safety and experience of all onboard. He ensures that KALLIMA runs smoothly and efficiently whilst adhering to all the appropriate regulations.
Licenses & Certificates
• Captain 200 UMS
• Professional License of Yacht Maintenance
• Medical III
• French (Native)
• English (Spoken, Written, Read)
Julien le Duff
First Mate French - 35
Julien has been working as skipper on cruising yachts from 45 to 55 feet from 2015 to 2016 before joining Aegir as First Mate in 2017.
Sail and work experience:
Julien has been has been working as a sailing instructor when at University. He then move to the city life and worked as IT software developer and afterwards as manager in catering in Paris and London.
Over the last 3 years he has clocked 20 000 NM cruising and delivering yachts, including an Atlantic crossing.
Julien speaks French, English and is currently learning Spanish
Brittany, English Channel, Mediterranean Sea, Andaman Sea, BVI and Sea of Abaco
Julien has the expertise required to stand in for Captain in his absence, acting as second in command. He assists the Captain during navigation and participates in all on-deck operations, respecting guest’s activities. He has extensive knowledge of sailing yachts maintenance and is responsible for the running of deck equipment and machinery.
Licenses & Certificates:
RYA/MCA Yachtmaster Offshore Commercially Endorsed
MCA STCW Training (including First Aid, Fire fighting and sea survival)
MCA AEC (Approved Engine Course)
RYA Cruising Instructor
RYA Powerboat Level 2
A level Scientific
BTEC Higher National Diploma in Physical and Chemistry Measurement
Bachelor of Science in Numeric Imaging Engineering
Music (Tour Manager for STAL during his 2011 European Tour),
Literature (American Post Modernism & Realism, French Comtemporary fiction novel) & Cinema
CHEF – Lisa-Marie Kurtze - German
Catering Work experience:
Between 2015 and 2018, Lisa worked in numerous restaurants in France and Germany, including Michelin Star Restaurant Hotel Claude Darozze in Langon, France. Since then, she has worked on various yachts in the positions of Chef or Hostess, cruising all over the world to places including Greece, Canada, South Africa and the Caribbean. She has also volunteered at numerous seminars, including those on ‘Fermentation’, ‘Sausage Making’, and ‘Cheese tasting’. She is fluent in German and English, and speaks basic French and Spanish.
In charge of the galley and is responsible for all guests and crew meals, assuring a rich variety of food. Estimates food needs, reviews inventory assuring adequate supplies are available, sticking to budget and guests’ expectations. Carries out food service activities in order to have meals prepared at scheduled times and makes sure she complies with health regulations. Thanks to her/his creativity, she/he develops new recipes and ways of serving food in order to satisfy different guests’ wishes.
2012 – 2015: Humboldt University of Berlin, Bachelor of Science in Economics
2015 – 2018: Apprenticeship in Culinary Arts
2018: Examination Certificate, Chef
Lisa’s interests include sailing, scuba diving, skiing and yoga.
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.