Size / Year Built / Builder
124.0 Ft / 1979 / Breaux Bay Craft
2x Single Kayaks
1x Double Kayak
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 - Thomas Gray
Captain Tom grew up in Florida with a love of the sea. He is an avid fisherman, scuba diver and surfer. Tom was a dive instructor in the Florida Keys in the 80’s which is how he gained an interest in becoming a skipper. He ran dive boats, commercial fishing vessels and then became a fishing guide. He started in the yachting industry in 2001. Tom has spent many years sailing in New England, Bahamas and Caribbean islands sharing his knowledge and passion for the ocean with yachters of all ages. He enjoys boating with his family in the Indian River Lagoon near Sebastian, Florida in his spare time.
First Mate - Alexei Gayduk
Alexei is from coastal city called Mar del Plata, state of Buenos Aires, Argentina. He has worked in the maritime industry with over fourteen years and now brings this experience to ARIADNE. He comes from a seafarer’s family background and started his career as a deckhand, later joining the maritime Academy to achieve his Officer of Watch (OOW) and Maritime transportation degree. After graduating, he worked his way up starting as a Deck Cadet, getting involved in different types of commercial ships to finally achieve his current position as a First Mate. Alexei's hobbies include fishing, snorkeling, swimming, and jet skiing among other outdoor activities.
Chef - Andrew Lichaa
A Newport, RI native, Chef Drew has always had a deep passion for boating and the ocean. After seventeen years honing his skills throughout New England, he has developed a cooking style that is as eclectic and vibrant as the seaside towns that dot the coastline. Naturally, he thrives working with all things that come from the sea. All about big, clean, and simple flavors, Chef Drew relishes in infusing traditional classics with a touch of modernist techniques.
Chief Stewardess - Tracey Spence
Tracey is a former financial manager who moonlighted as a waitress and bartender to pay for her studies towards an accounting degree. Eventually, she gave it all up to pursue her passion in the service industry, in particular in yachting. In the last 4 years she has worked as a Junior, Second, Sole and Chief Stewardess on both sailing and motor yachts of various sizes.
Second Stewardess - Kay-Leigh Tarantino
Kay-Leigh grew up in South Africa in the busy city of Johannesburg. She joined the yachting industry after completing her BCOM Marketing degree. She enjoys playing different sports and lives an active lifestyle driven by adventure and travel. Her positive outlook on life is reflected by the perpetual smile on her face and her earnest desire to interact with guests.
Deck/Engineer - Regardt Booysen
Regardt “Redge” Booysen is born in Middleburg, South Africa, and grew up in the coastal area of KwaZulu-Natal; he has worked in the Hospitality industry with over thirteen years of experience, serving the Prime Minister of Japan, to name one. Redge has worked with professional photographers on numerous magazine covers, and he also worked in the Architectural industry before joining the Yachting industry. Redge has a passion for Photo/Videography, diving, and exploring the beautiful unbeaten path.
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.