Size / Year Built / Builder
164.0 Ft / 2009 / Perini Navi
Baracuda Valletta can accomodate 10 guests in 5 cabins on the lower deck.
One Master cabin with a king size bed and his and hers bathroom.
Two VIP cabins with a queen size bed and two twin cabins, all with ensuite facilities.
Centralised system with music, movies, chart etc that can be operated by an i-Pad throughout the yacht
i-Pod docking station throughout the yacht
Tender Lomac with 30hp engine
Canoe for 1 pax
Canoe for 2 pax
2 * SUP Paddle
Internet connection via V-Sat
Integrated audio video
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, Vangelis from Greece, Age 53
Also known as Baloo, Vangelis was born in the town of Piraeus in Athens. He holds a License Hellenic Merchant Maritime (Skipper A’Class) and has worked on various Sailing Yachts around the world.
Captain Vangelis has vast knowledge of the Eastern Mediterranean and knows the waters very well. He has also undertaken an Atlantic crossing from Spain to Miami and he has extensive experience in racing sail at offshore and Olympic Class boats since a very young age, winning medals in various classes.
In his spare time, Captain Baloo enjoys relaxing with his Wife and two Children.
CHIEF ENGINEER, Matthew Lenehan from New Zealand, Age 33
Matthew holds his Engineer License, Yacht master offshore 200T, STCW95, RYA Competent Crew, Powerboat Level 2 and has a Bachelor of Business Degree.
Matthew entered the industry in 2009 and he has worked on various yachts around the world. Matthew has cruised the Baltic, England, Scotland, Caribbean, East and West Mediterranean. He joined S/Y Baracuda in 2012 and is a valuable member of the team.
When he is not working, Matthew can be found either on the mountains snowboarding or in the sea playing with all types of water toys.
CHIEF OFFICER, George Mastandreou from Greece, Age 34
With many years of experience sailing the Aegean Sea, as well as the Western Mediterranean and beyond, George joined S/Y Baracuda at the end of 2015 and has proven to be a capable deck crew member. He has vast knowledge of deck repairs and maintenance as well as expertise in navigating.
George has many interests outside of yachting including cycling, skiing and watersports. George is also a fan of Formula 1 and is a whiz kid with computers.
Name: George Argyros
George is an avid sailor with a true passion for the sea. From a young age he has been involved in club racing around the waters of Greece. His love and knowledge for boats and the sea alike has fortunately enabled him to pursue a career in the Yachting industry. George is a sociable character and enjoys the interaction yachting provides with both crew and guests.
When George is not getting his feet wet you can find him playing the blues, or taking long road trips on his Motorbike.
Name: Raemon Devlin
Position: Deckhand / Engineer
Looking to tick off his workplace bucket list, Raemon joined S/Y Baracuda in 2015 as a very valuable crew member, to fulfill his passion for boats and the sea. Carpenter by trade, this nomad has worked around the world in various jobs and careers, making friends al ong the way. His heart placed him in Greece, where he is content spending time with his wife and bringing up his family.As a singer, song writer by hobby, you can find Raemon jamming with his band in venues around Athens.
Name: Ioannis Seferiadis
Ioannis holds a Chef’s Diploma from the Chef D’ Oeuvre Culinary and Pastry School and has attended numerous seminars at Ducasse Education by Alain Ducasse. He has worked for many years as executive chef in luxurious hotels and restaurants such as Astir Hotel & Resort, Electra Hotel Four Seasons Astir Palace and others. Also, since 2002 and until now he is offering his services for formal and ceremonial dinners at the Greek Presidential mansion.
Ioannis specializes in Mediterranean & International cuisines. He is professional and creative with outstanding culinary skills. He is very passionate about his cuisine, eager to tailor make his guests’ menus and keen to present them with gastronomic extravagances or simple, heavenly tastes. He speaks fluent English and his hobbies are diving, sports and computers.
Name: Kyly Jones
Position: Chief Stewardess
Kyly has worked in hospitality before joining the yachting industry in 2017. Kyly worked on large yachts around the world before making the change to sailing on S/Y Baracuda such as 50m M/Y Herculina and 56m M/Y Rio. She is always willing to lend a hand on deck when needed.
Kyly is a dynamic, well-presented individual with a meticulous eye for detail and professional approach to her work. She is hard working, reliable and enthusiastic.
In her free time she enjoys hiking, running and swimming – she was a swimming coach for 2 years.
Name: Melissa Wood
Position: 2nd Stewardess
Melissa has always been involved in activities associated with the sea. Inevitably in 2017 entered yachting and since then she has worked on some mega yachts in both permanent and temporary positions gaining very valuable experience. Melissa has great communication skills, and she is a well-balanced individual wiling to exceed I any task that is presented to her. Melissa wishes you a comfortable and enjoyable stay.
Name: Chrisanthi Ximeraki
Position: 3rd Stewardess
Chrisanthi is a dedicated stewardess with 5 seasons in yachting and 4 years in hospitality.
She enjoys the creative aspects yachting provides as well as guest service interaction. After having worked on various motor yachts in the Greece for a few years now she is well experienced and is thoroughly enjoying her time here on S/Y Baracuda.
Chrisanthi is hard working, reliable and a team player and wishes you a comfortable trip onboard.
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.