Size / Year Built / Builder
82.0 Ft / 2007 / Ferretti
1 Master cabin with Queen size bed
1 VIP cabin with Queen size bed
2 Twin cabins with two single beds each and a pullman berth in one cabin
All with en-suite facilities
Avon Tender with 60hp Yamaha
Seabob available upon request (with additional cost)
Our team endeavors to provide up to date and accurate information regarding each yacht in our listing, however, the availability displayed in the calendars and rates, are indicative only and subject to confirmation at the time of your inquiry. With this in mind, please note that premium rates may apply 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.
Professional English Speaking crew of four persons. The crew is child friendly, hard working and always striving to have happy guests onboard. Their aim is to offer the guests a home away from home.
CAPTAIN – Konstantinos Zogkas
Captain Konstantinos was born in 1984 and was raised in Piraeus, Greece. Because of his love for the sea he joined the Marine Academy. He started working in the yachting industry 10 years ago. This is his third year onboard M/Y PIOLA. He holds a Captain's diploma and has a great experience. In the luxury yacht industry he was working for M/Y SUMMER DREAM, M/Y ONEIRO, M/Y IVI, M/Y DIVA, M/Y LUXUS, M/Y NITA, and M/Y O'PATI. Among other certifications he also holds GMDSS, RO-RO Passenger certifications, fast boat license, SSO and Medical Care diploma. Captain Costas also has a scuba diving license PADI 3. He has a great computer knowledge and is keen on learning. In his free time Captain Konstantinos likes scuba diving, reading, sailing, travelling, harpoon fishing and listening to music. He speaks Greek and English.
CHEF – George Botsios
Chef George has over 15 years of experience in the culinary field. He holds a Chef’s Diploma from “Le Monde” School of Hotel and Tourism. He has worked in high profile restaurants in Athens, Hydra and Ios Island and in 2008 joined the yachting industry. He has worked, among other yachts, onboard M/Y GEOSAND and M/Y SANJANA. Chef George loves the Mediterranean cuisine and prepares delicious Greek dishes with fresh ingredients that will satisfy the guests. When not working, he enjoys listening to music and watching movies. He speaks Greek and English.
STEWARDESS – Giota Papavasilopoulou
Giota is 25 years old and has studied accounting. This is her third year onboard Piola and she really loves her job. Giota is very attentive, polite and enthusiastic. She gives great attention to all interior details and offers excellent service. In her free time, she enjoys swimming and diving. She speaks Greek and English fluently.
DECKHAND/SAILOR – Apostolos Psaroudas
Apostolos was born in 1980 and he is married. He is a graduate of the Mercantile Marine Academy of Aspropyrgos in Athens and started working as an Electrician on yachts. He has successfully passed all the required courses in life saving, saving techniques, firefighting, first aid techniques and is a holder of a speed boat operator license. Apostolos started his career in luxury yachts in 2014 onboard M/Y DALOLI. The last four years he was working onboard M/Y O’NEIRO. In his free time, he enjoys hiking, water sports and spending time with his family. He speaks Greek and English.
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.