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LA GRANDE BELLEZZA Yacht Charter Catamaran

$29,200 - $32,900 / per Week
All Inclusive

About

Brand new 2019 Leopard 58 offering spectacular top deck lounge/BBQ area with bar, surround sound and state-of-the-art lighting. Lower main deck offers vast space with alfresco dining, swim platform which will lower to water level, walk in salon with lounge/formal dining area, galley and master stateroom and passageway to front cockpit. Below are 3 additional cabins (see accommodations section for cabin details). All cabin offer private en-suite heads with electric toilets and dry shower stalls. Lots and lots of water toys, come play about LA GRANDE BELLEZZA! **These are factory photos as yacht is just being completed***

Currency: USD
  • USD
  • EUR
LA GRANDE BELLEZZA Yacht Charter Catamaran

$29,200 - $32,900

per Week

Guests

9

Cabins

4

Crew

2

Size / Year Built / Builder

58.0 Ft / 2019 / Leopard

Accommodations

(1) Master Stateroom is on Main deck forward of Salon has a Queen sized bed, private ensuite head with electric toilet and stall shower. Berth is 77"L x 58"W. It has door to forward cockpit from the Stateroom and from Navigation Station- Office that opens to private patio. Office can be closed off from Salon for privacy.

(1) Starboard Fwd Cabin on lower level has a Queen bed, private ensuite head with electric toilet and stall shower. Berth size 77"L x 47"W.

(1) Starboard Aft Cabin on lower level has a Queen bed with private ensuite head with electric toilet and stall shower. Berth size 75"L x 56"W.
(1) Port Fwd Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77"L x 56"W.

(1) Port Aft Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77"L x 52"W and there is an upper Pullman berth. Berth size 72"L x 25"W which can be removed.

*****NOTE: Crew normally use the Port Aft port Cabin but can move to Port Fwd Cabin if clients need Port Aft port Cabin with the Pullman Berth.

Main salon on main deck along with galley and bar. Aft deck offers alfresco dining and loads of lounge area. Top party deck affords a 360 degree view and beautiful breeze. . This deck offers massive seating and lounge area, a built-in bar with a bar, barbeque, refrigerator, ice-maker, sink Bluetooth sound bar. Top deck also has 55" Smart TV for events.

Forward deck has two trampolines for lounging, two bow seats along with a forward private patio.


Cabins
4
Queen(s)
4
Pullman(s)
1
Showers
4
Wash Basins
4
Electric Heads
4
Paper in Heads
Yes

Amenities

Helipad
No
Deck Jacuzzi
No
Air Conditioning
Full
Sun Awning
Yes
Hammock
No
Wind Scoops
No
Deck Shower
Yes
Bimini
Yes
Hair Dryers
Yes
Port/Hatches
18
Wheelchair Access
No
Stabilizers
No

Onboard Entertainment

Salon TV/DVD
Yes
Salon Stereo/Music
Yes
Board Games
Yes
Dine In
9
Sat TV
No
iPod/MP3 Hookups
Yes
DVDs/Movies
500+
Books
No
Gym Equipment
No

Water Entertainment

Water Skis - Adult
Yes
Water Skis - Kids
Yes
Jet Skis
No
Wave Runners
No
Kneeboard
Yes
Windsurfer
No
Snorkel Gear
Yes
Tube
Yes
Scurfer
Yes
Wakeboards
Yes
Kayaks - 1 Man
No
Kayaks - 2 Man
2
Floating Mats
Yes
Beach Games
Yes
Fishing Gear
Yes
Under Water Camera
Yes
Under Water Video
Yes
Stand-up Paddle
2
Sea Bobs
No
Sea Scooters
No
Deep Sea Fishing
No
Sailing Instructions
Yes
Dinghy
14' RIB center console
Dinghy HP
60HP
Dinghy Pax
8
Sailing Dinghy
No
Swim Platform
Hydraulic lift on back deck to
Boarding Ladder (Loc/Type)
Boarding platform on back
Fishing Gear Type
Trolling, casting
Others
Really giant floating iFloat pads

Scuba Diving

Scuba
Yacht offers Rendezvous Diving only
License Info
-
Air Compressor
Not Onboard

Technical Details

Inverter
Yes
Voltages
110v & 220v
Water Maker
Yes
Water Capacity
Unlimited
Ice Maker
Yes
Generator
20Kw
Elevators
No

Charter Types

Special Diets
Yes
Kosher Diets
Inq
BBQ
Yes
Gay charters
Yes
Nudist Charters
Yes
Crew Smokes
No
Pets Onboard
No
Guest Pets Allowed
No
Children Allowed
Yes
Minimum Age
water safe
Guest Smokes
Aft steps only please
Type of Pets
N/A

Green Initiatives

Make drinking water tested for purity
Yes
Re-usable water bottles
Yes

Rates

 
Summer 2021
Winter 2021 to 2022
Summer 2022
Winter 2022 to 2023
2 Pax 4 Pax 6 Pax 8 Pax
$29,500 $30,500 $31,400 $32,400
$29,500 $30,500 $31,400 $32,400
$29,500 $30,500 $31,400 $32,400
$29,500 $30,500 $31,400 $32,400
Rates are per week

Please Note:
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.

Calendar

  • Available
  • Booked
  • Hold
  • Unavailable
January 2022
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June 2022
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July 2022
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August 2022
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Captain

Name
Derek Kraemer
Nationality
USA
Year Born
1988
License
USCG 100T

Crew

Name
Sunil Sharma
Title
Chef/First Mate
Nationality
USA
Licences
STCW
Languages Spoken by Crew
English

Brief

Chef Sunil Sharma: Grew up in India and has loved cooking from a very young age. He has spent most of his adult life in New York. where he earned an Associate Degree in Hospitality Management in Culinary Arts SUNY Delhi College of Technology. His cooking and service experience has included high volume fine dining restaurants since 2005.

Chef de Cuisine Oceana Restaurant – USVI March 2020 to August 2021 Managing a full-service fine dining seafood restaurant. Trained the kitchen staff in new techniques and ingredient preservation. Handled all the ordering and the inventory. Responsible for the whole menu from prep, sauces and the final plate. Handled all functions related to chefs development, new menu integration and new product integration.

Chef De Cuisine Gary Danko – San Francisco, CA January 2018 to February 2020 Write a seasonally changing pre-fixed menu based on local wild edibles, availability of local farms and personal garden availability. Worked hard to maintain 1 Michelin Star rating. Work hand in hand with GM, sous chef, to create an intimate dining experience. Lead the kitchen and cook the protein station on a line with an Entremet. Develop strategies to improve productivity. Ensure adherence to sanitation and safety regulations. Collaborated in new seasonal menus and standardized recipes. Train and mentor interns and new line cooks from other parts of the world. Worked on off-site events.

Multi unit Executive Chef

Zavo Restaurant Group – Queens, NY June 2016 to December 2018 Managing a full-service fine dining Mediterranean restaurant, bar and bistro and banquet facility. Trained 3 kitchen managers and 30 cooks. Maintained 30% food cost and implemented strategies to improve sales. Stream-lined food production while maintaining modern techniques to provide the best product to the guests. Handled all functions related to chefs development, new menu integration and new product integration. Visited each location on a daily basis to ensure all guidelines are being followed. Responsible for Public Relations for the restaurant, appeared on fox 5 Morning show and PIX 11 morning show.

Executive Sous Chef
Capital Grille – Manhattan, NY
April 2013 to June 2016
Responsible for all aspects of food production at this beautiful restaurant with 273 seats; 7 Banquet rooms and off-site catering and delivery. Implemented a recipe procedure for each new menu change. Developed a yield chart system for fish butchering, as well as for items used daily to assist with ordering and par levels. Ensured weekly scheduling was consistent with projected sales. Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills. Catered more than 90 private functions annually – size ranging from small tea parties to 350+
person banquets.

Jr. Sous Chef
Aquavit – Manhattan, NY
August 2011 to February 2013
Led team of 4 crew members to create and present the highest quality menu items. Coordinated schedules assigned tasks and supervised staff. Collaborated with sous chef to manage entire high-volume kitchen team and trained on all stations. Helped in training Foh and Boh members providing continuous
coaching on recipe instructions, presentation and sanitation

His culinary style focuses on fresh ingredients and bright flavors, with an emphasis on Mediterranean and Indian flavors. He is experienced in accommodating special diets or allergies and happy to tailor a menu to the clients ‘ request. Chef Sunil loves connecting with clients and finding ways to make their vacation unforgettable. My organizational talent and planning skills demonstrates my professionalism in this industry. My love for cooking and taking care of our guests is my goal. There is no better way to do this than with food. Chef Sunil can’t wait to curate a journey for all her charter guests while they set sail in the USVI and BVI on La Grande Bellezza!

Chef Sunil brings a new level of service with his teammate Captain Derek to La Grande Bellezza, truly a Five Star Charter!

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Currency: USD
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