Size / Year Built / Builder
112.0 Ft / 2004 / Lazzara
The Master Stateroom is located below decks amidship and features a walk-around king bed with a large walk-in closet, vanity and dresser and includes his and hers heads. The VIP Stateroom is located on the lower deck forward with a Queen bed and built in settee, en suite head and shower. The remaining 3 guest cabins are located below decks to port and starboard, of which two include a queen bed with en suite head and shower and the 3rd includes 2 twin beds and 2 pull-mans giving a great option for kids. Or the two twin can be converted to a queen size bed giving it maximum flexibility. This cabin also has an en suite head and shower.
15' Williams Jet Tender
2- 2 person Jet Ski
2- Sea Scooters
1-Inflatable 26' slide
Snorkeling Gear (Large Assortment)
1- 11 1/2 ' Floating Island
2- 6'x6' floating pads
1-Brownie's Third Lung - 4 person air tank for diving
4-Medium rods and reels
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 - Bill Kurtz
Languages Spoken: English
Bill was born in Illinois between the cornfield and the beanfield. His parents moved to south Florida when he was 10 years old. He hit the ocean running. Fishing, surfing, at first. Then sailing, windsurfing, waterskiing, scuba diving were daily activities while growing up.
He was first offered a mates job on a 56' Hatteras and obtained his Captain license. He was the build Captain on the 116' Margaux, which was a very popular charter yacht. He chartered Margaux for several years throughout the Bahamas, and Caribbean in the winter, and New England in the summer. When his family started to grow (wife plus three children) he left the Charter side of yachting for private motor yachts: 118' Alcor, 112' Ubiquitous, 96' Ches Soirée, 112' Attitude. He loves the Bahamas and all it has to offer, but most of all enjoys showing guest's all the treasures and his secret favorite spots. Captain Bill welcomes you and your guests to a fun, active vacation aboard 112' BELLA CONTESSA.
Rotational Captain - Lee Berry
Education/Certifications: USCG 200grt/500GT Master VHF, Advanced Firefighting, Medical Care Provider STCW, AAA (AffAirAction), Multidimensional Yacht Security Training, Proficiency in Survival Craft & Rescue Boats, PADI Open Water
Lee was born and raised in South Africa. His desire to travel led him to the yachting industry, which led him around the world in every possible direction. He met his wife in Newport, RI, they married on the sundeck of a yacht, and now reside in South Florida with their beautiful children.
Lee entered yachting in 1995 as a deckhand/mate on M/Y ALLURE where he stayed on board for 10 years. He has since been on vessels ranging from 45-198 ft and carries with him extensive knowledge of The Bahamas, Florida & New England cruising areas. He has the ability to create fun-filled itineraries for families and is keen on providing a one-of-a-kind experience for all guests.
In his spare time, Lee likes to build furniture, remodel the house & raise his family. He loves all types of fishing from bass fishing in the local canal to spear fishing and big game fishing.
Lee can’t wait to welcome you on board 112’ BELLA CONTESSA for a vacation like no other.
Rotational Chef - Jaime Jaramillo
Education/Certification: STCW, ENG 1, Security Awareness Professional Chef Diploma, Managers Serv Safe, Advanced Diploma in Mechanical Technology, Pursuing Cicerone Certification
Languages: English, Spanish, Basic Portuguese
Watching his grandmother in the kitchen for several hours a day, chef Jamie developed a deep passion for cooking at an early age. After graduating from culinary school at the Art Institute in Ft Lauderdale he began working in fine dining and country clubs in Boca Raton. He then became interested in the sourcing of his produce and decided to move to New England where he discovered the true sense of locally sourced and farm-to-table dining. Upon returning back to sunny Florida, he embarked himself in the Gastro bar scene working at the rebel House in Boca becoming executive chef of 3rd & 3rd in Delray Beach for almost 4 years. Following his restaurant ventures he decided to become a private chef as well as a consultant chef before entering the yachting industry in 2018.
He has since worked on board M/Y AQUA LIFE, M/Y KIKI KAI, M/Y ENTREPRENEUR and more. He strives to make all meals from scratch using the freshest ingredients available. Chef Jaime is passionate about artisanal bread baking, fermenting, pickling, curing and smoking. He also has great knowledge of beers, wines and scotches and enjoys pairing them with his food. Chef Jamie can cook a wide range of cuisines and has no problem catering to specific requests such as low sodium, vegetarian, gluten-free, and kosher. Chef is eager to facilitate his extensive fine dining service to provide the ultimate high-end experience for guests on board BELLA CONTESSA.
Rotational Chef - Gillian Wrightson
Education/Certifications: Bachelor’s Degree - University of Maryland College Park, IYT Superyacht Chef, Ships Cook, Supervisory Food Safety at Sea level 3, USCG 100Ton, Tow Endorsement, STCW with PDSD, PADI Open Water, Master Court of Sommelier, ENG 1
Languages Spoken: English
Gillian currently resides in beautiful Fort Lauderdale, Florida. Prior to yachting she worked for Kimpton Hotels and Restaurants holding a variety of Managerial and Director positions for their restaurants. Chef Gillian is qualified to prepare many styles of cuisine, but her passion lies with Asian fusion. She enjoys challenging herself with constantly trying out new styles and flavors, aiming to work with the freshest ingredients that each culture provides. Chef Gillian has experience in preparing Vegan, Kosher, Gluten-Free,
Vegetarian, Whole 30, Pastry, Thai, Japanese, Mediterranean, Indian, Italian, Seafood, Mexican, French, and Caribbean
cuisines. She has cooked for up to as many as 27 heads on board including pescatarians and low sodium diets. When you can’t find Gillian cooking amazing meals on board, you can find her rollerblading, cycling, scuba diving, snorkeling, kayaking, SUP Hiking, traveling, or enjoying great food and wine. Chef Gillian is excited to welcome guests aboard her table for a flavorful fine dining experience.
Stew - Anneline “Lynx” Duffield
Nationality: Zimbabwean and American
Education/Certifications: Elementary Seamanship, Food Hygiene Certificate Level 2, Proficiency in Designated Security Duties, WSET Level 2, STCW Basic Safety Training – Revalidated, Mixology and Bartending Masterclass, ENG1
Languages Spoken: English
Anneline has been in the yachting industry since 2015 becoming a dynamic and well-rounded stewardess. She has worked on both motor and sailing yachts, holding the capability to get the ground running on any type of vessel. Anneline completes all duties to the highest of standards ensuring a comfortable experience for all guests. She loves putting together themed nights and decorative accents that allow her to express her creativity and enhance the guest experience. Prior to yachting, Anneline was a head poker dealer and a manager of a 5-star lodge.
Having grown up in Zimbabwe, she has a great love for the outdoors and enjoys spending her time doing yoga, running, and hiking outside wherever possible. She enjoys keeping fit but is just as comfortable with a good book when exercise is not possible.
Anneline can’t wait to continue her yachting career while providing a once and a lifetime experience aboard 112’ BELLA CONTESSA.
Mate - John Thompson
Languages Spoken: English
Education/Certificates: Bahamian Captain's License
John was born in Nassau, Bahamas, his family lives in Deep Creek, Eleuthera, a small coastal settlement, which farming and fishing are the mainstays of the area. John has 9 brothers and 2 sisters Growing up around the sea, fishing and diving was always and still is, his main interests. By the time he was 16, he was working as a mate on a fishing boat. After winning a few local tournaments, he had proved himself as a mate. Through his 20's John fished all over the Bahamas and got his Bahamian Captain's License at 25 years old. He started running sport fishing boats for various yachts between 40' to 100'. John is interested in all sports, but basketball and the Miami Heat will always be his favorite. John's passion is fishing and loves to teach people about the fish, diving and boating. His best qualities are honesty, patience, knowledge of the ocean and his outlook on life. His motto is "One day at a time". John truly considers the Bahamas as the best place on earth and brings a wealth of knowledge to 112' BELLA CONTESSA.
Hurricane Hole, Nassau, Bahamas
Hurricane Hole, Nassau, Bahamas
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.