Size / Year Built / Builder
95.0 Ft / 2011 / Princess, UK
CURRENT SEA boasts four luxury staterooms:
Four staterooms located below deck, with the Master forward, VIP aft and Twin along with Queen stateroom area midship. Each stateroom features state of the art A/V and flatscreen TV’s and ensuite bath.
Full beam King Master Suite with large windows and walk-in closet along with a double vanity ensuite bath.
King VIP forward ship , with a walk-in closet, ensuite bath and settee' for relaxing and enjoying the ocean views.
Additionally, there is a well-appointed Queen VIP Stateroom and a Twin Stateroom both en-suite with shower and appointed with Molton Brown bath fragrances.
Further, each suite has luxury Matouk linens and bath towels to provide the ultimate in luxurious and comfort as you unwind and enjoy the ocean. Additional highlights include a modern, yet comfortable open floor plan in the main saloon with a large retractable flatscreen (with DirectTV and surround sound).
Dining is one of the standouts features aboard CURRENT $EA with a culinary trained Chef tailoring every meal to exceed your expectations both visually and taste. There are multiple dining locations aboard both inside and Al fresco, along with formal dining held interior midship with luxury stemware and formal place settings (including imported Japanese Miyabi hand-honed steak knives).
32’ Everglades center console
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 - Albert Lepree was born in New Jersey but raised in South Florida since the age of 10. Living in South Florida, he grew up fishing and boating and exploring the waterways, Albert’s passion for the ocean turned into working on charter boats in the summers and then onto sportfish yachts traveling the world for international fishing tournaments and following the bite. Albert has been working on yachts for the last 8 years traveling east coast new England and Bahamas. His hobbies include fishing, working on old cars specifically his Stingray, and going camping with his kids.
Chef - Eric Wallen was born outside NYC, in Long Island, and began working at his grandparent’s restaurants from the age of 8 years old, cultivating a passion for the kitchen from early on. After moving to Florida as a teen, he began working in a variety of outlets within the hospitality industry. Working catering companies, corporate restaurants, mom and pop shops, and hotels through college, he later returned to NYC to eventually work his way up to being the lead pasta cook at the 2 Michelin Starred Marea under chef Michael White. The attention to detail, passion, and fundamental care about providing for others was paramount at Marea, and it’s what ultimately translated well into the Yachting industry. After having worked a variety of vessels from 30meters through 95meters, he has gained exposure to some of the most rigorous programs in yachting. All of his experience was acquired in hopes of becoming a full-service charter yacht chef, of which can transport you to a different country via the service provided, and the flavors in his dishes.
Stewardess - Tess Ergin was born and raised in Stillwater, Minnesota. Upon graduating with a degree in Marketing and Communication, Tess embarked on a career in fine dining and bartending. Since 2016, Tess has enjoyed sharing her skills and knowledge to great use in the yachting industry with experience on many prestigious motor yachts around the world. Tess has traveled extensively during her time onboard such as the East Coast of the United States, Bahamas, Caribbean, and Central America. During her free time, she likes to practice yoga, study Spanish, and spend time with her grandmother.
Engineer/ Mate – David Kev Mulhern
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.