Size / Year Built / Builder
76.0 Ft / 2020 / CNB Bordeaux
MAOYA offers 3 cabins as below:
1 Master (with queen size bed 1,6 X 2 m ) equipped with 34" flat screen TV, DVD and MP3 players, Apple TV and 1 safe boxe.
1 VIP cabin for 3 guests with one queen size bed convertible into 2 twin beds and one pullman
1 bunk-bedded cabin for 3 guests with a lower bed convertible in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only
The Master and VIP cabins are with en-suite bathroom and separated head.
In the bathroom of the bunk cabin, the head and shower are not separated.
All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.
*All our bath amenities is from ‘L’Occitane en Provence’.
Bluetooth – HDMI cable
40" flat screen TV, DVD and MP3 players, Apple TV, Radio CD MP3 in the saloon - no Satellite TV
4 speakers connected to lounge HIFI set, in the saloon and the cockpit
34" flat screen TV, DVD and MP3 players in the master cabin
Parlour games / CD-DVD Library TBA
Water maker: 1x180L/hour
Nespresso coffe machine
1 Wakeboard for adult and 1 for kid (size 37 to 44)
2 SUP Paddles
1 Towing Ring Jobsea ESTA for 3
Snorkeling equipment for 8
Rendez-vous diving on request
|2 Pax||4 Pax||6 Pax||8 Pax|
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.
CAPTAIN: Jimmy COLLIN
Jimmy has been present since the birth of the MAOYA project and was able to follow the construction.
Sail and work experience
He’s a child of the sea and grew up on the boats of these grandparents in Brittany. After having been a children’s
entertainer, a sailing instructor and dive guide, he went to work for various charter compagnies in the West Indies.
After that he was captain on a 72 feet ketch named ‘Enthalpia’ for 9 years and crisscrossed the Mediterranean. He
regularly sails on racing classic sailboats.
Jimmy is responsible for navigation, safety, the overall running and financial management of the vessel, crew and
guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety
procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations,
and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily
leadership for the crew and encourages teamwork, individual growth and personal attention by delegating duties and
supervising all crew tasks.
Education, Licenses & Certificates
• School accounting Certificat
• Sail Brevet d’État
• Dive Master PADI
• Sail Captain 200 UMS
Jimmy lives in Marseille with his family, he is the father of a 3-year-old girl. He’s a charismatic leader, It will know
your expectations before yourself and will make you live more than an unforgettable stay. He is a man of wise force.
He will make you discover his secret places, he knows the best anchorages and the best restaurants. He regulary
pratices boxing, yoga, meditation and is a Reiki master in the making. If you wish, Jimmy will be able to organize yoga
and meditation sessions at daybreak or sunset and Reiki treatments.
CHEF: Marie-Laure SECONDAT
She is from Toulouse, south west of France, birthplace of French gastronomy. From an early age, and surrounded by cooks in her family, she was able as an heritage to learn all the the traditional recipes of her region and other French specialities, season after season, she has had the opportunity to work with renowned French Chefs, from who she was inspired, other dishes of the mediterranean sea, and much more since she has been practicing and improving her techniques in yachting for ten years, to date Marie-Laure is able to offer you at your convenience, a traditional cuisine, Italian, Greek, Turkish, Asian, vegetarian, and other atypical dishes that she will adapt to your desires, and your eventual nutritional obligations. This season, her dishes are inspired by chefs like Yotam Ottolenghi, Jamie Oliver, Donna Hay and Frédéric Anton cooking style. She speaks french, english, and some basic italian and spanish.
Her job consists of making your travel like a dream, she loves using local fresh products, and creating juice, smoothies, generous healthy salads, she plays a lot with a lot of variety oils, vinegar, pepper and other condiments, she is always available to your desires.
Education , Licenses & Certificates
• 2015 CIN Certificat d’initiation Nautique (French seafarer Diploma)
• 2015 Ship Cook Certificate (FR) including Cooking Diploma, Hygiene and Food Safety, STCW 2010
• 2021 CRR (French Radio Operator) / BACPN Pilote Driver under 12m/39ft
She loves alpine and water skiing, as she was a coach when she was young, discovering countries and languages and of course cooking all around the world. Also, she appreciates young people learning easy and funny recipes for children.
FIRST MATE: Morgan FERDINANDE
Morgan has been working as deckhand on sailing yachts from 72 to 135 feet since 2018, this year he is joining this project on MAOYA with Jimmy COLLIN as captain for a second summer season.
Sail and work experience
In 2017 Morgan started his career as a seaman starting on laser and working is way up drove by his passion for the sea. After his first season working as a deckhand he confirmed his choice of being a seaman and now has obtained his captain licence.He has gained technical knowledges working for a company based in the Caribbean providing support for Lagoon and Beneteau yachts. His enthusiasm for the sea brings him to make different activities like scuba diving, apnea, and windsurfing.
Morgan in quality of first mate has the expertise to comply with the safety rules under the lead of the captain, he assists the captain during the navigation and he will participate in all on-deck operations and all services provided to the customers. He will be responsible with the captain for the running of deck equipment and machinery.
Education Licenses & Certificates
• French Certificate “Yachtmaster Coastal”
• MCA AEC
• RYA Day Skipper / Tidal Sailing
Morgan lives in Martinique. He is a joyful and positive man, he thinks about the well-being of the persons around him and he likes to share his interest for the sea during a snorkeling « guided tour » to discover the marine wildlife of the places we will be visiting.
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.