Size / Year Built / Builder
71.0 Ft / 2017 / Serenity Shipyard
All guest accommodation have ensuite heads with separate showers
All accommodations have dedicated air conditioning
âFoil Boards and Wing
17' RIB w/ 70 HP
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.
Scott Nunnery - Captain - American
Scott Nunnery started his maritime career at 17. Going to sea as a student of Oceanography, he went on to achieve his masters in Oceanography and spent 10 years studying climate change. spending long periods at sea in some of the most remote corners of the world collecting data. In 2000, Scott decided to take his own adventure and went to sea aboard his own 53’ Roberts sloop and circumnavigated the globe. spending long periods of time in the Pacific and Indian Oceans in some of the most remote archipelagos. During this time at sea, Scott became a master navigator and started running private and charter yachts all the way up to 180’. After surviving the tragic tsunami of 2004 in Thailand, Scott moved on to the Mediterranean and ran large charter yachts between Spain and Turkey and everywhere in between. During his professional tenure as a yacht captain, Scott circumnavigated the globe for a second time racking up over 200,000 nm at sea. Over the numerous charter seasons, Scott has become familiar with just about every island in the Eastern Caribbean and the special little places only a catamaran can get to. With over 12 years experience, Scott can ensure your trip will be safe and adventurous and full of sea stories into the night.
Valerie Tear - Chef - American
Originally hailing from Montana, Val left the states at a young age in search of the ocean. After a fast-paced corporate background in design in NYC, she became a Cordon Bleu Trained Chef where having an art background certainly enhances her chef expertise. She has a proven track record in hotel, yacht and restaurant management, excelling in cuisine creation and menu development. Wine pairing is now an integral part of her food, recently completing her sommelier certificate. She is also a HABC Food Safety Consultant, trainer and author, âas well as an RYA Yachtmaster and Padi MSDT Scuba Instructor.
Monte Zeccola - Steward/Deckhand - American
Monte has been in the yachting industry since 2002, as chief steward on many yachts ranging in size from mega yachts to intimate luxury yachts. With years of experience in hospitality he excels in anticipating needs and wishes of guests. He is known for miraculously serving your favorite cocktail and creating memorable experiences without even a mention. He is hyper organized with a sharp focus for details.
Originally from Philadelphia, Monte was drawn to the water at an early age and sailed on his families 35' yacht on weekends. One winter, while working at a ski resort in Aspen, he had a chance meeting with a yacht captain and was hired on the spot to join the crew in Naples. The rest is history. Since then he has worked on charter yachts in: the Mediterranean, the US and the Caribbean. Thus, Monte is well versed in many types of service. He is looking forward to welcoming you onboard LAYSAN and creating lasting memories for your best holiday ever.
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.