Size / Year Built / Builder
132.0 Ft / 2002 / Intermarine
3 Queen staterooms, 2 of which have pullman berths, and the Master on the main deck has a King size bed.
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 Michael Lang and Chef Jennifer Lang
Michael and Jennifer Lang are a Mate/Captain and Chef team whom have been operating yachts for charter since 2013. To date they have performed more than 80 weeks of luxury term charters. They began operating sailing yachts in the Virgin Islands, then expanded their expertise to operate motor yachts. Together they have operated many different types of both sail and motor yachts in many cruising areas around the world; Caribbean Leeward and Windward, Florida, Bahamas, New Zealand, British Columbia Canada, Southern California and the Pacific Northwest. By nature they are a great team with seamless dedication to deliver outstanding yacht charters.
Jennifer has a passion for fresh quality ingredients, as a chef she spends as much time sourcing the best food as close to the source as possible as she does preparing it to impress charter guests. She earned a degree as a chef in fine French cuisine from the Le Cordon Bleu College of Culinary Arts. As part of her schooling she traveled to Paris, where she honed her skills and specialized in patisserie. She worked for seven years in restaurants as a chef in various capacities and specialties, then changed her focus to attend Portland State University with an interest in pediatric health care, while going to college she worked as a professional nanny and chef for busy families. She volunteered at the Doernbecher Children's Hospital while earning her associates degree. The culmination of these experiences positioned her as an outstanding Yacht Chef, Mate and Stewardess. Jennifer is a versatile yacht chef that takes pride in delivering exemplary culinary experiences. She is an expert when it comes to food preferences and allergies. As a host she works hard to impress and has earned accolades from an abundance of guests with accomplished palettes.
Michael choose to work on yachts as a second career to explore the world working alongside his lovely Chef Wife. Prior to working on yachts he worked for a Danish renewable energy company constructing and maintaining the operation of power plants. He traveled North America and Europe constructing and commissioning the power plants, then started up the satellite service offices to keep them on-line producing power. He transferred from the field to the corporate office to aide in developing the North American subsidiary's After Sales Service Department. He recruited and supported field personnel as the company underwent rapid growth, at peak he managed nearly four hundred field service personnel focused on keeping
power plants producing power. Once this department was self sufficient he was recruited to develop a new strategic department in the Engineering Group that operated akin to special forces in the military attacking root cause of off-line power plants to curb lost production. Last he was enlisted into a think tank to identify multi-million dollar cost out opportunities merging data from power plant performance and business management. After wrangling data from servers and a few hundred Microsoft Power Point presentations he was ready for a new more engaging pursuit. All that time behind a computer, at a desk, in meetings, making reports at the corporate office lead to an irresistible urge to simply trade it all and sail to paradise. With haste Michael and Jennifer began to sail and set their sights on exotic destinations. Given Michael's background as a leader and solving engineering challenges this lead immediately to working as a Captain operating yachts in the Caribbean and has now taken him to destinations
on adventures beyond imagination. Michael will provide professional and safe vessel operations as a Captain. He is happy to host and guide activities in-conjunction with his duties as an Officer. As a Team Michael and Jennifer focus their energy and that of their crew to deliver a well equipped and provisioned yacht charter experience where clients will receive exemplary hospitality and utmost experience of their destinations.
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.