RADIANCE Yacht Charter Monohull
About
RADIANCE is a modern sloop, custom designed by Dubois Naval Architects and built in 2010 for sailing the world’s most inviting destinations in luxury & comfort. Brilliantly refurbished after a major refit in 2019-2020 and again in 2022, she offers fantastic sailing performance and easy maneuverability with minimal crew. Stunning both inside and out, she hosts up to 8 guests in 4 modern, spacious staterooms including the bunk cabin (formerly the “gym cabin”) with twin bunks. Her large hydraulic swim platform allows guests to make any secluded cove their own private swimming sanctuary while an excellent array of new water toys keep everyone on board entertained. RADIANCE has a sleek aluminum hull & carries nearly 1300 square meters of sail area for 10+ knots under sail. She has a Caterpillar C-18 engine (587hp) for a cruising speed of 11 knots under power. 4-G Wi-Fi & global satellite system enables connectivity.
Guests
7Cabins
4Crew
5Size / Year Built / Builder
121.0 Ft / 2010 / Custom Built Aluminum Cutter
Accommodations
Designed by Dubois, RADIANCE has 4 very comfortable guest cabins, including a bunk cabin (formerly the “gym cabin”) with a twin bunks & private en-suite head & shower:
The aft master cabin has a centerline walk-around king bed, settee, en-suite bath (head) with twin sinks, full tub & separate stall shower. (Bed Size: 164cm x 203cm)
To port amidships is a VIP queen guest cabin with settee, private en-suite bath with twin sinks & a stall shower. (Bed Size: 154 x 206cm)
The starboard guest cabin has 2 twin beds, one slightly larger than twin size, and an en-suite bath with stall shower. (Bed Sizes: 120 x 206cm and 82 x 206cm)
Just forward of the master stateroom on the port side is the bunk cabin (formerly the “gym cabin”) that has twin bunks (upper bed Size: 117 x 205 cm; with headroom from the bed to the overhead of 57 cm). This cabin also as a private en suite head & shower.
There is a day head to the right side at the bottom of the stairs to the guest accommodations (port side of the boat).
Crew cabins are all forward.
Amenities
Onboard Entertainment
Water Entertainment
Scuba diving gear
Snorkeling Equipment
2 x Stand up Paddle Boards
4x Double Kayaks
Anti-jellyfish floating pool with netting
Nautibuoy Inflatable Swimming Platform
Kite Boarding Equipment
Wakeboard
2x Sea scooters
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $89,500 | $89,500 | $89,500 | $89,500 |
| $89,500 | $89,500 | $89,500 | $89,500 |
| $89,500 | $89,500 | $89,500 | $89,500 |
| $89,500 | $89,500 | $89,500 | $89,500 |
Please Note:
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.
Calendar
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Captain
Crew
Brief
Pacific Captain:
Matthew Satchwell has been a captain for over 16 years. He grew up racing sailboats in South Africa and then all around the world. The ocean is his passion; be it spearfishing, surfing, or sailing. For the last 7 years, Matthew circumnavigated the world on a 46m sailing yacht; spending years in the remote South Pacific and Indian Oceans. A lot of the places were badly charted or had little to no information about the islands, making everyday a unique and challenging experience. Being in the South Pacific for so long, Matthew has accumulated a wealth of knowledge that he loves to share with his guests. Matthew worked for the owner of Radiance previously 15 years ago and is very pleased to be working for him again.
Pacific Chef:
Katie French, originally from the USA, has worked on yachts for over 15 years with her husband, Matthew as captain. From a young age, Katie was always experimenting in the kitchen. She also had a passion for the ocean and became a scuba instructor at age 18. Luckily, she was able to combine her love of the ocean and food and became a chef on superyachts. Since she had already lived in France during secondary school, she decided to return to study at the Cordon Bleu in Paris. Since then, Katie has taken cooking classes all over the world; Indonesia, New Zealand, Costa Rica. For the last 7 years, Katie, with her husband, has circumnavigated the world. She enjoys finding different ingredients in exotic new places; local markets are a gold mine to her. Thankfully her husband is a fantastic spear fisherman and provides her with fresh seafood every morning that she loves to prepare for the guests!
Caribbean Captain: Fabiano Capuccini
Born & raised in Italy and with German roots, Fabiano graduated from the University of Bologna in 2016 with a bachelor’s degree in Sociology and Political Science. With background as a RYA sailing instructor, he worked for a maritime tour operator and RYA training center in Milan. He holds a Yacht Masters license and Diesel Engine certificate, and has experience as captain of both sailing yachts and motor yachts. Fabiano also has experience working as a project manager, handling both the sea and shore-based fleet management including recruitment, coordination, and training of skippers. This valuable experience allowed him to develop organizational, sales, communication, and marketing skills - which Fabiano has found beneficial in his work as a charter yacht captain. An excellent leader & problem solver, Fabiano enjoys cultivating teamwork & professionalism in his crew so as to offer guests on board RADIANCE the best service for a truly memorable yacht vacation. Fabiano is fluent in Italian, German, Spanish & English.
Caribbean Chef: Suzanne Trice
After a successful 22-year career in education as teacher, Assistant Principal & Director of Operations, Suzanne left field to follow her passion in the culinary world. She had worked in restaurants in a front of the house capacity & freelanced catering events – loving the aromas, variety & excitement of a professional kitchen. She knew from day 1 of culinary school that she had made the right decision! Suzanne graduated top of her class from the Institute of Culinary Education in New York City & was elected by her instructor chefs & peers & for the Most Likely to Succeed Award. She was selected to assist Master Chef Herve Malivert at the Annual French Consulate dinner working with a team of five French chefs - the highlight of her culinary education. Suzanne completed her externship at The Modern, a two-star Michelin restaurant in NYC under the direction of Executive Chef Thomas Allen & Chef de Cuisine, Sarah Hsieh. After graduation she was invited to continue with The Modern working on both the pastry & savory side of the kitchen. To round out her culinary experience Suzanne sought to work with a high-end catering company & accepted a position as a catering chef at The White Apron, a large catering company supporting sophisticated clientele & events in Southern Maine & the seacoast & lakes regions of New Hampshire. Suzanne is thrilled to expand her culinary experience to the galley of RADIANCE while combining her enjoyment of travel, sailing & the outdoors.
Chief Officer: Enrico Mastroianni
Born in Italy, Enrico developed a passion for yachting at a young age. In school, he excelled at science & technology and went on to study Computer Science. He completed first mate and skipper qualifications and has gained experience working on various sailing yachts both private & charter. Enrico is very athletic and loves all water sports especially wakeboarding and kite surfing. He holds a kite surfing instructor’s certificate. Enrico speaks fluently in Italian, Spanish & English.
Chief Stewardess: Gabriella Lenart
Born in Hungary, Gabriella is trained as a nurse, and also has extensive experience in customer service and the hospitality industry having worked in hotels, restaurants, and as a bartender. She later joined the cruise ship industry where she honed her customer service skills with flexibility, resourcefulness, attention to detail and teamwork. With a love of the sea and travel Gabriella easily transitioned to the yachting industry in 2019, in the capacity of 2nd chief stewardess and stewardess working on charter and private yachts up to 40m. Warm & personable, Garbriella enjoys looking after RADIANCE’s guests to ensure their comfort and enjoyment. She speaks Hungarian, English, Italian & Dutch.
Engineer: Thibaud Heurtel
Hailing from France Thibaud is passionate about sailing. He attended University where he earned a degree in Information and Communication Technology with minor degrees in socio-educational / socio-cultural activities. He attended the Ecole des Pêches where he achieved his Engineering and Mechanical degrees. Thibaud has worked on both Sailing and Motor Yachts and kept all systems in excellent operating condition. He prides himself on his preventative maintenance and keeping the engine room on RADIANCE in tidy & in top condition to ensure the comfort of guests for a worry free sailing holiday. He speaks French, English & Italian.
Guests
7Cabins
4Crew
5Size / Year Built / Builder
121.0 Ft / 2010 / Custom Built Aluminum Cutter
Monohull specifications
Beam
27.6 FeetDraft
8.4 FeetType
MonohullRefit
2019-2020, 2022Speed
Cruising Speed 11 knots, Max Speed 13 knotsCabin beds
1 King(s), 1 Queen(s), 1 Single(s), 1 Twin(s)Layout
Select currency
- EUR
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.
