Size / Year Built / Builder
110.0 Ft / 1983 / Broward
KALEEN, 110' Broward
Each stateroom aboard KALEEN offers guests all the comforts from home as well as unexpected luxury. KALEEN accommodates up to eight guests in four staterooms. The Master Stateroom with the Master Bath boasts an expansive floor plan with plenty of light and storage for any discerning guest. The VIP Suite, the Double Stateroom and the Twin Stateroom with private baths complete the accommodations.
Master Stateroom - Below amidships - King Size Bed, Cedar closets, TV, DVD player and stereo. Ensuite His and Hers bath with large shower and Jacuzzi tub in the other.
VIP Stateroom - below to port - Queen Berth with cedar closet, TV, DVD, ensuite bath with shower
Twin Guest Stateroom - below to starboard - twin berths, TV, DVD, ensuite bath with shower.
Guest Stateroom - on main deck forward - Double bed and Pullman, cedar lined closet, TV, DVD, Ensuite bath with shower.
2x SUP Paddle Boards
Misc. Beach Toys
WIFI available when in range
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 - Marc Fourie
Marc hails from the coastal city of Durban, South Africa, and has been involved in water sport from a young age. Marc is an avid surfer, swimmer and wake boarder. He is also a qualified USA Red Cross Life Saver and an Advanced Open Water PADI scuba diver.
Marc is well traveled and has been to numerous beautiful locations such as Thailand, Mauritius, The Mediterranean, USA West and East Coasts and Africa.
Chef - Ramon Minguez Gavin
Ramon hails from Zaragoza Spain and is 28 years old. He started his culinary degree in Benasque, Spain for 3 years and completed another 2 years in Tenerife, Canary Islands. At the age of 22 he won the Canary Islands Young Chef Championship and was placed 5th in the Spain young Chef Championship. Ramon has worked in restaurants such as ï¿½Toni Vicenteï¿½, a Michelin Star restaurant in the north of Spain, and the award winning tapas restaurant ï¿½Barrafinaï¿½ in London.
Ramon is a very accommodating chef and will do everything he can to make your culinary experience onboard Kaleen one to remember.
Nadia Ghali - Chief Stewardess
Nadia was born in Firminy, France, a small town near Lyon. After her B.A. in International Business she realized her dream was to travel around the world. She lived in Canada, Mexico, and Thailand, as well as short stays in many other countries. She worked in different hotels and restaurants and was managing dive centers before joining her first sail yacht as a stewardess. She speaks English, French, and Spanish fluently and has a strong background in hospitality. She is enthusiastic and believes that customer service lies above everything else. Nadia enjoys scuba diving, yoga, and reading historic novels. She is driven to make your stay on Kaleen a wonderful experience.
Second Stewardess - Sara Hoitsema
Sara was born in Cascais, Portugal, a town thirty kilometers west of Lisbon. Her father, a previous owner of a racing catamaran, introduced her to sailing optimists at the age of six and has since loved being out at sea. After graduating high school she began working on both motor and sail yachts in St. Maarten to build her repertoire as a stewardess, practicing her skills in detail and service. Sara also enjoys fitness, scuba diving, and other marine and watersport activities. She looks forward to making your stay fun and memorable.
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.