KEFI Yacht Charter Price
|# of charter days||Base Price||APA (deposit for provisioning, fuel, docking fees, etc)||Total||Note|
|14 day charter||98,000$ to 112,700$||19,600$ to 33,810$||117,600$ to 146,510$||Discounts outside the main season are common.|
|7 day charter||49,000$ to 56,350$||9,800$ to 16,905$||58,800$ to 73,255$||Standard charter rate, base for all calculations.|
|3 day charter||24,500$ to 28,175$||4,900$ to 8,453$||29,400$ to 36,628$||The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 49,000$ / 6 * 3 days = 24,500$|
|1 day charter||8,167$ to 11,270$||1,633$ to 2,818$||9,800$ to 14,088$||Please inquire, the possibility/availability of a 1 day charter needs to be verified.|
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price from: $49,000
High season rate: $56,350
10 day minimum over New Years.
40% APA10 day minimum over New Years.
Price TermsPlus Expenses
Diving Yacht offers Rendezvous Diving only
Chief Stewardess – Shireena Knott
Mate/Stew – Jessica Giraldo
Chef –John Kubic
John was born and raised in Rhode Island. His love for adventure brought him to sunny California where he fell in love with life near the ocean and where he also began his culinary journey. During his nine years in California he worked in various restaurants attaining many culinary skills. He was blessed with the birth of his son which eventually brought him to Oregon to be closer to family. While in Oregon John attended Cordon Bleu culinary school. He decided to relocate to the sunny island of St. John in the US Virgin Islands where he became the head chef of Asolare, a French, Asian infused
restaurant. After a year and a half of soaking up the sun and salt-water John decided to relocate back to Oregon to be closer to his son. He continued perfecting his skills in the culinary industry which eventually provided him with the opportunity to help open a restaurant in Orlando, Florida. After spending some time in Florida, a friend introduced John to the yachting industry which offered a very unique experience for a chef. John decided to give yachting a try & has spent the last thirteen years working on various boats in the industry in a variety of beautiful places. He loves the fast pace, high energy environment that yachting provides along with the constant change of places, people and cuisines that keep him on his toes and maintains the excitement about what each day holds.