MISS STEPHANIE Yacht Description
MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!
Presented by DMA Yachting, the breathtaking charter yacht MISS STEPHANIE is a 138 ft motor yacht featuring a hot tub. MISS STEPHANIE spends the summer and winter season in the Bahamas. She was delivered by recognized shipbuilder Richmond Yachts in 2004. A comprehensive refit was delivered in 2018. The spacious yacht layout features 5 generous cabins and comfortably accommodates up to 10 guests.
MISS STEPHANIE is classified as a superyacht. The roomy aft deck is right next to the well-equipped and inviting main saloon. The main saloon is a well-design space to spend time when the weather is not ideal and boasts a number of entertainment options. 5 spacious cabins are purposefully laid out with vison for maximum room, access, comfort and privacy.
The motor yacht features Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw engines .
Accommodation
MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!MISS STEPHANIE's interior layout sleeps up to 12 guests in 6 staterooms, including a main deck Owner's suite, Bridge deck VIP and 2 double staterooms, and 2 twin staterooms below.
What is the cabin arrangement of MISS STEPHANIE?
- 1 Master cabin
- 3 VIP cabins
- 2 Twin cabins
MISS STEPHANIE Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 270,000$ to 310,000$ | 54,000$ to 93,000$ | 324,000$ to 403,000$ | Discounts outside the main season are common. | |
7 day charter | 135,000$ to 155,000$ | 27,000$ to 46,500$ | 162,000$ to 201,500$ | Standard charter rate, base for all calculations. | |
3 day charter | 67,500$ to 77,500$ | 13,500$ to 23,250$ | 81,000$ to 100,750$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 135,000$ / 6 * 3 days = 67,500$ |
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 Details
Price from: $135,000
High season rate: $155,000
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Peleton Bike
Crew Information
Captain: David Osorio
Captain - David Osorio
A native from New York City, after graduating with an undergrad in Business Management David continued on by working within the Financial Services industry for 8 years. His time spent in corporate America helped him develop important traits that would prove vital when he made the transition to life at sea. In 2007 David made the commitment to leave NYC for Florida to pursue a new career in Yachting. David took advantage of every opportunity he could to help in his upward success in yachting. With proper schooling and hands on training David is now a certified captain and an accomplished navigator. His technical training is complimented by his hard work ethic and his easy-going demeanor.
Chief Stew – Winnie Skupin
Born and raised in Germany. She studied dentistry and worked as a dentist in Germany and in the United Arabic Emirates. After living in Dubai for almost 9 years she decided to take a break and went backpacking around the world. She volunteered for German Doctors in the Philippines, treating people in need living in the most rural, remotest and poorest areas. From there she traveled South East Asia, followed by Central America and the Bahamas, where she discovered her new passion for being at sea. Coming back home after 2.5 years of traveling she ended up being broke but happy and with a new outlook on life. A friend offered her a job and she started her career in hospitality in a hotel in Italy, followed by 3 years in Switzerland, working as a Chief of Service in a restaurant of a hotel in the middle of the Swiss alps. But the desire for the ocean never left her. She turned her life upside down again, went to Fort Lauderdale in 2021 where she did courses to kick start her new career path as a Stewardess on yachts. Climbing the career ladder quickly she got her first Chief Stewardess position on a 30m charter yacht in the mediterranean already in her second season.
With that she found the perfect place, bringing more happiness into other people’s life by creating them the very best experience while being on a yacht.
Interests: traveling, singing Karaoke, tandem skydiving, trying new things
Chef - Alex Naeger
Cooking has been my life’s passion. My first experience in the restaurant industry began at age 14. Growing up in rural Missouri there weren’t many job opportunities so after graduating high school I instantly moved to Miami to attend culinary art school, where I graduated from Le Cordon Bleu in 2007. Following culinary school I quickly began jet setting around the world to practice different styles of cuisine and sharpen my knowledge in multicultural culinary artistry.
Throughout my journey as a chef, I have been blessed with many opportunities to live and work in LA, Las Vegas, New Orleans, Florida, Yellowstone, Death Valley, Peru, Chile, France and the Virgin Islands. In my travels I have had the utmost honor to work alongside celebrity chefs Emeril Lagasse and Thomas Keller. After developing extensive knowledge in several different styles of cuisine
including Italian, Peruvian and French Cajun Creole, I am excited to continue my journey as a
private chef.
Every day I wake up smiling because I have the opportunity to make others happy by serving my
passion on a plate.
First Officer -Alex MacPherson
Hailing from the Canadian maritime province of Prince Edward Island, Alex has spent most of his life in and around the water. At a young age, he developed a strong enthusiasm for sailing, leading to many years of competitive sailing throughout eastern Canada. Alex discovered yachting and
naturally was thrilled to build a career focused on his passion. His first position was on board a 32m sailing yacht, travelling from Newfoundland to Bahamas. It was a truly spectacular experience, and from that moment on he was hooked. Throughout Alex’s career, spanning over 15 years, he has been fortunate to cruise some of the most beautiful waters in the world, such as the French and Italian Rivieras, the Amalfi Coast, Caribbean Sea, and Bahamas, to name a few. Being a part of creating lifelong memories and experiences for guests on board M/Y “Miss Stephanie” in incredible destinations has been one of the most rewarding aspects of his career. Guests will not feel shy with
Alex’s warm personality and ability to make all laugh.
Bosun - Ethan Coetzer
Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry.
Originating from South Africa, he commenced his racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan’s recreational pursuits encompass
outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a
genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.
KJ Bindell – Deck Hand
KJ Binedell, born in Johannesburg, South Africa in 1999, finished school in 2017. He then pursued a business degree at Stellenbosch University, specializing in Marketing. In 2022, he relocated from his hometown of Cape Town to the United States to venture into a career in yachting.
KJ is deeply passionate about wildlife, open-water surfing, wildlife conservation, and fishing. During his free time, he explores new regions to satisfy his curiosity for learning. His innate talent for connecting with others and sharing life's adventures adds immense value to the Miss Stephanie's team.
Enrique Munez – Engineer
Enrique was born in Mazatlan, Sinaloa, where he grew up with his parents. In 2013, he graduated as a naval mechanical engineer at the Merchant Marine Academy. He started his career on offshore vessels in the Gulf of Mexico, and three years ago, he transitioned to the yachting industry, where he has been able to enhance his skills and knowledge.
Enrique is a responsible, kind, and motivated individual who enjoys developing his interpersonal skills. When at home, he loves spending time with his family. His hobbies include running, playing volleyball, and he is currently learning diving.
Jordan Michel –Stewardess
Jordan is a dedicated and hardworking stewardess from South Africa, with a passion for providing
exceptional service. Known for her warm and lovely personality, Jordan thrives on making guests
happy and ensuring they have an unforgettable experience. Jordan’s passions outside of
Miss Stephanie are running and horse riding. Formerly competing in Jumping, Eventing and
Dressage in her home country
Menu
- DAY ONE -
• Cherry vanilla chia seed pudding w/ almond milk
• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction
• Fresh pressed juice
• Power Bowls
Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa
Cocktail hour
• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze
• Watermelon radish veggie spring rolls w/ tahini herb sauce
• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree
• Vegan pasole w/ veggies, hominy, and tortilla strips
• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers
• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds
- DAY TWO -
BREAKFAST [Gluten Free]
• Oatmeal pancakes
• Maple sage chicken sausage
• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips
Cocktail hour
• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain
mustard vinaigrette
• Kale pesto stuffed cherry tomatoes
• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta
DINNER
• Spring pea soup w/ tarragon and creme fraiche
Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree
• Mascarpone, sabayon, raspberry almond trifle
BREAKFAST [vegetarian]
• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange
etc.)
• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and
scallions, peppers onions avocado tomato and cheddar etc.)
LUNCH
• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil
potato chips
Cocktail hour
• Gorgonzola walnut stuffed figs w/ balsamic glaze
• Brussels sprout cesar salad filled parmesan frico cups
• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce
DINNER
• Pickled beet salad with microgreens, candied pine nuts and ricotta salata
• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce
with shaved parmesan and truffle oil
• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries
- DAY FOUR -
• Smoked salmon frittata w/ creme fraiche, chives, and caviar
• Potatoes lyonniase
• Fresh peaches w/ macerated berries and basil syrup
LUNCH
• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette
Cocktail hour
• Roasted oysters topped with a parmesan gremolata
• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette
• Cod brandade w/ grilled crostini
DINNER
• Gazpacho w/ crab avocado salad
• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad
• Strawberry rhubarb tartlets
- DAY FIVE -
• Puff pancakes w/ strawberries and honey cardamom cream
• Brown sugar black pepper bacon
• Savory scones (swiss and scallion, sausage and cheddar etc.)
LUNCH
• Striped bass w/ grilled peach orzo salad
Cocktail hour
• Grilled calamari w/ chilis lemon and garlic
• Roasted red pepper bruschetta
• Watermelon feta skewers w/ pine nuts and white balsamic drizzle
DINNER
• Arugula salad w/ goat cheese fritters
• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus
• Sticky toffee date cake
BREAKFAST [Asian]
• Avocado toast w/ arugula, tomato and olive oil and lemon
• Soft boiled eggs
• Green juice
LUNCH
• Orange ginger grilled chicken w/ sesame rice noodle salad
Cocktail hour
• Tuna tartare on rice crackers
• Shisito peppers and edamame
• Beef negimaki
• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans
• Green tea panna cotta
- DAY SEVEN -
BREAKFAST
• Poached eggs w/ curried sweet potato hash
• Smoothie bar
• Bruleed grapefruit
LUNCH
• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,
hard boiled eggs and mustard vinaigrette
Cocktail hour
• Gluten free crab cakes
• Braised pork belly skewers w/ brown sugar chili glaze
• Truffled polenta bites w/ wild mushrooms
DINNER
• Toasted sage cauliflower soup
• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and
sauteed spinach
• Spiced Pear cake w/ white wine ice cream
SPECIALTY MENU
• Mixed berries
LUNCH
• Lobster blt on brioche bun w/ asparagus fries
Cocktail hour
• Burrata and stone fruit skewer w/ mint basil oil
• Creamed corn and cod fritters
• Ricotta, garlic scape and pea crostini
DINNER
• Pan seared clams and oysters on a spinach Rockefeller base
• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce
• Plum tarte Tatin
"New American Style"
BREAKFAST
• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)
• Steel cut oats w/ almonds cranberries maple and cinnamon
LUNCH
• White bouillabaisse mixed green salad and grilled sourdough
Cocktail hour
• Fluke Crudo w/ cucumber citrus and truffle oil
• Duck bacon wrapped figs
DINNER
• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil
• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta
• Poached pears w/ ice cream and red wine orange syrup
• Vegetable egg white frittata
• Fresh country breakfast sausage
• Buttermilk biscuits
LUNCH
• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips
Cocktail hour
• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white
balsamic vinaigrette
• Chicken liver mousse on crostini w/ lavender grape jelly
• Pickled veggie platter
DINNER
•Crispy pork belly served over an apple and cabbage country slaw
•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers
DESSERT
• Lemon tarts w/ black currant sauce
"Italian night"
•Artichoke fritters
•Fried zucchini blossoms w/ champagne vinaigrette
•Crab salad w/ capers, parsley olives, and roasted peppers served in endive
Salad
• Grilled radicchio and romaine Cesar salad
Pasta
• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and
hazelnut w/ toasted sage brown butter sauce
Main
• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes
Dessert
• Chili chocolate tart w/ orange salted toffee
"Cinco De Mayo"
Cocktail hour
• Shrimp empanadas
• Guacamole
• Pico de gallo
• Fresh tortilla chips
• Beef tongue flautas
• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black
beans, corn, and a cilantro lime agave vinaigrette
Main
• Tequila marinated strip steak w/ creamy chimichurri
• Garlic mashed yuca
Dessert
• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark
chocolate drizzle
"Feast in the Middle East"
Cocktails
• Curried meatballs
• Falafel bites
• Stuffed grape leaves
• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)
• Grilled haloumi cheese
Soup
• Vegan coconut curry creamed soup
Entree
• Lamb Tagine w/ couscous almonds and apricots
Dessert
• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream
"Summer Shower"
Soup
• Green gazpacho w/ butter poached lobster
Salad
• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream
Pasta
• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest
Proteins
• Duck hash with a poached egg
• Grilled chicken burger w/ tarragon aioli and cranberry chutney
Confections
• Lemon bars
• Dark chocolate muffin with cherry cream cheese filling
• Lemongrass and chai white chocolate truffles
- cyaID: 5746
- wpcf_mourl:
- mo_cabins: 6
- wpcf_power: Power
- wpcf_powercat: N
- wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg
- wpcf_persons: 12
- wpcf_summerarea: Bahamas
- wpcf_winterarea: Bahamas
- wpcf_length: 138.00
- wpcf_beam: 27
- wpcf_draft: 7
- wpcf_toys: 2022 39’ yellowfin center console rigged for fishing with a dive door for easy water access<br /> 18’ inflatable RIB tender<br /> 2 x 2023 Yamaha VX1800AX Three person Jet Skis<br /> 2 x 2023 Sea Doo Sparks “trixx up” jet skis<br /> 2 x BOTE” inflatable paddle boards<br /> 1 x Wakeboard<br /> 1 x Waterski<br /> 1 x Kids Waterski<br /> 1 x Skurf board<br /> 2 x F5 Sea Bobs<br /> New 2022 Snorkeling Equipment<br /> Pole and Hawaiian sling spearfishing gear<br /> Offshore and light tackle fishing gear<br /> Beach chairs, Shade and tables for Beach enjoyment<br /> Lilly Pad and assorted float accessories for Water enjoyment<br /> Multiple Tow behind inner tubes (1 up to three persons) Large Inflatable Dock with Jelly Fish Pool, Cabana, and Jet Ski Docking<br /> Peleton Bike
- wpcf_amenities: a:35:{s:12:"salon_stereo";s:3:"Yes";s:8:"salon_tv";s:2:"No";s:6:"sat_tv";s:3:"Yes";s:17:"multimedia_system";s:3:"Yes";s:4:"nude";s:3:"Inq";s:5:"books";s:0:"";s:9:"crew_pets";s:2:"No";s:8:"pet_type";s:0:"";s:10:"guest_pets";s:1:"0";s:9:"camcorder";s:1:"0";s:14:"number_dine_in";s:0:"";s:11:"water_maker";s:0:"";s:14:"water_capacity";s:0:"";s:9:"ice_maker";s:3:"Yes";s:14:"number_of_dvds";s:0:"";s:13:"number_of_cds";s:0:"";s:11:"board_games";s:1:"0";s:10:"sun_awning";s:3:"Yes";s:6:"bimini";s:1:"0";s:13:"special_diets";s:3:"Yes";s:6:"kosher";s:3:"Inq";s:3:"bbq";s:3:"Yes";s:12:"gay_charters";s:2:"No";s:17:"yachtNudeCharters";s:3:"Inq";s:10:"hairdryers";s:1:"0";s:22:"number_of_port_hatches";s:0:"";s:7:"smoking";s:0:"";s:11:"crew_smokes";s:3:"Inq";s:11:"children_ok";s:3:"Yes";s:17:"minimum_child_age";s:0:"";s:9:"generator";s:0:"";s:8:"inverter";s:0:"";s:8:"voltages";s:0:"";s:7:"hammock";s:0:"";s:10:"windscoops";s:0:"";}
- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator:
- wpcf_engines: Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw
- wpcf_year: 2004
- wpcf_builder: Richmond Yachts
- wpcf_accommodation: MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!<br /> <br /> MISS STEPHANIE's interior layout sleeps up to 12 guests in 6 staterooms, including a main deck Owner's suite, Bridge deck VIP and 2 double staterooms, and 2 twin staterooms below.
- currency: USD
- yachtCurrencySymbol: $
- property_price: 135000
- mo_price: 135000
- wpcf_high_price: 155000
- wpcf_price_details:
- wpcf_crew: a:16:{s:4:"info";s:7039:"Captain - David Osorio <br /> A native from New York City, after graduating with an undergrad in Business Management David continued on by working within the Financial Services industry for 8 years. His time spent in corporate America helped him develop important traits that would prove vital when he made the transition to life at sea. In 2007 David made the commitment to leave NYC for Florida to pursue a new career in Yachting. David took advantage of every opportunity he could to help in his upward success in yachting. With proper schooling and hands on training David is now a certified captain and an accomplished navigator. His technical training is complimented by his hard work ethic and his easy-going demeanor.<br /> <br /> Chief Stew – Winnie Skupin<br /> Born and raised in Germany. She studied dentistry and worked as a dentist in Germany and in the United Arabic Emirates. After living in Dubai for almost 9 years she decided to take a break and went backpacking around the world. She volunteered for German Doctors in the Philippines, treating people in need living in the most rural, remotest and poorest areas. From there she traveled South East Asia, followed by Central America and the Bahamas, where she discovered her new passion for being at sea. Coming back home after 2.5 years of traveling she ended up being broke but happy and with a new outlook on life. A friend offered her a job and she started her career in hospitality in a hotel in Italy, followed by 3 years in Switzerland, working as a Chief of Service in a restaurant of a hotel in the middle of the Swiss alps. But the desire for the ocean never left her. She turned her life upside down again, went to Fort Lauderdale in 2021 where she did courses to kick start her new career path as a Stewardess on yachts. Climbing the career ladder quickly she got her first Chief Stewardess position on a 30m charter yacht in the mediterranean already in her second season.<br /> With that she found the perfect place, bringing more happiness into other people’s life by creating them the very best experience while being on a yacht.<br /> Interests: traveling, singing Karaoke, tandem skydiving, trying new things<br /> <br /> Chef - Alex Naeger<br /> Cooking has been my life’s passion. My first experience in the restaurant industry began at age 14. Growing up in rural Missouri there weren’t many job opportunities so after graduating high school I instantly moved to Miami to attend culinary art school, where I graduated from Le Cordon Bleu in 2007. Following culinary school I quickly began jet setting around the world to practice different styles of cuisine and sharpen my knowledge in multicultural culinary artistry. <br /> Throughout my journey as a chef, I have been blessed with many opportunities to live and work in LA, Las Vegas, New Orleans, Florida, Yellowstone, Death Valley, Peru, Chile, France and the Virgin Islands. In my travels I have had the utmost honor to work alongside celebrity chefs Emeril Lagasse and Thomas Keller. After developing extensive knowledge in several different styles of cuisine <br /> including Italian, Peruvian and French Cajun Creole, I am excited to continue my journey as a <br /> private chef. <br /> Every day I wake up smiling because I have the opportunity to make others happy by serving my <br /> passion on a plate. <br /> <br /> First Officer -Alex MacPherson <br /> Hailing from the Canadian maritime province of Prince Edward Island, Alex has spent most of his life in and around the water. At a young age, he developed a strong enthusiasm for sailing, leading to many years of competitive sailing throughout eastern Canada. Alex discovered yachting and<br /> naturally was thrilled to build a career focused on his passion. His first position was on board a 32m sailing yacht, travelling from Newfoundland to Bahamas. It was a truly spectacular experience, and from that moment on he was hooked. Throughout Alex’s career, spanning over 15 years, he has been fortunate to cruise some of the most beautiful waters in the world, such as the French and Italian Rivieras, the Amalfi Coast, Caribbean Sea, and Bahamas, to name a few. Being a part of creating lifelong memories and experiences for guests on board M/Y “Miss Stephanie” in incredible destinations has been one of the most rewarding aspects of his career. Guests will not feel shy with<br /> Alex’s warm personality and ability to make all laugh.<br /> <br /> Bosun - Ethan Coetzer <br /> Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry. <br /> Originating from South Africa, he commenced his racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan’s recreational pursuits encompass <br /> outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a <br /> genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.<br /> <br /> KJ Bindell – Deck Hand<br /> KJ Binedell, born in Johannesburg, South Africa in 1999, finished school in 2017. He then pursued a business degree at Stellenbosch University, specializing in Marketing. In 2022, he relocated from his hometown of Cape Town to the United States to venture into a career in yachting.<br /> KJ is deeply passionate about wildlife, open-water surfing, wildlife conservation, and fishing. During his free time, he explores new regions to satisfy his curiosity for learning. His innate talent for connecting with others and sharing life's adventures adds immense value to the Miss Stephanie's team.<br /> <br /> Enrique Munez – Engineer<br /> Enrique was born in Mazatlan, Sinaloa, where he grew up with his parents. In 2013, he graduated as a naval mechanical engineer at the Merchant Marine Academy. He started his career on offshore vessels in the Gulf of Mexico, and three years ago, he transitioned to the yachting industry, where he has been able to enhance his skills and knowledge.<br /> Enrique is a responsible, kind, and motivated individual who enjoys developing his interpersonal skills. When at home, he loves spending time with his family. His hobbies include running, playing volleyball, and he is currently learning diving.<br /> <br /> Jordan Michel –Stewardess<br /> Jordan is a dedicated and hardworking stewardess from South Africa, with a passion for providing <br /> exceptional service. Known for her warm and lovely personality, Jordan thrives on making guests <br /> happy and ensuring they have an unforgettable experience. Jordan’s passions outside of <br /> Miss Stephanie are running and horse riding. 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- wpcf_menu: <p>- DAY ONE -</p> <div>BREAKFAST [vegan]<br />• Cherry vanilla chia seed pudding w/ almond milk<br />• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction<br />• Fresh pressed juice <div>LUNCH<br />• Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />• Watermelon radish veggie spring rolls w/ tahini herb sauce<br />• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div> <div>DINNER<br />• Vegan pasole w/ veggies, hominy, and tortilla strips<br />• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div> <div>DESSERT<br />• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div> <p> </p> <p>- DAY TWO - </p> <p>BREAKFAST [Gluten Free]</p> <div>• Fruit w/ whipped greek yogurt<br />• Oatmeal pancakes<br />• Maple sage chicken sausage</div> <div>LUNCH<br />• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />• Kale pesto stuffed cherry tomatoes<br />• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />• Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />• Mascarpone, sabayon, raspberry almond trifle<br /><br /></div> <div>- DAY THREE - <br />BREAKFAST [vegetarian]<br />• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />• Gorgonzola walnut stuffed figs w/ balsamic glaze<br />• Brussels sprout cesar salad filled parmesan frico cups<br />• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce<br />DINNER<br />• Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div> <div><br />- DAY FOUR -</div> <div>BREAKFAST [seafood]<br />• Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />• Potatoes lyonniase<br />• Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />• Roasted oysters topped with a parmesan gremolata<br />• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />• Cod brandade w/ grilled crostini<br />DINNER<br />• Gazpacho w/ crab avocado salad<br />• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />• Strawberry rhubarb tartlets</div> <div><br />- DAY FIVE - </div> <div>BREAKFAST [Hampton's summer]<br />• Puff pancakes w/ strawberries and honey cardamom cream<br />• Brown sugar black pepper bacon<br />• Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />• Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />• Grilled calamari w/ chilis lemon and garlic<br />• Roasted red pepper bruschetta<br />• Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />• Arugula salad w/ goat cheese fritters<br />• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />• Sticky toffee date cake</div> <p> </p> <div>- DAY SIX - <br />BREAKFAST [Asian]<br />• Avocado toast w/ arugula, tomato and olive oil and lemon<br />• Soft boiled eggs<br />• Green juice<br />LUNCH<br />• Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />• Tuna tartare on rice crackers<br />• Shisito peppers and edamame<br />• Beef negimaki<br />• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />• Green tea panna cotta</div> <div><br />- DAY SEVEN - <br />BREAKFAST<br />• Poached eggs w/ curried sweet potato hash<br />• Smoothie bar<br />• Bruleed grapefruit<br />LUNCH<br />• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />• Gluten free crab cakes<br />• Braised pork belly skewers w/ brown sugar chili glaze<br />• Truffled polenta bites w/ wild mushrooms<br />DINNER<br />• Toasted sage cauliflower soup<br />• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />• Spiced Pear cake w/ white wine ice cream</div> <div><br />SPECIALTY MENU</div> <div> </div> <div>"New England Style"</div> <div>BREAKFAST </div> <div>• Cheese soufflé<br />• Mixed berries<br />LUNCH<br />• Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />• Burrata and stone fruit skewer w/ mint basil oil<br />• Creamed corn and cod fritters<br />• Ricotta, garlic scape and pea crostini<br />DINNER<br />• Pan seared clams and oysters on a spinach Rockefeller base<br />• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />• Plum tarte Tatin</div> <div><br />"New American Style"<br />BREAKFAST <br />• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />• Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />• White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />• Fluke Crudo w/ cucumber citrus and truffle oil<br />• Duck bacon wrapped figs<br />DINNER<br />• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />• Poached pears w/ ice cream and red wine orange syrup<br /><br /></div> <div>"Southern Style"</div> <div>BREAKFAST<br />• Vegetable egg white frittata<br />• Fresh country breakfast sausage<br />• Buttermilk biscuits<br />LUNCH<br />• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips<br />Cocktail hour<br />• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white<br />balsamic vinaigrette<br />• Chicken liver mousse on crostini w/ lavender grape jelly<br />• Pickled veggie platter<br />DINNER<br />•Crispy pork belly served over an apple and cabbage country slaw<br />•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers<br />DESSERT<br />• Lemon tarts w/ black currant sauce</div> <div> </div> <div><br />"Italian night"</div> <div>Cocktails<br />•Artichoke fritters<br />•Fried zucchini blossoms w/ champagne vinaigrette<br />•Crab salad w/ capers, parsley olives, and roasted peppers served in endive<br />Salad<br />• Grilled radicchio and romaine Cesar salad<br />Pasta<br />• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />• Chili chocolate tart w/ orange salted toffee</div> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />• Shrimp empanadas<br />• Guacamole<br />• Pico de gallo<br />• Fresh tortilla chips<br />• Beef tongue flautas</div> <div>1st course<br />• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />• Tequila marinated strip steak w/ creamy chimichurri<br />• Garlic mashed yuca<br />Dessert<br />• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div> <div><br />"Feast in the Middle East"<br />Cocktails<br />• Curried meatballs<br />• Falafel bites<br />• Stuffed grape leaves<br />• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)<br />• Grilled haloumi cheese<br />Soup<br />• Vegan coconut curry creamed soup<br />Entree<br />• Lamb Tagine w/ couscous almonds and apricots<br />Dessert<br />• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream</div> <div><br />"Summer Shower"<br />Soup<br />• Green gazpacho w/ butter poached lobster<br />Salad<br />• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream<br />Pasta<br />• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest<br />Proteins<br />• Duck hash with a poached egg<br />• Grilled chicken burger w/ tarragon aioli and cranberry chutney<br />Confections<br />• Lemon bars<br />• Dark chocolate muffin with cherry cream cheese filling<br />• Lemongrass and chai white chocolate truffles</div> </div>
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Snorkeling Equipment<br /> Pole and Hawaiian sling spearfishing gear<br /> Offshore and light tackle fishing gear<br /> Beach chairs, Shade and tables for Beach enjoyment<br /> Lilly Pad and assorted float accessories for Water enjoyment<br /> Multiple Tow behind inner tubes (1 up to three persons) Large Inflatable Dock with Jelly Fish Pool, Cabana, and Jet Ski Docking<br /> Peleton Bike";s:19:"yachtOtherEntertain";s:12:"Peleton Bike";s:16:"yachtCommunicate";s:8:"Starlink";s:15:"yachtSummerArea";s:7:"Bahamas";s:15:"yachtWinterArea";s:7:"Bahamas";s:12:"yachtShowers";s:1:"0";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"0";s:18:"yachtElectricHeads";s:1:"0";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:11961:"<p>- DAY ONE -</p> <div>BREAKFAST [vegan]<br />• Cherry vanilla chia seed pudding w/ almond milk<br />• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction<br />• Fresh pressed juice <div>LUNCH<br />• Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />• Watermelon radish veggie spring rolls w/ tahini herb sauce<br />• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div> <div>DINNER<br />• Vegan pasole w/ veggies, hominy, and tortilla strips<br />• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div> <div>DESSERT<br />• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div> <p> </p> <p>- DAY TWO - </p> <p>BREAKFAST [Gluten Free]</p> <div>• Fruit w/ whipped greek yogurt<br />• Oatmeal pancakes<br />• Maple sage chicken sausage</div> <div>LUNCH<br />• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />• Kale pesto stuffed cherry tomatoes<br />• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />• Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />• Mascarpone, sabayon, raspberry almond trifle<br /><br /></div> <div>- DAY THREE - <br />BREAKFAST [vegetarian]<br />• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />• Gorgonzola walnut stuffed figs w/ balsamic glaze<br />• Brussels sprout cesar salad filled parmesan frico cups<br />• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce<br />DINNER<br />• Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div> <div><br />- DAY FOUR -</div> <div>BREAKFAST [seafood]<br />• Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />• Potatoes lyonniase<br />• Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />• Roasted oysters topped with a parmesan gremolata<br />• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />• Cod brandade w/ grilled crostini<br />DINNER<br />• Gazpacho w/ crab avocado salad<br />• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />• Strawberry rhubarb tartlets</div> <div><br />- DAY FIVE - </div> <div>BREAKFAST [Hampton's summer]<br />• Puff pancakes w/ strawberries and honey cardamom cream<br />• Brown sugar black pepper bacon<br />• Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />• Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />• Grilled calamari w/ chilis lemon and garlic<br />• Roasted red pepper bruschetta<br />• Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />• Arugula salad w/ goat cheese fritters<br />• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />• Sticky toffee date cake</div> <p> </p> <div>- DAY SIX - <br />BREAKFAST [Asian]<br />• Avocado toast w/ arugula, tomato and olive oil and lemon<br />• Soft boiled eggs<br />• Green juice<br />LUNCH<br />• Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />• Tuna tartare on rice crackers<br />• Shisito peppers and edamame<br />• Beef negimaki<br />• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />• Green tea panna cotta</div> <div><br />- DAY SEVEN - <br />BREAKFAST<br />• Poached eggs w/ curried sweet potato hash<br />• Smoothie bar<br />• Bruleed grapefruit<br />LUNCH<br />• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />• Gluten free crab cakes<br />• Braised pork belly skewers w/ brown sugar chili glaze<br />• Truffled polenta bites w/ wild mushrooms<br />DINNER<br />• Toasted sage cauliflower soup<br />• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />• Spiced Pear cake w/ white wine ice cream</div> <div><br />SPECIALTY MENU</div> <div> </div> <div>"New England Style"</div> <div>BREAKFAST </div> <div>• Cheese soufflé<br />• Mixed berries<br />LUNCH<br />• Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />• Burrata and stone fruit skewer w/ mint basil oil<br />• Creamed corn and cod fritters<br />• Ricotta, garlic scape and pea crostini<br />DINNER<br />• Pan seared clams and oysters on a spinach Rockefeller base<br />• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />• Plum tarte Tatin</div> <div><br />"New American Style"<br />BREAKFAST <br />• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />• Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />• White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />• Fluke Crudo w/ cucumber citrus and truffle oil<br />• Duck bacon wrapped figs<br />DINNER<br />• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />• Poached pears w/ ice cream and red wine orange syrup<br /><br /></div> <div>"Southern Style"</div> <div>BREAKFAST<br />• Vegetable egg white frittata<br />• Fresh country breakfast sausage<br />• Buttermilk biscuits<br />LUNCH<br />• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips<br />Cocktail hour<br />• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white<br />balsamic vinaigrette<br />• Chicken liver mousse on crostini w/ lavender grape jelly<br />• Pickled veggie platter<br />DINNER<br />•Crispy pork belly served over an apple and cabbage country slaw<br />•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers<br />DESSERT<br />• Lemon tarts w/ black currant sauce</div> <div> </div> <div><br />"Italian night"</div> <div>Cocktails<br />•Artichoke fritters<br />•Fried zucchini blossoms w/ champagne vinaigrette<br />•Crab salad w/ capers, parsley olives, and roasted peppers served in endive<br />Salad<br />• Grilled radicchio and romaine Cesar salad<br />Pasta<br />• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />• Chili chocolate tart w/ orange salted toffee</div> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />• Shrimp empanadas<br />• Guacamole<br />• Pico de gallo<br />• Fresh tortilla chips<br />• Beef tongue flautas</div> <div>1st course<br />• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />• Tequila marinated strip steak w/ creamy chimichurri<br />• Garlic mashed yuca<br />Dessert<br />• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div> <div><br />"Feast in the Middle East"<br />Cocktails<br />• Curried meatballs<br />• Falafel bites<br />• Stuffed grape leaves<br />• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)<br />• Grilled haloumi cheese<br />Soup<br />• Vegan coconut curry creamed soup<br />Entree<br />• Lamb Tagine w/ couscous almonds and apricots<br />Dessert<br />• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream</div> <div><br />"Summer Shower"<br />Soup<br />• Green gazpacho w/ butter poached lobster<br />Salad<br />• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream<br />Pasta<br />• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest<br />Proteins<br />• Duck hash with a poached egg<br />• Grilled chicken burger w/ tarragon aioli and cranberry chutney<br />Confections<br />• Lemon bars<br />• Dark chocolate muffin with cherry cream cheese filling<br />• Lemongrass and chai white chocolate truffles</div> </div>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"8";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:12:"David Osorio";s:18:"yachtCaptainNation";s:8:"American";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:0:"";s:14:"yachtCrewTitle";s:0:"";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:7039:"Captain - David Osorio <br /> A native from New York City, after graduating with an undergrad in Business Management David continued on by working within the Financial Services industry for 8 years. His time spent in corporate America helped him develop important traits that would prove vital when he made the transition to life at sea. In 2007 David made the commitment to leave NYC for Florida to pursue a new career in Yachting. David took advantage of every opportunity he could to help in his upward success in yachting. With proper schooling and hands on training David is now a certified captain and an accomplished navigator. His technical training is complimented by his hard work ethic and his easy-going demeanor.<br /> <br /> Chief Stew – Winnie Skupin<br /> Born and raised in Germany. She studied dentistry and worked as a dentist in Germany and in the United Arabic Emirates. After living in Dubai for almost 9 years she decided to take a break and went backpacking around the world. She volunteered for German Doctors in the Philippines, treating people in need living in the most rural, remotest and poorest areas. From there she traveled South East Asia, followed by Central America and the Bahamas, where she discovered her new passion for being at sea. Coming back home after 2.5 years of traveling she ended up being broke but happy and with a new outlook on life. A friend offered her a job and she started her career in hospitality in a hotel in Italy, followed by 3 years in Switzerland, working as a Chief of Service in a restaurant of a hotel in the middle of the Swiss alps. But the desire for the ocean never left her. She turned her life upside down again, went to Fort Lauderdale in 2021 where she did courses to kick start her new career path as a Stewardess on yachts. Climbing the career ladder quickly she got her first Chief Stewardess position on a 30m charter yacht in the mediterranean already in her second season.<br /> With that she found the perfect place, bringing more happiness into other people’s life by creating them the very best experience while being on a yacht.<br /> Interests: traveling, singing Karaoke, tandem skydiving, trying new things<br /> <br /> Chef - Alex Naeger<br /> Cooking has been my life’s passion. My first experience in the restaurant industry began at age 14. Growing up in rural Missouri there weren’t many job opportunities so after graduating high school I instantly moved to Miami to attend culinary art school, where I graduated from Le Cordon Bleu in 2007. Following culinary school I quickly began jet setting around the world to practice different styles of cuisine and sharpen my knowledge in multicultural culinary artistry. <br /> Throughout my journey as a chef, I have been blessed with many opportunities to live and work in LA, Las Vegas, New Orleans, Florida, Yellowstone, Death Valley, Peru, Chile, France and the Virgin Islands. In my travels I have had the utmost honor to work alongside celebrity chefs Emeril Lagasse and Thomas Keller. After developing extensive knowledge in several different styles of cuisine <br /> including Italian, Peruvian and French Cajun Creole, I am excited to continue my journey as a <br /> private chef. <br /> Every day I wake up smiling because I have the opportunity to make others happy by serving my <br /> passion on a plate. <br /> <br /> First Officer -Alex MacPherson <br /> Hailing from the Canadian maritime province of Prince Edward Island, Alex has spent most of his life in and around the water. At a young age, he developed a strong enthusiasm for sailing, leading to many years of competitive sailing throughout eastern Canada. Alex discovered yachting and<br /> naturally was thrilled to build a career focused on his passion. His first position was on board a 32m sailing yacht, travelling from Newfoundland to Bahamas. It was a truly spectacular experience, and from that moment on he was hooked. Throughout Alex’s career, spanning over 15 years, he has been fortunate to cruise some of the most beautiful waters in the world, such as the French and Italian Rivieras, the Amalfi Coast, Caribbean Sea, and Bahamas, to name a few. Being a part of creating lifelong memories and experiences for guests on board M/Y “Miss Stephanie” in incredible destinations has been one of the most rewarding aspects of his career. Guests will not feel shy with<br /> Alex’s warm personality and ability to make all laugh.<br /> <br /> Bosun - Ethan Coetzer <br /> Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry. <br /> Originating from South Africa, he commenced his racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan’s recreational pursuits encompass <br /> outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a <br /> genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.<br /> <br /> KJ Bindell – Deck Hand<br /> KJ Binedell, born in Johannesburg, South Africa in 1999, finished school in 2017. He then pursued a business degree at Stellenbosch University, specializing in Marketing. In 2022, he relocated from his hometown of Cape Town to the United States to venture into a career in yachting.<br /> KJ is deeply passionate about wildlife, open-water surfing, wildlife conservation, and fishing. During his free time, he explores new regions to satisfy his curiosity for learning. His innate talent for connecting with others and sharing life's adventures adds immense value to the Miss Stephanie's team.<br /> <br /> Enrique Munez – Engineer<br /> Enrique was born in Mazatlan, Sinaloa, where he grew up with his parents. In 2013, he graduated as a naval mechanical engineer at the Merchant Marine Academy. He started his career on offshore vessels in the Gulf of Mexico, and three years ago, he transitioned to the yachting industry, where he has been able to enhance his skills and knowledge.<br /> Enrique is a responsible, kind, and motivated individual who enjoys developing his interpersonal skills. When at home, he loves spending time with his family. His hobbies include running, playing volleyball, and he is currently learning diving.<br /> <br /> Jordan Michel –Stewardess<br /> Jordan is a dedicated and hardworking stewardess from South Africa, with a passion for providing <br /> exceptional service. Known for her warm and lovely personality, Jordan thrives on making guests <br /> happy and ensuring they have an unforgettable experience. Jordan’s passions outside of <br /> Miss Stephanie are running and horse riding. 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- location_details: MISS STEPHANIE is back to 6 staterooms for 12 guests. Available in the Bahamas for Summer 2024 /Winter 2024/25
- helipad: No
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- caemail: [email protected]
- ca: Worth Avenue Yachts - Jenny Mullen
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- flag: Jamaica
- captain_nation: American
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- cya_content: a:2:{s:4:"time";i:1663485672;s:3:"cya";s:1495:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> MISS STEPHANIE Yacht Description</h2></div><p>MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer! </p><p>Presented by DMA Yachting, the breathtaking charter yacht MISS STEPHANIE is a 138 ft motor yacht featuring a hot tub. MISS STEPHANIE spends the summer and winter season in the Bahamas. She was delivered by recognized shipbuilder Richmond Yachts in 2004. A comprehensive refit was delivered in 2018. The spacious yacht layout features 5 generous cabins and comfortably accommodates up to 10 guests. </p><p>MISS STEPHANIE is classified as a superyacht. The roomy aft deck is right next to the well-equipped and inviting main saloon. The main saloon is a well-design space to spend time when the weather is not ideal and boasts a number of entertainment options. </br></br>5 spacious cabins are purposefully laid out with vison for maximum room, access, comfort and privacy. </br></p><p>The motor yacht features Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw engines .</p>";}
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- jetski: 1
- jetskis_multiple: 2
- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of MISS STEPHANIE"> <img height="1066" width="1200" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of MISS STEPHANIE" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"><h4>Captain: Scott Gaffga </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>CAPTAIN | Mark Kurka | American <br /> Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing! <br /> <br /> CHIEF STEWARDESS | Michelle Kurka | American<br /> Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places. <br /> <br /> CHIEF OFFICER | Cole Helwig | American<br /> Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE. <br /> <br /> CHIEF ENGINEER | James Carey | American<br /> James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon. <br /> <br /> STEWARDESS | Alexa Sankary | American<br /> Alexa Sankary is originally from Fort Worth, Texas. Having worked on a 115' Crescent yacht, Alexa understands what it takes to provide guests with the ultimate yachting experience. In her free time, Alexa enjoys yoga, tae kwon do, paddle boarding, reading, and art. Her passion for art has longed to someday own her own art gallery or be an art dealer. A fun fact about Alexa is he is a black belt in tae kwon do. Her combined experience in martial arts and yachting makes her a well-rounded and eager member of the MISS STEPHANIE team. <br /> <br /> DECKHAND | Bret Ferree | American <br /> Brett is originally from the picturesque town of Castle Rock, Colorado. Prior to joining the MISS STEPHANIE (138' Richmond) team, Bret worked aboard a 115' Crescent yacht. Bret has cruising experience in the marbled blue Bahamian waters and Floridian waters alike. He currently holds his 100-ton USCG captain's license and is one step closer to becoming a yacht captain himself. In his free time, Bret enjoys skiing, ATVing, dirt biking, boating, and working out. His passion for the outdoors combined with his love for the ocean makes him a valuable asset to the MISS STEPHANIE team. <br /> <br /> DECKHAND | Conner Kurka | American<br /> Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter.<br /> <br /> CHEF | Naomi Pawlik | American <br /> Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. Chef Naomi is more than ready to serve you and your guests aboard motor yacht MISS STEPHANIE. </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p>- DAY ONE -</p><br /> <div>BREAKFAST [vegan]<br />• Cherry vanilla chia seed pudding w/ almond milk<br />• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction<br />• Fresh pressed juice<br /> <div>LUNCH<br />• Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />• Watermelon radish veggie spring rolls w/ tahini herb sauce<br />• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div><br /> <div>DINNER<br />• Vegan pasole w/ veggies, hominy, and tortilla strips<br />• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div><br /> <div>DESSERT<br />• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div><br /> <p> </p><br /> <p>- DAY TWO - </p><br /> <p>BREAKFAST [Gluten Free]</p><br /> <div>• Fruit w/ whipped greek yogurt<br />• Oatmeal pancakes<br />• Maple sage chicken sausage</div><br /> <div>LUNCH<br />• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />• Kale pesto stuffed cherry tomatoes<br />• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />• Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />• Mascarpone, sabayon, raspberry almond trifle<br /><br /></div><br /> <div>- DAY THREE - <br />BREAKFAST [vegetarian]<br />• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />• Gorgonzola walnut stuffed figs w/ balsamic glaze<br />• Brussels sprout cesar salad filled parmesan frico cups<br />• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce<br />DINNER<br />• Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div><br /> <div><br />- DAY FOUR -</div><br /> <div>BREAKFAST [seafood]<br />• Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />• Potatoes lyonniase<br />• Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />• Roasted oysters topped with a parmesan gremolata<br />• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />• Cod brandade w/ grilled crostini<br />DINNER<br />• Gazpacho w/ crab avocado salad<br />• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />• Strawberry rhubarb tartlets</div><br /> <div><br />- DAY FIVE - </div><br /> <div>BREAKFAST [Hampton's summer]<br />• Puff pancakes w/ strawberries and honey cardamom cream<br />• Brown sugar black pepper bacon<br />• Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />• Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />• Grilled calamari w/ chilis lemon and garlic<br />• Roasted red pepper bruschetta<br />• Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />• Arugula salad w/ goat cheese fritters<br />• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />• Sticky toffee date cake</div><br /> <p> </p><br /> <div>- DAY SIX - <br />BREAKFAST [Asian]<br />• Avocado toast w/ arugula, tomato and olive oil and lemon<br />• Soft boiled eggs<br />• Green juice<br />LUNCH<br />• Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />• Tuna tartare on rice crackers<br />• Shisito peppers and edamame<br />• Beef negimaki<br />• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />• Green tea panna cotta</div><br /> <div><br />- DAY SEVEN - <br />BREAKFAST<br />• Poached eggs w/ curried sweet potato hash<br />• Smoothie bar<br />• Bruleed grapefruit<br />LUNCH<br />• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />• Gluten free crab cakes<br />• Braised pork belly skewers w/ brown sugar chili glaze<br />• Truffled polenta bites w/ wild mushrooms<br />DINNER<br />• Toasted sage cauliflower soup<br />• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />• Spiced Pear cake w/ white wine ice cream</div><br /> <div><br />SPECIALTY MENU</div><br /> <div> </div><br /> <div>"New England Style"</div><br /> <div>BREAKFAST </div><br /> <div>• Cheese soufflé<br />• Mixed berries<br />LUNCH<br />• Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />• Burrata and stone fruit skewer w/ mint basil oil<br />• Creamed corn and cod fritters<br />• Ricotta, garlic scape and pea crostini<br />DINNER<br />• Pan seared clams and oysters on a spinach Rockefeller base<br />• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />• Plum tarte Tatin</div><br /> <div><br />"New American Style"<br />BREAKFAST <br />• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />• Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />• White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />• Fluke Crudo w/ cucumber citrus and truffle oil<br />• Duck bacon wrapped figs<br />DINNER<br />• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />• Poached pears w/ ice cream and red wine orange syrup<br /><br /></div><br /> <div>"Southern Style"</div><br /> <div>BREAKFAST<br />• Vegetable egg white frittata<br />• Fresh country breakfast sausage<br />• Buttermilk biscuits<br />LUNCH<br />• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips<br />Cocktail hour<br />• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white<br />balsamic vinaigrette<br />• Chicken liver mousse on crostini w/ lavender grape jelly<br />• Pickled veggie platter<br />DINNER<br />•Crispy pork belly served over an apple and cabbage country slaw<br />•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers<br />DESSERT<br />• Lemon tarts w/ black currant sauce</div><br /> <div> </div><br /> <div><br />"Italian night"</div><br /> <div>Cocktails<br />•Artichoke fritters<br />•Fried zucchini blossoms w/ champagne vinaigrette<br />•Crab salad w/ capers, parsley olives, and roasted peppers served in endive<br />Salad<br />• Grilled radicchio and romaine Cesar salad<br />Pasta<br />• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />• Chili chocolate tart w/ orange salted toffee</div><br /> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />• Shrimp empanadas<br />• Guacamole<br />• Pico de gallo<br />• Fresh tortilla chips<br />• Beef tongue flautas</div><br /> <div>1st course<br />• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />• Tequila marinated strip steak w/ creamy chimichurri<br />• Garlic mashed yuca<br />Dessert<br />• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div><br /> <div><br />"Feast in the Middle East"<br />Cocktails<br />• Curried meatballs<br />• Falafel bites<br />• Stuffed grape leaves<br />• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)<br />• Grilled haloumi cheese<br />Soup<br />• Vegan coconut curry creamed soup<br />Entree<br />• Lamb Tagine w/ couscous almonds and apricots<br />Dessert<br />• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream</div><br /> <div><br />"Summer Shower"<br />Soup<br />• Green gazpacho w/ butter poached lobster<br />Salad<br />• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream<br />Pasta<br />• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest<br />Proteins<br />• Duck hash with a poached egg<br />• Grilled chicken burger w/ tarragon aioli and cranberry chutney<br />Confections<br />• Lemon bars<br />• Dark chocolate muffin with cherry cream cheese filling<br />• Lemongrass and chai white chocolate truffles</div><br /> </div> </div> </div> </div> </div> </div>
- review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>MISS STEPHANIE Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); 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else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><span class='yachtname'>MISS STEPHANIE</span></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div align='center'>Previously named TCB</div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>MISS STEPHANIE GUESTS COMMENTS</div><div class='clr'></div><br> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5746/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
- crewphoto:
- crewimg: a:8:{i:1;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew2.jpg";s:4:"desc";s:13:"Chief Officer";}i:3;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew3.jpg";s:4:"desc";s:14:"Chief Engineer";}i:4;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746crew4.jpg";s:4:"desc";s:8:"Deckhand";}i:5;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew5.jpg";s:4:"desc";s:8:"Deckhand";}i:6;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew6.jpg";s:4:"desc";s:16:"Chief Stewardess";}i:7;a:2:{s:3:"url";s:72:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746crew7";s:4:"desc";s:14:"2nd Stewardess";}i:8;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew8.jpg";s:4:"desc";s:4:"Chef";}}
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- gpt_thread_id: thread_epT5MHxJaVV7KtoFbCmw6Fyv
- gpt_description: <h3>Elevator Summary</h3> <p>Experience unparalleled luxury onboard <b>MISS STEPHANIE</b>, a majestic 138' Richmond Yacht meticulously designed for optimal comfort and elegance. Crafted in 2004 and refitted in 2018, she offers expansive deck areas and a refined interior. Catering to 12 guests with a professional crew of 8, she is known for her exceptional service and features a wide range of amenities and water toys. Currently located in the breathtaking <b>Bahamas</b> this winter and moving around the <b>Caribbean</b> throughout the year, she ensures an unforgettable voyage across crystal-clear waters.</p> <h3>Accommodation</h3> <p>The vessel prides itself on its lavish accommodations, sleeping up to 10 guests in 5 well-appointed rooms, including an <b>Owner's suite</b>, 3 queen staterooms, and 2 twin staterooms. Each cabin is fully equipped with luxury amenities to ensure comfort and privacy.</p> <table class="table"> <thead> <tr> <th>Cabin Type</th> <th>Number</th> <th>Details</th> </tr> </thead> <tbody> <tr> <td>Owner's Suite</td> <td>1</td> <td>Expansive on-deck suite with premium furnishings.</td> </tr> <tr> <td>Queen Staterooms</td> <td>3</td> <td>Elegantly designed with plush amenities.</td> </tr> <tr> <td>Twin Staterooms</td> <td>2</td> <td>Fully equipped, ideal for children or singles.</td> </tr> </tbody> </table> <h3>Toys</h3> <p><b>MISS STEPHANIE</b> is outfitted with state-of-the-art water toys making her a quintessential choice for adventure seekers. Here are some key offerings:</p> <ul> <li>2022 39' Yellowfin center console, perfect for fishing expeditions with a dive door for effortless water access.</li> <li>A fleet of Jet Skis: 2 x 2023 Yamaha VX1800AX and 2 x 2023 Sea Doo Sparks.</li> <li>Versatile paddling experiences with 2 BOTE inflatable paddle boards.</li> <li>Exciting wakeboarding, water skiing options including specialized equipment for kids and a skurf board.</li> <li>Underwater exploration with 2 F5 Sea Bobs and cutting-edge snorkeling equipment.</li> <li>Fishing gear, including pole and Hawaiian sling spearfishing, complemented by offshore and light tackle equipment.</li> <li>Beach gear for shore excursions; chairs, shades, tables, and a large inflatable dock setup with jellyfish pool, cabana, and jet ski docking.</li> </ul> <h3>Amenities</h3> <p>The <b>full air-conditioned</b> interiors are just the beginning of comfort. <b>Sun-awners</b> and a <b>multimedia system</b> enhance the on-deck experience. The salon is equipped with stereo setup to set any mood. Full internet access via onboard WIFI ensures you stay connected. Having a sun deck jacuzzi offers an exquisite unwind spot while cruising.</p> <h3>Crew</h3> <p>Adept and experienced, the crew on MISS STEPHANIE is led by Captain Mark Kurka, an American with a wealth of nautical expertise, including navigations through diverse marine environments. Accompanying him is a professional ensemble including the chief stewardess, chef, engineers, and various specialists, all committed to delivering a tailored and luxurious experience on the seas.</p> <table class="table"> <thead> <tr> <th>Position</th> <th>Name</th> <th>Nationality</th> <th>Background</th> </tr> </thead> <tbody> <tr> <td>Captain</td> <td>Mark Kurka</td> <td>American</td> <td>Extensive cruising experience, skilled in navigating various marine terrains.</td> </tr> <tr> <td>Chief Stewardess</td> <td>Michelle Kurka</td> <td>American</td> <td>Rich background in hospitality, ensures a meticulous guest experience.</td> </tr> <tr> <td>Chef</td> <td>Naomi Pawlik</td> <td>American</td> <td>Professional culinary expert, adept in various cuisines.</td> </tr> </tbody> </table> <p>Embarking on a journey aboard MISS STEPHANIE guarantees a blend of adventure, relaxation, and unparalleled service, tailored to make your seafaring voyage truly memorable.</p>
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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">MISS STEPHANIE</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $135,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 6 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 138 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Richmond Yachts </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 12 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2018 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 100 US Gall/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/miss-stephanie-138-ft-richmond-yachts/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/bahamasmotoryachts.com/wp-content/uploads/yacht/c/miss-stephanie/miss-stephanie-main-image-uprayc-1676085108.jpg?ssl=1" data-title = "MISS STEPHANIE" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/miss-stephanie-138-ft-richmond-yachts/" data-price = "135000">Inquire</button></p> </div> </div> </div> </div>