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MY WAY Yacht Description

MY WAY yacht is a 112.00 ft long motor yacht monohull and spends the summer and winter season in the Bahamas. It was built by Westport in 2005. A refit was done in 2020. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 double cabins, 1 twin cabin.


VIP Queen Forward
King Master below
1 Twin stateroom
1 Queen stateroom

Cabin Breakdown

Double Cabins: 3
Twin Cabins: 1

MY WAY Yacht Details










Built by

$58,500 - $62,500

Weekly price low-high season

160 US Gall/Hr



Cruising Speed


Max. Speed



MY WAY yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 117,000$ to 125,000$ 23,400$ to 37,500$ 140,400$ to 162,500$ Discounts outside the main season are common.
7 day charter 58,500$ to 62,500$ 11,700$ to 18,750$ 70,200$ to 81,250$ Standard charter rate, base for all calculations.
3 day charter 29,250$ to 31,250$ 5,850$ to 9,375$ 35,100$ to 40,625$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
58,500$ / 6 * 3 days = 29,250$
1 day charter 9,750$ to 12,500$ 1,950$ to 3,125$ 11,700$ to 15,625$ 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 Details

Price from: $58,500

High season rate: $62,500

Week minimum Week minimum

Price Terms

Plus Expenses

MY WAY Yacht Charter Locations

Summer Season

Winter Season


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Sun Awning: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq


Guests: 8
Maxspeed: 25
Draft: 5.6
Cruising Speed: 18
Ac Night:
Built: 2005
Cabins: 4
Double: 3
Twin: 1
Electric Heads:


BBQ: 0
AC: Full
Cruising Speed: 18
Max Speed: 25

More Specifications

Flag: USA
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 34' Regulator 2021 Tow Tender w/twin Yamaha 425 xto
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 425
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis: 2
Beach Games:
Wave Runners:
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:

Other Entertainment

Plex Media Server (4,000 movies in Salon)
Apple TV
Distributed Audio system
Flat screen Tv's throughout

Local WiFi and HotSpot (Pepwave for sim cards and VSat for a fee)
VSAT - Sat TV KVH HD7 - Packages available at additional cost.
Sat Phone


Crew Information

Captain: Adam Sturman

Adam Sturman, Captain/ Engineer
Captain Adam Sturman’s love of the ocean began when he was a few weeks old aboard their family boat sailing Biscayne Bay, Florida. This passion has guided his career, and Adam currently holds his USCG Master 1600GRT upon Oceans License. Adam has been working on sailing and power vessels since he was 15 and has spent extensive time in the Bahamas, giving him an excellent knowledge of the waters and activities in the islands. After finishing college at the University of Florida, Adam spent a few years in Colorado and has since made yachting his full-time passion and profession for the last 12 years. He has run yachts in the waters of the Caribbean, Cuba, Bahamas, the U.S. Eastern Seaboard from Key West to Maine, Canadian Maritimes, St. Lawrence Seaway, and the Great Lakes. Adam has also project managed a few extensive structural and mechanical refits. Adam is a PADI Scuba Instructor, avid fisherman, spear fisherman, free diver, and photographer. His patience, objectivity, knowledge, and work ethic combine to give guests a memorable charter experience. He truly enjoys sharing his experience with others and is always looking for a new adventure.

Jessi Baker, Chief Stewardess
Originally from Nashville, TN; Jessi has always had a zest for life and a strong desire for travel and meeting new people. During her 8 ½ years in the yachting industry, she has worked on sailing, expedition, and motor yachts in both the private and charter sector. Her areas traveled are The Great Lakes, Canada, the US eastern seaboard from Maine to Florida, Keys, Bahamas, Cuba, and the Caribbean. To ensure that guests receive the safest and most luxurious experience possible, Jessi has received both her STCW and Silver service training and a culinary degree from The Culinary Institute of Charleston. Most recently Jessi was the solo interior designer on the refit of M/Y My Way, her second yacht design project. Jessi also has a bachelor’s degree in the music business and public relations is an active REDKEN specialized cosmetologist and a trained makeup artist. During her free time, you can catch Jessi participating in water sports, reading books, listening to music, and studying art, films, interior design, hair, and makeup. She believes it’s important to never stop learning and can’t wait to welcome you on board!

Katie Lyons, 2nd Stew/ Deck
Katie’s yachting experience started when she was diving off of liveaboards in Thailand. As a PADI scuba instructor, her traveling quickly progressed to places like the Red Sea, Chuuk Lagoon, Palau, Philippines, and Mexico. When not traveling Katie has spent the last ten years in the fine dining service industry in a little place called Jackson Hole Wyoming. Working in restaurants for the ski resort and Four Seasons gave her a broad base of wine and food knowledge. She also took time to explore the mountains skiing, hiking, and biking. Katie attributes her travel bug to her education in her home state at the University of Montana studying Anthropology. She says learning about humans and culture spurred this desire to visit other countries to see how others live. She joined yachting not only for her love of the ocean and its creatures but to discover this mysterious world of yachties and how it all works. In her free time, she likes reading and making friends. While onboard don’t hesitate to ask Katie about her travel or any scuba questions you may have, she will be thrilled to lend her time and expertise.

Mate/ Engineer - Bio Coming soon

Mark Montgomery, Chef - Bio Coming soon!



Chef Michael

Day 1.

 Lunch: Pan seared Local Red snapper Salad, Apple, fennel, orange segments, shaved red and green peppers and Sweet Vidalia onions.

Desert: Dragon Berry Sorbet

Dinner: Starter: Char grilled Octopus, Hoisin and cilantro glazed Boiled to absolutely Tenderness, Grilled for crispy texture everyone wants.

Main: Slow Braised Veal Shank in Port wine and served with fresh Roasted root Vegetables (whatever I can get local or fresh) Topped with Crispy Shallots and drizzled with a pan sauce Reduction.

Desert: Espresso Crème Brulee raw brown sugar torched, with hand whipped Vanilla Cream and fresh Berries.


Day 2.

 Breakfast: Lobster Benedict over fresh made sweet biscuits, with Annatto Hollandaise

Lunch: Ciappino, Heirloom tomato and basil sauce, seafood blend of Local fish, black muscles, Shrimp, Lump Crab meat, and half a lobster tail, topped with Remoulade – parsley, cilantro, lemon juice, garlic, shallots.

Desert: Mini Key lime Tartlets Served with Fresh ice cream of the day.

Dinner. Starter: Vichyssoise Soup, Cold Potato and leek with a touch of cream, drizzled with truffle oil and chives.

Main: Herb Roasted Australian Rack of Lamb, Balsamic glazed Asparagus, Aged Goat cheese Polenta Cakes, Mint port wine reduction.

Desert: Balsamic and Port wine Poached Pear, Cracked Honey Vanilla Ice cream, with Anisette, cinnamon sauce.


Day 3.

Breakfast: Fresh baked Zucchini Bread, Honey butter, Tropical fruit Platter, Omelets Made your way, Steak cut maple glazed Bacon.

Lunch: Ribeye Bruschetta, toasted Baguettes, Sliced grilled Harris Ranch Farm Ribeye, Cilantro and basil Pico de guillo, drizzled with balsamic reduction.

Desert: Blackberry Chocolate Mousse Cake, crème englase sauce.

Dinner. Starter: Fresh cut seafood Ceviche, flash marinated in Lime and orange juice, Orange Liquor Candied Lemon wheel.

Main: Veal Pillard – Thin sliced veal top round pounded out Breaded in Italian bread crumbs basil shaved parmesan, Truffle Arugula salad, Baby Marble roasted Potatoes, Served with a light veal jus.

Desert: Orange Soufflé, light and fluffy, served with mixed berry compote.


Day 4.

 Breakfast: Shrimp and lobster Grits, pimento cheese and fresh fruit

Lunch: Chicken Capresse, grilled chicken, sliced heirloom tomatoes. Fresh Mozzarella Cheese, shaved parmesan, drizzled with balsamic glaze.

Desert: Banana Fosters, flambéed in Brandy cinnamon and sugar.

Dinner. Starter: Tuna Poke, Hoisin Glazed, Diced Bell Peppers, Cilantro, Crispy rice Noodles

Main: Miso glazed Chilean Seabass, grilled lemon broccolini, Seafood Saffron Broth.

Desert: Grilled peach cobbler in Tartlet shell with peanut butter ice-cream.


Day 5.
 Breakfast: Nutella stuffed Creeps Fresh strawberries, yogurt Parfets on the side, fresh pastries.

Lunch: BBQ bacon wrapped Scallops, Plump sea scallops smoked hickory bacon, White bean and basil salad, with a pancetta cream sauce.

Dinner. Starter: Traditional Greek Salad, Tomatoes, Cucumbers, Peppers, Onions, Oregano, Feta, Kalamata Olives, Red Wine Vinegar.

Main: Beef Wellington, Filet with truffle Mushrooms wrapped in puff pastry. Dutch’s Potatoes, Grilled Cauliflower.

Desert: Chocolate Lava cake With a Black berry Glaze, whipped cream and hazelnuts


Day 6.

 Breakfast: Eggs, Bacon, French toast, and fruit.

Lunch: Sushi a great variety on cooked and raw, edamame, miso soup

Desert: Thai Tea Sorbet

Dinner. Starter: Cold Gazpacho Soup

Main. Firecracker shrimp, Mandarin oriental Salad, shaved almonds, sesame vinaigrette.

Desert: Peanut blond bars and an apple roulette


Day 7.

Breakfast: Quiche Florentine, Southwest Potato Hash browns, Fresh fruit, Avocado Toast.



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  • MY WAY

    Price Terms: Plus Expenses

    Price from $58,500/week

    High season $62,500/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY

    Yachts in the Bahamas for next season 2023 are 60% reserved. If you are considering a charter in this time period, inquire now!

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