LADY J Yacht Charter
Yacht Description
LADY J yacht is a 142.00 ft long motor yacht monohull and spends the summer season in Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI). It was built by Palmer Johnson in 1997. A refit was done in 2016. The yacht layout features 5 cabins and accommodates 12 guests. The cabin arrangement is following: 3 king cabins, 2 queen cabins, 2 twin cabins.
The motor yacht features Engines: 2 x Cat C32 Engines (2021) – smaller / more efficient / 99% more eco friendly Generators: 2 x Northern Lights 66kw, 60hz with sound shields engines .
Accommodation
BELOW DECKS GUEST STATEROOMS:
AFT TO PORT: Situated mid-ships. Walk-around queen-sized bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20' flat screen TV/DVD/CD.
AFT TO STARBOARD: Situated midships: Walk-around queen-size bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20' flat screen TV/DVD/CD.
FORWARD TO PORT: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20' flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.
FORWARD TO STARBOARD: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20' flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.
All staterooms include individual satellite receivers, individual climate control, port holes allowing natural light, robes, slippers, hairdryers, reading lights, night lights, iPod docking stations, and luxurious bath products.
AFT DECK: Covered al fresco dining area for 6-10 guests utilizing the expandable aft deck dining table. 4 chaise lounges with cocktail tables aft. Centerline stairwell to the swim platform.
MAIN SALON: L-shaped sofa with coffee table and 2 club chairs. Entertainment center with 50' retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.
FORMAL DINING for 10 guests in comfort.
SKYLOUNGE on BRIDGE DECK: Sofa with coffee table, plus a game table. Bar area. Entertainment center with 50' retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.
BRIDGE DECK AFT: Magnificent oversized deck with generous seating for al fresco dining. Optional umbrellas provide ample shade.
SUN DECK: Oversized sun pads, full wet bar, Jacuzzi, and two chaise lounges.
*Trundle berths measure: 26” W x 70” L – suitable for young children.
Cabin Breakdown
LADY J Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
LADY J yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
238,000
to
258,000
47,600 to
77,400
285,600 to 335,400
Discounts outside the main season are common.
7 day charter
119,000
to
129,000
23,800 to
38,700
142,800 to 167,700
Standard charter rate, base for all calculations.
3 day charter
59,500
to
64,500
11,900 to
19,350
71,400 to 83,850
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
119,000 / 6 * 3 days = 59,500
1 day charter
19,833
to
25,800
3,967 to
6,450
23,800 to 32,250
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.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 238,000 to 258,000 | 47,600 to 77,400 | 285,600 to 335,400 | Discounts outside the main season are common. | |
7 day charter | 119,000 to 129,000 | 23,800 to 38,700 | 142,800 to 167,700 | Standard charter rate, base for all calculations. | |
3 day charter | 59,500 to 64,500 | 11,900 to 19,350 | 71,400 to 83,850 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 119,000 / 6 * 3 days = 59,500 | |
1 day charter | 19,833 to 25,800 | 3,967 to 6,450 | 23,800 to 32,250 | 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: 119,000
High season rate: 129,000
Price Terms
Plus ExpensesLADY J Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Onboard
Computer, printer, scanner, SatPhone, SatFax, Cell Phone
Fishing
Green Initiatives
Water Sports
Other Entertainment
DVD and CD Library
DSS satellite TV - Europe/USA/Bahamas/Caribbean
AppleTV in Main Salon and Skylounge
Crew
Crew Information
CAPTAIN
Captain: Jarryd Vermaak
CAPTAIN
JARRYD VERMAAK
Captain Jarryd was born in South Africa. He grew up in Durban spending his days on the beaches with his friends. Jarryd studied Marketing and advertising after school while working for a successful restaurant/cocktail bar opening new franchises around South Africa. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. Since entering the wonderful world of luxury yachting, he has crossed the Atlantic 5 times and cruised many different waters including the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and growing knowledge, along with strong communication and entrepreneurship skills allowed him to work his way up to Captain of very busy private and Charter programs. Jarryd first joined LADY J in 2015. His longevity and charter experience have allowed him to hone his skills to provide a five-star yacht program and experience to guests every time. He is very team and guest focused. He has a lively bubbly personality and gets on with all guests, always sharing a joke or two, making for a memorable charter experience that guests won’t ever forget. In his free time, Jarryd enjoys diving, water sports, traveling, and reading.
FIRST OFFICER
PAUL SHELTON
Paul was born in Durban, South Africa and grew up on the beach front surfing. In 2009 he moved to London and worked on the London underground as a Electricians mate before moving to the mediterranean to start his yachting career. Paul started working on classic sailing yachts and spent five years on a 109-year-old classic schooner. While onboard, Paul took part in over twenty classic sailing regattas in the mediterranean and Caribbean. Since then, he has worked on both sailing and motor yachts and worked his way up from deckhand to first officer. Paul had spent most of his yachting career in the Mediterranean but recently wanted to spend some time in America, which led him to Lady J. During his free time, he enjoys playing rugby, surfing and more recently took up learning to play golf.
CHIEF ENGINEER (Rotation)
MATTHEW STALLARD
Matt is from Winchester, Virginia in the Blue Ridge Mountains. He grew up sailing in the Chesapeake Bay and sport fishing in the Outer Banks of North Carolina. After earning a degree in economics from the College of Charleston, South Carolina he decided to follow his love for the ocean and pursue a career at sea. He has been onboard yachts for 15 years. When not turning wrenches, Matt enjoys being in the mountains hiking and camping, or on the water paddling and fishing.
CHIEF ENGINEER (Rotation)
MICHAEL BISHOP
“Mikey” was born in Durban, South Africa where he grew up surrounded by water and was an avid surfer. He worked as a mixologist in cocktail bars in Durban before leaving to work as a Mechanical Mate for the London Underground Railway. After five years in London, he missed the ocean and moved to Fort Lauderdale, Florida to begin his career in yachting. He began working as a deck hand, quickly finding his way to the engine room where he excelled. Nine years later he is an extremely talented engineer who plans to continue his education and attend more engineering courses during his free time. He currently resides in Mallorca, Spain with his beautiful wife and baby boy. Mikey considers himself lucky to work on a rotation schedule onboard Lady J so that he can also spend time with his family at home, where they enjoy hiking, swimming, reading, and surfing.
CHEF
ANTHONY HORNER
Anthony grew up on the Mississippi river in Wisconsin. He attended the University of Wisconsin, and obtained a bachelor’s degree in philosophy. During his time in University, he studied abroad in France where he volunteered on an organic farm. One thing led to another and next thing he was training in Gastronomy in France in an intensive culinary program focused on Gastronomic French Cuisine and Pastry, followed by an even more intensive internship. Anthony then travelled through Central America and Thailand. While he was traveling in Thailand he acquired his Thai cuisine certification. After a few years of travel he returned to the United States, and worked in a Spanish Tapas-Style Restaurant in Miami, which ultimately introduced him to find a culinary career in the wonderful world of luxury private yacht charters. While not whipping up culinary delights in the Lady J galley, Anthony enjoys training for Olympic distance triathlons, swimming, cycling, reading fantasy fiction and playing trombone and bass guitar. While Anthony considers himself a Jack of all trades in the galley, his strength lies in Mediterranean, Thai and Central American Cuisine. With his well-rounded culinary expertise, Anthony intends to wow guests with his international flavours.
CHIEF STEWARDESS
ESPERANZA CABADA
Esperanza was born and raised in Venezuela. Shortly after finishing her BA in Tourism, she moved to London to improve her English and started her career in hospitality at the grand Hotel St Pancras Renaissance where she was part of the banquet and conference team. From London, Essie moved to the Hotel Artz in Barcelona to keep learning and growing. Seeking new challenges, she then moved to Germany, where she absorbed the German culture, language and way of work; efficient, fast and always professional. After 5 years in Germany, Essie decided to move to St Maarten where she found the perfect blend, her passion for service mixed with warm weather and sunny places. She has been working on Sail and Motor yachts since 2016.
SECOND STEWARDESS
GILLIAN GIACHINTA
Gillian was raised in Leesburg, Virginia, developing a love for the outdoors, spending summers at the lake and winters skiing. She then attended the University of Tampa and obtained a degree in Biology. Her curiosity for the world and passion for the ocean led her to attend a Semester at Sea, where she travelled to multiple countries within Asia, Africa, and Europe while taking courses on the ship. This program sparked her love for living on the water and she knew she wanted to pursue a career at sea. Given her waitressing experience and adventurous, outgoing personality, yachting was an obvious avenue. Gillian is passionate about creating memorable experiences for others as they explore the world, making her a great fit for Lady J.
STEWARDESS/DIVEMASTER
OKWA GROENEWALD
Okwa was born in Durban, SA. She started working in hospitality as a teenager and worked her way up to some of the best restaurants in the country. After school she went over to the states as an au pair and enjoyed traveling and trying new things. She started working on yachts in 2016. Along the way Okwa fell in love with painting, slacklining, snorkeling, fishing, and diving. She spent some time in Honduras chasing her love of diving and is currently the divemaster on board. She holds a coral watch specialty and hopes to one day contribute to coral restoration and reef health.
BOSUN
TYLER FRANKS
Tyler was born in Memphis, Tennessee. He grew up playing on his high school basketball and golf team. Tyler then moved to Knoxville where he attended the University of Tennessee to study marketing. During his time there, he started up his own valet company which became very successful and is still going strong to this day. Throughout his life, Tyler has been boating on lakes all through Tennessee. Since then, he has been pursuing a boating career which brought him down to Fort Lauderdale, and eventually onboard Lady J. During his spare time Tyler enjoys playing golf, basketball, fishing, and spikeball on the beach.
DECKHAND
CAREL DE BEER
Born in Cape Town, South Africa where he grew up playing rugby and loved the outdoors, Carel has always loved being near the ocean. He started his yachting career as soon as he finished high school and found his way traveling to the states to work on yachts. He has worked and traveled in the Bahamas for 6 months before joining Lady J. During his spare time, he enjoys traveling, playing golf, fishing, diving, swimming and being active in the gym.
Menu
Day 1
Breakfast
Eggs Benedict or Florentine,
Cinnamon apple muffins,
Eggs to order available every day
Lunch Buffet
Herb-seared salmon,
Grilled Airline chicken breast,
Glazed Butternut Squash & quinoa salad with toasted pine nuts and
confit apricots,
Chickpea & roasted red pepper salad with lemon yoghurt
dressing,
Marinated beetroot and arugula salad with feta and aged balsamic
vinaigrette,
Lemon lavender Crème Brulée.
Dinner
1st Course
Avocado and smoked salmon terrine with crispy sweet potato, red
pepper coulis, parsley coulis
2nd Course
Sous vide New Zealand lamb chop on truffle risotto, seared porcini
mushrooms, parmesan tuile
3rd Course
French meringue “Pavlova” with fresh fruits, mango coulis,
raspberry sauce
Day 2
Breakfast
Continental Style
Lunch Plated
Grilled swordfish, mango black bean salsa, broiled sweet potato,
avocado, tahini dressing
Dinner
1st Course
Scallop and zucchini carpaccio, watercress puree, baby greens and
shaved truffle
2nd Course
Reverse seared filet mignon, sweet potato gnocchi, roasted brussels
sprouts, Bordeaux and beetroot coulis
3rd Course
Grand Marnier Soufflé
Day 3
Breakfast
Mediterranean vegetable frittata,
Lemon blueberry muffins
Lunch Plated
Vegetable Minestrone,
Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne
vinaigrette,
Blueberry Claffoutis
Dinner
1st Course
Warm spinach salad, sauteed apples and raisins, caramelized
shallots, sherry dressing
2nd Course
Prosciutto stuffed chicken breast on Spanish romesco, grilled
asparagus
3rd Course
Chocolate molten cake
Day 4
Breakfast
Sausage, egg and cheese burritos,
Whole grain bran muffins
Lunch Buffet
Marinated Angus beef skewers,
Grilled chicken Souvlaki,
Crispy chickpea falafel,
Hummus,
Greek Salad,
Heirloom tomato, cucumber and mint salad,
Iced ginger/pineapple Granita
Dinner
1st Course
Savory pork sui mai (steam dumplings)
2nd Course
Szechuan marinated Maple Farms duck breast, seasoned rice cake,
kimchi, and green tea/pear jus
3rd Course
Lemon meringue tartlette
Day 5
Breakfast
Continental
Lunch
Niçoise salad with grilled tuna, quail egg, kalamata olives,
potato, green bean, cherry tomatoes, French vinaigrette
Tiramisu verrines
Dinner
1st Course
Carrot ginger soup with herbed sourdough croutons, roasted chili
oil
2nd Course
Parmesan crusted halibut on Julienne vegetables and saffron cream
sauce
3rd Course
Raspberry white chocolate swirl cheesecake
Day 6
Breakfast
Spinach and wild mushroom quiche,
Banana nut muffins
Lunch Buffet
Southwestern beef, chicken, or vegetable fajitas
Shaved cabbage slaw, smoked paprika dressing
Tossed green salad with sweet corn, black beans, red onions,
tomatoes and cucumber
Deconstructed Key Lime pie
Dinner
1st Course
Stone crab claws, romaine chiffonade, honey mustard sauce
2nd Course
Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted
broccolini
3rd Course
Crème Caramel
Day 7
Breakfast
Continental
Lunch
Roasted sea bass, marinated zucchini salad, feta, and caramelized
almonds,
Vanilla cake parfaits with fresh fruits and whipped cream
Dinner: A taste of Japan
Sesame crusted bluefin tuna tataki,
Crispy pork belly on shaved fennel, fizzy orange,
Baby bok choy salad with Shiro miso dressing,
Crab Rangoon with sweet and sour sauce,
Teriyaki chicken stir fry on udon noodles,
Assorted sushi rolls,
Strawberry and chocolate mousse entrêmet
3-Day Vegan Menu
Breakfast
Chia Seed Pudding,
Date & Almond Energy Balls,
Tofu, Tomato, & Scallion Scramble,
Carrot, Ginger, Apple & Turmeric Juice,
Vegan Banana Pancakes,
Tofu Southwest Breakfast Bowl
Lunch
Quinoa Sweet Potato’s Salads,
Arugula & Beetroot Salad,
Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange
Vinaigrette,
Linguine w/ Truffle Pesto & Porcini Mushrooms,
Northeastern Sea Vegetable Chowder,
White Bean Bisque w/ Radish Relish & Crispy Shallots
Dinner
Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach &
Swiss Chard,
Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato
Puree,
Lentil Stew w/ warm Moroccan flatbread,
Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice
Cake
Tempeh, Leek & Mushroom Sui Mai Dumpling
Desserts
Pineapple Granite,
Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,
Black Bean Brownie w/avocado Mousse,
Vegan Strawberry Cheesecake w/Raw Date Crust,
Vegan Lemon Tartlette w/ White Chocolate Tuile,
Macerated Berries w/Almond Milk Crème Anglaise
Gallery
- cyaID: 2225
- wpcf_mourl: http://www.centralyachtagent.com/snapins/json-ebrochure.php?idin=2225&uid=2395&user=2395
- mo_cabins: 5
- wpcf_power: Power
- wpcf_powercat: N
- wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht2225/2225brochure88.jpg
- wpcf_persons: 12
- wpcf_summerarea: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI)
- wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI)
- wpcf_length: 142.00
- wpcf_beam: 25'8
- wpcf_draft: 6'6
- wpcf_toys: 32' Intrepid towed Tender 2x300 Yamaha<br /> 13 ft AB jet tender 2020 (AB 380 series) 170HP <br /> 2 x 3-person wave runners<br /> 2 x Stand Up Paddle Boards<br /> 2 x double kayaks plus 2 x single kayaks<br /> Water skis (slalom, adults and children)<br /> Snorkel gear for 12 (adults and children)<br /> Wakeboards, kneeboards, towable toys (Rave, Banana boat, 2x3-person, 2x1-person, trampoline) <br /> Full array of Fishing Equipment <br /> Exercise Equipment: Free weights, yoga mats and instruction DVD's, resistance bands, pull-up bar.<br /> SCUBA the yacht is equipped with 6 full dive sets and commercial grade dive compressor for certified divers only.<br /> Sun Deck Jacuzzi with oversized sun pads<br /> Wii and XBOX 360, huge assortment of games<br /> Board Games<br /> Audio-Visual Library<br /> BBQ beach gear with gazebo
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- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator:
- wpcf_engines: Engines: 2 x Cat C32 Engines (2021) – smaller / more efficient / 99% more eco friendly Generators: 2 x Northern Lights 66kw, 60hz with sound shields
- wpcf_year: 1997
- wpcf_builder: Palmer Johnson
- wpcf_accommodation: ON DECK MASTER STATEROOM: Forward. Upon entering, there is an office to starboard and a small drinks refrigerator. The master stateroom is full beam with walk-around king size bed, sofa, and vanity. There are two separate entrances to the en-suite his-and-hers bathroom with twin sinks. His with stall shower, hers with Jacuzzi tub. Private head. Entertainment system featuring 27' flat screen TV/DVD/CD with individual satellite receiver, and iPod docking station. Large windows create abundant natural light in the Master Stateroom if desired.<br /> <br /> BELOW DECKS GUEST STATEROOMS: <br /> AFT TO PORT: Situated mid-ships. Walk-around queen-sized bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20' flat screen TV/DVD/CD. <br /> <br /> AFT TO STARBOARD: Situated midships: Walk-around queen-size bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20' flat screen TV/DVD/CD.<br /> <br /> FORWARD TO PORT: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20' flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.<br /> <br /> FORWARD TO STARBOARD: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20' flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.<br /> <br /> All staterooms include individual satellite receivers, individual climate control, port holes allowing natural light, robes, slippers, hairdryers, reading lights, night lights, iPod docking stations, and luxurious bath products.<br /> <br /> AFT DECK: Covered al fresco dining area for 6-10 guests utilizing the expandable aft deck dining table. 4 chaise lounges with cocktail tables aft. Centerline stairwell to the swim platform. <br /> <br /> MAIN SALON: L-shaped sofa with coffee table and 2 club chairs. Entertainment center with 50' retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.<br /> <br /> FORMAL DINING for 10 guests in comfort.<br /> <br /> SKYLOUNGE on BRIDGE DECK: Sofa with coffee table, plus a game table. Bar area. Entertainment center with 50' retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.<br /> <br /> BRIDGE DECK AFT: Magnificent oversized deck with generous seating for al fresco dining. Optional umbrellas provide ample shade.<br /> <br /> SUN DECK: Oversized sun pads, full wet bar, Jacuzzi, and two chaise lounges.<br /> <br /> *Trundle berths measure: 26” W x 70” L – suitable for young children.<br />
- currency: USD
- yachtCurrencySymbol: $
- property_price: 119000
- mo_price: 119000
- wpcf_high_price: 129000
- wpcf_price_details: 10-night minimum over festive season, unless Dec 19-26 books first, then 7-night minimum over New Year's holiday will be accepted.
- wpcf_crew: a:16:{s:4:"info";s:8402:"CAPTAIN<br /> JARRYD VERMAAK<br /> Captain Jarryd was born in South Africa. He grew up in Durban spending his days on the beaches with his friends. Jarryd studied Marketing and advertising after school while working for a successful restaurant/cocktail bar opening new franchises around South Africa. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. Since entering the wonderful world of luxury yachting, he has crossed the Atlantic 5 times and cruised many different waters including the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and growing knowledge, along with strong communication and entrepreneurship skills allowed him to work his way up to Captain of very busy private and Charter programs. Jarryd first joined LADY J in 2015. His longevity and charter experience have allowed him to hone his skills to provide a five-star yacht program and experience to guests every time. He is very team and guest focused. He has a lively bubbly personality and gets on with all guests, always sharing a joke or two, making for a memorable charter experience that guests won’t ever forget. In his free time, Jarryd enjoys diving, water sports, traveling, and reading.<br /> <br /> FIRST OFFICER<br /> PAUL SHELTON<br /> <br /> Paul was born in Durban, South Africa and grew up on the beach front surfing. In 2009 he moved to London and worked on the London underground as a Electricians mate before moving to the mediterranean to start his yachting career. Paul started working on classic sailing yachts and spent five years on a 109-year-old classic schooner. While onboard, Paul took part in over twenty classic sailing regattas in the mediterranean and Caribbean. Since then, he has worked on both sailing and motor yachts and worked his way up from deckhand to first officer. Paul had spent most of his yachting career in the Mediterranean but recently wanted to spend some time in America, which led him to Lady J. During his free time, he enjoys playing rugby, surfing and more recently took up learning to play golf.<br /> <br /> CHIEF ENGINEER (Rotation)<br /> MATTHEW STALLARD<br /> Matt is from Winchester, Virginia in the Blue Ridge Mountains. He grew up sailing in the Chesapeake Bay and sport fishing in the Outer Banks of North Carolina. After earning a degree in economics from the College of Charleston, South Carolina he decided to follow his love for the ocean and pursue a career at sea. He has been onboard yachts for 15 years. When not turning wrenches, Matt enjoys being in the mountains hiking and camping, or on the water paddling and fishing. <br /> <br /> CHIEF ENGINEER (Rotation)<br /> MICHAEL BISHOP<br /> “Mikey” was born in Durban, South Africa where he grew up surrounded by water and was an avid surfer. He worked as a mixologist in cocktail bars in Durban before leaving to work as a Mechanical Mate for the London Underground Railway. After five years in London, he missed the ocean and moved to Fort Lauderdale, Florida to begin his career in yachting. He began working as a deck hand, quickly finding his way to the engine room where he excelled. Nine years later he is an extremely talented engineer who plans to continue his education and attend more engineering courses during his free time. He currently resides in Mallorca, Spain with his beautiful wife and baby boy. Mikey considers himself lucky to work on a rotation schedule onboard Lady J so that he can also spend time with his family at home, where they enjoy hiking, swimming, reading, and surfing. <br /> <br /> CHEF<br /> ANTHONY HORNER <br /> Anthony grew up on the Mississippi river in Wisconsin. He attended the University of Wisconsin, and obtained a bachelor’s degree in philosophy. During his time in University, he studied abroad in France where he volunteered on an organic farm. One thing led to another and next thing he was training in Gastronomy in France in an intensive culinary program focused on Gastronomic French Cuisine and Pastry, followed by an even more intensive internship. Anthony then travelled through Central America and Thailand. While he was traveling in Thailand he acquired his Thai cuisine certification. After a few years of travel he returned to the United States, and worked in a Spanish Tapas-Style Restaurant in Miami, which ultimately introduced him to find a culinary career in the wonderful world of luxury private yacht charters. While not whipping up culinary delights in the Lady J galley, Anthony enjoys training for Olympic distance triathlons, swimming, cycling, reading fantasy fiction and playing trombone and bass guitar. While Anthony considers himself a Jack of all trades in the galley, his strength lies in Mediterranean, Thai and Central American Cuisine. With his well-rounded culinary expertise, Anthony intends to wow guests with his international flavours. <br /> <br /> CHIEF STEWARDESS<br /> ESPERANZA CABADA <br /> <br /> Esperanza was born and raised in Venezuela. Shortly after finishing her BA in Tourism, she moved to London to improve her English and started her career in hospitality at the grand Hotel St Pancras Renaissance where she was part of the banquet and conference team. From London, Essie moved to the Hotel Artz in Barcelona to keep learning and growing. Seeking new challenges, she then moved to Germany, where she absorbed the German culture, language and way of work; efficient, fast and always professional. After 5 years in Germany, Essie decided to move to St Maarten where she found the perfect blend, her passion for service mixed with warm weather and sunny places. She has been working on Sail and Motor yachts since 2016.<br /> <br /> SECOND STEWARDESS<br /> GILLIAN GIACHINTA<br /> Gillian was raised in Leesburg, Virginia, developing a love for the outdoors, spending summers at the lake and winters skiing. She then attended the University of Tampa and obtained a degree in Biology. Her curiosity for the world and passion for the ocean led her to attend a Semester at Sea, where she travelled to multiple countries within Asia, Africa, and Europe while taking courses on the ship. This program sparked her love for living on the water and she knew she wanted to pursue a career at sea. Given her waitressing experience and adventurous, outgoing personality, yachting was an obvious avenue. Gillian is passionate about creating memorable experiences for others as they explore the world, making her a great fit for Lady J.<br /> <br /> STEWARDESS/DIVEMASTER<br /> OKWA GROENEWALD <br /> <br /> Okwa was born in Durban, SA. She started working in hospitality as a teenager and worked her way up to some of the best restaurants in the country. After school she went over to the states as an au pair and enjoyed traveling and trying new things. She started working on yachts in 2016. Along the way Okwa fell in love with painting, slacklining, snorkeling, fishing, and diving. She spent some time in Honduras chasing her love of diving and is currently the divemaster on board. She holds a coral watch specialty and hopes to one day contribute to coral restoration and reef health.<br /> <br /> BOSUN<br /> TYLER FRANKS<br /> Tyler was born in Memphis, Tennessee. He grew up playing on his high school basketball and golf team. Tyler then moved to Knoxville where he attended the University of Tennessee to study marketing. During his time there, he started up his own valet company which became very successful and is still going strong to this day. Throughout his life, Tyler has been boating on lakes all through Tennessee. Since then, he has been pursuing a boating career which brought him down to Fort Lauderdale, and eventually onboard Lady J. During his spare time Tyler enjoys playing golf, basketball, fishing, and spikeball on the beach.<br /> <br /> DECKHAND<br /> CAREL DE BEER<br /> <br /> Born in Cape Town, South Africa where he grew up playing rugby and loved the outdoors, Carel has always loved being near the ocean. He started his yachting career as soon as he finished high school and found his way traveling to the states to work on yachts. He has worked and traveled in the Bahamas for 6 months before joining Lady J. 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- wpcf_menu: <p style="text-align: center;"><strong>Day 1</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Eggs Benedict or Florentine,<br />Cinnamon apple muffins,<br />Eggs to order available every day</p> <p style="text-align: center;"><br /><em>Lunch Buffet</em><br />Herb-seared salmon,<br />Grilled Airline chicken breast,<br />Glazed Butternut Squash & quinoa salad with toasted pine nuts and confit apricots,<br />Chickpea & roasted red pepper salad with lemon yoghurt dressing,<br />Marinated beetroot and arugula salad with feta and aged balsamic vinaigrette,<br />Lemon lavender Crème Brulée.</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Avocado and smoked salmon terrine with crispy sweet potato, red pepper coulis, parsley coulis<br />2nd Course<br />Sous vide New Zealand lamb chop on truffle risotto, seared porcini mushrooms, parmesan tuile<br />3rd Course<br />French meringue “Pavlova” with fresh fruits, mango coulis, raspberry sauce</p> <p style="text-align: center;"><br /><strong>Day 2</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Continental Style</p> <p style="text-align: center;"><br /><em>Lunch Plated</em><br />Grilled swordfish, mango black bean salsa, broiled sweet potato, avocado, tahini dressing</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Scallop and zucchini carpaccio, watercress puree, baby greens and shaved truffle<br />2nd Course<br />Reverse seared filet mignon, sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis<br />3rd Course<br />Grand Marnier Soufflé</p> <p style="text-align: center;"><br /><strong>Day 3</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Mediterranean vegetable frittata,<br />Lemon blueberry muffins</p> <p style="text-align: center;"><br /><em>Lunch Plated</em><br />Vegetable Minestrone,<br />Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne vinaigrette,<br />Blueberry Claffoutis</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Warm spinach salad, sauteed apples and raisins, caramelized shallots, sherry dressing<br />2nd Course<br />Prosciutto stuffed chicken breast on Spanish romesco, grilled asparagus<br />3rd Course<br />Chocolate molten cake</p> <p style="text-align: center;"><br /><strong>Day 4</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Sausage, egg and cheese burritos,<br />Whole grain bran muffins</p> <p style="text-align: center;"><br /><em>Lunch Buffet</em><br />Marinated Angus beef skewers,<br />Grilled chicken Souvlaki,<br />Crispy chickpea falafel,<br />Hummus,<br />Greek Salad,<br />Heirloom tomato, cucumber and mint salad,<br />Iced ginger/pineapple Granita</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Savory pork sui mai (steam dumplings)<br />2nd Course<br />Szechuan marinated Maple Farms duck breast, seasoned rice cake, kimchi, and green tea/pear jus<br />3rd Course<br />Lemon meringue tartlette</p> <p style="text-align: center;"><br /><strong>Day 5</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Continental</p> <p style="text-align: center;"><br /><em>Lunch</em><br />Niçoise salad with grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette<br />Tiramisu verrines</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Carrot ginger soup with herbed sourdough croutons, roasted chili oil<br />2nd Course<br />Parmesan crusted halibut on Julienne vegetables and saffron cream sauce<br />3rd Course<br />Raspberry white chocolate swirl cheesecake</p> <p style="text-align: center;"><br /><strong>Day 6</strong></p> <p style="text-align: center;"><em>Breakfast</em><br />Spinach and wild mushroom quiche,<br />Banana nut muffins</p> <p style="text-align: center;"><br /><em>Lunch Buffet</em><br />Southwestern beef, chicken, or vegetable fajitas<br />Shaved cabbage slaw, smoked paprika dressing<br />Tossed green salad with sweet corn, black beans, red onions, tomatoes and cucumber<br />Deconstructed Key Lime pie</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Stone crab claws, romaine chiffonade, honey mustard sauce<br />2nd Course<br />Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted broccolini<br />3rd Course<br />Crème Caramel</p> <p style="text-align: center;"><br /><strong>Day 7</strong></p> <p style="text-align: center;"><em>Breakfast</em><br />Continental</p> <p style="text-align: center;"><br /><em>Lunch</em><br />Roasted sea bass, marinated zucchini salad, feta, and caramelized almonds,<br />Vanilla cake parfaits with fresh fruits and whipped cream</p> <p style="text-align: center;"><br /><em>Dinner: A taste of Japan</em><br />Sesame crusted bluefin tuna tataki,<br />Crispy pork belly on shaved fennel, fizzy orange,<br />Baby bok choy salad with Shiro miso dressing,<br />Crab Rangoon with sweet and sour sauce,<br />Teriyaki chicken stir fry on udon noodles,<br />Assorted sushi rolls,<br />Strawberry and chocolate mousse entrêmet</p> <p style="text-align: center;"><br /><strong>3-Day Vegan Menu</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Chia Seed Pudding,<br />Date & Almond Energy Balls,<br />Tofu, Tomato, & Scallion Scramble,<br />Carrot, Ginger, Apple & Turmeric Juice,<br />Vegan Banana Pancakes,<br />Tofu Southwest Breakfast Bowl</p> <p style="text-align: center;"><br /><em>Lunch</em><br />Quinoa Sweet Potato’s Salads,<br />Arugula & Beetroot Salad,<br />Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange Vinaigrette,<br />Linguine w/ Truffle Pesto & Porcini Mushrooms,<br />Northeastern Sea Vegetable Chowder,<br />White Bean Bisque w/ Radish Relish & Crispy Shallots</p> <p style="text-align: center;"><br /><em>Dinner</em><br />Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach & Swiss Chard,<br />Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato Puree,<br />Lentil Stew w/ warm Moroccan flatbread,<br />Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice Cake<br />Tempeh, Leek & Mushroom Sui Mai Dumpling</p> <p style="text-align: center;"><br /><em>Desserts</em><br />Pineapple Granite,<br />Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,<br />Black Bean Brownie w/avocado Mousse,<br />Vegan Strawberry Cheesecake w/Raw Date Crust,<br />Vegan Lemon Tartlette w/ White Chocolate Tuile,<br />Macerated Berries w/Almond Milk Crème Anglaise</p>
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- wpcf_refit: 2016
- wpcf_deck_shower: Yes
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- wpcf_homecountry: Greece
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- cruising_speed: 12
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/><em>Breakfast</em><br />Eggs Benedict or Florentine,<br />Cinnamon apple muffins,<br />Eggs to order available every day</p> <p style="text-align: center;"><br /><em>Lunch Buffet</em><br />Herb-seared salmon,<br />Grilled Airline chicken breast,<br />Glazed Butternut Squash & quinoa salad with toasted pine nuts and confit apricots,<br />Chickpea & roasted red pepper salad with lemon yoghurt dressing,<br />Marinated beetroot and arugula salad with feta and aged balsamic vinaigrette,<br />Lemon lavender Crème Brulée.</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Avocado and smoked salmon terrine with crispy sweet potato, red pepper coulis, parsley coulis<br />2nd Course<br />Sous vide New Zealand lamb chop on truffle risotto, seared porcini mushrooms, parmesan tuile<br />3rd Course<br />French meringue “Pavlova” with fresh fruits, mango coulis, raspberry sauce</p> <p style="text-align: center;"><br /><strong>Day 2</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Continental Style</p> <p style="text-align: center;"><br /><em>Lunch Plated</em><br />Grilled swordfish, mango black bean salsa, broiled sweet potato, avocado, tahini dressing</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Scallop and zucchini carpaccio, watercress puree, baby greens and shaved truffle<br />2nd Course<br />Reverse seared filet mignon, sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis<br />3rd Course<br />Grand Marnier Soufflé</p> <p style="text-align: center;"><br /><strong>Day 3</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Mediterranean vegetable frittata,<br />Lemon blueberry muffins</p> <p style="text-align: center;"><br /><em>Lunch Plated</em><br />Vegetable Minestrone,<br />Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne vinaigrette,<br />Blueberry Claffoutis</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Warm spinach salad, sauteed apples and raisins, caramelized shallots, sherry dressing<br />2nd Course<br />Prosciutto stuffed chicken breast on Spanish romesco, grilled asparagus<br />3rd Course<br />Chocolate molten cake</p> <p style="text-align: center;"><br /><strong>Day 4</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Sausage, egg and cheese burritos,<br />Whole grain bran muffins</p> <p style="text-align: center;"><br /><em>Lunch Buffet</em><br />Marinated Angus beef skewers,<br />Grilled chicken Souvlaki,<br />Crispy chickpea falafel,<br />Hummus,<br />Greek Salad,<br />Heirloom tomato, cucumber and mint salad,<br />Iced ginger/pineapple Granita</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Savory pork sui mai (steam dumplings)<br />2nd Course<br />Szechuan marinated Maple Farms duck breast, seasoned rice cake, kimchi, and green tea/pear jus<br />3rd Course<br />Lemon meringue tartlette</p> <p style="text-align: center;"><br /><strong>Day 5</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Continental</p> <p style="text-align: center;"><br /><em>Lunch</em><br />Niçoise salad with grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette<br />Tiramisu verrines</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Carrot ginger soup with herbed sourdough croutons, roasted chili oil<br />2nd Course<br />Parmesan crusted halibut on Julienne vegetables and saffron cream sauce<br />3rd Course<br />Raspberry white chocolate swirl cheesecake</p> <p style="text-align: center;"><br /><strong>Day 6</strong></p> <p style="text-align: center;"><em>Breakfast</em><br />Spinach and wild mushroom quiche,<br />Banana nut muffins</p> <p style="text-align: center;"><br /><em>Lunch Buffet</em><br />Southwestern beef, chicken, or vegetable fajitas<br />Shaved cabbage slaw, smoked paprika dressing<br />Tossed green salad with sweet corn, black beans, red onions, tomatoes and cucumber<br />Deconstructed Key Lime pie</p> <p style="text-align: center;"><br /><em>Dinner</em><br />1st Course<br />Stone crab claws, romaine chiffonade, honey mustard sauce<br />2nd Course<br />Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted broccolini<br />3rd Course<br />Crème Caramel</p> <p style="text-align: center;"><br /><strong>Day 7</strong></p> <p style="text-align: center;"><em>Breakfast</em><br />Continental</p> <p style="text-align: center;"><br /><em>Lunch</em><br />Roasted sea bass, marinated zucchini salad, feta, and caramelized almonds,<br />Vanilla cake parfaits with fresh fruits and whipped cream</p> <p style="text-align: center;"><br /><em>Dinner: A taste of Japan</em><br />Sesame crusted bluefin tuna tataki,<br />Crispy pork belly on shaved fennel, fizzy orange,<br />Baby bok choy salad with Shiro miso dressing,<br />Crab Rangoon with sweet and sour sauce,<br />Teriyaki chicken stir fry on udon noodles,<br />Assorted sushi rolls,<br />Strawberry and chocolate mousse entrêmet</p> <p style="text-align: center;"><br /><strong>3-Day Vegan Menu</strong></p> <p style="text-align: center;"><br /><em>Breakfast</em><br />Chia Seed Pudding,<br />Date & Almond Energy Balls,<br />Tofu, Tomato, & Scallion Scramble,<br />Carrot, Ginger, Apple & Turmeric Juice,<br />Vegan Banana Pancakes,<br />Tofu Southwest Breakfast Bowl</p> <p style="text-align: center;"><br /><em>Lunch</em><br />Quinoa Sweet Potato’s Salads,<br />Arugula & Beetroot Salad,<br />Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange Vinaigrette,<br />Linguine w/ Truffle Pesto & Porcini Mushrooms,<br />Northeastern Sea Vegetable Chowder,<br />White Bean Bisque w/ Radish Relish & Crispy Shallots</p> <p style="text-align: center;"><br /><em>Dinner</em><br />Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach & Swiss Chard,<br />Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato Puree,<br />Lentil Stew w/ warm Moroccan flatbread,<br />Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice Cake<br />Tempeh, Leek & Mushroom Sui Mai Dumpling</p> <p style="text-align: center;"><br /><em>Desserts</em><br />Pineapple Granite,<br />Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,<br />Black Bean Brownie w/avocado Mousse,<br />Vegan Strawberry Cheesecake w/Raw Date Crust,<br />Vegan Lemon Tartlette w/ White Chocolate Tuile,<br />Macerated Berries w/Almond Milk Crème Anglaise</p>";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:"9";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:14:"Jarryd Vermaak";s:18:"yachtCaptainNation";s:21:"South African/British";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:7:"English";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:8402:"CAPTAIN<br /> JARRYD VERMAAK<br /> Captain Jarryd was born in South Africa. He grew up in Durban spending his days on the beaches with his friends. Jarryd studied Marketing and advertising after school while working for a successful restaurant/cocktail bar opening new franchises around South Africa. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. Since entering the wonderful world of luxury yachting, he has crossed the Atlantic 5 times and cruised many different waters including the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and growing knowledge, along with strong communication and entrepreneurship skills allowed him to work his way up to Captain of very busy private and Charter programs. Jarryd first joined LADY J in 2015. His longevity and charter experience have allowed him to hone his skills to provide a five-star yacht program and experience to guests every time. He is very team and guest focused. He has a lively bubbly personality and gets on with all guests, always sharing a joke or two, making for a memorable charter experience that guests won’t ever forget. In his free time, Jarryd enjoys diving, water sports, traveling, and reading.<br /> <br /> FIRST OFFICER<br /> PAUL SHELTON<br /> <br /> Paul was born in Durban, South Africa and grew up on the beach front surfing. In 2009 he moved to London and worked on the London underground as a Electricians mate before moving to the mediterranean to start his yachting career. Paul started working on classic sailing yachts and spent five years on a 109-year-old classic schooner. While onboard, Paul took part in over twenty classic sailing regattas in the mediterranean and Caribbean. Since then, he has worked on both sailing and motor yachts and worked his way up from deckhand to first officer. Paul had spent most of his yachting career in the Mediterranean but recently wanted to spend some time in America, which led him to Lady J. During his free time, he enjoys playing rugby, surfing and more recently took up learning to play golf.<br /> <br /> CHIEF ENGINEER (Rotation)<br /> MATTHEW STALLARD<br /> Matt is from Winchester, Virginia in the Blue Ridge Mountains. He grew up sailing in the Chesapeake Bay and sport fishing in the Outer Banks of North Carolina. After earning a degree in economics from the College of Charleston, South Carolina he decided to follow his love for the ocean and pursue a career at sea. He has been onboard yachts for 15 years. When not turning wrenches, Matt enjoys being in the mountains hiking and camping, or on the water paddling and fishing. <br /> <br /> CHIEF ENGINEER (Rotation)<br /> MICHAEL BISHOP<br /> “Mikey” was born in Durban, South Africa where he grew up surrounded by water and was an avid surfer. He worked as a mixologist in cocktail bars in Durban before leaving to work as a Mechanical Mate for the London Underground Railway. After five years in London, he missed the ocean and moved to Fort Lauderdale, Florida to begin his career in yachting. He began working as a deck hand, quickly finding his way to the engine room where he excelled. Nine years later he is an extremely talented engineer who plans to continue his education and attend more engineering courses during his free time. He currently resides in Mallorca, Spain with his beautiful wife and baby boy. Mikey considers himself lucky to work on a rotation schedule onboard Lady J so that he can also spend time with his family at home, where they enjoy hiking, swimming, reading, and surfing. <br /> <br /> CHEF<br /> ANTHONY HORNER <br /> Anthony grew up on the Mississippi river in Wisconsin. He attended the University of Wisconsin, and obtained a bachelor’s degree in philosophy. During his time in University, he studied abroad in France where he volunteered on an organic farm. One thing led to another and next thing he was training in Gastronomy in France in an intensive culinary program focused on Gastronomic French Cuisine and Pastry, followed by an even more intensive internship. Anthony then travelled through Central America and Thailand. While he was traveling in Thailand he acquired his Thai cuisine certification. After a few years of travel he returned to the United States, and worked in a Spanish Tapas-Style Restaurant in Miami, which ultimately introduced him to find a culinary career in the wonderful world of luxury private yacht charters. While not whipping up culinary delights in the Lady J galley, Anthony enjoys training for Olympic distance triathlons, swimming, cycling, reading fantasy fiction and playing trombone and bass guitar. While Anthony considers himself a Jack of all trades in the galley, his strength lies in Mediterranean, Thai and Central American Cuisine. With his well-rounded culinary expertise, Anthony intends to wow guests with his international flavours. <br /> <br /> CHIEF STEWARDESS<br /> ESPERANZA CABADA <br /> <br /> Esperanza was born and raised in Venezuela. Shortly after finishing her BA in Tourism, she moved to London to improve her English and started her career in hospitality at the grand Hotel St Pancras Renaissance where she was part of the banquet and conference team. From London, Essie moved to the Hotel Artz in Barcelona to keep learning and growing. Seeking new challenges, she then moved to Germany, where she absorbed the German culture, language and way of work; efficient, fast and always professional. After 5 years in Germany, Essie decided to move to St Maarten where she found the perfect blend, her passion for service mixed with warm weather and sunny places. She has been working on Sail and Motor yachts since 2016.<br /> <br /> SECOND STEWARDESS<br /> GILLIAN GIACHINTA<br /> Gillian was raised in Leesburg, Virginia, developing a love for the outdoors, spending summers at the lake and winters skiing. She then attended the University of Tampa and obtained a degree in Biology. Her curiosity for the world and passion for the ocean led her to attend a Semester at Sea, where she travelled to multiple countries within Asia, Africa, and Europe while taking courses on the ship. This program sparked her love for living on the water and she knew she wanted to pursue a career at sea. Given her waitressing experience and adventurous, outgoing personality, yachting was an obvious avenue. Gillian is passionate about creating memorable experiences for others as they explore the world, making her a great fit for Lady J.<br /> <br /> STEWARDESS/DIVEMASTER<br /> OKWA GROENEWALD <br /> <br /> Okwa was born in Durban, SA. She started working in hospitality as a teenager and worked her way up to some of the best restaurants in the country. After school she went over to the states as an au pair and enjoyed traveling and trying new things. She started working on yachts in 2016. Along the way Okwa fell in love with painting, slacklining, snorkeling, fishing, and diving. She spent some time in Honduras chasing her love of diving and is currently the divemaster on board. She holds a coral watch specialty and hopes to one day contribute to coral restoration and reef health.<br /> <br /> BOSUN<br /> TYLER FRANKS<br /> Tyler was born in Memphis, Tennessee. He grew up playing on his high school basketball and golf team. Tyler then moved to Knoxville where he attended the University of Tennessee to study marketing. During his time there, he started up his own valet company which became very successful and is still going strong to this day. Throughout his life, Tyler has been boating on lakes all through Tennessee. Since then, he has been pursuing a boating career which brought him down to Fort Lauderdale, and eventually onboard Lady J. During his spare time Tyler enjoys playing golf, basketball, fishing, and spikeball on the beach.<br /> <br /> DECKHAND<br /> CAREL DE BEER<br /> <br /> Born in Cape Town, South Africa where he grew up playing rugby and loved the outdoors, Carel has always loved being near the ocean. He started his yachting career as soon as he finished high school and found his way traveling to the states to work on yachts. He has worked and traveled in the Bahamas for 6 months before joining Lady J. 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All rights in and to all such charter data, vessel name and/or trademarks/brands are expressly reserved to the Central Agent or the applicable licensor.<br /> All particulars are given in good faith and are believed correct but they cannot be guaranteed. 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- location_details: Winter 2023/2024: Bahamas Spring 2024: Virgin Islands and Leeward Islands Summer 2024: Caribbean/Bahamas
- helipad: No
- sailing_instructor:
- lengthm: 43.00 m
- consumption: 75
- consumption_units: US Gall/Hr
- yachtRange: 1260
- price_details: 10-night minimum over festive season, unless Dec 19-26 books first, then 7-night minimum over New Year's holiday will be accepted.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: lj@charterworld.com
- ca: Charterworld - Lara-Jo
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/2225/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:44:"Cat C32 Engines 2021 - 99% more eco friendly";}
- diving: a:15:{s:5:"tanks";s:1:"6";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:128:"WiFi: Starlink Marine Package included in Charter Rate. <br /> Computer, printer, scanner, SatPhone, SatFax, Cell Phone<br /> ";s:11:"full_course";s:0:"";s:14:"air_compressor";s:7:"Onboard";s:3:"bcs";s:1:"6";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"6";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:7:"Onboard";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: Cayman Islands
- captain_nation: South African/British
- crew_nationality:
- jacuzzi: 1
- scubaonboard: Onboard
- mo_sync_modified: 1725499084
- mo_youtube: a:2:{s:7:"updated";i:1726470622;s:5:"links";a:0:{}}