FREDDY Yacht Charter - Luxury Fully Crewed Yacht Charters

FREDDY

from 80000€ per week
32.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Bahamas

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

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Details

Yacht Description

Amenities

  • Internet Access :
  • Salon Stereo : 0
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : 0
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : AU
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : 32′ Boston Whaler Vantage (2021)
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 1
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :2
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 1
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

32′ Boston Whaler Vantage (2021) w/ premium sound, optional shading on bow and stern while at anchor.
1 x 3 seater Waverunner
1 x 2 seater Waverunner
2 x Seabobs
2 x Paddle Board (inflatable)
1 x Adult waterskis
1 x Wakeboard (Byerly Agenda 55)
Floating Island
Tow Tube
Snorkel gear
Medium Fishing Gear Assortment (solid experienced mate and engineer)

Accommodations & Specs

  • Length : 32.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : San Lorenzo
  • Built : 2017
  • Cruising Speed : 12.5
  • Fuel Consumption : 50
  • One of the only 106′ San Lorenzo’s for charter in Florida and the Bahamas. On deck Master plus 4 additional STATEROOMS below offer accommodation for 8 or families up to 10. Use 4 staterooms as double beds and 1 as a Twin layout or 3 double staterooms and 2 Twin staterooms (use of 6 or 7 beds). Innovative features for this size include zero speed stabilizers and concealed balcony off of the salon/ dining area as a unique and quiet space at anchor for one or two.

    Warm light woodwork throughout and full length SALON windows give an indoor/ outdoor feel with elegant soft furnishings to elevate from a casual atmosphere to a more luxurious one. DINING is offered al fresco on aft and flybridge levels while formal salon/ dining for up to 10 is also available. Huge FLYBRIDGE area completely designed for guest use whether lounging or sunning on extra wide low profile sunbeds or having fantastic cocktails at the full bar while enjoying a selection of tapas displayed on the teak table beside. Shade and sun options here will keep all guests comfortable. From bow to stern there are so many useful guest spaces including the beach club aft up to the settee on the FOREDECK.

    * Photography by Thierry Dehove and Sanlorenzo

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:5

    Kelly Gordon|Captain
    Born: 0 Nation: American | Languages:
    |
    Born: 0 | Nation:

    Captain: KELLY GORDON (U.S.)
    Previous Charter Yachts: 160′ CLARITY, 132′ SERQUE, 95′ TRITON, 86′ EVEREST
    Waters Cruised: US East Coast, Bahamas, Cuba, Caribbean, Great Lakes and Inland Rivers

    Captain Kelly J. Gordon, or just “Kelly” as most know her, is an accomplished motor yacht captain whose start was far from the water as she grew up on a farm in small town Indiana. It was her drive to succeed, learn, and thirst for adventure that led her to a career in yachting. Her path into yachting was a unique one that started in Beaufort, North Carolina, where she now claims as home base, and has since allowed her to navigate many different seas.

    Kelly most certainly takes pride in her ability as a motor yacht captain, but also has a soft spot for the young adult and especially those that come with questions. As a former chemistry professor, Kelly loves to teach and it is certain that she will always find a moment, or many, to share what she knows with others and looks to encourage and inspire those that dream of a career in the yachting industry.

    Licenses & Certificates / USCG 500T / PADI Diver- Advanced Open Water
    Education / MS in Chemistry. Univ. of NC at Wilmington

    Mate/Engineer: SHAWN RIERA (U.S.)
    Languages: English and Spanish
    Previous Yachts:
    Waters Cruised:

    BIO: Shawn Riera was born in Arizona but spent most of his childhood in Eugene, Oregon. He started boating at the age of 10, and at 15, he began working with Kings Fishing and Guide Service, where he assisted the captain and worked on charter bookings for fishing trips in the rivers, lakes and offshore waters of Oregon. He spent his summers surfing in California and working as a junior surf instructor, and his winters escaping to Mount Bachelor in Oregon for some snowboarding and backcountry skiing.

    His father became a private chef aboard yachts several years ago, and After seeing where he could travel he decided that a career in yachting was the right move. His love of the sea, fishing and watersports pushed him to move to Florida where he could join the industry. His love of the ocean has grown over the past couple of years working on the decks of 30-40 meter yachts and learning from experienced captains. Currently, he is Mate aboard M/Y FREDDY. His ultimate goal is to become a captain, and he’s currently studying for his 100 ton Masters License through USCG. He looks forward to exploring more of the world, but up until now, the beauty of both the Bahamas and the Caribbean have captured his heart.

    In addition to fishing, yachting, watersports and snowboarding, Shawn enjoys crossfit and personal training.

    Licenses & Certificates / STCW-95, ENG-1, USCG AUX Boater Safety Course, IYT Ribmaster license w/ ICC, PWC Operator w/ ICC, Red Cross First Aid/ CPR certified, PADI Open Water Diver

    Chef: SHANE HUGHES (U.S.)
    Chef Shane is part of the Freddy team with quite the background. Shane started his culinary career at the age of 15 in Hollywood, CA. It was here that it didn’t take long for the executive chefs that he was working alongside to notice his ability and promote him to sous chef at the age of 17. Shane’s time as a Hollywood set chef taught him the skill that would later prove an asset when he opened his own catering company. Shane was and is still highly sought after and has spent time as the private chef for Matthew McConaughey, Mark Wahlberg, Woody Harrelson and many of their colleagues. After a successful career as a Hollywood Chef and his immersion in the film industry he found himself as a chef on motor yachts. Like many of us, after he found that he could combine his skill with the ocean and boats it didn’t take long for him to commit himself as a yacht chef. We will leave the rest of Shane’s ability and skill to be discovered by you through his excellent cuisine and artistic ability.

    Stewardess: Amy Kowalski
    BIO Coming Soon!

    Stewardess/Deckhand GIANNA MESI *freelance:
    Gianna, or G, as she is also known as is from Chicago, IL, born and raised. She grew up on the Great Lakes and has been boating since she was little girl. G decided to make yachting a career in 2016 and over the last 5 years has grown her ability in the interior and exterior. G excels in the interior making sure that the guests have all of the comforts needed while maintaining a clean and elegant space. Her personality is of the most genuine and her wittiness is sure to make you laugh. G has worked with Captain Kelly on a number of boats as her stew and mate. Not only does she excel in the interior, but she excels on the exterior. G has developed quite the navigational ability in the Great Lakes and Inland Rivers and is continuing her growth on the ocean. She’s also clever with some tools in her hands. There just isn’t much that G won’t do as she is always looking to learn a new skill and make sure that the rest of the team is able to run as efficiently as possible. You’ll find her a delight to have inside taking care of you!

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