My Marina
Location Details: Leeward Islands
Generator: Yes
Inverter: Yes
Dinghy: Yes
Dinghy Pax: 4
Helipad: No
Jacuzzi: No
Gym: Yes
Stabilizers: No
Elevators: No
Wheel Chair Access: No
AC: Full
AC Night: Yes
AC SurCharge: Generator - Shorepower
Internet: Onboard WIFI
Salon Stereo: Yes
Board Games: Yes
Deck Shower: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryer: No
Guest Smoke: Outside
Guest Pet: Yes
Children Allowed: Yes
Min Child Age: 8
Adult Water Skis: Yes
Stand Up Paddle: 2
Gear Snorkel: Yes
Sea Bob: No
Sea Scooter: No
Kite Boarding: Yes
Fish Permit: Can be arranged
Fishing Gear: Yes
Fishing Gear Type: Trolling gear and jigging gear
Num Fish Rods: 3
Swim Platform: Yes
Boarding Ladder: Electrical one
Scuba Onboard: Yacht offers Rendezvous Diving only
Games Beach: Yes
Under Water Cam: Yes
Under Water Video: Yes
Compressor: Not Onboard
Nation: South African
Gesprochene Sprachen: English - Afrikans- Zulu
Meet Captain Adolf
Captain Adolf is a passionate young South African with a lifelong love for the sea. He has been fishing and navigating boats since the age of 12, gaining invaluable experience on the water. His true passion lies in sailing with nothing but the power of the wind, finding joy in the freedom it brings. Adolf takes great pride in discovering hidden gems along the coast and sharing these breathtaking spots with guests. For him, every journey is about adventure, exploration, and creating unforgettable memories on the open sea.
Meet Chef Francisco
He began working on boats in 2021, right after the COVID-19 pandemic. His first position was in Nassau, Bahamas, cooking on a 67' monohull diving boat, where he prepared buffet-style meals for large groups. This initial experience was challenging yet invaluable, providing the foundation for what was to come.
After completing several rotations, he transitioned to a more refined service aboard a 112' motor yacht in Turks & Caicos. This role required him to cook for 18 guests, plating every meal precisely, an experience that significantly enhanced his cooking and presentation skills.
A year later, his curiosity about sailing led him to a position on a 51' catamaran. He started in the British Virgin Islands before quickly moving to St. Vincent & The Grenadines, spending most of his time around Canouan Island, which served as the starting point for weekly routes.
His next opportunity took him to Antigua, where a new crew and a 70' catamaran awaited. As the head chef, he introduced new flavors and creative presentations, crafting meals for 10 guests each week.
When his time in Antigua came to an end, he moved to Greece for the summer season, working and sailing around the Ionian Islands, an opportunity that allowed him to explore and experience the Mediterranean Sea.
