ALTESSE
Accommodation: Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite
Other Entertainment: Dining table on Flybridge
BBQ on flybridge and cockpit
Custom built "champagne deck" - large multi-person sunbed to rear of cockpit
Dive Info: Altesse offers onboard diving. We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week. We do not offer night dives. Up to 6 certified divers at a time, max 1 dive per day, payable aboard to yacht crew. The crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements. We carry up to 10 sets of gear on board. We don't carry wetsuits but we are happy to handle pick-up and return on the guests behalf.
Dive Costs: We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week.
Generator: Yes
Inverter: Yes
Water Maker: Yes
Ice Maker: Yes
Bimini: Yes
Dinghy: 14.5
Dinghy Pax: 8
Dinghy HP: 70
Helipad: No
Jacuzzi: No
Gym: No
Stabilizers: No
Elevators: No
Wheel Chair Access: No
AC: Full
AC Night: Yes
Internet: Onboard WIFI
Salon Stereo: Yes
Sat TV: No
Ipod: Yes
Board Games: No
Deck Shower: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Gay Charters: Yes
Nude Charters: Yes
Hair Dryer: Yes
Guest Smoke: Transoms only pls
Guest Pet: No
Children Allowed: Yes
Min Child Age: Swimming age
Adult Water Skis: Yes
Kids Water Skis: Yes
Jet Skis: No
Wave Run: No
Knee Board: Yes
Stand Up Paddle: 2
Wind Surf: No
Gear Snorkel: 12
Tube: Yes
Wake Board: Yes
2 Man Kayak: 1
Sea Bob: No
Sea Scooter: No
Kite Boarding: No
Fishing Gear: Yes
Fishing Gear Type: Trolling and Casting
Num Fish Rods: 4
Float Mats: Yes
Swim Platform: Yes
Boarding Ladder: Stern
Dinghy Sailing: No
Scuba Onboard: Onboard
Games Beach: Yes
Under Water Cam: Yes
Under Water Video: No
Green Make Water: Yes
Green Reuse Bottle: Yes
Green Other: THIS BOAT OFFSETS THEIR CARBON EMISSIONS, uses homemade/biodegradable cleaning products, reef safe sunscreen and biodegradable, eco-friendly toiletries and reusable water bottles
Compressor: Onboard
Num Dive Tanks: 10
Num BCS: 10
Num Regs: 10
Num Weights: 10
Num Divers: 6
Num Dives: 3
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
25/26 HOLIDAYS:
7 night minimum. Full board.
CHRISTMAS: $39,000 Must end on or before 12/26
NEW YEARS: $42,000 May not start prior to 12/27
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
N/A
Born in: 1988
Nation: USA
Sailed Years: 10
Speaking Languages: English(Native), Spanish(Advanced), French(Advanced), Mandarin (Intermediate), Italian(Intermediate), Indonesian(Basic), Russian (Basic), Arabic (Basic)
Born in: 1974
Nation: USA
Sailed Years: 10
Capt. Kennon Jones
Originally from Georgia, Kennon has been sailing since 2011 when he decided to buy a 23’ sailboat from craigslist for $500. It was all downhill from there as sailing fever took hold. He went on to complete a two and a half year double handed circumnavigation (2018 - 2020) aboard his 1971 Tartan 34C Temujin which he still lives aboard and cruises in the off season. With over 33,000 nautical miles of experience, he holds a USCG Master Near Coastal license and works as a freelance captain for deliveries, charters, and sailing/cruising instruction. Prior to making a living on the water, Kennon worked for the Department of State in Washington, D.C. and extensively cruised the Chesapeake Bay. He has a degree in Economics and Chinese (Mandarin) from Wake Forest University and speaks Spanish, French, Mandarin, and Italian as well as bits of Indonesian, Russian, and Arabic. When not sailing Kennon enjoys scuba diving, spearfishing, wakeboarding, reading, dabbling in data science, and continuing to avoid climates where socks are necessary (though an exception is made for snow skiing).
Chef Stephanie Johnson
Stephanie was raised in beautiful Oregon but has spent 20 years throughout the Caribbean. She feels lucky to be able to call both naturally beautiful spots home. After graduating with a Marine Biology degree Stephanie discovered the yachting industry which combined her love of adventure, marine life, sharing food, meeting new people, and generally celebrating life.
Stephanie and her husband owned their own 72ft boat for 15 incredible years. They chartered all winter and traveled in the off season. When her husband passed away she decided she wasn’t done being on the water and had more to learn and explore so, she is back for more adventure. She holds a 100ton USCG Captains license and is excited to share her cooking skills developed in the Pacific Northwest and honed on her travels around the world.
Stephanie’s cooking tends to be on the lighter healthier side bringing in as many of the local ingredients as possible. However, her motto in life is, “Everything in moderation, including moderation!”