$55,000- $60,000/ per Week Plus Expenses
Cabins
Queen(s)
Showers
Wash Basins
Heads
Electric Heads
No
Yes
Full
No
No
Yes
Underway
Yes
No
Yes
4
No
No
32’ / 9.8m Cobia Center Console
2x425hp Yamaha
Yes
Yacht offers Rendezvous Diving only
Not Onboard
-
Yes
No
Inq
Inq
Inq
Inq
Inq
No
| Minimum | Maximum |
|---|---|
| $55,000 | $60,000 |
| S | M | T | W | T | F | S |
01 | 02 | 03 | 04 | 05 | ||
06 | 07 | 08 | 09 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 |
Lee Dixon
Captain: Lee Dixon
Lee was born in Southern Africa and educated in England. He began his maritime career in 1986 as a deckhand on a 42-meter motor yacht that chartered throughout the Mediterranean. This marked the beginning of a lifetime spent on the water.
Lee obtained his captain's license at the age of 21 and took his first command at 27. He has circumnavigated the globe twice and sailed or motored to many parts of the world.
For the past 15 years, Lee has been captaining yachts around the eastern US and the Caribbean for the same American family. Outside of diving and water activities, Lee is also an avid cyclist and golfer.
Stewardess: Noi Chookate
Noi was born in the Phatthalung province of southern Thailand. She grew up nearby on Phuket Island, where she developed a passion for sailing, racing small sailboats with the local yacht club. This early love for the water, travel, and meeting new people naturally led her to a career in the marine tourism industry, where she has thrived for 25 years.
Noi's talents are diverse and impressive. She loves to cook, has a keen eye for flower arrangements, and is skilled in fruit carving. Though she doesn't drink herself, she takes pride in mixing wonderful drinks for guests.
Noi is known for her positive attitude, friendliness, and always being ready to help with a smile.
Chef: Alexis Garrison (Freelance)
As a private yacht and estate chef for over ten years I combine my creative influences from my love of culture & a dedication to regional food history. My experience working in many challenging environments with specific clients has allowed me to build a strong foundation of adaptive cooking.
Whether an intimate gathering of six or a big bash for forty, my commitment is to bring a fresh take to the menu while approaching each event and client individually.
I am wholeheartedly dedicated to using local
& artisanal products as well as continually expanding my repertoire about food sustainability.
I absolutely love what I do.
Size / Year Built / Builder
USA - New England, USA - North East
Bahamas, USA - Florida East Coast, Turks and Caicos, USA - South East, USA - Florida West Coast
Beam
24.0
Draft
5.0
Type
Power
Cabin beds
2
