Overview

⮞ Guests (12)

⮞ Length (112.00 Ft)

⮞ Type (Power)

⮞ Cabins (5)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (External Areas only)

⮞ Generator (2)

⮞ Year Buillt (1993)

Accomodations

⮞ 12 guests in 1 Master Suite (King), 1 VIP (Queen),
1 Double convertible to playroom & 2 twin cabins each with an additional single upper pullman, all with en-suite facilities and individual A/C control

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens

Specification

Price Details

⮞ 2025 High season 2025 (July & August): Euro 67.000 per week plus expenses Low season 2025 (rest months): Euro 55.000 per week plus expenses Applicable VAT at the time of charter, currently 6.5% for the season 2025 VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Crew Profile

Evangelos Chatzigiannakoudis – Captain
Evangelos, born in 1976, is a dedicated seaman with 25 years of experience. He began his career aboard commercial and cruise ships, where he honed the skills necessary to effectively manage a vessel. He holds a Commander Class A Master diploma from the Merchant Marine Academy of Aspropyrgos, as well as an RYA/MCA Yachtmaster Ocean certificate for both power-driven craft and sailing vessels. Additionally, he has held a skipper’s license since 1998. Evangelos' safety-conscious and professional attitude, combined with his excellent interpersonal skills, make him not only a great captain but also a wonderful companion for exploring the seas. He is fluent in both Greek and English, and his outgoing personality and dedication to ensuring guests' satisfaction contribute to an unforgettable charter experience. Evangelos graduated from the University of Plymouth, UK, with an HND in Marine and Composites Technology and Marine Biology. He also holds a degree in International Business Administration. His passions include surfing, reading, spearfishing, and cycling. His previous yachts include the Perini Navi 45M, S/C Above and Beyond, Sunreef 80, S/Y Niki Classic Schooner 75, S/Y Spindrift Moody 64, M/Y Magna Grecia, deliveries from the UK to Europe, and S/Y Callisto Swan 80.

George Gouriotis – Engineer
George is a skilled and adaptable Marine Engineer from Greece, born in 1994, with a strong passion for vessels of all types. With a background in mechanical engineering from Nikola Vaptsarov Naval Academy, he has gained extensive hands-on experience working across various ships, including luxury yachts, LNG carriers, and bulk carriers. His roles have ranged from Assistant Engineer on M/Y Executive and M/Y Amore Mio II to Third Engineer on M/V Panagia Paravouniotissa. His expertise includes dry dock operations, safety procedures, and engine room resource management, with certifications in advanced fire fighting, survival craft operation, and proficiency in gas and oil tankers. Fluent in Greek and English, he is highly skilled in communication and has advanced proficiency in MS Office applications. With a positive and enthusiastic attitude, he is eager to take on new challenges and contribute his expertise to a professional and dynamic team.

Christos Grigoriou- Chef
Christos is a passionate and creative chef, born in Samos in 1993. He graduated from Sivitanidios Institute of Culinary Arts as a Certified Chef and has since built an impressive career in both restaurants and yachting.
He gained his early experience in Japanese and Asian cuisine, completing his practice at “HOKYO” and working at “Geluk” for sushi events. His career progressed rapidly with positions such as Sous-Chef at Star Channel’s popular cooking TV shows “Sti Fwlia Ton Kou Kou” and “Breakfast at Star,” as well as Head Chef roles at renowned venues including Jasmine Skylounge and Zakapa Rooftop.
Recently, Christos transitioned into yachting, bringing his expertise working on catamarans and motor yachts. His culinary style blends Mediterranean freshness with international influences, and he takes pride in delivering creative menus tailored to guests’ preferences.
Known for his professionalism, adaptability, and attention to detail, Christos ensures every dining experience onboard is memorable. His calm demeanor, combined with a passion for fine gastronomy, makes him a valuable member of any yacht crew.


Melina Roumana – Chief Stewardess
Melina is a poised and dedicated professional with a strong background in hospitality, administration, and client services. Her extensive experience across diverse sectors, including luxury accommodation and diplomatic services, has shaped her into a highly organized and adaptable team member.
She is known for her warm personality, attention to detail, and excellent communication skills. Melina thrives in service-oriented environments and is naturally inclined toward creating a welcoming and refined onboard atmosphere. Her ability to remain calm and efficient under pressure makes her a valuable asset in guest-facing roles.
Melina has previously worked in upscale hospitality settings, managing guest check-ins, concierge services, and reservations through leading platforms. Her role in client management for international investors has equipped her with a deep understanding of discretion, cultural sensitivity, and multitasking in fast-paced environments.
Discreet, loyal, and hardworking, Melina brings maturity, reliability, and a refined sense of service to her role as Second Stewardess. She is excited to contribute to a high-standard yacht crew and ensure unforgettable guest experiences onboard.


Olga Kazantzi- Stewardess
Olga is a young, enthusiastic, and dedicated stewardess with a strong background in hospitality and customer service. Born in 2005, she is currently studying Shipping at Metropolitan College, further developing her knowledge of the maritime industry while gaining hands-on experience at sea.
She is fluent in English and has complemented her studies with additional training, including a Barista seminar at Coffee Lab, which refined her skills in beverage preparation and guest service.
Olga’s professional experience includes roles in service and customer care in several high-paced. Creative, organized, and service-oriented, Olga brings youthful energy, attention to detail, and a genuine passion for hospitality. With her eagerness to learn and commitment to delivering high-quality service, she is a valuable addition to Project Steel crew.




Alexandros Soulies – Bosun
Alexandros has joined Yachting since 2008 after a successful carrier as a supervisor on high end restaurants in Mykonos and other islands in Greece following his passion and dream to work on commercial yachts. He started his carrier as a junior Deckhand and since then he has worked on several super and mega yachts like M/Y Adora 60m, M/Y Fairlady 50m, M/Y Diamare 50m, M/Y Libertade 42m, and joined the crew of Project Steel on 2023.
With his genuine smile and outgoing personality Alexandros is the person that will be there to fulfill every request from the quests, when it comes to seamanship knowledge, water toys, and assistance on everything that has to do with the deck department of the vessel, as he has developed all the necessary skills throughout the years to one of the most qualified Bosuns in the Greek Yachting Industry.
Alexandros holds a power boat license, Padi diving license and he is a qualified STCW safety licensed deck officer speaking fluently Greek and English.

Sample Menu

 BREAKFAST  

Milk-Coffee-Tea-Cereals- Toasted bread- Croissants- Greek Yoghurt- Butter- Marmalade- Variety of eggs- Variety of Greek Cheese- Cakes- Pancakes- Crepes-Greek Sweet Cream pie-Fresh Fruits and Fresh orange Juice.  

 

LUNCH CHOICES   

Starter: Scallops with mango, pineapple chutney and Vanilla oil.

Salad: Kinoa salad with baby rocket leaves, avocado and vinaigrette Ginger, served within the avocado shell.

Main Course: Steamed Salmon and mussels with cauliflower puree, beetroot jelly and mayonnaise with basil and wasabi.

Dessert: Delicious lemon pie

 

Starter: Dorado Carpaccio with roe of Mesologgi and cucumber and lime sorbet.

Salad: Green salad with king Crab and cocktail sauce

Main course: Paella a la Valenciana

Dessert: Pecan pie with chocolate served with vanilla ice-cream 

 

Starter: Traditional Greek cheese pie with herbs

Salad: Beetroot special salad with green apple, walnuts and yoghurt

Main course: Smoked pork pancetta with avocado salsa and sweet potato chips

Dessert: Cheesecake with blueberries

 

Starter: Peruvian potato nioki with Porto wine sauce

Salad: Greek salad in a dry bread nest 

Main course:  Rolled Chicken breast with ricotta cheese, spinach and dry tomato , rolled in prosciutto with warm balsamic vinaigrette 

Dessert: Greek sweet cream pie with vanilla ice-cream 

 

 

 

DINNER CHOICES

Starter: Basil Ravioli stuffed with mozzarella and prosciutto served with parmesan cream

Salad: Green Salad in kataifi pastry nest with feta cheese, unsalted white cheese, sorbet of lemon and olive oil with flavor of thyme

Main course: Lamb ribs with smoked eggplant puree, celery root chips and sauce with thyme flavor

Dessert: Rose apple pie

 

Starter: Terrine with mousse of cream cheese and fresh herbs

Salad: Colorful cabbage salad with carrot, celery and citrus fruit vinaigrette 

Main course: kebab with groats, rolled in vine leaves with Greek salsa and yoghurt sauce

Dessert: Praline tiramisu served with fresh fruits

 

Starter: Mille Feuille with roasted sardines in olive oil, sea urchin and  tomatoes chutney.

Salad: Colorful lentils salad with citrus fruit vinaigrette

Main course: Fish fillet with olives crust, served with stuffed zucchini cannelloni and roasted tomato sauce        

Dessert: Kasato Parfait with lemon and lime served on stuffed caramelized croissant

 

Starter: Risotto with leek and smoked pork in pieces and leek chips

Salad: Green salad with raspberry vinaigrette and garlic crouton with herbs

Main course: Beef fillet in sous-vide with vegetable spaghetti and mint pesto

Dessert: Banoffee