, 90.2 m
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Motor Yacht STAR OF THE SEA is one of very few motor yachts based in Bequia, in the Grenadines. This fantastic 34 meter classic Benetti is in great condition and she exudes comfort and elegance.
I recently visited STAR OF THE SEA in Bequia to meet the rest of the crew and to inspect her again. Despite being an older yacht, this is a really charming boat with an immaculately kept interior. She is a great old classic.
The crew is attentive, friendly and generally, a really wonderful team lead by the British captain, Nigel Hewitt. The chef is fantastic and imaginative in creating the meals as well as presenting them.
There is a great space on board STAR OF THE SEA. She can accommodate up to 12 guests in her 6 en suite cabins (and up to 60 guests for static events):
- Master cabin on the main deck
- VIP double cabin
- Double cabin
- Three twin cabins
The Grenadines are an incredibly beautiful part of the Caribbean with some wonderful areas and unbelievably deep colours of turquoise. I found it to be a peaceful, easy going area and very friendly too. Tobago Cays are a different world, where the guests could swim with turtles, see Iguanas and taste some of the best Lobster in the area. There are many options and we’d be working with you and the captain on creating the most suitable charter itinerary.
WINDWARD ISLANDS ITINERARIES ABOARD STAR OF THE SEA - This is, indeed, one of the most beautiful areas of the Caribbean!
SEASON 2022: Caribbean - Windward
1 May 2022 - 18 December 2022:
Weekly charter rate: $44,500 + 30% APA. (This rate is for max 10 guests. If there are 11 or 12 guests on board, the rate would be $500 extra per day.)
Prices listed above do not include fuel cost, food, beverages, or additional supplementary cost that may occur during the charter, such as: anchoring and docking fees, marine park entry fees, garbage disposal, etc.
Charter typically begins at 11.00am on the first day and ends by sunset on the final day. Prices are based on embarking and disembarking in Bequia, Mustique, Canouan and St Vincent. Additional cost will occur when embarking or/and disembarking in Martinique, St Lucia and Grenada.
Supplementary fees: Subject to change depending on the charter itinerary.
Crew Gratuity: Although discretionary, a crew gratuity of 20% of the charter fee is customary.
CYBA/MYBA terms will apply.
APA (Advance Provisioning Allowance): APA is an estimate (usually 30% of the charter rate) paid with the balance for covering running costs during the charter (food, drinks, fuel, mooring fees, and anything else that guests might need while on charter). Final accounts will be produced by the Captain at the end of the charter and any unused funds will be refunded in full to the Charterer directly. If the funds are not sufficient, the Captain will advise the Charterer accordingly and bills will be settled upon disembarkation.
Payment conditions: 50% of the charter rate within 7 days of signing the charter agreement, remaining 50% plus VAT plus APA, at least 5 weeks before the beginning of the charter.
Captain :Nigel Hewitt
Nationality : British
As the son of a seafaring family, Captain Nigel born in the UK has a love for sailing the Atlantic. Mastered in both Sailing and Motor yachting spending many years in the Mediterranean, Gulf of Oman, and Scottish and Norwegian waters his love for island cruising has brought his specialized skills to the Caribbean where he inspires to take customers close to shorelines giving unique close-up views of our beautiful islands and reefs.
Captain Nigel has commanded vessels in many different weather conditions and his fast experience gives him the opportunity to explore his passion as an active advance open water diver. Captain Nigel likes to encourage customers to get into the waters to enjoy water sports were possible or take them to marine parks .
First Mate: Douglas Hazel
Nationality : Caribbean (Bequia)Douglas has worked on the sea for all of his life. He was born and raised on a beautiful island called Bequia which has a history steeped in producing great sailors. This in turn has led him to work around the world on a great variety of boats from classic sailing schooners to the beautiful motor vessel he currently helps to look after. While not at sea he lives on Bequia with his family teaching his children and friends to sail.
Chief Engineer: Conrad Couman. Nationality: Caribbean (Saint Lucia)
Conrad has been working in the Caribbean seas throughout his career. He trained in Trinidad as an Engineer looking after boats up to 3000 tonnes. With a lifetime of experience from cargo ships to mega yachts Conrad’s carful thorough attitude has led him to the Star of the Sea which he lives on and loves to catch fish for all the guests and crew.
Chief Stew: Sophia Pollard. Nationality: Caribbean, Bequia. Sophia grew up in a family of sailors, engineers and captains. This embedded a passion in her to venture out and experience for herself what it would be like. Being out going, adventurous and willing to learn more, she has set her sights to continue to advance her boating career.
Stew: Emily E. Edwards. Nationality: Caribbean, Saint Vincent. A hard working, determined and self driven young lady. She always seeks to strive for excellence and never settle for mediocrity. Having pursued an Associates Degree in Travel and Tourism; that created the platform for her to intern at one of the top resorts in the Caribbean and now onto The Star of the Sea. Her love for what she does has taken her to apply for a Bachelors in Hospitality Management and a career on the sea.
3rd Stew: Cheryl Olivier. Nationality: Saint Vincent . Having worked for some of the best hotels and cruise companies Cheryl has a keen eye for detail and spent a large part of her career at sea. Recently returning to the maritime industry on The Star of the Sea her warm bubbly personality and hard working ethic make her a key part of the team.
Chef: Clinton Joseph. Nationality: Saint Vincent. His Career started in 1997 when he joined the Royal Caribbean Cruise Fleet at the age of 19. He was given the opportunity to cook and he grabbed it with both hands. He started as a Galley hand for a year then gradually worked my way up to the trainee position which he spent about 2 ½ years, then was promoted to the position of Assistant Chef which he spent 36 months, then to chef de parte, upgraded to chef tornant, then Sous Chef and onto Head Chef. All this being accomplished within 12 years.
He has always loved cooking as a passion which has been clear by all who taste his food. Recognized for this by his employers during his career he has been flew around the world to top establishments to learn from the best. Cooking is his burning passion which is clear from the moment you meet him.
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