Overview

⮞ Guests (8)

⮞ Length (105.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2004)

Accomodations

⮞ KEFI is a Sunseeker 105 yacht measuring 32 meters (105 Feet) in length, built by Sunseeker Yachts in 2004. She was the only Sunseeker 105 Yacht to be built to and achieve the MCA large yacht code within this award winning line. She is able to accommodate up to 8 charter guests in 4 well appointed cabins.

KEFI'S NOTABLE FEATURES: Fast and sleek ~ Impressive space throughout ~ Great range of water toys ~ High speed stabilizers underway.

The yacht has been fitted to a very high standard throughout. Her streamlined design is sleek and sporty and she effortlessly combines style and sophistication with power and performance.

KEFI has a sophisticated and elegant décor, designed by Ken Freivokh, and finished in tones of cream and chocolate. Her interior features a spacious and open layout that provides warm and welcoming spaces for friends and family to gather. Her exterior deck spaces are equally as impressive, offering a variety of options for relaxing in the sun or shade.

KEFI accommodation are comprise of a master suite, 1 VIP stateroom, and 2 convertible twin/king cabins. This versatile design make it the perfect boat for couples or family! She is also capable of carrying up to 5 crew onboard in 3 cabins to ensure a relaxed luxury yacht experience.

Locations

⮞ Summer Port : USA - New England

⮞ Winter Port : Bahamas, USA - Florida East Coast

⮞ Preffered Pickup : Nassau

Price Details

⮞ 10 day minimum over New Years. 40% APA

Crew Profile

Chief Stewardess – Shireena Knott


Mate/Stew – Jessica Giraldo

Chef –John Kubic
John was born and raised in Rhode Island. His love for adventure brought him to sunny California where he fell in love with life near the ocean and where he also began his culinary journey. During his nine years in California he worked in various restaurants attaining many culinary skills. He was blessed with the birth of his son which eventually brought him to Oregon to be closer to family. While in Oregon John attended Cordon Bleu culinary school. He decided to relocate to the sunny island of St. John in the US Virgin Islands where he became the head chef of Asolare, a French, Asian infused
restaurant. After a year and a half of soaking up the sun and salt-water John decided to relocate back to Oregon to be closer to his son. He continued perfecting his skills in the culinary industry which eventually provided him with the opportunity to help open a restaurant in Orlando, Florida. After spending some time in Florida, a friend introduced John to the yachting industry which offered a very unique experience for a chef. John decided to give yachting a try & has spent the last thirteen years working on various boats in the industry in a variety of beautiful places. He loves the fast pace, high energy environment that yachting provides along with the constant change of places, people and cuisines that keep him on his toes and maintains the excitement about what each day holds.