Miss Stephanie

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YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 6 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

TWIN BEDS 2

SPECIFICATIONS	VALUE
Guests	12
Staterooms	6
# Of Crew	8
Length	138 Ft / 42.2 m
Beam	27 Ft / 8.25 m
Draft	7 Ft / 2.14 m
Built - Refit:	2004 - 2018
Builder	Richmond Yachts
Cruising Speed	12 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!

MISS STEPHANIE’s interior layout sleeps up to 12 guests in 6 staterooms, including a main deck Owner’s suite, Bridge deck VIP and 2 double staterooms, and 2 twin staterooms below.

WATERSPORTS

Dinghy	39'8
Single Kayaks	1
Adult Water-skis	1
Kids Water-skis	1
Wakeboards	Yes
WaveRunners	2
Jet Skis	2
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2022 39’ yellowfin center console rigged for fishing with a dive door for easy water access
18’ inflatable RIB tender
2 x 2023 Yamaha VX1800AX Three person Jet Skis
2 x 2023 Sea Doo Sparks “trixx up” jet skis
2 x BOTE” inflatable paddle boards
1 x Wakeboard
1 x Waterski
1 x Kids Waterski
1 x Skurf board
2 x F5 Sea Bobs
New 2022 Snorkeling Equipment
Pole and Hawaiian sling spearfishing gear
Offshore and light tackle fishing gear
Beach chairs, Shade and tables for Beach enjoyment
Lilly Pad and assorted float accessories for Water enjoyment
Multiple Tow behind inner tubes (1 up to three persons) Large Inflatable Dock with Jelly Fish Pool, Cabana, and Jet Ski Docking
Peleton Bike

CREW PROFILE

Mark Kurka

Cole Helwig

James Carey

Ethan Coetzer

Conner Kurka

Michelle Kurka

Claire Ransome

Naomi Pawlik

Captain - David Osorio
A native from New York City, after graduating with an undergrad in Business Management David continued on by working within the Financial Services industry for 8 years. His time spent in corporate America helped him develop important traits that would prove vital when he made the transition to life at sea. In 2007 David made the commitment to leave NYC for Florida to pursue a new career in Yachting. David took advantage of every opportunity he could to help in his upward success in yachting. With proper schooling and hands on training David is now a certified captain and an accomplished navigator. His technical training is complimented by his hard work ethic and his easy-going demeanor.

Chief Stew – Winnie Skupin
Born and raised in Germany. She studied dentistry and worked as a dentist in Germany and in the United Arabic Emirates. After living in Dubai for almost 9 years she decided to take a break and went backpacking around the world. She volunteered for German Doctors in the Philippines, treating people in need living in the most rural, remotest and poorest areas. From there she traveled South East Asia, followed by Central America and the Bahamas, where she discovered her new passion for being at sea. Coming back home after 2.5 years of traveling she ended up being broke but happy and with a new outlook on life. A friend offered her a job and she started her career in hospitality in a hotel in Italy, followed by 3 years in Switzerland, working as a Chief of Service in a restaurant of a hotel in the middle of the Swiss alps. But the desire for the ocean never left her. She turned her life upside down again, went to Fort Lauderdale in 2021 where she did courses to kick start her new career path as a Stewardess on yachts. Climbing the career ladder quickly she got her first Chief Stewardess position on a 30m charter yacht in the mediterranean already in her second season.
With that she found the perfect place, bringing more happiness into other people’s life by creating them the very best experience while being on a yacht.
Interests: traveling, singing Karaoke, tandem skydiving, trying new things

Chef - Alex Naeger
Cooking has been my life’s passion. My first experience in the restaurant industry began at age 14. Growing up in rural Missouri there weren’t many job opportunities so after graduating high school I instantly moved to Miami to attend culinary art school, where I graduated from Le Cordon Bleu in 2007. Following culinary school I quickly began jet setting around the world to practice different styles of cuisine and sharpen my knowledge in multicultural culinary artistry.
Throughout my journey as a chef, I have been blessed with many opportunities to live and work in LA, Las Vegas, New Orleans, Florida, Yellowstone, Death Valley, Peru, Chile, France and the Virgin Islands. In my travels I have had the utmost honor to work alongside celebrity chefs Emeril Lagasse and Thomas Keller. After developing extensive knowledge in several different styles of cuisine
including Italian, Peruvian and French Cajun Creole, I am excited to continue my journey as a
private chef.
Every day I wake up smiling because I have the opportunity to make others happy by serving my
passion on a plate.

First Officer -Alex MacPherson
Hailing from the Canadian maritime province of Prince Edward Island, Alex has spent most of his life in and around the water. At a young age, he developed a strong enthusiasm for sailing, leading to many years of competitive sailing throughout eastern Canada. Alex discovered yachting and
naturally was thrilled to build a career focused on his passion. His first position was on board a 32m sailing yacht, travelling from Newfoundland to Bahamas. It was a truly spectacular experience, and from that moment on he was hooked. Throughout Alex’s career, spanning over 15 years, he has been fortunate to cruise some of the most beautiful waters in the world, such as the French and Italian Rivieras, the Amalfi Coast, Caribbean Sea, and Bahamas, to name a few. Being a part of creating lifelong memories and experiences for guests on board M/Y “Miss Stephanie” in incredible destinations has been one of the most rewarding aspects of his career. Guests will not feel shy with
Alex’s warm personality and ability to make all laugh.

Bosun - Ethan Coetzer
Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry.
Originating from South Africa, he commenced his racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan’s recreational pursuits encompass
outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a
genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.

KJ Bindell – Deck Hand
KJ Binedell, born in Johannesburg, South Africa in 1999, finished school in 2017. He then pursued a business degree at Stellenbosch University, specializing in Marketing. In 2022, he relocated from his hometown of Cape Town to the United States to venture into a career in yachting.
KJ is deeply passionate about wildlife, open-water surfing, wildlife conservation, and fishing. During his free time, he explores new regions to satisfy his curiosity for learning. His innate talent for connecting with others and sharing life's adventures adds immense value to the Miss Stephanie's team.

Enrique Munez – Engineer
Enrique was born in Mazatlan, Sinaloa, where he grew up with his parents. In 2013, he graduated as a naval mechanical engineer at the Merchant Marine Academy. He started his career on offshore vessels in the Gulf of Mexico, and three years ago, he transitioned to the yachting industry, where he has been able to enhance his skills and knowledge.
Enrique is a responsible, kind, and motivated individual who enjoys developing his interpersonal skills. When at home, he loves spending time with his family. His hobbies include running, playing volleyball, and he is currently learning diving.

Jordan Michel –Stewardess
Jordan is a dedicated and hardworking stewardess from South Africa, with a passion for providing
exceptional service. Known for her warm and lovely personality, Jordan thrives on making guests
happy and ensuring they have an unforgettable experience. Jordan’s passions outside of
Miss Stephanie are running and horse riding. Formerly competing in Jumping, Eventing and
Dressage in her home country

YACHT DESCRIPTION
MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!

ADDITIONAL INFORMATION

SAMPLE MENU

- DAY ONE -

BREAKFAST [vegan]
• Cherry vanilla chia seed pudding w/ almond milk
• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction
• Fresh pressed juice

LUNCH
• Power Bowls
Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa
Cocktail hour
• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze
• Watermelon radish veggie spring rolls w/ tahini herb sauce
• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree

DINNER
• Vegan pasole w/ veggies, hominy, and tortilla strips
• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers

DESSERT
• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds

- DAY TWO -

BREAKFAST [Gluten Free]

• Fruit w/ whipped greek yogurt
• Oatmeal pancakes
• Maple sage chicken sausage

LUNCH
• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips
Cocktail hour
• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain
mustard vinaigrette
• Kale pesto stuffed cherry tomatoes
• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta
DINNER
• Spring pea soup w/ tarragon and creme fraiche
Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree
• Mascarpone, sabayon, raspberry almond trifle

- DAY THREE -
BREAKFAST [vegetarian]
• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange
etc.)
• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and
scallions, peppers onions avocado tomato and cheddar etc.)
LUNCH
• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil
potato chips
Cocktail hour
• Gorgonzola walnut stuffed figs w/ balsamic glaze
• Brussels sprout cesar salad filled parmesan frico cups
• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce
DINNER
• Pickled beet salad with microgreens, candied pine nuts and ricotta salata
• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce
with shaved parmesan and truffle oil
• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries

- DAY FOUR -

BREAKFAST [seafood]
• Smoked salmon frittata w/ creme fraiche, chives, and caviar
• Potatoes lyonniase
• Fresh peaches w/ macerated berries and basil syrup
LUNCH
• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette
Cocktail hour
• Roasted oysters topped with a parmesan gremolata
• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette
• Cod brandade w/ grilled crostini
DINNER
• Gazpacho w/ crab avocado salad
• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad
• Strawberry rhubarb tartlets

- DAY FIVE -

BREAKFAST [Hampton's summer]
• Puff pancakes w/ strawberries and honey cardamom cream
• Brown sugar black pepper bacon
• Savory scones (swiss and scallion, sausage and cheddar etc.)
LUNCH
• Striped bass w/ grilled peach orzo salad
Cocktail hour
• Grilled calamari w/ chilis lemon and garlic
• Roasted red pepper bruschetta
• Watermelon feta skewers w/ pine nuts and white balsamic drizzle
DINNER
• Arugula salad w/ goat cheese fritters
• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus
• Sticky toffee date cake

- DAY SIX -
BREAKFAST [Asian]
• Avocado toast w/ arugula, tomato and olive oil and lemon
• Soft boiled eggs
• Green juice
LUNCH
• Orange ginger grilled chicken w/ sesame rice noodle salad
Cocktail hour
• Tuna tartare on rice crackers
• Shisito peppers and edamame
• Beef negimaki
• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans
• Green tea panna cotta

- DAY SEVEN -
BREAKFAST
• Poached eggs w/ curried sweet potato hash
• Smoothie bar
• Bruleed grapefruit
LUNCH
• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,
hard boiled eggs and mustard vinaigrette
Cocktail hour
• Gluten free crab cakes
• Braised pork belly skewers w/ brown sugar chili glaze
• Truffled polenta bites w/ wild mushrooms
DINNER
• Toasted sage cauliflower soup
• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and
sauteed spinach
• Spiced Pear cake w/ white wine ice cream

SPECIALTY MENU

'New England Style'

BREAKFAST

• Cheese soufflé
• Mixed berries
LUNCH
• Lobster blt on brioche bun w/ asparagus fries
Cocktail hour
• Burrata and stone fruit skewer w/ mint basil oil
• Creamed corn and cod fritters
• Ricotta, garlic scape and pea crostini
DINNER
• Pan seared clams and oysters on a spinach Rockefeller base
• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce
• Plum tarte Tatin

'New American Style'
BREAKFAST
• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)
• Steel cut oats w/ almonds cranberries maple and cinnamon
LUNCH
• White bouillabaisse mixed green salad and grilled sourdough
Cocktail hour
• Fluke Crudo w/ cucumber citrus and truffle oil
• Duck bacon wrapped figs
DINNER
• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil
• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta
• Poached pears w/ ice cream and red wine orange syrup

'Southern Style'

BREAKFAST
• Vegetable egg white frittata
• Fresh country breakfast sausage
• Buttermilk biscuits
LUNCH
• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips
Cocktail hour
• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white
balsamic vinaigrette
• Chicken liver mousse on crostini w/ lavender grape jelly
• Pickled veggie platter
DINNER
•Crispy pork belly served over an apple and cabbage country slaw
•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers
DESSERT
• Lemon tarts w/ black currant sauce

'Italian night'

Cocktails
•Artichoke fritters
•Fried zucchini blossoms w/ champagne vinaigrette
•Crab salad w/ capers, parsley olives, and roasted peppers served in endive
Salad
• Grilled radicchio and romaine Cesar salad
Pasta
• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and
hazelnut w/ toasted sage brown butter sauce
Main
• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes
Dessert
• Chili chocolate tart w/ orange salted toffee

'Cinco De Mayo'
Cocktail hour
• Shrimp empanadas
• Guacamole
• Pico de gallo
• Fresh tortilla chips
• Beef tongue flautas

1st course
• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black
beans, corn, and a cilantro lime agave vinaigrette
Main
• Tequila marinated strip steak w/ creamy chimichurri
• Garlic mashed yuca
Dessert
• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark
chocolate drizzle

'Feast in the Middle East'
Cocktails
• Curried meatballs
• Falafel bites
• Stuffed grape leaves
• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)
• Grilled haloumi cheese
Soup
• Vegan coconut curry creamed soup
Entree
• Lamb Tagine w/ couscous almonds and apricots
Dessert
• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream

'Summer Shower'
Soup
• Green gazpacho w/ butter poached lobster
Salad
• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream
Pasta
• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest
Proteins
• Duck hash with a poached egg
• Grilled chicken burger w/ tarragon aioli and cranberry chutney
Confections
• Lemon bars
• Dark chocolate muffin with cherry cream cheese filling
• Lemongrass and chai white chocolate truffles

PRICING DETAILS
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From: 135,000
To: 155,000

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