Che

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YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 2

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	5
Length	115 Ft / 35.1 m
Beam	46.0 Ft / 14.06 m
Draft	9.3 Ft / 2.84 m
Builder	Sunreef Yachts
Built - Refit:	2010 - 2021
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Six guests in three cabins. Two with queen beds and one with a king that converts to twin.

WATERSPORTS

Dinghy	2x115h18ft ribeye
Dinghy HP	115hp yamaha
Paddle Boards	Yes
Adult Water-skis	Yes
Snorkeling gear	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Tewal sailing dinghy
Inflatable water hammock with net (12ft ring)
Floating arm chairs x4
Floating deck chairs 4
Floating loungers 2
Beach umbrellas : yes, 2 large
Beach chairs : yes
Beach games : yes
Picnic hamper for beach : yes
Extensive camera gear onboard for crew to film and photograph adventures.
Drones: yes

CREW PROFILE

Elizabeth East

Our Crew: A Family at Sea

When you step aboard Che, you’re not just stepping onto a yacht; you’re joining a family. Our crew is a tight-knit group led by Captain Warren East and his wife, Chef Elizabeth Lee. Alongside them, their daughter Alea and her partner Santiago form the next generation of seafarers. First mate Gary, a lifelong friend of over 25 years, and engineer Marius, who’s become part of the family over the last three years, complete the circle.

We take great pride in operating as a family-oriented team. Everyone on board, from the captain to the deckhand, is part of a warm, supportive, and welcoming environment. When guests join us, they’re not just clients—they become part of this extended seafaring family. We look out for one another, share stories, and create a home-like atmosphere no matter where we sail.

This sense of camaraderie is one of the most cherished aspects of life on Che. It’s something our guests and the yacht’s owner deeply appreciate, knowing that when they come aboard, they’re welcomed into a true family at sea.

CAPTAIN - WARREN EAST

MCA MASTER 3000 YACHT CAPTAIN

Captain Warren East – Sailing Visionary & Family Man

Background: Warren East has been on the water since he was a child, first learning to sail with his father at the age of four. After a stint away from sailing, he rekindled his passion at university and never looked back. In 1994, Warren set sail from England to the Caribbean, earning his captain’s license and embarking on what would become a lifelong career in the charter yacht industry. With over 500,000 sea miles and around 500 charters under his belt, he’s a seasoned captain who’s chosen to focus on family-sized catamarans over massive superyachts.

Role & Philosophy: As the captain of Che, Warren is not only the navigator and leader, but also the second engineer when needed, ensuring the boat is always in top shape. He’s deeply involved in the maintenance, planning, and overall care of the yacht. But more than that, Warren is a family man who loves working alongside his wife Elizabeth, his daughter Alea, and Alea’s partner Santiago. For him, having his family and close friends on board is a dream come true.

Passions & Hobbies: Warren is a passionate sailor who thrives on the simple joy of turning off the engines and harnessing the wind. He loves exploring new places, finding the best snorkel spots, and sharing these experiences with guests. He’s also a photographer, having contributed to his wife’s award-winning cookbook, and he’s an avid drone enthusiast who enjoys capturing the beauty of the ocean from above.

A Life at Sea: For Warren, life aboard Che is the culmination of decades of dedication to the sea. He’s lived on boats for 35 years and considers himself the luckiest captain on earth to share this journey with his family and close friends. And now, he looks forward to welcoming guests into that family atmosphere, offering them not just a charter, but a true home at sea.

CHEF - ELIZABETH LEE

Elizabeth Lee – Chef, Culinary Artist

Background: Originally from Canada, Elizabeth honed her culinary skills at Kelowna University in British Columbia. She began her career in Whistler’s restaurant scene before shifting to the yachting industry over 25 years ago. Since then, she’s been cooking on yachts worldwide and continually refining her craft.

Experience & Role: As the chef on board Che, Elizabeth brings a global culinary perspective, blending flavors from the Mediterranean to the Pacific. She uses fresh local ingredients to create unforgettable dining experiences for guests. Alongside her role as chef, she co-runs a charter yacht brokerage with her husband, selling yacht vacations around the world.

Additional Contributions: Elizabeth is the main organizer and judge of the prestigious Antigua Charter Yacht Chef Contest, held annually at the Antigua charter show. Her reputation in the industry is stellar, and her leadership in the contest reflects her deep expertise and respected standing among yacht chefs.

Achievements: As an award-winning author of the cookbook Made with Love, Elizabeth has received multiple accolades, including the Gourmand Cookbook Award for Best International Cookbook and Best Sports-Related Cookbook. She’s truly a culinary artist both aboard and ashore.

ADDITIONAL INFORMATION

SAMPLE MENU

Sample Menu Chef Elizabeth Lee

All meals are served with freshly baked bread

At the end of every lunch all meals are served with the option of

homemade ice cream, frozen yogurt or sorbet.

Day 1:

Lunch

Filo encrusted cod served on a bed of bulgur pilaf with cherry tomatoes, cucumber, and shaved celery with summer salsa finished with a pampadom crisp

Dinner

1^st course

truffle burratta and grilled peach with micro greens, balsamic caviar, and a truffle Borolo reduction

2^nd course

Sous vide rib eye on a bed of spaghetti squash served with seared green beans roasted cherry tomatoes with horseradish cream, with a Hahn pinot noir reduction.

3^rd course

Inverted white chocolate demi spheres: white chocolate shell, meringue, strawberry confit, strawberry gelee, crushed meringue, spicy candied pecans, strawberry fluid gel, meringue kisses, and mint

Day 2:

Lunch

Lyonnaisse salad Duck confit with frisee lettuce, Dijon vinaigrette, with smoked bacon, tomatoes, green beans, and sous vide poached egg topped with a coral tuile.

Dinner

1^st course

Tuna tataki served with a cucumber flower, pepper concasse and sesame vinaigrette

2^nd course

Black miso cod served on a bed of sticky rice with Asian vegetable sauté, pickled cucumber and fennel, in a Kombu broth with coriander oil finished with micro greens, and coriander flower.

3^rd course

Mango and basil panna cotta served in a glass with dragon fruit skewers and mint

Day 3:

Lunch

Deconstructed Lobster “Russian salad”, with new potatoes, peas, carrots, and crispy chorizo on a bed of arugula served with a dijonnaise and parm crisp.

Dinner

1^st course

Sous vide Pork Belly served on micro greens with a pinot noir reduction and braised cipollini onions

2^nd course

Pork tenderloin served with seared gnocchi on a bed of cauliflower emulsion served with burnt cauliflower, roasted Campari tomato, micro arugula, pancetta crisp, and a porcini reduction.

3^rd course

Cherry smoked cognac infused chocolate mousse with almond tuile raspberry and strawberry confit.

Day 4:

Lunch

Sous Vide NY Strip finished on the grill with porcini cous cous, oven dried cherry tomatoes, grilled vegetables, fresh herbs, and balsamic reduction.

Dinner

1^st course

smoked sous vide brick of salmon on a bed of pickled red onion and arugula with herbed crème cheese and lemon wedge

2^nd course

Halibut wrapped in potato string on a bed of soft polenta with vodka braised tomato sauce, asparagus, shaved courgette and micro greens.

3^rd course

Chocolate Torte with pink peppercorn sphere and Frozen chocolate finger with vanilla cookie crust, black pepper ice cream, and peanut brittle. Finished with raspberries and pistachio

Day 5:

Lunch (fish)

Seared shrimp salad dusted with smoked paprika tossed with quinoa, cherry tomato salsa, arugula, and avocado feta crumble.

Dinner

1^st course

Citrus infused lobster salad finished with a Lobster bisque and micro herbs

2^nd course

Leg of lamb roasted for 7 hours finished with sweet potato chips, oven roasted heirloom root vegetables, caramelized onions, mashed potatoes and a lamb demi- glace.

3^rd course

sous vide crème brulee served with sous vide peach, dehydrated star fruit, crème anglaise and strawberry caviar

Day 6:

Lunch

Chicken and kalamata olive home made ravioli on a bed of lemon asparagus emulsion with charred asparagus, and micro greens.

Dinner

1^st course

tuna served three ways tuna nigiri, tuna with a sriracha aioli in a cucumber shell, and seared tuna with a shitake crust

2^nd course

Curry scented poached Caribbean lobster tail atop a potato croquette finished with asparagus, coconut poached cabbage, micro coriander and coral tuile.

3^rd course

Tahitian vanilla cake with an almond crust finished with dehydrated candied crab apple, star fruit and berry parfait.

Day 7:

Lunch

Nicosia salad: smoked black sesame encrusted sashimi grade yellow fin tuna paired with a caper infused potato salad, caramelized onion, roasted red pepper green leaf salad, cherry tomatoes, celery wedge, shaved cucumber, boiled egg, olives, nicoise olives, and reduced balsamic glaze.

Dinner

1^st course

sous vide foie gras marinated with cognac and a 7 spice rub paired with GSM reduction, caramelized onion, toast points and pear

2^nd course

Wagyu Filet mignon thinly sliced on a bed of truffle pomme puree (smoked) with chanterelle mushrooms and fresh truffle. On the side have freshly baked rolls, roasted carrots, and steamed broccoli. Served with French onion jus and demi glace.

3^rd course

new mold dark chocolate mousse stuffed with a Ferrero rocher finished with a dark chocolate mirror glaze and raspberry lyo with dark chocolate curls and coriander flower

PRICING DETAILS
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From: 95,000 per week
To: 95,000 per week

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