Maria Therese

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	4
Length	68 Ft / 20.8 m
Beam	36.0 Ft / 11 m
Draft	4.5 Ft / 1.38 m
Builder	Sunreef Yachts
Built - Refit:	2024 - No Refit Date Set
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

4 Double cabins with queen beds

WATERSPORTS

Dinghy	Yes
Dinghy HP	70HP
Paddle Boards	3
Single Kayaks	1
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	10
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
1 x Tender Highfield Sport 460 with 70hp Yamaha outboard engine
1 x Lift E-Foil V4
1 x Electric Surfboard - Awake Ravik 3
3 x Sea Scooters
3 x Paddleboards
2 x 10'x10' Boat Inflatable Docks
2 x Hangout Chairs
3 x Hangout Lounges
2 x Underwater Cameras
10 x Snorkel Sets
1 x Kayak - Deus Aero - 1 person
Tube - Airhead Inflatable - 3 person
Wakeboard
Kite board
Beach Games - Bote Bag Toss, Smash Ball

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

CREW PROFILE

Samuel Marque

Captain: Samuel Marque
Nationality: French
Languages: French & English

Captain Samuel Marque brings a unique blend of expertise, adventure, and genuine passion for the ocean. Originally from France and raised on the shores of Bali, Sam’s love for the sea started early, progressing from dinghy sailing as a child to commanding luxury yachts across the globe. His background in competitive surfing speaks to his deep respect for the water and the skills that come with it.
Sam holds a Yachtmaster Offshore certification, Approved Engine Course (AEC1), and is a PADI Open Water Diver. Fluent in French, English, and Indonesian, he’s as comfortable navigating cultural nuances as he is plotting a transatlantic passage.
With thousands of nautical miles under his belt, from the Mediterranean to the Caribbean and Southeast Asia, Sam is known for his meticulous approach to navigation and his ability to create unforgettable guest experiences. Over the past three years, he has successfully run charters between St. Martin (SXM), the US Virgin Islands (USVI), and the British Virgin Islands (BVI), showcasing his deep knowledge of these cruising grounds and his commitment to delivering seamless itineraries. Whether leading flotillas in Greece or managing ocean crossings, he thrives in dynamic environments and adapts seamlessly to every challenge.
More than a captain, Sam is a storyteller and a true seafarer. His dedication to safety and passion for sharing the magic of the ocean ensure that every journey leaves guests with the best memories cherished forever.

Chef: Cassie Pepin
Nationality: American
Languages: English

Chef Cassie is a versatile and globally experienced Yacht Chef with a strong background in both sailing and motor yacht charters. Having served as Sole Chef aboard multiple Bali 5.4 catamarans and an 86ft motor yacht in the Caribbean, she specializes in full-board charters for up to 8–12 guests, delivering refined, globally inspired menus tailored to each guest’s preferences.

Trained at the Institute of Culinary Education in New York, with advanced pastry studies from the Culinary Institute of America and Escoffier School of Culinary Arts, Cassie blends classical technique with creativity and presentation. Her diverse culinary style spans Mediterranean, Asian, Latin American, and modern coastal cuisine, complemented by strong provisioning, budgeting, and charter-hosting expertise.

With additional experience in event management, floral design, and yacht hostess duties, Cassie brings a natural flair for tablescapes, guest experience, and seamless service. Energetic, adaptable, and passionate about life on the water, she combines culinary excellence with warmth and professionalism to elevate every charter she joins.

Deckhand: Rico Van Rooyen
Nationality: South African
Languages: English and Afrikaans

Rico is a commercially endorsed Yachtmaster Offshore and experienced maritime professional with over 15,000 nautical miles of sea time, including an Atlantic crossing. He has worked across a wide range of sailing and power vessels, from monohulls to large catamarans, and brings hands-on expertise in navigation, boat handling, maintenance, and tender operations.

With experience as First Mate and Deck Engineer, Rico has operated extensively throughout the Caribbean, South Africa, and the Atlantic, managing both charter operations and long-distance deliveries. His responsibilities have included overseeing off-season maintenance, troubleshooting mechanical systems, and ensuring vessels are charter-ready to the highest standards.

Rico’s background in the automotive industry strengthened his skills in people management, inspections, and technical problem-solving, all of which translate seamlessly into the maritime environment. A PADI Advanced certified diver, fluent in English and Afrikaans, and a natural leader, he is known for leading by example, maintaining strong team alignment, and creating a calm, professional onboard atmosphere.

Stewardess: Elba Diaz
Nationality: Spanish
Languages: English and Spanish

Elba is an experienced Stewardess with a strong background in high-end Mediterranean yachting. Having worked across a range of motor yachts from 52ft to 106ft, including Ferretti Custom Line and Mangusta models, she brings hands-on expertise in both interior service and deck operations.

With experience as both Sole Stewardess and Chief Stewardess, Elba has managed full interior programs, coordinated guest services, provisioning, and budgeting, and supported navigation watches and tender operations. Her calm professionalism, attention to detail, and ability to transition seamlessly between departments make her a reliable and adaptable crew member in both private and charter settings.

STCW-certified and holding advanced safety qualifications, Elba combines refined service standards with strong deck capabilities. Her background in interior design and event styling further enhances her presentation skills, ensuring guests enjoy a polished, welcoming onboard atmosphere.

ADDITIONAL INFORMATION

SAMPLE MENU

Weekly Sample Menu

Day One

Welcome Snacks

Dressed oysters on the half shell
Assorted savoury pate à choux

Dinner

Moqueca – Brazilian seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce
Served with rice & Brazilian cheese bread
“Key Lime Pie” Pavlova

Day Two

Breakfast

Individual Shakshukas & Mediterranean sausage
Fresh pita bread, labneh, & fresh fruit

Lunch

Korean slow-cooked pork belly lettuce wraps
Scallion pancakes & steamed rice
Traditional sauces and pickled veggies

Happy Hour

Seared scallops with Parmesan espuma

Dinner

63-degree sous vide egg in miso soup
An assortment of traditional Japanese omakase plates:
- Steamed gyoza
- Fresh nigiri
- Hand-rolled sushi
Matcha-burnt Basque cheesecake

Day Three

Breakfast

Lobster Benedict on a potato rosti
Hollandaise sauce
Fresh blueberry muffins & tropical fruit

Lunch

Thai lemongrass and ginger crispy chicken wings
Cucumber & mango salad with a ginger vinaigrette
Egg fried rice

Happy Hour

Pork Katsu Bites

Dinner

Roasted peach caprese
Agnolotti del Plin in a brisket sauce with ricotta cream & crispy sage
Blood Orange Tiramisu

Day Four

Breakfast

Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs
Fresh fruit plate & overnight oats

Lunch

Tuna Poke Mosaic

Happy Hour

Lobster tuile sandwiches filled with lobster bisque mousse

Dinner

Thai crispy rice salad
Crispy duck leg confit Khao soi curry
Fresh cardamom & chai ice cream with babka bits

Day Five

Breakfast

Crispy roasted potato hash with sautéed red peppers, onion & sausage, topped with a fried egg & queso fresco
Homemade muffins & fresh fruit plate

Lunch

Olive oil poached tuna loin
Nicoise salad of fresh greens, haricot vert, tomatoes, fingerling potatoes & a hard boiled egg

Happy Hour

Assorted charcuterie & crudite

Dinner

French onion soup
Filet mignon and fresh cut french fries with bearnaise sauce and roasted asparagus
Chiffon cake with fresh berries

Day Six

Breakfast

Cinnamon Brioche French Toast
Glazed banana & whipped mascarpone
Soft-boiled eggs, bacon and yoghurt parfaits

Lunch

Greek-style bowl with fresh salad, pickled vegetables, cous cous, homemade lamb meatballs & sauces

Happy Hour

Crispy rice paper tacos with bang bang shrimp

Dinner

Watermelon, feta & mint salad
Moroccan fish tagine & saffron rice tahdig
Roasted za’atar cauliflower with garlicky lemon tahini
Pistachio creme brulee

PRICING DETAILS
Maria Therese INQUIRE

Pricing

From: 63,500 per week
To: 105,000 per week
Summer 2025

2 Guests	63,500
3 Guests	64,500
4 Guests	65,500
5 Guests	66,500
6 Guests	67,500
7 Guests	68,500
8 Guests	69,500

Winter 2025 to 2026

2 Guests	63,500
3 Guests	64,500
4 Guests	65,500
5 Guests	66,500
6 Guests	67,500
7 Guests	68,500
8 Guests	69,500

Summer 2026

2 Guests	63,500
3 Guests	64,500
4 Guests	65,500
5 Guests	66,500
6 Guests	67,500
7 Guests	68,500
8 Guests	69,500

Pricing Details

Winter 2025/2026: Caribbean
All-Inclusive Weekly Rates:

2 guests: USD 63,500
3 guests: USD 64,500
4 guests: USD 65,500
5 guests: USD 66,500
6 guests: USD 67,500
7 guests: USD 68,500
8 guests: USD 69,500

* Christmas and New Years:
7 night minimum
CHRISTMAS: 1-8 guests USD 95,000
NEW YEARS: 1-8 guests USD 105,000

Maria Therese

Weekly Sample Menu

Day One

Day Two

Day Three

Day Four

Day Five

Day Six

Pricing

Pricing Details

Destinations

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