Gallery
Accommodations
| Sleeps 10 guests in 5 guest stateroom(s). | |
| 1 with King Bed(s) | |
| 2 with Queen Bed(s) | |
| 2 with Twin Bed(s) |
Details
Spacious Main Salon with full bar area and entertainment center, formal dining forward seating up to 10 guests with custom glass panels. Main Deck: full walk-around to large high bow with upper and lower sunpads, aft deck seating for 10 w/ wet bar and TV. Master King forward on Main deck with large windows, ensuite marble bathroom, Jacuzzi tub, separate shower.
Below Deck: 2 Queens, 2 Twins, spacious entry way TV/DVD/CD
Top Deck: Large dining table with settee seating up to 10 under 2 retractable sunroofs, custom Jacuzzi spa, full wet bar, sunpads and aft lounges.
Layout Diagram
Specifications
| Guests | 10 |
| Staterooms | 5 |
| Length | 116.00 Ft / 35.00 m |
| Beam | 24.3 ft |
| Draft | 6.8 ft |
| Built - Refit: | 2008 - 2022 |
| Builder | Azimut |
| Cruising Speed | 8-12 knots |
Watersports
| Dinghy | 24' Sea Strike |
| Dinghy HP | 2 x 150hp |
| Paddle Boards | 2 |
| Single Kayaks | No |
| Double Kayaks | 2 |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| WaveRunners | No |
| Jet Skis | No |
| Snorkeling gear | 10 |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Other Toys
Garage opens to a large "Beach" extended swim platform for easy boarding.
4 x Sea bobs
1 Sub wing
Island hopper 10’ bounce and splash waterpark (trampoline with slide)
3 person towable tube
Mermaid tails
Bote inflatable dock and inflatable chairs
Karaoke machine and board games
4 x Sea bobs
1 Sub wing
Island hopper 10’ bounce and splash waterpark (trampoline with slide)
3 person towable tube
Mermaid tails
Bote inflatable dock and inflatable chairs
Karaoke machine and board games
Pricing
From: 60,000
To: 65,000
To: 65,000
Pricing Details
Xmas week: $65,000/wk plus all expenses. Must finish no later than Dec 26
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28
Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
4% Bahamas Tax + 10% Bahamas VAT
Local Tax where applicable
Accepting AYCA or IYBA Uninspected Agreements.
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28
Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
4% Bahamas Tax + 10% Bahamas VAT
Local Tax where applicable
Accepting AYCA or IYBA Uninspected Agreements.
PLEASE INQUIRE FOR FURTHER PRICING DETAILS
Crew Profile
Captain: Mike Minnuies
Mike has been a licensed captain for over 20+ years, leading large crews and operating privately owned yachts, charter yachts and USCG Certified Passenger Vessels. Mike has been the Captain of Vivere from Florida to New England since 2010! As Captain, he has managed the maintenance and operation of this luxury yacht, assuring that she is ready to operate in tip-top shape for charter. Mike is enthusiastic about cater aboard Vivere and is experienced with all types of guests: couples, VIPs, celebrities or families from around the world planning a once-in-a-lifetime experience. He was previously captain aboard Avanati, which had many successful charters throughout his term.
Chef: Tory Martindale
Currently Chef Tory has been working as a Private Chef and F&B director for a financial corporation. Here he oversaw catering for the office, jet, helicopter and yacht as well as controlling the wine cellar program and cigar library. Tory has an exceptional culinary and customer service pedigree, having served as spent 24 years at Four Seasons Hotels and Resorts. Chef Tory had spent time working in Four Seasons kitchens in Dublin, Nevis, Santa Barbara, Vancouver, Four Seasons Resort Whistler for the 2010 Olympics The Four Seasons Palm Beach where he was instrumental in developing the concepts for the 2018
renovation and repositioning of the resorts food and beverage in the local market. Chef Tory’s food philosophy is based on two key elements – top-notch technique and thoughtful, interesting flavor combinations. He sees food as an art form that relies on all the senses for full appreciation; he continually strives to create memorable dining experiences for his guests. “I LOVE TO CREATE DISHES BY MIXING DIFFERENT CULTURAL PINPOINTS OF FLAVOR AND STYLE. A CHEF’S MIND IS A GIANT LIBRARY OF FLAVORS, COMBINATIONS, TECHNIQUES AND PLATING CONCEPTS. WHENEVER I BUILD A DISH, IT’S LIKE FLIPPING THROUGH A MASSIVE DIRECTORY AND FINDING THE NUANCES THAT MAY CONNECT ONE ITEM TO ANOTHER AND THEN SYNERGIZING IT ALL INTO WHAT YOU ARE CREATING AT THE MOMENT.”
Mike has been a licensed captain for over 20+ years, leading large crews and operating privately owned yachts, charter yachts and USCG Certified Passenger Vessels. Mike has been the Captain of Vivere from Florida to New England since 2010! As Captain, he has managed the maintenance and operation of this luxury yacht, assuring that she is ready to operate in tip-top shape for charter. Mike is enthusiastic about cater aboard Vivere and is experienced with all types of guests: couples, VIPs, celebrities or families from around the world planning a once-in-a-lifetime experience. He was previously captain aboard Avanati, which had many successful charters throughout his term.
Chef: Tory Martindale
Currently Chef Tory has been working as a Private Chef and F&B director for a financial corporation. Here he oversaw catering for the office, jet, helicopter and yacht as well as controlling the wine cellar program and cigar library. Tory has an exceptional culinary and customer service pedigree, having served as spent 24 years at Four Seasons Hotels and Resorts. Chef Tory had spent time working in Four Seasons kitchens in Dublin, Nevis, Santa Barbara, Vancouver, Four Seasons Resort Whistler for the 2010 Olympics The Four Seasons Palm Beach where he was instrumental in developing the concepts for the 2018
renovation and repositioning of the resorts food and beverage in the local market. Chef Tory’s food philosophy is based on two key elements – top-notch technique and thoughtful, interesting flavor combinations. He sees food as an art form that relies on all the senses for full appreciation; he continually strives to create memorable dining experiences for his guests. “I LOVE TO CREATE DISHES BY MIXING DIFFERENT CULTURAL PINPOINTS OF FLAVOR AND STYLE. A CHEF’S MIND IS A GIANT LIBRARY OF FLAVORS, COMBINATIONS, TECHNIQUES AND PLATING CONCEPTS. WHENEVER I BUILD A DISH, IT’S LIKE FLIPPING THROUGH A MASSIVE DIRECTORY AND FINDING THE NUANCES THAT MAY CONNECT ONE ITEM TO ANOTHER AND THEN SYNERGIZING IT ALL INTO WHAT YOU ARE CREATING AT THE MOMENT.”
Additional Information
VIVERE is a stunning 116' Azimut that is just finishing a $1M+ refit! She has been completely repowered and all of her soft goods replaced and updated; carpet, couches, dining area, linens and soft goods in cabins etc.
With 116' feet in overall length, VIVERE provides great space for 5 substantial staterooms. There is an on-deck master with King size bed and 4 additional guest staterooms below, providing accommodations for 10 guests. The guest staterooms below consist of two (2) queen staterooms and two (2) twin staterooms and all are afforded equally large living areas.
The on-deck master is elegantly decorated and finished, benefitting from large windows to allow lots of natural light due to its position on the main deck. Besides a king-sized bed, this living area also offers a nice desk to work and a comfortable settee to relax. There is a beautiful, full-beam master bath that is finished with a number of different marbles and has a shower, bathtub, and toilet.
For relaxation, guests have an enormous salon with bar area and adjoining dining room inside while also having a nice aft deck and supersized flybridge/sundeck outside. Because the toys are stored in the garage, the sundeck is dedicated entirely to enjoying the outdoors in the Jacuzzi, on the sunpads, at the dining table, or simply in a nearby chaise lounge. The clever “hard top” is designed with a retractable awning to suit the sunbathing needs of guests. There is easy access to refreshments throughout as there are bars with refrigeration and icemakers on the flybridge, on the aft deck, and in the main salon. All exterior decks are laid with teak for a warm, comfortable feel.
The galley is well designed for the chef and serving staff to be able to work effectively throughout the day and is conveniently located next to the formal dining area. Guests also have the option of dining al-fresco on the aft deck or on the sundeck depending on the weather.
The interior woodwork consists of finely crafted cherry and burlewood throughout with a matte finish. Beautifully decorated with a combination of built-in and loose furniture, the interior is generously accented with a variety of different marbles, fabrics and designs.
With a full-time crew of 5, guests will be treated to the highest level of service and comfort during their week of charter aboard Vivere!
