Yacht Type:

Yacht Gallery

















Year Built:



JFA Chantier Naval

Max Speed:


High Price:


Low Price:


Captain Name:

Drew Meyers

Captan Nation:


Wave Runners:


Snorkeling Gear:


Fishing Gear:


Onboard Scuba:

Yacht offers Rendezvous Diving only

Yacht Description


Yacht Accomodations

4 guest cabins total. Master cabin on main deck with panoramic views and access to private owner's terrace. The master cabin has king bed, sitting area with sofa, chairs and coffee table and desk with work station. Down a few steps to the left is the master bathroom with 5 head steam shower, private WC and duel sinks and spacious closets. From the living room on the left down a few steps to two queen bed cabins. Each cabin has good closets and private bath with 5 jet shower. One of the guest cabins can be converted to a study. From the living room down a few steps to the right to the fourth queen cabin with private bath with 5 jet shower. The crew quarters and galley are separated from the guest areas. Galley and two crew cabins to the right and one crew cabin on the left.
Very big living room with 12 person dining area, bar, couches and chairs. Shaded aft deck with 10 person dining and lounging. Stairs up to huge fly bridge sun and shade deck with lounging and dining for 10 and control station.

Other Toys

Floating 6 person Bar

Crew Profile

Captain Drew Meyers: American, 2nd year on WindQuest
Drew Meyers has worked in the yachting industry for the last seven years and is excited to be part of WindQuest! His contagious enthusiasm and intimate knowledge of the Caribbean islands help create a one-of-a-kind charter experience.
Growing up in New England Drew was always around the water, however it was not until college that he discovered the world of yachting. He took a year off University and sailed with three friends from Cape Cod to St Maarten. It was during this adventure Drew discovered his passion for the ocean and decided to turn it into a career. After finishing his degree in Business Finance, Drew returned to the water and has remained on yachts ever since. Drew holds a Master of Yachts 200 Ton license and is working toward his 500 Ton license. He is constantly trying to challenge himself and recently completed a 1500 NM trip using celestial navigation! Drew is an avid underwater explorer and is PADI rescue diver certified. Drews skills are not limited to water and wind, just ask him for his famous chocolate fudge sauce and find out!

Fabio Marchesi - Mate - South African, 2nd year on Windquest
Fabio, a South African with Italian roots, has had a passion for all things nautical ever since childhood. His enthusiasm was encouraged by his beloved Nonno/Grandfather, whom would often tell him stories of his time in the Italian Navy. Fabios first experience sailing was in 2009 as delivery crew aboard a 46ft catamaran from Cape Town to Tortola. After the 6,500 NM trip, Fabio spent the next five years working as a dive instructor in the Seychelles, Mozambique and the Red Sea. In addition to being a qualified PADI scuba diving instructor Fabio also holds a Yacht Master Offshore certification. Fabios years of experience with a multitude of water-activities make him a natural instructor who is happy to share his knowledge with guests. His infectious enthusiasm for the underwater world is sure to charm and engage all WindQuest guests.

Lisa Moskowitz - Stewardess, 2nd year on WindQuest
Lisa hails from Johannesburg South Africa and is passionate about anything involving the ocean and traveling. She is a qualified PADI scuba diving instructor and has lived and worked as such in the Seychelles for the past year.
Lisa has a Bachelors degree with honors in Sports Management, but it only took one holiday of scuba diving, water sports and boating for her to know where her heart belonged. She is excited to be part of the WindQuest crew and looks forward to helping create the best possible experience for everyone onboard. Lisa is service oriented and dedicated to quality. Her enthusiasm for adventure and attention to detail help create a fantastic WindQuest experience. Whether it means dressing as a pirate or arranging sunset cocktails on a secluded beach, Lisa is committed to making sure your vacation is as unique as it is carefree.

Chef Max Herlache: American
Max is a classically trained chef with four-year culinary arts degree from Kendall College in Chicago, Illinois. He began his culinary career in 2010 after choosing not to further pursue the physics degree he was working towards at Southern Illinois University in Carbondale. After returning to the Chicago-land area, he climbed the ranks at a brand new fast-casual restaurant chain and helped them grow from one location into five separate locations. After two years of explosive expansion, Max decided to focus more on education and the potential for new experiences by transplanting to the heart of downtown Chicago. He spent the next two years soaking up all the knowledge he could through classes and also staging (unpaid temporary work) in numerous restaurants, hotels, and catering operations throughout Chicago. Upon completing his degree in culinary arts, Max set his eyes on yachting as his next career path. He packed his bags and flew to Fort Lauderdale to get his certifications and training required for this new industry. Throughout his first year in yachting, Max has been the chef on yachts up to 60m (197ft) and has cruised across the Caribbean, Bahamas, and the Mediterranean. Now on Windquest, Max is ready to tantalize guests with interesting and innovative preparations on new and classics dishes.
Daily breakfast offerings will include a selection of fresh pastries, fruits, meats, juices, and eggs to order in addition to the chefs breakfast special.

Farro, assorted seafood, fava bean, roasted pepper, celery, basil, and herb mustard vinaigrette.
Tiger shrimp, cilantro oil, Cajun rice, corn salsa, and coleslaw.
Quinoa, oat groats, millet, sweet potato, and herb vinaigrette.
Grilled baby octopus, romesco sauce, blood orange, fried chickpeas, cilantro, and watermelon radish.

Burrata, tomato jam, sea salt, basil oil, and mini polenta bread.
Grilled pork belly, grits, agave-poached cranberries, and roasted carrots.
Mini blue crab cakes and chili aioli.
Oysters, smoked sherry mignonette, shaved horseradish, and chives.

Wagyu Beef tartare, giardiniera, quail egg, and garlic aioli
Country ham, quark cheese, pickled garlic scapes, and pea shoots.
Smoked Burrata, grilled escarole, candied walnuts, and honey comb.
Hamachi crudo, spicy balsamic, Serrano chili, and truffle honey.

Beef tri-tip, shallot barnaise, black mushrooms, morel mushrooms, and beef jus.
Grilled Mahi Mahi, pomegranate-mango salsa, coconut basmati rice, and spicy plantain chips.
Pecan encrusted trout, creole mustard sauce, rice, and mashed potatoes.
Marinated pork tenderloin, potato Dauphinoise, spinach and green pepper salad.

Hazelnut mousse, vanilla wafer, and bitter caramel sauce
Banana, devils food, and vanilla Whoopie pies, with bourbon chocolate milk.
Pistachio, vanilla, and salted caramel gelato.
Uni crme brulee.