BTS Our Italian Superyacht Charter 3

[Music] foreign guys welcome back another great episode coming this week for you we're about to pick up our third Charter of the season so the season's in full swing today is July 11th and we're getting ready to get going I'm currently in the Tender the X Craft on the way into Villefranche-sur-Mer to jump in the Vito Vans run over to the FBO meet the private jet that's flying in with this week's guests and then bring them back to the boat and welcome them on board so stick around for this great episode What you're seeing here is the boys inflating our brand new funny pool if you haven't seen it already I will leave a link below and you can go and watch the entire video we received a couple questions about why we sit on this particular Mooring Ball in Villefranche and the main reason is just so that we can get prime position for our guests in the Anchorage you actually have to use a pilot to hook up to this mooring ball which you'll see now okay so it's a little after 1am we're just waiting on the pilot boat he's just coming down now we're still in Villefranche-sur-Mer and as soon as the pilot comes on board we'll be able to drop our lines we're going to slowly make our way outside of the bay here and then it's a seven hour passage this evening through to Portofino so I should get us in around about 8 A.M/ 8 30 tomorrow morning Second Officer Bjorn did the passage plan earlier we've gone through the pre-departure checks so done all the propulsion done steering making sure that everything the vessel is working the way it should then once we pull out through here the pilot is going to jump off back onto the pilot boat he's going to go back to Nice we're going to turn left and we're going to cruise 96 miles through to Portofino I'm gonna hand the boat over to Bjorn he's going to drive the boat through for about four or five hours and then as the Sun starts to come up at five in the morning or so Chief Officer Davey's going to take over the watch and and bring it through to arrival when I'll come up and to bring it in to Portofino so We do a lot of night passages on board the boat guests obviously like to be in the destinations and do activities at the destination so when we have these longer passages 100 odd miles we do them at night so that so that they're not wasting time during the day standing around doing nothing so should be a nice easy one weather looks good smooth sailing through the evening so how an operation like this works is we will set a particular time to drop our lines the pilots will meet us in the Anchorage one will come on board and one will jump onto the Mooring board he will then drop our line we'll slowly back up and make our way safely out of the Anchorage where he will disembark and make his way back to his home port and then we will be on our way to our destination [Music] okay so we just dropped off the pilot about a minute ago he jumped off the back of the boat we're now just starting to come up to speed we're currently doing a little over 10 knots we're going to come up to about 12 and a half 13 knots for this evening as you can see maybe in the background here we've got the Cap-Ferrat we're just clearing that I'm going to start doing a big slow left banking turn and then point her East towards Portofino as soon as we've done that I'm going to hand it off to a Second Officer Bjorn for the eening and then he's gonna ride on through beautiful flat calm conditions out here so it should be a nice passage through the night and into tomorrow morning so should be a good one cool so we've arrived here in Portofino we got in here like 8 30 this morning it's a very chilled passage last night couple fishing boats around but honestly not much happening and yeah I arrived in Portofino and it was a bit swelly it's not the best here but I'm still nice to be here it's beautiful guests win ashore and had some lunch sadly we don't have a spot on the Rocks against the stern mooring balls so we're just sitting out here at anchor but we're about to lift anchor and head down to Forte de Marmi so we'll show you how the anchoring process works how we lift anchor let's go inside with Tristan foreign [Music] guys so we're going to lift up anchor now we've got four shots in the water at the moment leaving Portofino now we're gonna head off soon so yeah, I copy that Paul I'm up here copy that, so it's gonna start lifting the anchor now so all I've got to do is make sure my clutch is engaged which it is make sure my remote is on and then I'm gonna be just pressing hoisting over here then going to be releasing the brake and then all I got to do is jump over this little tender go to my viewing hatch and give Paul chain length and which way it's lying so here we go [Music] [Music] that's anchor home cool bananas I'm just finished picking up four shots of the anchor so you can see we've got our baseboard anchor here we put on our base plate that basically just stops salt water from getting into our tender garage because as you can see we've got quite a few Tenders in here and we don't really want to throw salt water all over them especially if we spend days and hours trying to make sure they stay clean and stay detailed for our guests now all I got to do is I've got to drop my Devil's claw it's basically your third line of defense to make sure that your anchor doesn't fall back down in case of one of the your other Systems Failing so main system that you're going to rely on is your brake which sits over here all I got to do is Spin My Little Wheel tighten her up make sure she's nice and tight I'm assuming my clutch make sure my clutch is engaged and then yeah pretty much good to go thanks Ruu for all the help good morning it's day three we arrived in Puerto Viticio last night at around about 1am it's currently 9 A.M and we're just dropping the toys in for today's activities we're gonna hang here for a little bit do a bunch of water sports and just play around it's the first time this trip that we've had flat calm water to really get in and play around then later this afternoon around five o'clock we're going to move around the corner back to uh Puerto Ferrario where we were about two weeks ago spend the night there before continuing down the coast to next stop is Port Ercole day after tomorrow so been really good [Music] thank you [Music] welcome back to another episode of talking with Paige yeah thanks Mom for the high demand and episode two we are going straight in to Portoferrario in Olba and as you can see by the amount of work the boys are doing we are on a charter and so they're on their best game and that crowd that's out there We rented them to all come and watch Franco throw a line to our Port side in its natural habitat @theyachtchef hopefully he doesn't pull a Blair and lose the Drone so our number one line thrower Franco uh how's it guys welcome back to the Loon Channel hey how are you feeling right now I can feel the heart racing just to call the pulse because I'm a human I'm alive it's just very hot sweating but chilling it's a bit of a crowd hey how do you feel yeah I'm excited today excited to redeem myself once more he's excited for another two million views on Instagram from the yachty it's almost at 2 million but the next one will go for 2.5 eh yeah thank you for coming now please leave me cheers good luck that's my laundry chase boat actually foreign he actually got this one he did make it yeah he did make it very proud kind of disappointed we didn't get something stupid okay so thanks for joining us for episode two um Blaze's gonna do a montage now so let's relax [Music] thank you mate you late for dinner come hurry up bro come we're cooking pizzas come on boys 7 18 now early two minutes your chip said call the past to me mate look at the time 18 minutes past we're gonna be really late is Sean being late becoming a thing it's always been a thing you've never been caught so I'm trying to turn this into below deck bro it kind of creates a drama here so tonight we're going to make a table tableside Caesar salad we've got some pizzas and then we've got some Nutella strawberry crepes uh 50 Cent yo yo look what is that some fresh fish clothes where'd you get it I went to every Supermarket yeah nobody had there was a little little like Pottery grain and I was like we're on YouTube and I got some fun [Music] stole it out of a gun I did anything to make the case happy you know what I mean my employees South Africans yeah I did not steal anything she had the receipt listen yeah yo it's coming out your wages boy paid five euros for that plant just to be clear I didn't steal anything I saw it I took it and then I paid for it it's most expensive basil in the world [Music] this is [Music] let's see what happens when I'm not here 100 that's what happens really [Music] good morning here we are we're in Puerto ferrario we're on the dock and we're just getting ready to leave engines are fired up pilots on board we're just waiting for permission to depart from the harbor after that we're going to cruise over to Porto Santos Stefano for the day before cruising down to Capri later this evening last night the guests had a pizza party on the after Chef Dean bought out the pizza oven did a really cool a traditional Italian pizza night guests absolutely loved it after that they managed to walk down and go and have a walk around town really cool here in Puerto ferrario every evening at 7 30 they shut the main street down and the bars sort of spill out onto the streets and you can sort of walk around the bars have a really cool time great Vibe here this is one of the reasons that we love this place uh yeah so that's really last night and today uh really cool things to come looking forward to getting to Capri in two days it's been amazing also we've just pulled off the dock all lines are gone we're slowly creeping forwards ruse up forwards in the uh tender garage picking up the anchor nice and slow as we just creep forward first sailboat so you can keep coming to Portland yeah copy that another couple of minutes uh Mr pilot behind me is going to guide us out and then he's going to jump off at the end so uh super nice and easy coming out this morning beautiful conditions no wind not really any current so uh just a nice easy one this morning [Music] so basically it's nice I don't know if we've got a bit Asian noodles sweet and sour vegetables this is going to be teriyaki salmon anything at the moment I'm lucky enough to have Chef on me with the crew food tonight because it has been off for lunch so you got involved it's been absolutely brilliant getting a one-on-one with the art ship some people pay for this so it is what it is um pancakes that are going to be done now as well chefs on those as well so I'm literally running and just following his lead at the moment this looks epic thank you dude crew are going to be so stoked you can see them at the window if you really want to look you can see all of them look at them waiting for that dinner animals boys looking hungry I really wanted Dean to talk you through this dinner it looked so so good but unfortunately while he's working he does not like to talk to the camera which is completely understandable especially when you're cooking for guests on this caliber so just enjoy what you can see [Music] time [Music] laughs everyone today is day six of our Charter I'm busy setting up The Breakfast Table in Capri I've gone for a Bohemian setup as you can see we've made use of dried flowers and beautiful little golden butterflies that we have on board and then for the napkins we have done a soft Dot Max and I saw this at Gypsy and said baths and we just love that look once the guests are weak we will bring out the breakfast platters which is usually croissants and cheese and ham platters as well as fruits and then we will offer them breakfast special of the day which is a cheese and spinach omelette [Music] okay good morning day six we are just slowly pulling out of the Capri Anchorage on the South Side here coming past the hole on the Rock and then we're going to come up to speed we've got about a two hour passage over to Positano guests have lunch at the famous Shea black later this afternoon and then we're just going to sort of hang out do some water sports take in the beauty of Positano so a really cool day ahead of us super excited for it so as we're leaving Capri Captain Port asked if I would like him to back the boat up to the Rocks so we can take a couple photos and get some content and obviously I said yes so This Is Us backing up with little photo shoots um there's a real app on our Instagram page of this whole thing if you want to see it already but this is just one of the things that loon does which makes Lou and loon so not many boats in the industry that do stuff like this but it's really really cool to see laugh s [Music] hey guys so here we are in beautiful Positano we've just run ashore quickly sorry we've just ran a show quickly to come grab some eggs because the chefs have run out of some eggs and we're going to go check out one of the restaurants that the guests are going to for lunch called shares black they absolutely love it and then the last time we were here we went to the most incredible little wine cellar up the road so just running ashore because the guests want to go to it again so we're going to go try to see if we can find it and see if it's open [Music] so hey guys here we are in the cellar and we came here last year and our guests absolutely loved it they bought a couple cases of wine so we just came to check it out and we're going to bring them back here it's actually a really really cool feature it's underneath one of the old churches and yeah [Music] foreign oh Sean Connolly hey got this for lunch and then this for dinner beautiful so yeah sometimes I like to give the Sous chefs a bit of a go at you know being the head chef get my suit Chef sticks around too long I'm not happy and I want him to move on and move on to uh the next head chef so it's pretty cool to let them do this and um yeah let them create whatever they want to create and show their skill on a plate should be cool yeah thanks dude what is going on Mr head chef what's up for the day I mean my sous chef over there Dean he hasn't been doing much um we're just finishing off guest lunch we've got somebody with pineapple salsa a little bit of pickled red onions and over there Chef's got a Rissa chicken with cauliflower and we'll just finish coming a hectic dump good to see you I like to see you boys working bro he's so out of line he's literally just been sat in the crew mess the whole morning drinking coffees and waiting for people to Crazy his food waiting for crew to walk past to see what they're doing that's what you do every other day so yeah if you don't speak to me I've been in a two-hour lunch break Chef have you done the desserts for tonight yet why not said you know that we do this every morning desserts come first then we're gonna crack on to everything else I know I'm sorry Let It Go film this [Laughter] we've got the big fella on the beach now look at that [Music] [Laughter] hey I'm happy this is great no responsibilities nothing there's great life of a cruise Chef bun Bliss he wasn't saying that this morning when he was running all day hahaha you know the castle King of the castle [Music] well we've just been sitting here we're just having some Sunset drinks with the guests and we saw all these boats come out not really sure what was going on did they put the Drone up we had a look at the phone it's a I guess a Positano version of like a paddle out it looks like someone may have died and all his friends have all got in their boats and they've gone out and they've had a last cocktail scattered some ashes they all just did a big honk of their horns so we figured you know since we're here we're in their Waters we'll show our respect as well and also Hong Kong horn with them so uh here we go awesome such a cool tribute [Music] foreign [Music] good morning it is day eight and we have just arrived here in narano in front of me now the boys are just dropping in the jet skis and they're starting to get the pool and everything ready for today's activities a little later on this afternoon uh the guests are going to have lunch ashore at CoCo Del solo just over here on my port side Maxine is about to run in check that the reservation's all good that we have the best table in the restaurant make sure that everything is perfect for our guests after lunch the guests are going to come back we're going to hang out for a little bit maybe just do that one last jet ski and uh just take in the water sports is a really cool cave here that we might go and explore and then after that anchor up sail around the corner all the way back up to Naples it's about two hours and then we're gonna dock there and uh we're gonna have a big crew and guest barbecue for a final farewell to Our Guest as they leave super early tomorrow morning so it's a beautiful day it is hot though while Mediterranean is here and uh let's get through this let's stay cool and it's going to be a great day and we are heading in to see the restaurant where we've got a reservation for lunch today it's a restaurant called conquer Del songo it's a really cool location amongst the rocks on the water we're just heading in to see if the table is a good one make sure that it's got a beautiful view and it's going to be good for the guests [Music] thank you so we just got back from the restaurants checked on the table everything was good and on our way back to the boat we found this really awesome cave so we thought we'd come check it out and see if something the guests would want to do later [Music] [Music] thank you hi everyone this is our interior team we are on the last day of the trip we're in Italy and they've just gotten off it's sweltering hot summer is in full set and we're about to jump off the bar to cool off [Music] [Music] [Music] okay so we're just starting to pull into the marina now I'm just slowing her down carefully here we've just had about an hour and a half Cruise or so from around the corner at our Concord Positano area we're just about had to pull in and you know fenders over the side squeeze in between two boats and so we've been told and then uh Tire up for the night we've got a big barbecue this evening with the guests and all the crew always something that the crew love the guests love we get to intermingle have good conversations and uh and go from there it's been a great trip guests have been amazing it's been a really cool itinerary a lot of first times for a lot of the crew on board that have been able to get out and explore a lot of these places themselves as well but definitely looking forward to some rest over the next couple of days before we pick the next one up on Saturday thank you [Music] um we're pulling in now we're gonna have a nice little guest and crew barbecue which would be cool on the off deck here or Bry as most of these guys will understand say barbecue around here almost gets shot so they'll be cool nice little last night here with the guests a little braai a few drinks and yeah it should be good last night on board obviously Dino is going to be doing the entertaining and I'm going to be doing the cooking so it should go according to Japan yeah I mean like you work you know don't work hard um as a head chef here you know work smart so I like to just give the direction and just put these boys in the braai smoke and I just talk to the guests really don't do much else um but yeah it should be good um I um I heard a rumor about a new head chef coming uh rumors rumors are true she a couple of hints she was my last sous chef and she's coming back as my rotational head chef so there'd be a big reveal with that which I'm super excited about and Sean is also very excited to be working under a lovely woman like her yes hashtag he just gave it away uh it's supposed to be a big surprise it will be you just killed it out uh she comes tomorrow yeah uh tomorrow we do a little Handover which would be cool to show you guys um when we hand over the galley to a new Chef we give all the notes of of the previous Charters and preferences and what boss likes and dislikes and so she can take over and tell this guy what to do so you basically get a set of keys and a sous chef and exactly there you go guys all for you um but it's been a good eight weeks and I'll see you guys in another eight weeks [Music] so here we have a barbecue um let's go with the bra oh look let's have a vote let's give it to the people is it a barbecue or a braai um you have numbers yeah you've got 12 sappers and you went Aussie what don't we have that is the question we are so we've got uh some lamb chops here some marinated lamb chops we've got some Iberico pork chops uh some Iberico flank or Secreto I believe it's pronounced we've got some corn fed chicken marinated some wagyu burgers with some charlesberg and you know some salads just for some color oh yeah yeah homemade buns bar sous chef Sean check these out zoom in zoom in not too close zoom into this one now they're actually really good it's a good recipe check it out find the link in the bio [Laughter] the thing is as as you can see Dean's really bubbly at the moment this is his last evening with us um he'll be signing off soon so he's finally found his personality after two whole months brutal wow I'm a I'm a little bit disappointed though because we've got um postie OVR he should be Brian and we've got Brianna via he should be Brian but obviously the dick boys are more interesting all that hard work I don't know where our first mate is he's disappeared first mate Davey [Laughter] catching sunsets and Fields [Music] all right good morning it's a little after 7 A.M on drop-off day the guests have just got off the boat they're on their way to the airport to jump on the jet to fly back to the States we've already got changed we're out of our guest on uniform into our guest off uniform and uh I'm about to go downstairs have a chat with all the crew discuss the highs and the lows of the trips what we can improve on what we can work on to be better for the next one uh discuss the next trip and then uh have that famous below deck uh Charter tip talk whichever all the crew are anxiously waiting for and then after that we're going to break close up the boat and then give the crew a couple of days off before we do it all again on the weekend cool awesome guys guests have gone great trip thank you so much for everybody's efforts I feel like we got through that one really well uh lots of lots of really good points from that one from the previous Charter so so well done um yep thank you so moving forwards we've got three days to the next trip so everyone please behave on your days off Sean we'll uh we'll discuss more of that on the next trip but uh moving forwards I know you guys are all anxious to hear uh the guests did leave us a good tip this time it was a little over a hundred thousand dollars which works out to be just over five thousand dollars each so well done [Applause] Let's uh let's smash out the next one in a couple of days well done okay so that wraps up this week's video I really hope that you guys enjoyed it and thank you for staying all the way to the end to see me give this speech uh guys please remember we are a chart of your and we are starting to book our Caribbean season now so December January February in the Caribbean if you want to visit us in some parts and tigers and Vincent and the Grenadines please visit the website Blair will put it in the uh description below www.loon.com or send us an email at info yachtloon.com also guys for daily updates please don't forget to check out our Instagram at motor yachtloon it's basically on there we throw up stories we throw up posts daily on where we are and what we're doing all kinds of stuff that we can't really put up here in the long form on YouTube Alright also don't forget guys please drop us a like And subscribe and you know hit the little subscribe button down here somewhere uh it definitely helps the channel grow and gets it out to everyone so please also if there's anything in the video that you liked anything that needs more explanation we are on top of the comments so please drop us a comment tell us what you'd like to see in the next video or anything that we you'd like to be explained either myself Blair Maxine we usually get on there and we try and answer as many questions as we can cool this is the time you've all been waiting for the bloopers stick around for the next couple of minutes and you can see us all acting like fools trying to get these done so uh thank you for watching Max is leading the deck team today oh April afro would slap right now yeah extra ass anything to make the case happy you know what I mean my employees South Africans say it's a dollar or two yeah just gotta get it all out my system ah love your product do you get paid by them or something about a couple of free bags

Channel: Motor Yacht Loon

Views: 155,012

Keywords: biggest yachts, boat, loon, luxury yacht, mega yacht, mega yacht tour, millionaire yacht, most expensive yachts, nautistyles, power yacht, super yacht, super yacht walkthrough, superyacht, superyachting, yacht addiction, yacht loon, yachting lifestlye, charter yacht, charter, italy, france, Sardinia, capri, Positano

Id: W6ocddcnaig

Length: 34min 16sec (2056 seconds)

Published: Sun Jul 23 2023