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  • Vessel Info
    Year Built:
    Year Refittted:
    Cayman Islands
    Perini Navi / Ron Holland
    Perini Navi
    Captain Peter Dery, Chef & 5 crew
  • Dimensions, Speed, & Specifications
    147 ft (45 m)
    Max Speed:
    13.5 kts (25 kph)
    Cruise Speed:
    10 kts (18 kph)
    CAT C32
    31 ft (9.6 m)
    Min. Draft:
    12 ft 10 in (3.9 m)
    Max. Draft:
    12 ft 10 in (3.9 m)
  • Accommodations

    Sleeps 10 in 5 Cabins

    Perini Navi conceived the classic interior design which is predominantly mahogany and mahogany briar. HELIOS boasts a particularly large internal volume and she has a unique, adaptable interior design which allows the master suite to be divided into two cabins. HELIOS accommodates 8 guests in 4 guest staterooms or 10 guests in 5 cabins.

    The Master cabin has a king size bed, Turkish steam shower, double sinks and toilet. 2 Guest cabins have a king bed which can be converted to twins, shower and toilet. The 4th  Guest cabin has twin bed, shower and toilet. Dividing the Master suite with Mahogany panels allows for a Convertible cabin with its own entrance which has a double size bed and shares toilet and shower with the twin bed cabin just forward of the master. HELIOS is fully air conditioned through out.

  • Ammenities
    Cell phone, Cinema, DVD library, DVD player all cabins, DVD player saloon, Indoor audio system, iPod dock, Satellite phone, TV all cabins, TV saloon, Wi-Fi, 26ft / 8.20m 280hp Boston Whaler, 15ft / 4.80m 70hp Novurania, 12ft / 3.90m 0hp Sunfish, Banana boat - towable, Tube - towable, Wakeboard, Water skis - adult, Water skis - child
  • Diving
    Not Insured, Crew certified, Diving by arrangement, Snorkelling gear, 1 Compressor, 6 Tanks, 6 BCs, 6 Regulators
  • Crew Profile
    Captain: Peter Dery

    CAPTAIN: PETER DERY (American)

    Peter’s love of the sea started an early age. At age 6 sailing in the local Lightning fleet, turned to a rather active junior sailor into a passionate professional. Doing his first SORC at age 13 he took to sailing larger vessels early. Gran Prix Yacht Racing as a career took Peter around the world sailing in such prestigious event as the Admiral’s Cup on the winning American team. Peter has cruised extensively including the Bahamas, the Mediterranean, the Pacific including Hawaii and Alaska, as well as every island in the Caribbean!

    Fishing, Diving, Treasure Hunting, Kiteboarding, and Sailing are true passions for Peter, he obviously loves everything to do with the water! Come aboard HELIOS and see if you catch the fever as well!



    Tobias is passionate about cooking and enjoy working with the freshest ingredients to prepare simple straight forward dishes that showcase the ingredients.

    He is well versed in a variety of cooking styles and cuisines. When called for I can create menus and/or adaptations of dishes to meet special diet needs and preferences of guests and crew. He likes to prepare his menus from scratch including making fresh breads and pastries daily, ice creams, and fresh pastas. Chef Tobias culinary skills include many cuisines including Mediterranean, Russian, Asian, Sushi/Japanese, Modern Mixed, Seafood, Healthy, Gluten Free, Vegetarian, Kosher, Dairy Free and Low Sodium. He has worked on yachts such as 196’ M/Y DIAMONDS ARE FOREVEVER |and 108’ M/Y MOSKING.

    Chief Stewardess: CHARLOTTE MORRIS


    Charlie grew up in Devon around the water and after completing her A-levels had a thirst for travel leading her to the superyacht industry. Charlie decided to continue a career in yachting to pair together her love of travelling and offering excellent service.

    After 5 years as a chief stewardess, Charlie brings a wealth of experience to Helios in all areas of service, safety and yachting! She is continually learning from new demands and intelligent thinkers as well as an ever-improving industry. Charlie is constantly developing interior teams to the standard of excellence that the industry demands.

    When not ensuring the highest standards are being met on board you will find Charlie roadtripping, snowboarding, wakeboarding, sailing, swimming, or hiking. She enjoys a variety of arts and crafts and loves exercising her creative side, which is why children love her! Charlie is a keen traveler and is forever seeking new experiences and interests to add to her extensive list.

    Stewardess: Kelly Gibbs

    As an American growing up in Costa Rica, Kelley learnt a great deal from the everyday challenges of multicultural diversity. Kelley is an adventurous, high-spirited girl who, if she could, would live under the sea with the fishes! Having helped her parents run the family diving business in Costa Rica, she comes with 9 years of teaching and 17 years of diving under her belt. Her adventures have taken her to a few of the most wondrous diving locations in the world, traveling and working as a Diving Instructor in Central America and the Caribbean. During the past six years she has worked in yachting as a Stewardess and a Chef, during the past six years, and aspires to continue her education in the diving and yachting industry! Onboard s/y Helios you will see Kelley bouncing around the interior where she will ensure that you enjoy your holiday to the fullest and go home with a most memorable experience. Kelley loves sharing her wealth of knowledge about the marine and terrestrial critters, and helping people become aware of their natural surroundings.

    In her spare time, Kelley enjoys chilling out at the beach with her toes dug deep in the sand, practicing yoga on the dock, collecting cool seashells and rocks to make jewelry with, designing bikinis, and watching anything on Animal Planet or The Discovery Channel.


    MATE: CATE GUNDLACH (American)

    Cate has 25 years of competitive sailing experience. She received formal training as a youth sailor out of Lauderdale Yacht Club. Cate was a member of the USNT (United States National Team) where she received coaching from Olympic and World champion coaches. This training helped to build a solid foundation in her sailing fundamentals which naturally evolved into a strong yachting career in both Motor and Sailing yachts.

    Cate holds a 200 Ton Masters license and Bachelor of Science in Pre Med as well as Hotel, Resort, and Spa Management. Her passion for yachting, adventure and hospitality are all blended in her enthusiastic approach to life.

    Cate has enjoyed a life at sea traveling throughout the Caribbean, Mediterranean, West and East Coast of the USA. Most recently, Cate has been a Captain/Mate aboard a number of high profile charter yachts including Sealyon and 80’ Hodgdon Liberty.

    In her free time she enjoys playing soccer, live music, wakeboarding, international politics, sporting clays, road trips, camping, hiking, surfing and kiting.

    Engineer: Pierre Beltran

    Pierre is 49% French and 51% Mexican. As a little boy Pierre already showed his interest in mechanics by taking things apart and trying to put them back together again. As he and his family vacationed in their yacht and camper van, Pierre developed necessary skills to maintain and fix anything that needed it. By 18 he was a dive instructor and started his studies in Industrial Engineering. He is a phenomenal source of technical knowledge of the wide range of equipment found on a sailing yacht and is impressively capable to work out solutions for even the most complex technical issues. Pierre holds a Y3 Yacht Engineering license and has worked on s/y Helios for thee years and onboard the same owner’s previous yacht before that. Always ready with a smile, if not a giggle, Pierre is a lively character. He enjoys interacting with guests and making them feel welcome and comfortable. Aside from yachting, Pierre loves to cook and then it’s all about the outdoors, with motorcycling, biking, SCUBA diving and jumping off a perfectly good airplane in mid-flight.



    Christine is in her third season onboard yachts, with a preference for sailing. She grew up in sunny Zimbabwe and most holidays were spent on the waters fishing either on the Zambezi River or the waters of the Indian Ocean. She has a Bachelor’s degree in Arts (Communication) from the University of Western Australia and is a certified Personal Trainer. She decided to enter the yachting industry where she can combine an excitement for travel and adventure into a career. She is friendly, bubbly and always willing to help out.

    Hobbies: travelling, reading, running, swimming, cooking, fishing.

  • Menu


    Caribbean style american blueberry pancakes with Java berry coulis and maple syrup.

    Hot Potato and herb bakes with salt fish, fried plantain and cocoa tea.

    Banana and chocolate french toast with toasted almonds. Papaya and pineapple iced smoothie with homemade mango sorbet.

    Toasted bagel with Loch Fyne Scottish smoked salmon, cream cheese and chefs rocket and basil pesto.

    Traditional full American cooked breakfast. Spinach, cherry tomato and brie omelette with basil oil.

    Served daily, exotic caribbean fresh fruit platter. Warm croissants, pain au chocolate and banana bread. Selection of yoghurts, cereals, granola, continental cheese and ham selection.

    Tea and coffee, fresh fruit juices.


    Tender slow roasted, spicy Jerk chicken with salad of brown, wild rice and peas.

    Fresh locally caught red snapper grilled, topped with spicy picante avocado salsa, sauté scallions & served with a cool cucumber and mint soup.

    Chilled Caribbean Lobster salad with charred mango, red pepper coulis and lime infused guacamole.

    Blackened Mahi Mahi fillet oven baked with curried Bombay potatoes and wilted spinach.

    Thai seared Tuna salad with coriander, chilies, glass noodles, roasted egg plant and glazed with honey & ginger soy reduction.

    New York Strip cooked to your liking. Sweet potato mash, slow roasted confit tomatoes and a rocket and watercress salad. Coconut crusted shrimp and water melon salad, caramelized cashew nuts chicory and pea shoots bound in a coconut cream dressing spiked with chili and ginger.

    Seafood Linguini, tomato and basil topped with tempura battered crisp calamari.

    Selection of homemade ice creams and sorbets and fresh fruit.

    Selection of hor d oeurves and canapés with cocktail hour.

    Dinner Starters.

    Home cured sea bass ceviche with lime cilantro and chili.

    Roasted butternut squash and plum tomato soup topped with curried creme fraiche, toasted pine nuts and fresh basil leaves.

    Tiger prawns sauté in white wine and garlic butter finished in a rich tomato & herb concasse.

    Selection of mixed sushi rolls with catch of the day and fresh caught tuna sashimi.

    Crispy fried chicken wings with chefs own hot sauce, baked plantain and a cool pineapple & peppered chutney.

    Crispy Thai beef with sweet chilli. Salad of Chinese leaf, pak choi & roasted pistachios.

    Pan seared scallops on a minted pea puree with crispy bacon lardons, beetroot compote & sweet potato crisp

    Main Course

    Lobster Thermidor.

    Tender lobster medallions in a thick cheese and white wine sauce infused with tarragon and chervil.

    Fillet steak

    Prime cut of tender fillet, cauliflower puree, goose fat roast potatoes and finished with a pink peppercorn sauce.

    Jumbo Prawns

    A trio of char grilled jumbo prawns atop a rustic seafood & fennel risotto with parmesan crisp.

    Caramelised onion and feta tart

    Confit vine tomatoes soft feta and rocket pesto tartlet finished with red onion marmalade & chunky Greek salad.

    King crab

    Steamed Alaskan King Crab legs, braised asparagus spears & ratatouille.

    Grouper fillet

    Locally taught Grouper fillet, oven roasted, white wine beurre noisette, tropical fruit salsa & pawpaw puree.

    Rack of lamb

    Herb crusted French trimmed lamb rack, gruyere creamy dauphinoise petit poir, Red wine and juniper jus.


    Lemon Posset topped with Earl Grey stewed prunes.

    Triple chocolate and Pecan nut brownie, Belgium chocolate ice cream. Vanilla poached peaches, clotted cream and raspberry & sherry syrup.

    Rhubarb and apple crumble topped with vanilla ice cream.

    Banana and butterscotch crepes with whipped cream and chocolate honeycomb.

    Strawberry and vanilla cheese cake accompanied with wild berry compote. Pineapple and toffee sponge with coconut ice-cream and toasted coconut shavings.

    Traditional cheese platter with home made chutneys.

    Tea, coffee and chocolates.

Interested in Chartering This Yacht?
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