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The Azimut 100 Leonardo combines sportiness and elegance. With its unique interior layout, it proves to be an elegant loft designed to assure guests entertainment and relaxation.

Decor throughout the yacht is predominately light oak with cordovan leather accent panels on the bulkheads and joinery. Guests can retreat to the four staterooms below deck. Accommodations are provided for eight guests and each stateroom has an en suite head. The full beam master stateroom has a favorable aft location- below deck just aft of center-line. Large windows give the stateroom an airy, open feel. Forward is the VIP stateroom and at midship are two guest cabins. One with a double bed the other with twin berths, and both with an additional Pullman berth. Opening portholes throughout the guest areas let in fresh air when the weather is right.

The main salon has an open layout. Large sofas can be shifted around to make a cozy lounge area or more formal salon seating. The large, curved salon doors retract completely opening up the main salon to the aft deck for a grand, open-air salon leading to the aft deck.Ample seating and sunpads on both decks offer fantastic lounge and relaxation space. The flybridge has shaded table space, a full wet bar, an on deck Jacuzzi and large sunbeds.

Her unique, open space makes for a welcome INTERVENTION!


Professional photos coming soon!

  • Vessel Info
    Name:
    INTERVENTION
    Type:
    Power
    Year Built:
    2010
    Year Refittted:
    2017
    Flag:
    United States
    Designer:
    Stefano Righini
    Builder:
    Azimut
    Crew:
    Captain George Martinez, Chef & 3 crew
  • Dimensions, Speed, & Specifications
    LOA:
    100 ft (30.5 m)
    Max Speed:
    28 kts (52 kph)
    Cruise Speed:
    22 kts (41 kph)
    Engines:
    2 x MTU 16V 2000
    Beam:
    22 ft (6.7 m)
    Min. Draft:
    6 ft 7 in (2 m)
    Max. Draft:
    6 ft 7 in (2 m)
    Stabilisers:
    At anchor (0 speed)
  • Accommodations

    Sleeps 8 in 4 Cabins

    The Azimut 100 Leonardo combines sportiness and elegance. With its unique interior layout, it proves to be an elegant loft designed to assure guests entertainment and relaxation.

    Decor throughout the yacht is predominately light oak with cordovan leather accent panels on the bulkheads and joinery. Guests can retreat to the four staterooms below deck. Accommodations are provided for eight guests and each stateroom has an en suite head. The full beam master stateroom has a favorable aft location- below deck just aft of center-line.  Large windows give the stateroom an airy, open feel. Forward is the VIP stateroom and at midship are two guest cabins. One with a double bed the other with twin berths, and both with an additional Pullman berth. Opening portholes throughout the guest areas let in fresh air when the weather is right.

    The main salon has an open layout. Large sofas can be shifted around to make a cozy lounge area or more formal salon seating.  The large, curved salon doors retract completely opening up the main salon to the aft deck for a grand, open-air salon leading to the aft deck.

    Ample seating and sunpads on both decks offer fantastic lounge and relaxation space. The flybridge has shaded table space, a full wet bar, an on deck Jacuzzi and large sunbeds.

    Her unique, open space makes for a welcome INTERVENTION!

  • Ammenities
    DVD library, 15ft / 4.60m 0hp Williams, 25ft / 7.90m 400hp Pursuit, Assorted water toys, Beach games, Inflatable floating island, Paddleboards multiple, Wave runners multiple (sitdown), BBQ, Fishing gear - light, Jacuzzi on deck, Special diets, Sun cushions, Swim platform
  • Diving
    Not Insured, Diving by arrangement, Snorkelling gear, Wetsuits, 6 Compressors, 6 Tanks, 6 BCs, 6 Regulators
  • Crew Profile
    Captain: George Martinez

    Captain George Martinez:

    American born and Cuban raised, George grew up in Miami on the shores of Florida. Previously a First Aid / Medic Responder, George will naturally put you at ease onboard INTERVENTION. He has cruised the local waters and Bahamas extensively and looks forward to welcoming guests onboard.

    Chef: Rayne Stubbs

    Chef Rayne Stubbs:

    Charayne Stubbs, best known as "Rayne", is a Bahamian/American Private Chef. Chef Rayne's career didn't start out cooking on yachts, she always knew that it would be a great part of her future, and "Intervention" was the perfect fit! With an early start at age seven, Rayne played apprentice to her Grandmother and God Father in the kitchen, sparking up her fiery passion for culinary arts. As her passion grew, Chef Rayne made up her mind to not conform to her fellow peers and enroll as a dual enrollment magnet student in the culinary arts program at Atlantic Technical Center (ATC). She then furthered her schooling at the prestigious Johnson & Wales University(North Miami). After graduating, her dream came true working under a Celebrity Chef which then landed Rayne her first Private Chef job at the Muss Mansion. Via networking with fellow chefs transitioning from yachting while in this position she was introduced to the charter world and fell in love! In 2012 Chef Rayne was employed by a few top charter companies, one in particular she credits for not only the learning and travel experience, but the opportunity to work with an amazing crew, with outstanding chemistry. Years later Chef Rayne finds herself reunited with that exact crew on "Intervention" and couldn't be more ecstatic! As the chef of "Intervention" she vows to offer creative custom culinary experience with an island flare!

    1st Mate: Eric

    1st Mate Eric Guerra:

    As a former First Responder and Medic, Eric ensures safety first and foremost followed by FUN!

    Eric has worked his way up the ladder in the yachting industry with a variety of positions and programs. Having worked with George, Rayne and Grecia before it was an easy choice to join the team onboard INTERVENTION.

    Stewardess: Grecia Porras

    Stew Grecia Porras: With her warm smile and welcoming disposition, Grecia is always concentrating on the solution rather than the problem. That’s how she excelled on the yachting field, although it wasn't always on a yacht cruising afloat. Three years ago, she entered the aquatic world by working as the COO assistant for a yacht charter company. There she learned what it is that guests really seek in order to have a luxurious and memorable adventure, and of course how to handle the unforeseen rock in the shoe. Moreover, the chemistry with the crew on “Intervention” is clear to see and feel. Prior to this crew assembling on the beautiful 100’ Azimut “Intervention”, they’ve worked together in the past. Experienced in the yachting field and with an upbeat attitude and charisma, “Intervention” and her crew are the icing on a cake!

    Deck/Stew: Liu

    Liu is our versatile crew member working on deck, the interior and guest service. Her friendly smile and catering nature are the perfect compliment to the INTERVENTION team!

  • Menu

    Day 1: Snacks: Caprese Skewers(Tomato, Basil, Herb Mozzarella, Prosciutto)

    Crudités Platter: (Carrots, Celery, Sweet Peppers) and Roast Garlic Hummus Lunch

    Turkey Burger Sliders(lettuce, onion, pickle, tomato,cheese) on mini potato buns. Home Made Potato Fries

    Dinner: --- Soup: Crab& Corn Chowder | Fresh Garden Salad

    Choice A: NY Mojo  Strip/ Crab Cake | Garlic Butter Mashed Potato| Butter Nut Squash| Asparagus

    Choice B: Mahi Mahi/ Double Chop of Lamb | Garlic Butter Mashed Potato| Butter Nut Squash |Asparagus

    Sweet : Cheese Cake Strawberries w/ caramel,chocolate drizzle


    Day 2: Breakfast (served with fresh fruit each day ):

    Choice A: Banana Oat Pancakes| Chicken Apple Sausage| Eggs

    Choice B: Turkey Cheddar Sweet Peppers/Onions Omelette | Home Fries& Turkey Bacon

    Lunch:

    Choice A: Eggplant Napoleon (Grilled Zucchini, Squash, Roast Red Pepper & Tomato w/ Tomato Basil Sauce) | Sauteed Kale

    Choice B: Honey BBQ Chicken| Potato Salad | Vegetable Medley Snacks: Pico De Gallo and Corn Tortilla Chips| Shrimp Cocktail Dinner: Choice C: Dijon Herb Crusted Salmon| Couscous| French Green Beans

    Choice D: Chicken&Shrimp Alfredo w/ Veggies& Garlic Bread


    Day 3: Breakfast:

    Choice A: South Western Egg Frittata| Croissant | Turkey Bacon

    Choice B: Coconut Almond French Toast | Eggs| Turkey Breakfast Sausage

    Lunch: Choice A: Chopped Chef Salad with (egg,Italian cold-cuts,carrots,tomato,cucumber,cheese,bacon)

    Choice B: Turkey Wraps| Broccoli Salad | Sweet Potato Fries Snacks: Turkey Lettuce Wraps w/ Plum Sauce and Toasted Almonds| Guacamole& Corn Tortillas

    Dinner:

    Choice A: Crab Topped Freshwater Orange Ruffy Fillet | Sauteed Broccolini | Herb Garlic Rice

    Choice B: Tomato Basil Chicken Parmesan w/ Prosciutto and soft noodles.


    Day 4: Breakfast :

    Choice A: Poached Egg over Sauteed Spinach and Tomato w/ Avocado

    Choice B: Veggie Egg Scramble|Hash Browns| Apple Chicken Sausage

    Lunch: Choice A: Asian Chicken Chop Salad (orange ginger vinaigrette, mandarin, chicken, nuts)

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978