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Interested in Chartering This Yacht?

Operating in Florida, Bahamas and the East Coast of North America, Renaissance has five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms.  M/V RENAISSANCE is designed to pamper all the needs of your family or guests. 

Here is her website with a 360 Virtual tour www.charterrenaissance.com 

  • Vessel Info
    Name:
    RENAISSANCE
    Type:
    Power
    Year Built:
    2016
    Flag:
    United States
    Builder:
    Hargrave Custom Yachts
    Crew:
    Captain Douglas Meier, Chef & 4 crew
  • Dimensions, Speed, & Specifications
    LOA:
    116 ft (35.4 m)
    Max Speed:
    kts ( kph)
    Cruise Speed:
    20 kts (37 kph)
    Engines:
    1900Caterpillar C-32 Acert
    Beam:
    23 ft (7.3 m)
    Min. Draft:
    5 ft 11 in (1.8 m)
    Max. Draft:
    5 ft 11 in (1.8 m)
    Stabilisers:
    At anchor (0 speed)
  • Accommodations

    Sleeps 10 in 5 Cabins

  • Ammenities
    Bluray library, CD library, Cell phone, DVD library, Fax, Games console, Indoor audio system, iPod dock, Local TV, Outdoor audio system, Printer, Satellite phone, Satellite radio, Satellite TV, TV all cabins, TV outdoor, Wi-Fi, 24ft / 7.60m 0hp Chris Craft, Assorted water toys, Banana boat - towable, Beach games, Board games, Boogie board, Floating Mats, Kayaks multiple, Kneeboard, Paddleboards multiple, Swimming noodles, Tube - towable, Volley ball, Wakeboard, Water skis - adult, Wave runners multiple (sitdown), BBQ, Bicycles multiple, Book library, Coffee machine, Deck shower, Fishing gear - light, Ice maker, Jacuzzi on deck, Kosher, Special diets, Sun cushions, Sun loungers, Swim platform, Water maker
  • Diving
    Insured, Diving by arrangement, Diving lights, Snorkelling gear, Underwater lighting, Underwater video
  • Crew Profile
    Captain: Douglas MeierCaptain: Douglas Meier

    Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved in the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western north Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht lead to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he over saw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his. Doug was honored by winning five Antigua Charter Yacht show awards and four Boat International/US classic yacht awards, and his last award was at the 2017 Newport charter show for best charter crew at the “charter yacht hop event”

    Chef: Ian GabbeChef: Ian Gabbe

    Ian has been cooking for over 30 years, and been a chef for 25 years. He attended a three year apprentice program that was sponsored by the American Culinary Federation. He is relatively new to yachting, but has worked for several world renowned chefs. He grew up in Jacksonville FL, but recently moved back to FL after living in Seattle WA for the last ten years. He has entered and won multiple food competitions (including the 2017 Newport Charter Yacht show, which he took First place in) His hobbies include hiking, bicycling, and riding motorcycles. He also considers cooking a hobby in addition to a profession.

    First Mate: Amber MickelicFirst Mate: Amber Mickelic

    Amber grew up in the beautiful panhandle of NW Florida in Panama City Beach where she found a love for the water and outdoors. Her hobbies include kayaking, cycling, yoga, surfing and enjoying the beach. She is a licensed massage therapist with a passion for travel and exploration. She has an extensive background in hospitality and her commitment and service to M/Y Renaissance guests is at the highest of standards. Her perfect day off would be at the beach under the sun catching waves.

    Chief Stewardess: Ginny PolinChief Stewardess: Ginny Polin

    Ginny grew up in upstate New York and is now living in Ft. Lauderdale, FL. She has been working at sea since she graduated from the University of Arizona in 2011. She started her career on cruise ships as a photographer and then moved her way into the yachting industry. She fully loves being on the water and exploring the world. She hopes to bring her many years of experience to make your vacation the best it can be.

    Deckhand: Mitchell DavisonDeckhand: Mitchell Davison

    Mitchell is from sunny Orlando FL where the outdoor life came easy to him. After studying pre med in school for several years, his passion for travel took him into the yachting field. After working on a sport fisherman vessel, he transitioned to M/Y Renaissance to get a higher standard of service under his belt. He enjoys rock climbing, free diving, and mountaineering. When Mitchell isn’t working he likes to take cross country trips with his buddies

    Second Stew: London ShawSecond Stew: London Shaw

    London is from Fenton MI where she grew up on Silver Lake doing many water sports. After several years of customer service as a barista with her family business, she decided to move to FL to start her career in yachting. Luckily enough she didn’t have to search long for her perfect vessel and joined the Renaissance crew. You can find London at the golf course or at the beach when she isn’t at work.

    Crew
  • Menu

    One week of menu choices

    Chef Jerrie Lynne

    All Mornings start with Coffee, teas, fruit juices,cereal assortment, breakfast bread, fresh fruit platter, yoghurt

    Monday                                 

    Breakfast

    New England Red flannel hash

    Cranberry Catsup

    Lunch

    Field Greens with strawberries, feta, and pecans

    Shrimp Scampi pizza

    Italian Wedding soup-

    Chocolate Biscotti

    Dinner

    Crab salad over arugula

    Roasted Main Lobster tails

    Garlic and herb mashed new potatoes

    Zucchini ribbons

    Garlic twists

    St. Honore’ cake

    Tuesday

    Breakfast

    Petite croissants

    Eggs to order ~ Bacon and sausage

    Country Potatoes

    Lunch

    Coconut shrimp soup

    Asian Beef with Rice Noodles and crisp vegetables

    Almond cookies with Pineapple sorbet

    Dinner

    Parmesan Cheese Straws

    Curried Sweet Potato Bisque

    Grilled Pork loin chops

    Spinach Spatzle

    Glazed Baby carrots

    Raspberry Trifle

    Wednesday

    Breakfast

    Coffee ~ Tea ~ Fruit juice

    Fresh fruit parfaits

    Johnny Cakes ~ Maple syrup

    Apple Sausages

    Lunch

    Crab Cakes with Tartar Sauce and Cajun Aioli

    Cole Slaw

    Cheese Biscuits

    Chilled seasonal fruit

    Dinner

    French onion soup

    Grilled beef tenderloins

    Stuffed Potatoes

    Roasted Asparagus

    Caramel Apple cheesecake

    Thursday

    Breakfast

    Chocolate Croissants ~ English Muffins

    Fresh grapefruit halves

    Scrambled eggs ~ Bacon

    Country Style Breakfast Potatoes

    Lunch

    Fresh Crab Tostadas with Avocado

    Grilled pineapple and Black bean salsa

    Warm flour tortilla chips

    Margarita Sorbet

    Dinner

    Traditional Clam Bake

    New England Clam Chowder

    Lobsters, sausages, steamer clams, red potatoes, corn onthe cob

    Drawn Butter

    Blueberry Buckle

    Friday

    Breakfast

    Coffee ~ Tea ~ fruit juice

    Fresh Strawberries, oranges, and blueberry Salad

    French toast ~ syrups

    Andoulli Chicken sausage

    Lunch

    Cold sliced tenderloin of beef

    Grilled Prawn Brochettes

    Focaccia bread with pesto

    Bagna Cauda Vegetables

    Mocha brownies

    Dinner

    Artichoke crab dip with sourdough crostini

    Lobster Bisque

    Rack of Lamb

    Rosemary Roasted Potatoes

    Lavender honey glazed baby vegetables

    Creme Brulee

    Saturday

    Breakfast

    Coffee ~ tea ~ fruit juice

    Citrus fruit platter with cinnamon-flour chips

    Huevos Rancheros ~ Warm tortillas

    Avocado salsa

    Lunch

    Jicima and Napa cabbage slaw

    Fresh Fish tacos

    Fiesta Rice

    Fruit Salsa

    Apple Chimichangas

    Dinner

    Mixed greens with Pecan crusted goat cheese and whiteBalsamic glaze

    Shrimp Scampi

    Risotto Milanese

    Sautéed’ broccoli and red peppers

    Chocolate truffles ~ espresso ~ port

    Sunday

    Breakfast

    Mimosas ~ coffee~ tea

    Fresh fruit platter

    Eggs benedict

    Country potatoes

    Steamed asparagus

    Lunch

    Greens with blue cheese and pesto croutons

    Lobster Rolls

    Roasted Corn on the Cob

    Chilled Watermelon with Mint

    Dinner

    Wild greens topped with Blueberries and almonds wildblueberry vinaigrette

    Roasted Game Hens

    Cranberry Orange relish

    Pecan Apricot Stuffing

    Green beans with bacon

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