Interested in Chartering This Yacht?
KEMOSABE ~ "trusty scout" or "faithful friend"
Delivered in 2008 and refit in 2015, KEMOSABE with her Robin Rose interior has raised panel mahogany with burl inlays throughout, accommodating 10 guests in five cabins consisting of a full beam master suite on the main deck, two mirror image VIP suites below amidships to port and starboard, and two twins, all with HD television screens, WiFi internet access and en suite bathroom facilities.
The large saloon is furnished with luxurious settees, custom upholstered chairs, a cocktail table and an entertainment centre including a 55 inch HD television screen and a Kaleidescape server providing on demand audio and video throughout. Forward is a formal dining area with seating for 10 guests around a mahogany table.
The aft deck comes fully equipped for al fresco entertaining and dining, offering a custom teak bar and a built in upholstered settee seating 10 guests. The sky lounge is the perfect place for relaxation, boasting sofas, a cocktail table, bar, fridge and ice maker plus an entertainment centre including a 55 inch Samsung HD television.More outdoor space is awaiting on the flybridge, offering a large bar, fridge, ice maker, barbecue, sun pads, ample seating and a custom hard top.
KEMOSABE was fitted with Naiad at rest stabilisers in 2015.
- Vessel Info
- Year Built:
- Year Refittted:
- Marshall Islands
- William Garden
- Captain Butch Vogelsang, Chef & 5 crew
- Dimensions, Speed, & Specifications
- 129 ft (39.6 m)
- Max Speed:
- 28 kts (52 kph)
- Cruise Speed:
- 12 kts (22 kph)
- 2x MTU -74.034195 at 5470hp
- 25 ft (7.9 m)
- Min. Draft:
- 6 ft 3 in (1.9 m)
- Max. Draft:
- 6 ft 3 in (1.9 m)
- At anchor (0 speed)
Sleeps 10 in 5 Cabins
- AmmenitiesBluray library, Outdoor audio system, TV outdoor, TV saloon, Wi-Fi, 34ft / 10.40m 0hp Contender, 18ft / 5.50m 0hp RIB, Assorted water toys, Beach games, Inflatable floating island, Kayaks multiple, Paddleboard, Paddleboards multiple, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, Water slide, Wave runner (sitdown), Wave runners multiple (sitdown), BBQ, Beach umbrella, Book library, Fishing gear - heavy, Fishing gear - light, Ice maker, Jacuzzi on deck, Kosher, Special diets, Sun cushions, Sun loungers, Swim platform
- DivingNot Insured, Seabob, Seabobs multiple, Snorkelling gear, Wetsuits
- Crew ProfileCaptain: Butch Vogelsang
Captain - Butch Vogelsang
Butch grew up on the east end of Long Island, New York and was on the water at an early age working in the local fishing community. After an enlistment in the United States Coast Guard, Butch returned home and bought a charter boat. He ran this for a number of years before joining the large charter yacht fraternity. Embracing the yachting world Butch quickly expanded his horizons to the Bahamas, Mediterranean, Caribbean, South America and the west coast of North America from Panama to as far north as Alaska.
As the master, Butch’s primary focus is to ensure the safety of the guests, crew and the vessel. His duties range from navigation to accounting, planning and managing charters to the overall management of the yacht and the crew. He encourages all departments to work as a team to ensure that each charter will be a rewarding
experience. He is operating “Kemosabe” with the right balance between a formal and a casual ambiance which is desired by all guests.Engineer: Daniel Lightley
Engineer - Daniel Lightley
Daniel was born in a coastal South African town called Knysna. He’s spent his whole life around boats and in the water. Growing up when he wasn’t sailing, canoeing and
fishing, you could find him dismantling the lawn mower to see how it worked. His curiosity for mechanics and his sense of adventure brought him into the yachting industry where he found his passion for engineering. Since then he has pursued his engineering license and has been in charge of
multiple vessels.Chief Mate: Jack Pierce
Chief Mate - Jack Pierce
Jack is joining us from the north eastern town of Chesterfield in the United Kingdom. Before moving onto boats he worked with his local police force as a Special
Constable. He found his love for life on the ocean after a sailing course int the Isle of Wight and six months after landed his first job as a junior decked in Monaco. Being
in the industry for the past three years, he has made his way over to the USA. He hopes his yachting career will see him progress through the ranks and one day captain his own yacht.Deckhand: Lehan Herbst
Deckhand - Lehan Herbst
Lehan is from South Africa. He grew up outside the city limits of Bloemfontein. From this he is used to open spaces, nature and having a good time with friends and
family. He graduated and obtained his B. Com Law degree. Also completed additional honours year in Entrepreneurial and Business Management. After graduating last year, he decided to make his way over to North America and get into yachting. He thought it would be the perfect lifestyle for himself as traveling is a passion of his and something he would love to do for years to come. The ocean seems like a perfect fit and he is ready to enjoy challenges and thrive in this fast paced industry.Chief Stew: Sasha Harrison
Chief Stewardess - Sasha Harrison
Sasha was born and raised in Canada. From the small northern town of Smithers buried high in the mountains. She was always outdoors exploring mother nature. At a young age she joined the family business and helped her mother run a restaurant for 4 years. It was here where she found her love for hospitality. Being surrounded by mountains her whole life, she decided to move to Vancouver Island, Canada, where she discovered the ocean. After a few years of enjoying the ocean from the shore, she found a way to bring both her passions together and joined the yachting industry. It is my duty and my pleasure to ensure that you have the utmost enjoyable experience on board Motor Yacht
Kemosabe.Chef: Daniel Wright
Chef - Daniel (Dan) Wright
Dan is a 2001 graduate of The Culinary Institute of America in Hyde Park, New York, with experience in upscale catering while attending culinary school in Westchester, New York and completing his externship at the pioneering farm to table restaurant “The Lark Creek Inn” in Lakspur, California, he learned a solid foundation to build his repertoire. Upon graduation he became the executive chef at “Savannah’s Restaurant” in Huntington, West Virginia at the age of 22. Eventually getting the wanderlust bug in 2003, Dan moved to Key West, Florida and worked at some of the island’s various restaurants. It was at the world renown restaurant “Louie’s Backyard” under executive chef Doug Shook, did he find a rewarding, learning and challenging position cooking South Floridian cuisine with ocean to table ingredients. This upscale restaurant exposed him to amazing seafood in a sustainable manner. In 2008 he set out to work in the yachting industry. Chef Dan now has numerous years experience as a private chef aboard super yachts. He has helped Tim Lyons open a 100% gluten free restaurant in Durham NC. Having cooked for so many clients in the luxury yachting and restaurant industry, he is well versed in vegetarian, dairy free, primal and paleo styles of cooking, this allows him to cater to any dietary requests.