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Combining the dynamic lines of open yachts with the advantages of a flybridge and modern interiors, MY Leonardo is a beautiful and versatile yacht, maintained in perfect conditions.

With a crew of 4, MY Leonardo offers an unrivalled level of service to cruise from the South of France to Corsica and Sardinia or in Italy.

September 2013 photos

  • Vessel Info
    Year Built:
    Year Refittted:
    Captain Patrice Cullieret, Chef & 2 crew
  • Dimensions, Speed, & Specifications
    101 ft (30.8 m)
    Max Speed:
    32 kts (59 kph)
    Cruise Speed:
    20 kts (37 kph)
    2x MTU 2200hp
    22 ft (6.8 m)
    Min. Draft:
    6 ft 7 in (2 m)
    Max. Draft:
    6 ft 7 in (2 m)
  • Accommodations

    Sleeps 10 in 4 Cabins

    LEONARDO can accommodate 10 guests in 4 cabins. The Master cabin has a queen size bed, shower and toilet. A VIP cabin has a queen size bed, shower and toilet. A Guest cabin has a double bed, a pullman, shower and toilet. A Guest cabin has 2 single beds, a pullman, shower and toilet. LEONARDO is fully air conditioned through out. Crew has a separate heads and shower.
  • Ammenities
    Cell phone, DVD player saloon, Indoor audio system, iPod dock, Satellite phone, Satellite TV, Wi-Fi, 13ft / 4.00m 80hp Avon, Kayaks multiple, Paddleboard, Tube - towable, Wakeboard, Water skis - adult, Wave runner (sitdown), Jacuzzi on deck, Swim platform
  • Diving
    Not Insured, Diving if accompanied, Seabob, Snorkelling gear
  • Crew Profile
    Captain: Patrice Cullieret (48)

    Nationality: French

    Languages: French, English

    Patrice was born in Ajaccio, Corsica. Patrice holds his Captain yacht 500 license and has 20 years of professional experience in the yachting industry with extensive navigation experience in Corsica, North Sardinia , French Riviera and Western Mediterranean. Before Leonardo, Patrice has been captain on Blue Ice (Palmer Johnson 46m), Byron Bay (Ferretti 731) and Caredo III (Sunseeker Manhattan 60). With all of Patrice's skills and outstanding experience he will go beyond guests expectations to ensure their stay is luxurious and thoroughly enjoyable. Patrice enjoys water sports, he has his scuba diving license and is a jet ski monitor. He is also an experienced air craft pilot. In his free time, Patrice enjoys diving, racing, and traveling.

    Chef: Anabel Godin (42)

    Age: 42

    Nationality: Canadian-Mexican

    Language: French, English, Spanish, Italian

    Graduated with honors from the Dubrull French Culinary Arts in Vancouver, Canada, concluded with professional internship at Le Chateau de la Chèvre d'or, Èze, France and Thai Cuisine Training in Chang Mai, Thailand, and having then working as private chef and in restaurants in Europe, Canada, Mexico and Asia, and on yacht Destiny as chef and stewardess, Anabel brings a cosmopolitan experience that reflects in her creative cuisine. Fully qualified Divemaster and Dive Instructor (PADI ), with dual nationality Canadian-Mexican, Anabel is native French and Spanish speaker and is also fluent in English and Italian.

    First Office and Engineer: David Marchand (35)

    Nationality: French

    Age: 35

    Languages: French, English, Basic Spanish

    David has a true passion for the sea. Native from Normandy, after studies of mechanics David has spent 10 years as engineer on various merchant ships before joining the yachting industry and joined Leonardo for the 2014 season. Equally at home in the engine room or on the deck, David loves to share his passion and will bring you his experience and his kindness.

    Stewardess: Natalia Lovi (40)

    Age: 40

    Nationality: Romania

    Language: French, English, Italian, Conversational Spanish

    Native from Romania, where she has studied foreign languages and graduated from University with a Master Diploma of Tourism Business Management and Certificate of Travel Agent and Guide, Natalia has started to work on yacht in Summer 2011 after a winter season as Administration Purser on a 5* cruise ship in the Bahamas. After 2 seasons as 2nd stewardess on Mi Amor (36m) and Axantha II(45m), Natalia has been during 2 years Chief Stewardess on Mady III(35m) and Evidence (31m) before joining Leonardo for the 2015 season. Approcheable, flexible, highly motivated and a great team player, Natalia also has a good sense of humour and a sharp eye for détails. She brings to Leonardo her experience in service, bartending, table decoration and flower arranging, looking forward to pamper guests during their stay on board Leonardo.

  • Menu

    Asparagus Wrapped in Prosciutto,
    Lobster Spring Rolls with Ginger Mir Rim Soy Dipping Sauce,
    Roasted Tomato and Goats Cheese Tartlets,
    Spanakopita Served with Tzatziki,
    Smoked Salmon Caper and Horseradish Cream on Crisp Bread,
    Flavorful Crab Cake with Tartar Sauce,
    Chimichurri Beef Satay.

    Aubergine Rolls, filled with fresh ricotta cheese, basil and pine nuts upon tomato and bell pepper sauce,
    Mexican style shrimp ceviche with avocado served with tostadas, Wild smoke salmon tartare topped with watercress,
    Fresh Gazpacho soup with garlic crostini, Baby field greens, tossed with walnuts, blue cheese and raspberry vinaigrette, Spinach salad, bacon, mushrooms, apple, walnuts and balsamic vinaigrette, Ricotta, pine nuts and basil stuffed courgette flowers with tomato coulis,
    Sicilian stuffed calamari with roast garlic and tomato sauce, Spanish baby octopus with white wine, lemon, parsley and garlic on a bed of Rocket salad, Thai marinated shrimp skewer on mango salad,
    Foie gras sauteed in Sauterne wine.

    Wild mushrooms truffled risotto,
    Champagne seared Sea Bass with herbs pesto and sun dried tomatoes,
    Fresh tuna steak with roasted Mediterranean vegetables, Catch of the day with mango curry chutney,
    Grilled peppered Snapper, on a bed of confit tomatoes, Kalamata olives, oregano and Feta, Classic vegetarian Lasagna with spinach and mushrooms,
    Scaloppini of chicken, with asparagus, pesto cream sauce and grilled artichoke hearts, Pork Involtini, parma ham and asparagus with port, rosemary sauce and mashed potatoes,
    Lobster linguine with roasted garlic and tomatoes, Chile relleno, stuffed Mexican pepper with cheese on a tomato coulis, served with rice.

    Chocolate and coconut Cake, Berry Cheese Cake, Apple Tart Tatin,
    Deep Fried Banana with Chocolate Coulis, Liquored macerated fruit cocktail.

Interested in Chartering This Yacht?
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