Bahamas Yacht Charters by Sneed Charters
(800) 581-7130 / (561)459-5316
| Title | Name | Nation | Born | Licenses |
| Captain | Mike Mullen | British | 0 | |
| First Mate | Oli Gillespie | British | 0 | |
| Number of Crew: 9 | Languages: English, Italian, French, Afrikaans | |||
CAPTAIN - Michael Mullen
Before joining Relentless, Michael was the Captain for the Hollywood celebrity, Merv Griffin, and cruised in North America, Canada, and Europe with him for fifteen years. Prior to that he sailed a 54M motor yacht across the Pacific and worked in Malaysia, Singapore and Indonesia. He grew up in England and began a career at sea as a fisherman in Scotland and later worked in the Oilfields of the North Sea, eventually becoming a Captain on Oil rig boats in the North Sea, Africa, Brazil, and Caribbean. He has been in yachting for over half his nautical career and has worked on yachts up to 100M. For the last 9 years he has spent his time as Manager and Captain of Relentless, mainly cruising the ports and anchorages of the Bahamas and Caribbean.
FIRST OFFICER - Oli Gillespie
Oli hails from London, England, and has been in the industry now for 10 years, long enough to have earned his Master’s ticket on yachts and stand in as Captain on occasion. Like most of us, he discovered the business by accident but with a love of the water and water sports, plus a penchant for travel, he has excelled in the industry. Oli is now a family man, with a wife and new son in Florida, and enjoys working on classic cars (a 1976 Datsun) and following his favorite English football teams when time permits.
CHEF - Max Biasiol
Max’s passion for food led him to pursue professional training since 1984, He has been professional yacht chef for the last 12 years. Max is very comfortable with Mediterranean cuisine, with an emphasis on delicious Italian food. He also has a strong flair for Asian culinary traditions, blending the two cultures effortlessly on a plate. While working on a yacht in Thailand, he took the opportunity to learn to cook local cuisine and also trained in Japanese cuisine.
With a background in TV journalism, Max has now published three novels in Italian.
Max has worked on EMOTION² for many seasons and he has been recruited by the current owner of RELENTLESS to be on board as their new chef! When chef Max is not in the galley preparing your next meal, you will find him with his camera in hand, reading or relaxing watching a movie. He is fluent in English, Italian and French.
CHIEF STEWARDESS - Simone Seckington
Simone is from England and lived in Spain and Italy where she began working on yachts and her stewardess career. She returned to England after a while to attend University where she received a Degree in Communications and Audio-Visual Production. Later she moved to Florida and once again returned to yachting, where she excels in planning and executing elaborately themed productions for your pleasure when time allows and guests would like. She loves animals, enjoys fitness activities, and cooking at her new home in Fort Lauderdale.
CHIEF ENGINEER - Paul Lyndon (PJ)
PJ has roots in both the UK and New Zealand and has a background in avionics and engineering acquired while serving in the Royal Air Force in England. He is fully licensed and has spent several years working on many major yachts in the United States and Europe. At one time he was a DJ in the UK and now is the lead person in the Audio Video and entertainment side of Relentless – Karaoke anyone?
He loves to show off his engine room so please ask if you would like a tour!
BOSUN -Christopher de Mouilipied
Chris is from the Isle of Wight on England’s South Coast and has been in yachting for the past 6 years, the last of which has been on Relentless. During that time, he has sailed over 30,000 miles across the Atlantic and Pacific Oceans working on large sailing and motor yachts around the world. He is now pursuing his Officer of the Watch qualification and looking forward to moving up the ranks of his chosen profession. He enjoys travelling, running, Cross Fit and watching sports.
STEWARDESS - Annerize Bezuidenhout
Annerize was born in a small town called Beaufort West in South Africa, but she grew up and went to school in the Eastern Cape. During this time, she found a love for hiking and exploring the country of South Africa, whilst appreciating the local vineyards and food markets. She moved to Johannesburg when she was 22, where she found a job as a Bookkeeper but after a few years the travel bug bit, and with her passion for travelling she joined the yachting industry where she is very capable and always has a smile on her face. In her spare time, she likes to dive and explore the sea and hopes to discover many more dive sites around the world to explore.
STEWARDESS - Geneva Jolley
24 and from the UK, Geneva is from a popular surfing town called Newquay on the South Coast. She began her hospitality career there, working in beach bars and restaurants with people from all over the world. She began travelling at a young age and trained as a yoga teacher in India before heading to Sri Lanka and other places.
Geneva enjoys cooking, volunteering, surfing and hiking and when she has the opportunity finding the best local vegan cuisine. She has been in the industry for 2 years and comes to Relentless from the Mediterranean, having decided to expand her yachting horizons and combine her love for the ocean, hospitality and travel.
DECKHAND - TBA
FAQ
WHAT TO DO IN THE BAHAMAS?
We’ll be pleased to assist you in deciding which activities suit your personality and interests the best. Your crew and captain are experts. They are familiar with the locale and the greatest things to do. They can give advice on where to go fishing, diving, or snorkeling. They are aware of the locations of the remotest beaches. They can give advice on the top boutiques, eateries, or nightclubs.
WHAT CAN I EXPECT IN REGARDS TO MEALS?
We’ll provide you a food choice survey to fill out so we can figure out what kinds of meals you and your visitors would like to eat while you’re away. Along with your preferences, the form will ask about any dietary requirements, medical restrictions, or food allergies that any members of your party may have. Prior to your departure, you will also get the chance to ask any questions of a crew member. The team will next make your favorite cocktails and fresh, gourmet meals for the rest of the voyage.
WHAT IS INCLUDED IN THE RATES LISTED?
Running costs are not included in the rates given for motor yacht charters and must be paid separately. Catamarans for sailing must be all-inclusive. The costs are determined by the number of people and cover all meals, drinks (including the typical ship’s bar), fuel, ice, and aquatic activities. Taxes, dockage fees, and communication expenses must all be paid individually.
Food, alcohol, fuel, dockage, port fees, and any other costs associated with the charter are considered running costs.
Typically, the operating costs represent 35% of the base charter fee. A 35% Advanced Provisioning Allowance (APA) will be paid in advance of your departure, giving the crew time to stock the yacht. A detailed breakdown of all costs will be provided to you at the conclusion of the charter. If there is still a balance, you will get a refund; however, if expenses are higher than the APA, you will have to pay the outstanding balance before disembarking.
ARE THERE ANY ADDITIONAL COSTS?
Florida’s tax ranges from 6-7%, depending on the port of embarkation, while the Bahamian tax is 14%. The charter cost also includes tax.
WHAT IF I HAVE TO CANCEL?
What to anticipate if you have to cancel your vacation is covered in your charter agreement. To protect yourself in the event that unavoidable circumstances force you to cancel your trip, we advise buying cancellation insurance.
WHAT IF I DISAGREE WITH THE CAPTAIN WHILE ON MY CHARTER?
A luxury yacht rental is made to meet all of your requirements for the entirety of your journey. The skipper and crew will do everything possible to meet and exceed your expectations. The captain’s first priority, however, is the security of his crew and the boat. He has the last say on anything that could affect the safety of passengers.
IS IT CUSTOMARY TO TIP THE CREW?
Yes. Although not required, leaving a tip is encouraged, especially if your yacht rental experience left you feeling especially satisfied. At the completion of your charter, you should give the captain a 15% gratuity.
HOW DO I RESERVE A YACHT?
Once you’ve decided on a yacht, we’ll place an “option” on it, securing it for 48 hours while you finish the paperwork. Then, a yacht charter agreement must be read and signed. We are happy to answer any queries you may have and thoroughly explain the terms. You must send your completed contract together with a deposit for the charter.
HOW MUCH IS THE DEPOSIT?
50% of the charter cost is required as a down payment; however, if there are less than 30 days to departure, the whole amount is due. The deposit is made via bank wire transfer and is kept in an escrow account by the principal agent of the yacht until just before the charter date. You have secured the yacht once we get your signed contract and down payment.
WHAT CAN I EXPECT AFTER THE CONTRACT IS SIGNED AND THE DEPOSIT IS MADE?
We’ll start collaborating with you to customize your charter. Your food and exercise preference survey will be delivered to you. We’ll set up a phone call for you and the crew. We will assist you in planning all charter-related details, including transportation in a limousine and flights.
WHEN IS THE FINAL PAYMENT DUE?
If you are renting a motor boat, the APA funds and the remaining balance of the charter are due 30 days before the start of your trip.
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