ARIOSO

In true Westport tradition, the 130’ ARIOSO is tasteful, spacious, and comfortable. She boasts state-of-the-art electronics and communications with v-sat wi-fi and zero speed stabilizers. Her on-deck king master stateroom is situated forward, with walkthrough his-and-her vanities, whirlpool tub and separate shower with full body sprayers. Added features include walk-in closet, digital wall safe, refrigerator, built-in dresser and 32” flat screen TV with DVD and surround sound.

Below decks, four additional staterooms can be found: two equal king staterooms, and 2 equal twin staterooms, accommodating up to 10 guests in style. One of the twin staterooms has the ability to convert to a king stateroom if so desired.

Toys include: 30’ towed Intrepid tender (available in the Caribbean and Bahamas only), 18’ Nautica tender, 2 x waverunners, Brownie's Third Lung, 2 x Paddle Boards, 1 x kayak, PlayStation, snorkeling gear, water ski’s, wake board, kneeboard, beach toys, fishing gear, barbeque, boat deck Jacuzzi, board games, audio-visual library and more!

AMENITIES

DECK & SYSTEMS

DIVING

ARIOSO Crew Profile

CAPTAIN:  Peter Martin, South Africa

Peter is well known from the charter yacht “Unforgettable” where he was Captain for over 7 years prior to joining Arioso in February 2011. He did have a brief break from yacht “Unforgettable” when he had the pleasure of being the build Captain on the 132’ Broward named “Serque”. Born and raised in Johannesburg, South Africa, Peter spent his vacations on the Cape where he found his love for the ocean. After working in the service industry for his early years he quickly found himself in management positions. After managing many successful nightclubs and restaurants he finally opened his own Portuguese restaurant with a childhood friend. After four years of the restaurant business he moved to Florida where he discovered the yachting industry. For the last 11+ years he has traveled extensively on the East coast of the US, Bahamas and Caribbean. He is very competent and enthusiastic and loves utilizing his hospitality background on charters. Meeting new people and sharing his world of land and sea is what drives him. 

CHEF:  Jarod “Jerry” Pond, America

*** Winner of the Concours de Chef Contest 2012 ***

Jerry, a graduate of The Culinary Institute of America, has moved quickly through the ranks of the foodservice industry. Capitalizing on not just his baking and cooking skills, but also his managerial abilities, Jerry relocated from Boston to Fort Lauderdale over ten years ago to open the successful and award winning Stork's Bakery. Prior to joining the crew of Arioso, Jerry was onboard the popular charter yacht Unforgettable, and prior to that he was operating as a freelance restaurant consultant in South Florida. Bringing his expansive skill set into the world of yachting presented him with yet another unique career opportunity: a perfect environment to showcase his talents and love of all things culinary on an intimate and personal level. A self-professed "food nerd," he takes special delight in introducing guests to new cuisines and the reinvention of familiar ones. 

ENGINEER: Leon Clemones, Australia

Originally from Sydney, Australia, Leon has been on and around water since his childhood as his parents owned boats. Leon’s passion for engineering originated during the 6 years he spent building yachts for the America’s Cup Racing team. He currently holds a 200 ton Captain’s License and his ACE certification in Engineering, and is working towards obtaining his Y4. Eager to please charter guests not only from an engineering side, but also from a water sports perspective – Leon has competed in various wake boarding and kite boarding competitions, placing 3rd and 1st on a National Level respectively. He is also a professional water skiing and knee-boarding Instructor. 

CHIEF STEWARDESS:

Sandra Jordaan, South Africa

Originally from Johannesburg, South Africa, Sandra accomplished a Bachelor of Business Science Degree majoring in Law and Economics as well as obtained her post graduate diploma in Management majoring in Tourism. Sandra’s love of travel and learning about new cultures has taken her from Cape Town, Barcelona, throughout the Western and Eastern Mediterranean, through most of Europe by train, the Middle East, Canada, Singapore, Maldives, and the United States. Sandra’s primary experience in the yachting industry ranges from 35m-80m motor yachts, and more recently worked for a prominent royal family in the United Arab Emirates for the past 6 years.  Sandra’s calm assertiveness and problem solving skills are a great asset onboard ARIOSO and she loves to create lasting memories by organizing fun events for guests. She enjoys watersports, snow skiing, reading, movies, music and considers herself a foodie.

FIRST OFFICER: Robert “Rob” Andrews, South Africa

Rob is originally from Johannesburg, South Africa, where he holds a Bachelor of Social Sciences Degree, majoring in Industrial Psychology and Information Systems. As a young adult Rob started backpacking from Egypt to England, Israel, Austria, Germany, Italy and Spain. His love of the water began at the early age of 10 sailing dinghies at his local yacht club, although his luxury yacht career began later in 2008. Rob has worked aboard several motor and sail yachts from Greece and Croatia to the Bahamas and holds a Sail Yachtmaster’s Certification. One of his most recent accomplishments is the Cape to Rio Race 2011. Rob loves his role in ensuring charter guests have a great time, and his past experience as a Restaurant Owner has added a great value to his hospitality skill set. Rob is a motor-sports enthusiast, and enjoys golfing whilst not on charter.

2nd STEWARDESS:

Bronwyn Kemp, South Africa

Born and raised in South Africa, Bronwyn has been in yachting since 2008 and holds a ‘medical person onboard’ Certificate as well as a Coastal Skippers License. Most of Bronwyn’s experience ranges on motor yachts over 45 meters, and cruising the Caribbean, Mediterranean, Bahamas and North East Coast of the USA. Her passion has always been the ocean and traveling the world. Bronwyn aspires to be a florist one day and hopes to make her dreams a reality by opening her own florist. Whilst not on charter, Bronwyn enjoys diving, snorkeling, reading, paddle boarding, and skiing. Her skills in flower arranging, bar tending, hospitality and housekeeping are sure to keep Arioso’s charter guests coming back for more.

STEWARDESS:

Michelle Saunt, South Africa

Michelle gained tremendous hospitality experience from working at the Sony FIFA 2010 Soccer World Cup luxury suites and at the Four Seasons 5 Diamond Resort in Whistler, Canada. She holds a Bachelor of Arts Degree in Sports Science from the University of Stellenbosch as well as Honors in Brand Strategy from the Vega Brand Communications School. She prides herself on her formal training and enhanced wine and bar knowledge gained from her experience working in luxury resorts and restaurants over the years. Michelle enjoys SCUBA, running, cycling, outdoor hockey, water skiing, wakeboarding, traveling, cooking and entertaining.

Please visit Arioso’s blog for up-to-date information regarding the yacht and crew: www.yachtarioso.com/blog

ARIOSO Specifications

ARIOSO Menu

Chef Jerry Pond

*** Winner of the Concours de Chef Contest 2012 ***

M/Y ARIOSO

Sample Menu

 

Breakfast:

Lemon Blueberry Biscuits

Fresh Fruit Plate of Papaya, Kiwi, & Strawberries

Almond French Toast stuffed with Orange & Cream Cheese, served with pure Maple Syrup

Thick Sliced Applewood Smoked Bacon

Wild Mushroom, Thyme, and Goat's Cheese Frittata

Toasted Homemade English Muffins

 

 

Lunch:

Grilled Asian Style Jumbo Shrimp over a Chilled Soba Noodle Salad with diced cucumber & sweet peppers, julienned radishes & shiitake mushrooms, spring onions, cilantro, roasted soy nuts, and a sesame shiitake vinaigrette.

 

Warm Butterscotch Pecan Cookies & Bourbon Vanilla Bean Ice-Cream

 

Dinner:

Hors d ‘Oeuvres:  Dates stuffed with Gorgonzola Cheese and wrapped in Prosciutto

 

Amussee:  Chilled Avocado Soup with Chives, Crème Fraiche, and brunoise of Tomato

 

Appetizer:  Salad of Romaine Hearts and Arugula, shaved Fennel, julienned Grannysmith Apple, and roasted Soy Nuts with an Apple Cider and Red Miso Vinaigrette

 

Intermezzo:  Pink Grapefruit Sorbet

 

Entree:  Oven Roasted Salmon over a bed of saffron scented, mashed parsnips with roasted cherry tomatoes and asparagus with a fresh parsley and lemon vinaigrette

 

Dessert:  Chocolate Dacquoise, layers of crunchy and chewy hazelnut meringue with dark chocolate mousse spiked with cognac; served with raspberry sauce and a mound of chocolate shavings.

ARIOSO Testimonials

Dear Peter and all of the Arioso crew,

Well, I would like to say that this is one of the most glowing references I have heard from a client.  A++, best crew best boat they have ever had, “the food was amazing, healthy, excellent presentation, the crew got on so well and anticipated our needs, we didn’t want to leave and cried when we said goodbye, my birthday was one surprise after another and the champagne and card at the spa was so special, when we got back to the boat it was decorated to the hilt, the dinner, cake...”  Seriously, we spoke for 15 minutes and she just could not say enough about how wonderful this best trip ever was for them!  I do believe you will see them again.

WELL DONE to you Peter for finding and keeping a crew that works together and also to your crew for taking such good care of them!!!!!!!!!! Another comment the client made was “the crew love what they do”.  I so wish every charter received half the accolades.  Thank you, thank you, thank you.