Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests | 11 Guests | 12 Guests |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| July & August | Plus Expenses | €40,000/week | ||||||||||
| June & September | Plus Expenses | €37,000/week | ||||||||||
| May & October | Plus Expenses | €34,000/week | ||||||||||
| Winter 2024 to 2025 | Inclusive | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 | €0 | €0 | €0 | €0 |
Additional Rate Information
Location Details
Summer Area: Croatia
Winter Area: Caribbean Leewards, Caribbean Windwards
Location Details: SUMMER 2024: CROATIA – home port SPLIT
WINTER 2024-2025: CARIBBEAN SEASON – LEEWARD – WINDWARD ISLANDS – home port TBA
CAPTAIN: Jocelyn GUILLE
Nationality: French
Diploma: Captain 500 GT Sailing and Motor Yachts – Safety and Medical certificates – Open Waters PADI Diver
Spoken Language: French, English, Italian, Spanish
With over 20 years of experience as a professional Captain on luxury yachts, either sailing and power, Jocelyn has managed many commercial charters in Mediterranean and Caribbean seas. Jocelyn is an ocean lover with a total of 18 Atlantic crossings and 3 Pacific passages.
While focusing on safety of passengers, Jocelyn always ensures a very enjoyable time for the guests creating a great spirit on board.
Jocelyn with his positive and passionate personality will make your stay an extraordinary experience, sharing with you the most sublime places he knows.
When he is not sailing, Jocelyn’s favorite sports are Kitesurfing, Windsurfing, racing regattas, mountain cycle bike and winter ski.
CHEF: Sam AMAR
Nationality: Seychellian
STCW
Language: English
My name is SAM AMAR, and I am 23 years old. I was born and raised in the stunning Seychelles, on a small island surrounded by the sea.
My culinary journey began at 15, and by 17, I was working as a Commis chef.
To refine my skills, I attended the Seychelles Tourism Academy, where I earned my diploma.
My career then took me to France, where I worked on various luxurious yachts, including the ZYLKENE catamaran, and in an exclusive villa in Megève. I also served as the chef on summer breeze yacht and spent two seasons on the 32-meter SUNREEF IPHARRA.
Recently, I was the chef on the 62-meter sailing yacht BABOON, navigating and cooking through the Mediterranean and Caribbean seasons. These experiences have honed my skills and fueled my passion for extraordinary culinary experiences.
Now, I am thrilled to join LOOMA, where I look forward to creating unforgettable holiday experiences for her guests. With my expertise in international cuisine and hospitality, I aim to craft exceptional dining moments that will make every guest’s stay truly magical.
I’m also interested in wing foil diving and surfing
STEWARDESS: Daniele DORNIER – Dany
Nationality: French
Diploma: STCW
Spoken Language: French, English, basic Italian
After school, I spent 2 years in America as an « Au pair » to learn the english langage.
I joined the Superyachting industry in 2003 and I have since worked on prestige private charter motor yachts and sailing vessels.
I bring an impressive 15 years of hospitality, management , yachting experience and also private luxurious villas on the french Riviera.
I did one transatlantic passage , many Caribbean and Med seasons, I embrace every challenge with an enthousiasm, always ensuring that I deliver exeptional service with a geniune warmth.
In my free time, I enjoy cooking and traveling around the world.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jocelyn GUILLE | FRENCH | 0 | French, english, Italian |
| Crew | Sam AMAR | SEYCHELLES |
CAPTAIN
Jocelyn GUILLE
CHEF
Sam AMAR
STEWARDESS
Daniele DORNIER
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
HI-FI set radio in each cabin HI-FI radio dans chaque cabine/ Bluetooth – HDMI cable
TV in the saloon / no Satellite TV
Speakers connected to lounge HI-FI set
Fly bridge
Cockpit, roof & deck cushions
Deck shower
Cockpit table
Cockpit lights
Electric Windlass
Swimming ladders
Barbecue
Expresso coffee machine
INTERNET
STARLINK WIFI CONNECTION
Water ski Bi & Mono for adult
Water ski Bi & Mono for kid
2 Paddle Boards
2 Wakeboards (1 adult & 1 kid)
1 Skurf
1Kneeboard
1 Electric surf SUBLUE NAVBOW
1 two man kayak
4 Sea-scooters SUBLUE NAVBOW
1 Donut for 3
Snorkeling equipment for 8 (6 adults & 3 kids)
Fishing equipment
GO pro HERO 11
Aft inflattable platform
Hydraulic passerelle
TRX 5 Cross Training straps
Yoga mattress
Looma is accommodating up to 8 guests in 4 ensuite cabins:
1 Master cabin equiped with King size bed 2,00 x 1,80
3 double cabins equiped with Queen size bed 2,00 x 1,60
Ceiling height of the foreward cabins is 2,10
Ceiling height of the aftboard cabin is 1,98
All cabins are equipped with private control of air conditioning, HI-FI set radio – Bluetooth – HDMI cable, hair dryers
The Master cabin is also offering a TV / Bluetooth – HDMI cable and a safe
SAMPLE MENU by Sam AMAR
DAY 1
BREAKFAST (Continental)
Freshly baked croissants and pain au chocolat
Assorted gourmet cheeses and cold cuts
Seasonal fruit platter
Greek yogurt with honey and granola
Freshly squeezed orange juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Lobster bisque with crème fraiche
Main: Grilled seabass with asparagus and hollandaise sauce
Side: Truffle mashed potatoes
Dessert: Raspberry sorbet with fresh mint
DINNER
Starter: Seared scallops with pea purée and pancetta
Main: Beef tenderloin with wild mushroom risotto and red wine reduction
Side: Roasted root vegetables
Dessert: Chocolate fondant with vanilla bean ice cream
DAY 2
BREAKFAST (Continental)
Artisanal bread selection with butter and preserves
Smoked salmon with capers, red onion, and lemon
Avocado toast with poached eggs
Fresh fruit smoothies
Freshly squeezed grapefruit juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Tuna tartare with avocado and lime
Main: Mediterranean prawn salad with quinoa and lemon vinaigrette
Side: Garlic and herb focaccia
Dessert: Lemon tart with meringue
DINNER
Starter: Foie gras with fig jam and brioche
Main: Rack of lamb with rosemary and thyme jus
Side: Dauphinoise potatoes
Dessert: Crumble with a hint of lavender
DAY 3
BREAKFAST (Continental)
Danish pastries and muffins
Selection of cured meats and cheeses
Sliced tropical fruits
Bircher muesli
Freshly squeezed apple juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Caprese salad with heirloom tomatoes and burrata
Main: Grilled swordfish with citrus salsa
Side: Saffron rice
Dessert: Tiramisu
DINNER
Starter: Duck confit with orange glaze
Main: Lobster tail with drawn butter and garlic lemon sauce
Side: Grilled asparagus with parmesan
Dessert: Panna cotta with mixed berry compote
DAY 4
BREAKFAST (Continental)
Bagels with cream cheese and lox
Freshly baked scones with clotted cream and jam
Fruit salad
Chia seed pudding
Freshly squeezed carrot and ginger juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Caesar salad with anchovies and parmesan
Main: Chicken Milanese with arugula and cherry tomato salad
Side: Polenta fries
Dessert: Mango sorbet
DINNER
Starter: Burrata with prosciutto and balsamic reduction
Main: Filet mignon with béarnaise sauce
Side: Grilled zucchini and squash
Dessert: Apple tarte tatin with vanilla ice cream
DAY 5
BREAKFAST (Continental)
French toast with maple syrup and berries
Charcuterie board with assorted meats and cheeses
Mixed berries with mint
Almond croissants
Freshly squeezed mixed berry juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Shrimp cocktail with spicy aioli
Main: Nicoise salad with seared tuna
Side: Crusty French baguette
Dessert: Pavlova with passion fruit and kiwi
DINNER
Starter: Oysters on the half shell with mignonette sauce
Main: Duck breast with cherry reduction
Side: Creamy polenta
Dessert: Chocolate mousse with raspberries
DAY 6
BREAKFAST (Continental)
Quiche Lorraine
Selection of gourmet cheeses
Assorted berries and grapes
Toasted brioche with honey and butter
Freshly squeezed pomegranate juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Heirloom tomato and basil bruschetta
Main: Grilled shrimp skewers with lemon herb butter
Side: Couscous salad with roasted vegetables
Dessert: Profiteroles with chocolate sauce
DINNER
Starter: Beef carpaccio with arugula and truffle oil
Main: Seared sea bass with caper butter sauce
Side: Ratatouille
Dessert: Cheesecake with berry coulis
DAY 7
BREAKFAST (Continental)
Eggs Benedict with hollandaise sauce
Assorted pastries and muffins
Fruit kabobs with yogurt dip
Smoked trout with dill and lemon
Freshly squeezed watermelon juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Gazpacho with fresh basil
Main: Grilled chicken Caesar wrap
Side: Sweet potato fries
Dessert: Strawberry shortcake
DINNER
Starter: Crab cakes with remoulade
Main: Chateaubriand with béarnaise sauce
Side: Gratin dauphinois
Dessert: Mille-feuille with vanilla pastry cream
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