Extensively refitted, modified and updated for worldwide luxury cruising, Pari is comfortable, safe and economic to run. Guest accommodation for eight is extremely comfortable and comprises two large double staterooms and two twin cabins, all with en suite bathrooms. The saloon provides a stylish relaxation area and features dining facilities at one end. Pari offers enormous upper deck sunbathing space, shaded by a retractable awning, for dining and entertaining. A full array of toys from jetskis to mountain bikes are also available for the amusement of guests.

For those guests insisting on staying in touch, Pari has the absolute latest in telecommunications, with dual satellite communication systems allowing simultaneous incoming and outgoing calls. Pari's crew have been carefully groomed to provide five-star service to her clients,
ensuring an all-round satisfying and successful charter.

Mike Antalec & Fabrice Guille + 4/5
captain and crew

Mike Antalec & Fabrice Guille + 4/5,

Captain MICHAEL ANTALEC, American, age 34, has 15 years experience as a professional seaman. With over 250,000 miles, he has logged over 5 years of time actually spent at sea and holds a 1600 Ton Master Oceans License. He began his career in the US Navy as a Navigator and Master Helmsman aboard the USS BERKELEY where he has received the best training available (Celestial Navigation, Ship Board Fire Fighting, First-Aid, CPR and Advanced Life Saving Techniques) and has constantly continued his education. After the Navy, having spent 6 months as a commercial diver on oil rigs, he started his career on yachts at age 23. Since the age of 27 he has been Captain on private, corporate and charter yachts. His goal is to assure that his guests have the best time imaginable in a very safe environment.

Chef ARNAUD PELLISSIER, French, graduated from Dinard(one of Frances finest culinary colleges), has been cooking professionally for 7 years. He started his career as a cook at the Brasserie Le Procope in Paris before fulfilling his military obligation in the French Navy, as Adjoint Chef for the officers at Loirent. After the military, he spent 2 years cooking on the French Island of St. Pierre et Miquelon and spent 3 seasons cooking at La Terrasse, a ski resort in the French Alps. Between the last 2 ski seasons he began cooking on yahcts. He was second chef on the CEDAR SEA II, and spent a summer in Greece as chef aboard MAGIFA III. He is fluent in French and English.

Equipment & Toys

17' Novurania Rigid Bottom Inflatable W/130HP
2 -70HP Yamaha Waverunners
Snorkel Gear
Fishing Gear
Waterskis
Cell Phone
Entertainment Center
Fishing equipment
Barbecue
Exercise equipment
2 mountain bikes
Yamaha motorbike
Televisions, videos, stereo