Lady J, a 142 ft Motor Yacht, available for luxury crewed charter

MOTOR YACHT · 142FT · NASSAU, BAHAMAS

Lady J

Private Crewed Yacht

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Deck plan and layout for Lady J Deck Plan · Lady J

142

FT — MOTOR YACHT

12

GUESTS

5

CABINS

9

CREW

SCUBA ONBOARD

Nassau

HOME PORT

From

$119,000

Per Week

The Yacht

'Lady J' is a Motor Yacht, accommodating up to 12 guests, available for crewed charter with a home base in Nassau, Bahamas.

Lady J Description and Charter Summary Information

Lady J, 1997 Palmer Johnson Motor Yacht — crewed yacht charter
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Specifications

At a Glance

Length
142 ft
Beam
25 ft
Guests
12
Cabins
5
Heads
7
King Beds
3
Queen Beds
2
Twin Cabins
2
Year Built
1997
Year Refit
2022

Yacht Information

Lady J on Film

Additional yacht details including amenities and standard equipment for Lady J

Explore Lady J

Jun 15, 2026 – Sep 15, 2026

Summer 2026

$119,000 / week

Plus Expenses

Base: Nassau, Bahamas · Pickup: Nassau, Bahamas

Winter 2025/2026: Caribbean 119 000$ - 129 000$ USD Summer 2026: Bahamas 109 000$ - 119 000$ USD Not ready to commit to Festive 2026/2027 yet, but there will be a 10-night minimum over New Year's Eve (unless Dec 19-26 books first) if Owner does open up the calendar.
Rate Notes & Conditions

Not ready to commit to Festive 2026/2027 yet, but there will be a 10-night minimum over New Year's Eve (unless Dec 19-26  books first) if Owner does open up the calendar.

    Day 1

    Breakfast

    Eggs Benedict or Florentine,

    Cinnamon apple muffins,

    Eggs to order available every day

    Lunch Buffet

    Herb-seared salmon,

    Grilled Airline chicken breast,

    Glazed Butternut Squash & quinoa salad with toasted pine nuts and confit apricots,

    Chickpea & roasted red pepper salad with lemon yoghurt dressing,

    Marinated beetroot and arugula salad with feta and aged balsamic vinaigrette,

    Lemon lavender Crème Brulée.

    Dinner

    1st Course

    Avocado and smoked salmon terrine with crispy sweet potato, red pepper coulis, parsley coulis

    2nd Course

    Sous vide New Zealand lamb chop on truffle risotto, seared porcini mushrooms, parmesan tuile

    3rd Course

    French meringue “Pavlova” with fresh fruits, mango coulis, raspberry sauce

    Day 2

    Breakfast

    Continental Style

    Lunch Plated

    Grilled swordfish, mango black bean salsa, broiled sweet potato, avocado, tahini dressing

    Dinner

    1st Course

    Scallop and zucchini carpaccio, watercress puree, baby greens and shaved truffle

    2nd Course

    Reverse seared filet mignon, sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis

    3rd Course

    Grand Marnier Soufflé

    Day 3

    Breakfast

    Mediterranean vegetable frittata,

    Lemon blueberry muffins

    Lunch Plated

    Vegetable Minestrone,

    Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne vinaigrette,

    Blueberry Claffoutis

    Dinner

    1st Course

    Warm spinach salad, sauteed apples and raisins, caramelized shallots, sherry dressing

    2nd Course

    Prosciutto stuffed chicken breast on Spanish romesco, grilled asparagus

    3rd Course

    Chocolate molten cake

    Day 4

    Breakfast

    Sausage, egg and cheese burritos,

    Whole grain bran muffins

    Lunch Buffet

    Marinated Angus beef skewers,

    Grilled chicken Souvlaki,

    Crispy chickpea falafel,

    Hummus,

    Greek Salad,

    Heirloom tomato, cucumber and mint salad,

    Iced ginger/pineapple Granita

    Dinner

    1st Course

    Savory pork sui mai (steam dumplings)

    2nd Course

    Szechuan marinated Maple Farms duck breast, seasoned rice cake, kimchi, and green tea/pear jus

    3rd Course

    Lemon meringue tartlette

    Day 5

    Breakfast

    Continental

    Lunch

    Niçoise salad with grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette

    Tiramisu verrines

    Dinner

    1st Course

    Carrot ginger soup with herbed sourdough croutons, roasted chili oil

    2nd Course

    Parmesan crusted halibut on Julienne vegetables and saffron cream sauce

    3rd Course

    Raspberry white chocolate swirl cheesecake

    Day 6

    Breakfast

    Spinach and wild mushroom quiche,

    Banana nut muffins

    Lunch Buffet

    Southwestern beef, chicken, or vegetable fajitas

    Shaved cabbage slaw, smoked paprika dressing

    Tossed green salad with sweet corn, black beans, red onions, tomatoes and cucumber

    Deconstructed Key Lime pie

    Dinner

    1st Course

    Stone crab claws, romaine chiffonade, honey mustard sauce

    2nd Course

    Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted broccolini

    3rd Course

    Crème Caramel

    Day 7

    Breakfast

    Continental

    Lunch

    Roasted sea bass, marinated zucchini salad, feta, and caramelized almonds,

    Vanilla cake parfaits with fresh fruits and whipped cream

    Dinner: A taste of Japan

    Sesame crusted bluefin tuna tataki,

    Crispy pork belly on shaved fennel, fizzy orange,

    Baby bok choy salad with Shiro miso dressing,

    Crab Rangoon with sweet and sour sauce,

    Teriyaki chicken stir fry on udon noodles,

    Assorted sushi rolls,

    Strawberry and chocolate mousse entrêmet

    3-Day Vegan Menu

    Breakfast

    Chia Seed Pudding,

    Date & Almond Energy Balls,

    Tofu, Tomato, & Scallion Scramble,

    Carrot, Ginger, Apple & Turmeric Juice,

    Vegan Banana Pancakes,

    Tofu Southwest Breakfast Bowl

    Lunch

    Quinoa Sweet Potato’s Salads,

    Arugula & Beetroot Salad,

    Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange Vinaigrette,

    Linguine w/ Truffle Pesto & Porcini Mushrooms,

    Northeastern Sea Vegetable Chowder,

    White Bean Bisque w/ Radish Relish & Crispy Shallots

    Dinner

    Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach & Swiss Chard,

    Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato Puree,

    Lentil Stew w/ warm Moroccan flatbread,

    Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice Cake

    Tempeh, Leek & Mushroom Sui Mai Dumpling

    Desserts

    Pineapple Granite,

    Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,

    Black Bean Brownie w/avocado Mousse,

    Vegan Strawberry Cheesecake w/Raw Date Crust,

    Vegan Lemon Tartlette w/ White Chocolate Tuile,

    Macerated Berries w/Almond Milk Crème Anglaise

Wave Runners ×2

•2 x person Yamaha VXR 1800 jetski’s

•Inflatable Jetski Dock

Tender

30' Intrepid tender · 2x250hp Yamaha

- Exercise bike - Free weights / yoga mats Beach Games Fishing Gear Kayak (1-person) ×2 Kayak (2-person) ×2 Kneeboard Snorkel Gear Stand-up Paddleboards ×2 Wakeboards Water Skis (Adult) Water Skis (Kids) •12 x Beach folding chairs •2 Hawaiian slings •2 x 1 person Kayak •2 x Gazebo •2 x SUP JP Sport •2 x fold up mountain bikes •30’ Intrepid •4 Person towable tube •4 Pole spears •4 x tennis rackets •8 person Trampoline •8 person dive capability •Airhead 3 person wing •Bauer air compressor •Beach toys •Exercise equipment: •Full fishing set up •Pool noodles •Video game library •Volley ball net •Wake skate •Waterskis – Slalom / adult / kids •Weber BBQ •Wide assortment of board games

Air Conditioning Water Maker BBQ Board Games Deck Shower Hair Dryer Ice Maker Internet/WiFi— Onboard WIFI Salon Stereo Satellite TV Sun Awning VCR/DVD iPod/MP3

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No Yes 6 0
Scuba Overview
Master
Dive Pricing Details

CAPTAIN JARRYD VERMAAK

CAPTAIN

JARRYD VERMAAK

South African/British · English

**CAPTAIN

JARRYD VERMAAK**
Captain Jarryd was born in South Africa. He grew up in Durban and studied Marketing and advertising while working for a successful restaurant/cocktail bar opening new franchises around the country. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. He has since crossed the Atlantic 5 times and cruised the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and ever-growing knowledge, along with strong communication and entrepreneurial skills paved his path up to Captain of busy private and charter programs.
Jarryd first joined LADY J in 2015. His longevity and ample charter experience have allowed him to hone the skills necessary to provide a five-star experience to all guests. His lively, joyous personality ensures his guests are happy and relaxed while enjoying a memorable charter experience. During his free time, Jarryd enjoys diving, water sports, traveling, and reading.

**FIRST OFFICER

TYLER FRANKS**
Born in Memphis, Tennessee, Tyler grew up playing on his high school basketball and golf teams. Tyler then moved to Knoxville where he attended the University of Tennessee and studied Marketing.
While in college, Tyler—an entrepreneur at heart—started up his own valet company which became and continues to be very successful.
Throughout his life, Tyler has enjoyed boating on lakes all through Tennessee fostering his love for the water. His adventurous personality and his passion for exploring led him to pursue boating career which brought him down to Fort Lauderdale, and eventually onboard LADY J.
During his spare time Tyler enjoys playing golf, basketball, fishing, and spikeball on the beach.

**CHIEF ENGINEER (ROTATION)

MATTHEW STALLARD**
Matt hails from Winchester, Virginia, nestled in the picturesque Blue Ridge Mountains. Growing up, he developed a passion for the water through sailing in the Chesapeake Bay and sport fishing along the Outer Banks of North Carolina.
After earning a degree in economics from the College of Charleston, South Carolina, Matt decided to combine his analytical skills with his love for the ocean, embarking on a career at sea.
With 15 years of experience aboard yachts, Matt has honed his expertise in marine engineering, ensuring LADY J operates smoothly and efficiently. When not turning wrenches, Matt enjoys being in the mountains hiking and camping, or being on the water paddling and fishing.

**CHIEF ENGINEER (ROTATION)

ERICK MORENO**
Erick was born in Mexico and raised in Beaverton, Oregon. A graduate of the Merchant Marine Academy, he discovered his passion for engineering and the ocean early in his career. With six years of experience aboard various vessels, Erick has honed his skills as a responsible and detail-oriented engineer.
He takes pride in maintaining a clean and organized engine room, ensuring LADY J operates smoothly and safely. Erick finds great satisfaction in running his systems efficiently and resolving challenges with precision and care.
A dedicated team player, Erick values learning from his fellow crew members and contributing to a positive dynamic onboard LADY J. Off duty, Erick enjoys relaxing with friends and family, especially while watching soccer matches. He also cherishes quiet moments at home with his loved ones and his dogs.

**CHEF

JARED GRETO**
Meet Chef Jared, a proud native of Sheffield, Pennsylvania, who discovered early on that food has a special power to bring joy to people’s lives. Jared is passionate about using fresh ingredients to craft dishes that are not only delicious but also create unforgettable experiences.
His culinary journey has taken him through diverse regions, from the scenic Pacific Northwest to the rugged mountains of Colorado, and the charming coastlines of New England. These places have shaped his cooking style, blending flavors from various cultures and traditions.
Outside of the galley, Jared loves to travel and explore new culinary landscapes. He also enjoys snowboarding in the winter months. For Jared, cooking is more than a profession; it’s a way to connect with others and share the happiness food brings.

**CHIEF STEWARDESS

ANA ELISA SANCHEZ**
Born and raised in Panama City, Panama, Ana Elisa Sanchez grew up with a deep family passion for boating. Since beginning her yachting career in 2012, she has served as a stewardess throughout the Caribbean, Florida, the Adriatic Sea, and across the Mediterranean.
Her extensive background on superyachts has allowed her to refine her knowledge in fine-dining silver service, elegant table settings, floral design, and large-scale event coordination.
Ana loves traveling, discovering new cultures, learning languages, and exploring the culinary traditions of the world—often collaborating closely with onboard chefs to expand her techniques.
She is dedicated to creating memorable experiences for every guest and takes great pride in delivering exceptional service. Ana is delighted to bring her skills and enthusiasm to LADY J and looks forward to helping craft unforgettable moments for all who come aboard.

**SECOND STEWARDESS

DOMINIQUE GONGGRYP**
Born and raised in Durban, a beautiful coastal city in South Africa, Dominique grew up surrounded by the ocean—an environment that inspired her passion for travel and life on the water. Before beginning her career in yachting, she worked as a travel agent, gaining valuable experience in hospitality and guest relations. Her background in coordinating travel and managing details translates seamlessly to life onboard LADY J, where she brings strong organizational skills and a meticulous eye for detail to the interior team. Dominique takes pride in creating a welcoming, polished atmosphere for guests and ensuring every detail is perfectly in place. When she’s not working, she enjoys scuba diving, discovering new destinations, and making the most of time spent by the sea.

**THIRD STEWARDESS

KAITLYN OSOSKI**
Originally from Michigan, Katie brings a vibrant energy and strong hospitality background to yachting. She holds a degree in Digital Marketing and previously founded and ran her own event coordination company, where she developed exceptional organizational skills and a keen eye for detail. Known for her ability to anticipate guest needs and thrive in fast-paced environments, Katie is dedicated to delivering seamless, memorable experiences onboard. Outside of work, she has been a nine-time bridesmaid and two-time maid of honor, something she enjoys as a reflection of her close relationships and love for celebrating others. Back home, Katie spends time dirt track racing with her family, a passion that keeps her grounded and connected to her roots. With a love for travel and meeting new people, she brings a warm, positive attitude to every charter.

**BOSUN

CAREL DE BEER**
Born in Cape Town, South Africa Carel grew up enjoying the outdoors and playing rugby. From a young age he loved being near the ocean and launched his yachting career early on in his youth.
His curious and adventurous spirit led him to explore countries worldwide, and once in the United States he discovered the yachting industry and quickly began working and traveling throughout the Bahamas.
During his spare time, Carel enjoys playing golf, fishing, diving, swimming and being active in the gym. He looks forward to helping charter guests onboard LADY J have a wonderful time onboard.

**DECKHAND

DAMIAN ZIELINSKI**
Originally from Chicago, Illinois, Damian’s entry into the maritime world was driven by a lifelong passion for the outdoors and adventure. After spending two years traveling the globe, he earned his professional Divemaster certification in Utila, Honduras, and soon found his way into the yachting industry. Now part of the crew aboard LADY J, Damian brings enthusiasm, skill, and a love for the ocean to every charter. An avid rock climber at heart, he thrives on active pursuits and enjoys sharing his passion for the water with guests. Damian looks forward to helping create safe, seamless, and unforgettable underwater experiences during their time onboard.
 

07 / Open Weeks

'Lady J' Availability

Cruising Grounds

Where Lady J voyages

Sample Itineraries

Sample crewed charter itineraries

A Week Around Antigua

ANTIGUA AND BARBUDA

A Week Around Antigua

A 7-day crewed Antigua sailing itinerary — Nelson's Dockyard, Cades Reef, the North Sound and Green Island, all under steady trade winds with no long passages.