Gratification, sophistication, and performance, are just a few words to describe yacht HELIOS.
Built in 2012 by Lazzara with a recent 2019 refit, HELIOS is a sleek, express style yacht that demands attention while on charter. She is one of the few American made, express style yachts over 90' currently offered for charter. HELIOS sleeps up to 8 guests in four luxury cabins. She is the picture-perfect option for chartering in Florida and the Bahamas, only drawing a five foot draft, with an updated stabilization system to keep you comfortable throughout your charter.
Charter guests will feel right at home in the yacht’s contemporary sleek interior. A stairwell midships will guide you down to an open dining and lounge area facing the galley and bar on the starboard side. The Master stateroom is furthest aft and features a walk-around centerline king bed with a large walk-in closet, vanity dresser and settee. Large panoramic windows invite natural light making for breath taking views while underway. Behind the bed, is a large window viewing the ensuite and separate jacuzzi spa room with a fold out deck. Want more privacy? Simply push a touch panel station and the window will opaque on the wall.
The VIP stateroom is furthest forward with a Queen bed and built in settee, ensuite head and shower. The remaining two guest cabins are located midship past the galley on your port and starboard. Whether you're cruising the Bahamas or New England, HELIOS will surely turn heads.
Call us or email us for more information about HELIOS. You can reach our office at 1.941.914.1187 or Email Us. We’ll find a charter that fits your style, budget, and interests.
Captain -Nick Brucato
Captain Nick is from Upstate New York and grew up on Lake Ontario running a fuel dock. He learned to sail and dive as a teenager and bought a sailboat before he bought a car. Nick holds a USCG 200GRT license. He started out as an engineer and a mate as he worked his way up to become a captain. Nick has sailed the east and west coast of the United States including Alaska, the Great Lakes as well as all of Central America and the entire Caribbean with over 15 years in the yachting industry. He looks forward to having you aboard HELIOS.
Chief Stewardess – Tess Ergen
Tess grew up in Minnesota with a degree in Marketing before she developed a love for the ocean and desire to adventure. Throughout her 6 years in yachting, Tess has catered to clients from all different backgrounds and has traveled up the East Coast of the USA, Bahamas, Caribbean, and all of Central America. She is an expert on theme parties, bartending, and hosting formal gatherings. You can always catch her with a smile on her face or dancing when she cleans. She is a fun and inviting person driven to show the guests an unforgettable experience on board.
Mate – Andrew Salisbury
A New Hampshire native, Andrew moved to Maine at a young age and pursued his interest in musicianship and recording before discovering life in the boating world. From humble beginnings as a deckhand sailing the Penobscot he took his career all over the East Coast of the US and into the Caribbean and the Mediterranean from day sailing sloops to ocean cruising motor yachts, finding his passion for people along the way. Eight years in, Andrew is seasoned on deck and takes pride in providing a safe and enjoyable stay aboard.
Chef Bryan Matthews
Chef Bryan grew up in Hackettstown, New Jersey and started his yachting career after spending four years in the United States Navy. He started as a deckhand and mate and eventually receiving his Captains License. He realized his passion for cooking watching the Chefs he had worked with and decided to start his career in the Culinary Arts at The Art Institute of Fort Lauderdale in their Bachelors program. Chef Bryan began working as a line cook at L’Hermitage and The Chefs Palate and eventually moving up the ranks in the kitchen and polishing his skills until starting to cook privately on yachts from Fort Lauderdale to Mexico and Alaska and back. His passion for what he does comes through in every thought out dish and meal served.