Rhino ready for the 35th America's Cup in Bermuda

Motoryacht Rhino is happy to announce its presence at the upcoming 35th America’s Cup presented by Louis Vuitton in Bermuda.

"The eyes of the world will turn to the iconic Great Sound where the best sailors on the fastest boats will battle for the oldest trophy in international sport. Racing starts with the Louis Vuitton America’s Cup Qualifiers on 26th May, 2017 and the top Challenger will meet Defending Champions ORACLE TEAM USA in the 35th America’s Cup Match presented by Louis Vuitton beginning on 17th June, 2017."

With summer dockage secured, the 154' Rhino offers a unique opportunity to witness the excitement of this prestigious event. Guests will be able to enjoy the luxury of the outstanding accommodations for 10 guests in 5 spacious staterooms, along with world-class service by the professional crew of 10.  

Yacht Rhino also boasts a 74' Sportfish “Rhino Fish” which will be available during America’s Cup luxury yacht charters in Bermuda, enabling sailing enthusiasts to be out on the race course, where only smaller vessels are permitted. “Rhino Fish” will provide charter guests with a front seat to the America’s Cup. With water activities being a major aspect of the Bermuda lifestyle, Rhino's amazing list of toys will offer endless opportunities for fun-in-the-sun.

A fabulous destination of its own, Bermuda—the home of the 2017 America’s Cup—is well known for its transparent turquoise waters and breathtaking pink sand beaches. 

"Bermuda’s Great Sound will form a natural amphitheatre for the race course while the planned America’s Cup Village at the Royal Naval Dockyard, will be the beating heart of the America’s Cup experience."

Quick Bermuda Facts:

Capital: Hamilton • Islands: 181 • Area: 21 Square Miles • Population: 60,000 residents 

For availability and bookings for a Bermuda 35th America’s Cup luxury yacht charter, please contact your preferred broker. 

35th America's Cup Bermuda Photography courtesy of www.americascup.com

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154' Rhino, The Zenith of Luxury Yachting


An unforgettable charter journey along the Virgin Islands.

After a 3-day familiarization yacht charter, Natalia Rodriguez, an art director largely dedicated to the luxury lifestyles industry, shares her insights on a fabulous journey around the Virgin Islands—an amazing getaway that is not only relaxing and inspiring, but also much more dream-like than her highest expectations.

Our party was greeted in St. Thomas by Rhino’s captain Shane Reid and from that point on, the level of luxury, comfort and understated service we received was unparalleled. Our 3-day journey took us along some of the most beautiful corners of the Virgin Islands while we relaxed, played and dined under the professional, dutiful and fun care of the outstanding crew of 10.

Download the full 4-pt article in pdf format.

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The very busy life of a Megayacht Chief Stewardess

Jacey Stornetta (center) leads a fabulous team of stewardesses onboard Rhino

Keeping all our table settings and themed decor organized allows us to present beautiful, creative and unique meals

We try to get to know our guests so we can anticipate their needs and whims to help them have an unforgettable vacation.

When you love what you do, you do it with a smile and the best attitude.

Ever wonder how a luxury charter vacation works to be one of the most fascinating holidays, where every guest is pampered day after day, and every dream is anticipated? A well trained crew with a positive attitude makes all the difference, and the Chief Stewardess is key in understanding the needs of guests before they have even expressed them. A quick interview with Jacey Stornetta, Chief Stewardess of Motoryacht Rhino reveals a lot of what happens behind the scenes.

1) What is the best part about your job?
Chief Stewardess Jacey:
The end of a good trip... seeing that guests have had a fabulous time. Also, getting to work in such a happy environment, surrounded by the positive energy of the Rhino crew.

2) How long have you been working on megayachts?
Chief Stewardess Jacey:
 5 years

3) At what time do you normally wake up while on charter?
Chief Stewardess Jacey:
Typically I wake up at 6am, but it could be earlier depending on the plans of the guests, if they want to do a sunrise photo session, early morning exercise, etc, we would be up earlier for both safety and service purposes. We always get breaks, but charters are definitely busy times, thankfully, we do a lot of teamwork, and the entire crew help each other in order to make sure guests are satisfied, and that we all get a little rest in between. I have found such a happy vibe on Rhino, that it really makes our jobs much easier.

4) What are some of the most important jobs of a Chief Stewardess?
Chief Stewardess Jacey:
As Chief Stew I get to oversee the work of the 2nd and 3rd Stewardesses, this is important because when the 3 of us work as a team, everything runs perfectly and seamlessly. I am also in charge of scheduling, both amongst the crew, and also between the guests and the captain. It takes a bit of organizing to make sure everyone knows what is happening at all times and it’s rewarding to see how well things turn out when we do our jobs with dedication. Another area that is important for the Chief Stewardess is making sure all drinks are properly stocked on board, some provisions (I work on this alongside the chef), uniforms for the entire crew, toiletries, flower arrangements and others. I also keep our amazing collections of china, silverware and glassware organized, as well as our many themed decorations so we can provide unique meals all throughout each charter.

5) You do so many jobs, how do you manage to run everything so smoothly and appear to be so happy and relaxed?
Chief Stewardess Jacey:
I think communication and organization are keys to success.  We also do debriefs after every trip so we can learn what has worked great and what needs to be improved upon. Our radio system is wonderful to keep us all in touch during a charter, knowing what our guests need, where we need to be, what is the next step in a day’s work and being able to help each other out. And we keep lots of safety measures in place which make everyone feel comfortable, because we work within a framework where safety is the priority.

6) How you do you make your fabulous Chilled-Scented Towels?
Chief Stewardess Jacey:
Here’s the trick...

How to fold Chilled-Scented Towels to present them with megayacht style.

  • Prepare a chilled ice water bowl
  • Pour 4-6 drops of your favorite essential oil. We like: lavender, lemon, lemon myrtle, grapefruit and sometimes we mix these with a couple drops of tea-tree oil.
  • Soak your towels in the scented water and let cool
  • Wring
  • Fold & Roll
  • Present to guests for a most refreshing welcome

Sometimes we prepare the towels in advance and we keep them in ziplocs in the refrigerator, ready to welcome guests after a beach excursion or a session of watersports. In colder weather these can be done as warm towels instead.

7) How do you anticipate your guests’ needs and make service appear effortless, almost magical?
Chief Stewardess Jacey: I would say it all comes down to teamwork, which is why it is so important to have great crew onboard. We all help one another, we see what our guests enjoy, when they are ready to switch activities, and we try to learn of their preferences within a short time so we can anticipate what they might like next. But as a team we communicate constantly which is a tremendous help in providing what Yachts International calls “suggestive hospitality”. For example, a group comes back from playing with kayaks and seabobs and are hanging out chatting on the aft deck, so I might suggest gathering by the jacuzzi for snacks, cocktails and a little music. The guests are delighted with the plan. They may not have explicitly said this is what they wanted to do, but we try to get to know them to suggest what could be fun. As for our hard work appearing effortless, I think when you love what you do, you tend to do it with a smile and the best attitude.



Chef Brent’s Vegan Blueberry Muffins

Fresh blueberries are delicious in this recipe but frozen berries can be used too.

Almond milk is one of Chef Brent’s favorite milk alternatives for these muffins.

Bake for 12–15 minutes, but do check at 12 as ovens vary.

Blueberry muffins are perfect for breakfast, but also a yummy treat anytime of day.

His blueberry muffins are the delight of every charter guest, they are requested day after day for breakfast, and some guests daydream of left-overs for an afternoon snack. Chef Brent was very generous in sharing his special recipe, and it’s an easy one, so enjoy!


  • 1 cup all purpose flour
  • 1/2 cup wheat
  • 1/2 cup almond flour
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 lemon zested
  • 3/4 cup sugar
  • 1-1/2 cup fresh or frozen blueberries
  • 1 cup milk substitute (ex: unsweetened almond milk)
  • 1/3 cup oil
  • 1 tbs vinegar
  • 1 tsp ground cinammon
  • 1 tsp lemon extract (optional)


  1. Warm up oven to 350º
  2. Mix all dry ingredients together (flour, wheat, baking soda, sugar, salt, cinammon) 
  3. Whisk all wet ingredients in a bowl (lemon zest, almond milk, oil, vinegar, lemon extract
  4. Add blueberries to dry mix
  5. Fold in dry ingredients with wet
  6. Coat molds with non-stick spray
  7. Bake for 12–15 minutes. Set the timer to 12 and check.
  8. You’ll know they are ready when they have a “nice little spring”.

Want to find out more about the unique work of a Superyacht Chef? Read Chef Brent Ryals interview >



Getting to Know a Megayacht Chef

Pan seared snapper with roasted tomato butter.

Chili Garlic Roasted Broccoli and Orecchiette with Basil & Parsley.

Mixed Green Salad, Pepitas, Shaved Fennel, Bermuda Onion, Avocado

Chef Brent presents each meal while on charter

During a recent fam-trip on board Motoryacht Rhino Chef Brent Ryals shared insights into some interesting aspects at play in the galley of a megayacht. It was fascinating to hear what he had to say and to ask a few questions that lots of people are curious about.

1) Do charter guests ever request the same dish twice?
Chef Brent: Yes, it’s pretty common in fact. Also, if the crew notices that guests have really liked something, we are always happy to make it for them again, we are completely open to adjusting the menu to our guests’ preferences or we can be fully creative.

2) We have heard your Chili Garlic Roasted Broccoli is amazing, what’s the secret?
Chef Brent: The secret is probably in the simplicity of this dish.

  • Preheat over to 475º–500º F
  • Toss fresh broccoli in a bowl with the following:
    • Salt & Pepper + Olive Oil + Garlic + Chili Flakes
    • Roast for about 15 minutes, and voilá!

3) How long does it take to prepare for each meal?
Chef Brent: Generally 2–3 hours of preparation are required for each of the main meals of the day (Breakfast, Lunch and Dinner). And a little bit extra if snacks or hors d’oeuvres are required. When one meal is over I start baking the bread for the next one, so fresh bread is always on-the-go. Charters are a megayacht chef’s busiest time, I’m normally up at 5:30 am and in the galley by 5:45 am to be sure breakfast is ready for the early risers.

4) What are the challenges of cooking at sea?
Chef Brent: As the chef of a megayacht I get to wear all hats, which is a different scenario than cooking at a high-end restaurant on land. As a yacht chef, I am the chef, sous-chef, accountant, dish washer, stew and grocery shopper. I have crossed the Atlantic twice as a yacht chef and they have been amazing journeys, the chef is one of the crew members who can help make crossings more entertaining for the rest of the crew. I can help get them excited about a meal, prepare their favorite treats, bake a special birthday cake, etc, to make long periods at sea more fun.

5) Where do you like to shop for food?
Chef Brent: I shop wherever I can, and it’s important to be flexible when working on yachts.  I’m cool with using local produce and taking the best possible advantage of what each destination has to offer. In the Caribbean, St. Maarten is great as we find all the supplies we need in one place and we can get French and Dutch influences in a single island.

6) How long have you been working on yachts?
Chef Brent:
Since 2009.

7) How do you keep your galley organized?
Chef Brent: A few basic rules and a fabulous notebook.
Rule #1 – Everything has its place
Rule #2 – Put it back where you found it
Rule #3 – Order and efficiency go hand-in-hand
I also keep a very thorough notebook as I live & die by my lists which help me keep track of what I have cooked on a charter, shopping lists, ideas, and more.

8) How many eggs do you start a charter with? (A strange question, but we were curious)
Chef Brent: Normally I try to start with 15 dozen eggs (180 eggs!).
We can always get more along the way.

9) How many refrigerators are there onboard Rhino?
Chef Brent: We have 5 refrigerators on Rhino. I keep them organized by sorting and grouping items such as left overs, dairy products, breads, stocks & meats, vegetables & fruits.

10) Any recipes guests ask for a lot?
Chef Brent: My vegan blueberry muffins, people love them. I might share that recipe soon.



Rhino testimonials, memories of happy charter guests

The kind words from Rhino's charter guests are a testimonial to the fabulous time they have onboard and our crew loves hearing back from those who've spent their luxury yachting holidays with us. We'd love to share some of the most recent praise for Motoryacht Rhino and its crew, and of course we have protected the identity of our guests, but the feedback is all real.

The memories will live on for many years and there is no doubt that Mrs. H will be hatching a plan to rebook Rhino for another yachting holiday.
Mr. H
On behalf of my family I would like to send over thanks to the Captain and the rest of the crew for a most memorable week onboard Rhino.
—Mrs. M
The superb facilities where easily matched by the good nature and humor of the crew. The meals were also of an exceptional standard and enjoyed by everyone in our party.
—Miss E

Contact your charter broker to hear about other successful charter vacations.



Toys, toys and more toys!


A huge assortment of toys is what separates RHINO from her competitors. Few yachts on the charter market can boast 3 tenders, 4 waverunners, stand-up paddle boards (SUPs), kayaks, and a lazarette filled with towable toys. The greatest asset of all is to have a full complement of 10 crew to help man these activities and ensure a safe, fun environment for all ages.

These are the toys and special amenities that make 154' Motoryacht Rhino unique:

  • 37’ Intrepid towed tender with head and freshwater shower, TV, 2 x 300hp Yamaha
  • 22’ Novurania, 235hp Yamaha outboard
  • 18’ Novurania, 115hp Yamaha outboard
  • Fishing gear
  • Wakeboard and waterskis
  • Towables: Miss Mable seats 4, AirRider, Tube
  • Snorkel gear
  • Swim ladder
  • 40' giant waterslide
  • Water trampoline
  • 4 waverunners (2014)
  • 2 SeaBobs
  • 2 SUPs
  • 2 Inflatable 2-person Kayaks
  • Treadmill and Stationary Bike
  • Xbox with Kinect
  • 6-person Jacuzzi



Welcome to the home of luxury charter yacht Rhino


Welcome to 154' Admiral Marine Motor Yacht Rhino, step aboard and enjoy a magical getaway in the gorgeous Islands of the Bahamas, the most beautiful stops in the Caribbean, or the quintessential coast of New England. A private luxury charter vacation on Rhino is unforgettable in every way. The professional crew of 10 will cater to all your desires, from water sports to shore excursions, unique itineraries, gala dinners and beach picnics, whatever you have imagined, the team onboard Rhino is ready to do it. Contact your favorite charter broker for full details and availability.