Mind, Body, and Spirit Page 2
Of course, the beach deck isn't the only area where guests get special treatment; the owner of Ability outfitted their staterooms lavishly and even put a spin on the number of VIP suites and their locations. Guests get to choose from among four staterooms (two VIP queens, two twins) on the lower deck and an additional VIP stateroom forward of the skylounge, all decorated with as much abandon as the owner's suite as far as velvets and furs are concerned, and each following a different color scheme: orange, red, blue, gold, and green. They're also all generous in size; indeed, the twin staterooms could each fit two full-size beds and still provide room to move, while the catty-corner queen beds easily could have been situated in the traditional fore-to-aft setup without restricting movement either. When guests come onboard, their point of entry is the aptly named welcome bar just inside the doors from the aft deck.
Even with the seemingly endless decor choices and combinations that owners of custom yachts have at their disposal, I never anticipated the scheme embraced by Ability's owner. And despite my wry mental observation regarding petting the yacht, I think this owner is onto something: giving his boat a personality as distinct as he is from the rest of the population. The additional concept of nourishing the mind, body, and spirit while on the water truly underscores the desire to "live the sea," as CRN's marketing director, Raffaella Daino, puts it. And after all, isn't that the main reason any of us buys a boat to begin with?
The owner also thought of his crew, perhaps in recognition that his own future experiences are tied closely to their contentment: Each of the six crew cabins, forward on the lower deck, has en suite facilities, as does the captain's stateroom just aft of the wheelhouse. The all-stainless steel galley, which the owner requested be planned with the input of Ernesto Meda, a leading Italian kitchen design firm, has a prep island large enough to accommodate several trays and platters at once. And even though there's a lacquered myrtle wood door separating the pantry from the formal dining room, there's an additional stainless steel door separating the pantry from the galley. The idea is to prevent odors from escaping into the rest of the yacht (or, put another way, to keep the chef's special treats a surprise until they hit the table).
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This article originally appeared in the January 2007 issue of Power & Motoryacht magazine.