Catamaran SOME KIND OF WONDERFUL
At Barrington Hall we provide yacht charters around the world on motor yachts, catamarans and monohull sailboats. The Catamaran listed below, SOME KIND OF WONDERFUL, is one of the many yachts we offer for charter. Please contact us for up to date information on SOME KIND OF WONDERFUL or any other yachts in your desired location. SOME KIND OF WONDERFUL
Low Price: $33,000 High Price: $39,000
Length: 72Ft
Beam: 32 Ft
Draft: 7Ft
Year: 2016
# Crew: 2
A/C: Full
Guests: 8
Cabins: 4
King: 1
Queen: 3
Double: -
Single: -
Twin: -
Pullman: -
Builder: Fountaine Pajot
Refit: 2023
Accommodations: 1 King and 3 queen cabins for guests.
Amenities
Salon Tv: Yes
Salon Stereo: Yes
# Dine In:
Deck shower: Yes
Sun Awning: 0
Hammock:
Windscoops:
Bimini: 0
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryers: Yes
Guest Smokes: Aft Sugar Scoops Only
Crew Smokes: No
Children Ok: Yes
Minimum Age:
Pets Aboard: No
Pet Type:
Guest Pets: No
Generator: yes 15Kw
Ice Maker: Yes
Water Maker: Yes
Water Capacity: 270
Water Sports
Dinghy Size: 14FT
Dinghy Hp: 40
Dinghy # Pax: 8
Skis Adult: Yes
Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Scurfer: No
Wake Board: Yes
Snorkel Gear: Yes
Tube: Yes
Kayaks 1 Pax: Yes
Kayaks 2 Pax: 0
Floating Mats: Yes
Swim Platform:
Boarding Ladder:
Fishing Gear: Yes
Gear Type:
Rods:
Other Toys: 8 Person Dinghy With 40 HP
1 Subwing
1 1-Person Kayak
2 Stand Up Paddle Boards
1 Kneeboard for kids & adults
1 Wakeboard for kids & adults
1 Adult Water Ski
Kids Water Skis
2 Towable Tubes - 1-2 person tube & 3 person tube
Floating Mats
Snorkel Gear for kids & adults
Fishing Gear
360 Float
1 Subwing
1 1-Person Kayak
2 Stand Up Paddle Boards
1 Kneeboard for kids & adults
1 Wakeboard for kids & adults
1 Adult Water Ski
Kids Water Skis
2 Towable Tubes - 1-2 person tube & 3 person tube
Floating Mats
Snorkel Gear for kids & adults
Fishing Gear
360 Float
Other Toys: Flybridge Sunshade
Crew Profile
Chef Richard Pims
Raised in Queens, New York, Richard Pims grew up in a large, food-loving family where meals were the center of connection and celebration. Early memories of his grandmother’s cooking — especially her homemade applesauce on cold winter days — sparked a lifelong appreciation for the warmth and comfort that great food can bring.
After earning his Culinary Arts Degree from Johnson & Wales University, Richard built an impressive foundation in some of New York’s most respected kitchens. He trained at the historic Lahiere’s, a 90-year-old classical French restaurant, and went on to refine his craft in a range of acclaimed establishments including Park Avenue Café and Rm Fine Seafood, the latter earning three stars from The New York Times. Throughout his restaurant career, Richard worked across all kitchen stations, developing a deep understanding of classic French technique, elevated American cuisine, and high-volume execution without sacrificing quality.
Now bringing that experience to the yachting industry, Richard combines his culinary expertise with a strong maritime background. He holds a USCG Master’s License with Sailing Endorsement and has served as both captain and dock master in East Hampton, New York. His dual experience on deck and in the galley gives him a unique understanding of life at sea and the rhythm of charter service.
Chef Richard focuses on refined, ingredient-driven cuisine rooted in classical technique while remaining adaptable to guest preferences. Whether preparing elegant dinners or relaxed coastal fare, he aims to create meals that feel both elevated and familiar — always fresh, thoughtfully presented, and tailored to the experience onboard.
Raised in Queens, New York, Richard Pims grew up in a large, food-loving family where meals were the center of connection and celebration. Early memories of his grandmother’s cooking — especially her homemade applesauce on cold winter days — sparked a lifelong appreciation for the warmth and comfort that great food can bring.
After earning his Culinary Arts Degree from Johnson & Wales University, Richard built an impressive foundation in some of New York’s most respected kitchens. He trained at the historic Lahiere’s, a 90-year-old classical French restaurant, and went on to refine his craft in a range of acclaimed establishments including Park Avenue Café and Rm Fine Seafood, the latter earning three stars from The New York Times. Throughout his restaurant career, Richard worked across all kitchen stations, developing a deep understanding of classic French technique, elevated American cuisine, and high-volume execution without sacrificing quality.
Now bringing that experience to the yachting industry, Richard combines his culinary expertise with a strong maritime background. He holds a USCG Master’s License with Sailing Endorsement and has served as both captain and dock master in East Hampton, New York. His dual experience on deck and in the galley gives him a unique understanding of life at sea and the rhythm of charter service.
Chef Richard focuses on refined, ingredient-driven cuisine rooted in classical technique while remaining adaptable to guest preferences. Whether preparing elegant dinners or relaxed coastal fare, he aims to create meals that feel both elevated and familiar — always fresh, thoughtfully presented, and tailored to the experience onboard.
