GEM 64

GEM 64 is a 64 ft Vicem motor yacht accommodating up to 4 guests in 2 cabins. Built in 2003 and refitted in 2016. Cruising areas: USA - New England.

Queen Forward: 6 x 5

Queen Port Side: 6 x 5

Cabin 1 – Crew

Cabin 2 – Guest

Cabin 3 – Guest

Captain Gordon Henderson's journey in the maritime world started in Newport, RI, where he fell in love with sailing as a kid. His parents, both avid sailors, influenced his lifelong passion for the sea. His Dad, Nigel, was one of the most respected and knowledgeable yachtsmen in the industry. As a child, Gordon was an enthusiastic surfer, skateboarder, and snowboarder, while also excelling in competitive sports. He captained his high school varsity soccer team during his junior and senior years and achieved a ranking of third in the state for freestyle swimming. His summers were spent at the Ida Lewis Yacht Club, where he honed his sailing skills, further cementing his love for boating.

Gordon's professional journey into yachting began in earnest during his college years, working as a mate on yachts each summer. After earning a BS in Business Management from Plymouth State University, he committed to a full-time yachting career at age 22. By 25, Gordon had obtained his 100-ton USCG Captain's License and was captaining sailing yachts. His certifications, including a 200-ton RYA Yachtmaster, MCA Approved Engine Course (A.E.C.), First Aid CPR, and PADI Open Water Diver, perfectly reflect his motto, “Sometimes you win, sometimes you learn”. Over the past 21 years, he's sailed far and wide, gaining tons of experience along the way. From steering both motor and sailing yachts to leading trips across the Caribbean and the Mediterranean, Gordon's done it all. He's racked up over 140,000 miles at sea, becoming a pro at navigating through any conditions.

Whether he's captaining motor or sailing yachts, Gordon's known for keeping things ship-shape and safe. Gordon prefers an interactive charter style, enjoying guest engagement, excursions, and watersports, while also understanding the need for tranquility. His favorite destinations include the Galapagos for its unique wildlife, New Zealand for its diverse landscapes and welcoming people, and the British Virgin Islands for their vibrant atmosphere. His extensive experience, combined with his passion for yachting and positivity, ensures that he creates unforgettable charter experiences for his guests.

Captain Gordon's Nautical qualifications:

Ø Yachtmaster Ocean: Theory & Sights

Ø Yachtmaster Offshore 200T: Sail / Commercial Endorsements

Ø U.S.C.G. Master 100T: Sail / Tow Endorsements

Ø MCA Approved Engine Course (AEC): Diesel/Gas Eng. / Aux systems

Ø ENG 1 Medical

Ø VHF Radio Operators Permit

Ø STCW 95

Ø PADI Open Water Diver

Ø CPR / First Aid Certified

Ø Lifeguard - Open Water Rescue

- Breakfast/Brunch -

Poached Eggs and Benedicte Sauce
Salmon, forest ham, chicken breakfast sausage
or market mushrooms
grilled garlic tomato
yogurt-cucumber-chive salad
crispy sauteed rosemary potatoes

Morning Tartines
Toasted baguette, Irish salted butter
Orange marmalade, berry and apricot jams
Aged Gouda and Havarti cheeses
Fruit salad

2 For You
Eggs any style
thick sliced bacon, forest ham, chicken breakfast sausage
or market mushrooms
English muffin, croissant or baguette
Grilled garlic tomato
Fruit salad

- Lunch -

On the Go
Chicken Curry with apricot and walnuts, tuna salad with celery and cracked pepper,
grilled seasonal vegetables, thick bacon slices or oven roasted turkey breast
in a whole wheat or spinach wrap, sourdough or multigrain baker’s bread
Crispy Lettuce and market tomato
Homemade plantain chips

Rice Salad
Tuna, baby tomatoes, peas, corn kernels
Olive Oil and lemon or curry dressing
Side of herb and garlic Greek yogurt
Homemade plantain chips

The Cob
Market chopped Romaine or Kale
2 soft boiled eggs, baby tomatoes, cispy pork belly,
homemade Mediterranean croutons
gorgonzola dressing

Dinner

Rotisserie Chicken
Whole breast or leg, garlic mashed potatoes,
gravy “Au Jus”
roasted tomato, sauteed spinach
crispy parmesan crumble

New England Fish Chowder
Cod, cream, dill, potatoes
chopped clams and scallops
Homemade croutons
Cucumber, Avocado and beet salad

The Rib Eye
Garlic and parsley butter topping
roasted & seasoned potato wedges
grated carrot and apple salad

Creamy Mushroom Risotto
Seasonal market mushrooms, lemon, white wine, parsley
Cooked in savory vegetable broth
Arugula, baby greens and summer tomato salad

- Dessert -

Citron Givré
Lemon sorbet served in its shell
Make it a “Colonel” with a Vodka drizzle

Strawberry Rhubarb Pie
with vanilla ice cream
or frozen yogurt

Dark Chocolate Fondant
Orange coulis
candied rind and walnut crumbs