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Heesen’s New 164-Foot Superyacht Has a Glass-Bottomed Pool and Outdoor Fire Pit

The steel cruiser is expected to hit the seas next march., rachel cormack.

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Heesen gave one passionate skipper one hell of a Christmas present this year.

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Penned by Clifford Denn, the exterior is characterized by long, flowing lines and a round-bilge hull. The owner, who is a skilled seafarer, added a second steering position on the flybridge and a foldable mast that allows the vessel to pass beneath bridges. He also opted for a hybrid propulsion system (a first for Heesen) that ensures cleaner cruising and reinforced insulation to keep things cozy even in northern areas.

“Heesen’s Smart Custom solution represented the perfect starting point for an experienced yachtsman to concentrate on the important details for him and his family,” the owner’s representative, Stefan Zucker, said in a statement . “ Cinderella Noel IV is a testament to Heesen’s intelligent approach, allowing this family to create their dream machine with the certainty of a result which would have taken considerably more time and cost to build individually without being sufficiently tested.”

The owner worked closely with Luca Dini Design and Architecture and Heesen’s in-house engineering team to create a layout suited to long periods at sea. The living quarters feature his and her working spaces and sliding partitions that create privacy as needed. The decor is the epitome of “quiet luxury,” with subtle white, greige, and taupe furnishings contrasting rich wood flooring. There are pops of deep blues and greens, too, with the colorway reflecting the high-latitude parts of the world Cinderella Noel IV will cruise.

The exterior decks are nothing to sneeze at, either, with a glass-bottomed swimming pool, a fire pit, and multiple lounge and dining areas.

“ Cinderella Noel IV is imbued in every detail with the owners’ passion and experience,” adds Heesen CCO Mark Cavendish. “The energy they have put into creating a yacht that perfectly suits their lifestyle is impressive.”

Cinderella Noel IV is expected to officially take to the seas in March 2024.

Rachel Cormack is a digital editor at Robb Report. She cut her teeth writing for HuffPost, Concrete Playground, and several other online publications in Australia, before moving to New York at the…

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Heesen Interiors marks the opening of its newly expanded facility in Winterswijk

Heesen is delighted to announce that on Saturday 15th February, the newly expanded facility in Winterswijk, province of Gelderland – the home of its renowned interior workshop – was officially inaugurated. Located just over an hour’s drive from Oss, the facility was acquired in 2000, under the name ‘Oortgiese’. The ceremony was attended by the Mayor of Winterswijk, Joris Bengevoord, who together with Heesen Chairman of the Supervisory Board, and the Directors, celebrated the official unveiling. Also in attendance were the employees, their families and the community of Winterswijk, where the company is solidly rooted and where the majority of the highly qualified workforce is drawn from. In addition to the ongoing developments at the facility, and in direct response to a growing demand from Heesen owners for yachts of greater size and volume, Heesen is hiring 30 new workshop employees. Once completed, this recruitment drive will bring the total workforce in Winterswijk to 130 highly skilled artisans. Building luxury interior is about handling precious, sometimes irreplaceable materials, and managing a team of highly talented craftsmen. In turn, the level of sophistication and expertise required to produce interiors on this level means more space, more equipment, and more artisans. Dedicated to the relentless pursuit of perfection, Heesen is one of the few shipbuilders in the world to have an entire in-house department of interior specialists. From draftsmen to cabinet-makers, and upholsterers to joiners, French polishers, painters, and project managers, the level of in-house experience and craftsmanship is unsurpassed. Whole generations of specialist artisans pass a wealth of knowledge down through the generations, resulting in custom creations unique to Heesen. Alongside an unsurpassed level of Dutch craftsmanship and continuous innovation, having an entire in-house department of interior specialists enables Heesen to guarantee a consistent quality and level of service that has become a signature of the yard for both clients and their designers. At Heesen, there is no such thing as mission impossible. Heavily investing in the acquisition and the training of young talent is the secret behind Heesen’s award-winning interior creations.

Today’s expansion at the facility in Winterswijk consists of 2,240 square meters of new production space, which brings the total production area to 8,100 square meters. The office space increases by 332 square meters reaching almost 1,000 square meters. The investment will ensure that Heesen Interiors continues to create the most luxurious, award-winning interior furniture exclusively for Heesen yachts, just as it has done for the past 35 years. Henry Schreur, Managing Director of Heesen Interiors comments on the expansion: “We look forward to continuing the tradition of building precious interiors for the most innovative Heesen yachts to the highest Dutch quality standards. Exceptional artisanal craftsmanship sits at the heart of yacht building, and the expansion of our Winterswijk facilities reinforces not only the strength of the work being undertaken in-house at Heesen, but also the lengths that we go to in order to deliver unrivalled customer satisfaction.”

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Heesen yachts celebrates 40 years of pioneering, heesen expands its facility in winterswijk, heesen yachts.

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Book-Ends Steakhouse a truly New York-style high end steak Restaurant

“ Book-Ends Steakhouse is truly a New York-style high end steak Restaurant, like Peter Luger or Smith & Wollensky, but much better, because of Michele’s passion for excellence” says Mr. Book.

“It all began with a New York Jets t-shirt, the American football team. I was wearing it one evening when Bob was dining at our seafood trattoria on the harbor”. Bob is Robert H. Book, an American entrepreneur, and serial superyacht owner, while the shirt was worn by Michele Giunta, a Tuscan globetrotter who, in 2009, opened a restaurant with his family on the marina of Viareggio, the Santa Monica—that evening marked the birth of the partnership that led to the opening of the first authentic steakhouse on the Tuscan coast and a sincere friendship destined to endure.

Proceeding in order, Mr Book is a visionary investor and a passionate Jets supporter. That evening, while enjoying a seafood dish at Santa Monica, he noticed Michele’s t-shirt and struck up a conversation. The two discovered they shared common passions, including a love for a good steak. “Bob mentioned us in an article published in Yachting, the oldest US yachting magazine,” recalls Giunta. “We kept in touch, and the idea of ​​opening a steakhouse began to take shape.” Last year, a commercial space next to the seafood trattoria became available, and it was decided to bring the initiative to life. So, in December 2023, Book Ends opened its doors, named after Mr Book’s boat, an exquisite Heesen yacht, and it was an immediate success. “I must say that for some time, our customers, mostly seafaring people and many crews of large yachts, had been asking us for meat,” explains Michele. “Now they can find the perfect T-bone (by far the bestseller) cooked over olive wood embers.” The meat enjoyed at Book Ends comes from specialized selectors and is of the highest quality. Giunta lived in Spain for ten years and chose his main supplier there, Miguel Vergara from Valladolid. But the Viareggio restaurant also serves German Alpine cuts, some cuts of Chianina beef, and, for true connoisseurs, an Irish prime beef that comes from more mature animals and offers a more intense flavor. All meats are dry-aged in-house for an average of thirty days: “We always buy whole animals,” specifies Michele. The Viareggio restaurant has 66 seats and is set in an environment with soft lighting, dark ceilings and wood, and a large open grill.

It is the prototype of a format because the two partners are already considering future openings: Milan, Miami, Toronto, and Tel Aviv. Mr Book pays great attention to detail. “He often comes to Viareggio,” Michele recounts, “and every time he has some new idea.” Nothing is ever left to chance. “Once I was at his house in Fort Lauderdale, we were sitting in the living room, he looked up at two paintings of his yacht and said to me, ‘Those would look good in the restaurant,’ and before you knew it, they were hanging in the dining room in Viareggio.” Of course, the vision of the American entrepreneur is not limited to the gastronomic proposal; the commitment is to maximize the brand. The brand has been registered, a dedicated clothing line has been launched, and plates and knives have even been branded with the acquisition of a textile company. The logo was designed by a famous architect who is active in the United States.

But who are the customers of the steakhouse? “Surprisingly, we are seeing more and more women getting into meat,” reveals Giunta. “Once upon a time, men would order steak and their companions a ‘nice salad.’ Not anymore. We have also seen many elderly people preferring meat over raw fish.” And Mr Book? “He loves the prime beef tomahawk, very well done.” Accompanied by a good Tuscan red wine – Brunello, Bolgheri, or Chianti Classico – or by an Iberian label, in memory of Michele’s years in Spain. On the other hand, Giunta’s specialty is a beautiful spaghetti with clams and bottarga.

Written by Fernanda Roggero

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