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Jonathan Zier
Loading master, Operations Team

Job Title & Short Description:
"As Loading Master, I am responsible for load and discharge operations aboard our fleet of semi submersible yachts carriers, engineering docking and stowage plans, coordinating with ship's agents, subcontractors, ship's crew, yacht crew and clients for smooth and seamless operations."

What makes you passionate about your job?
"I love seeing a photo of the launch of a new yacht on a magazine cover, for example, and then seeing that same yacht on the deck of our ship two weeks later. You know you are part of a company that is an industry leader working with clients and builders who are also industry leaders on the forefront of technology and design."

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One such yacht that we transported is Ermis2. This yacht has turned heads all over the industry and has won numerous engineering and design awards. For the transport, I mainly consulted with Ermis2 project manager, Mr. John Sowerby, on engineering a workable docking plan together with our draftsman for many months before the loading. It was a very complex and delicate loading due to her carbon fiber construction and framing system that makes the yacht very light for high speed runs. John, the yacht crew, and the team at Humphreys Design office, all true gentlemen and professionals, were a pleasure to work with.

"It also is good feeling at the end of a voyage to see the clients sail-out of our yacht carriers and be able to immediately cruise their new destination without having all the worries and stress of long ocean voyages. One classic sailing yacht that books with us annually from Newport to St. Thomas, has stated that DYT has become a part of their ‘family vacation planning.’

"I am also passionate about the great team of colleagues I am able to work with both at our H.Q. in Fort Lauderdale, and our team of agents around the world. We have a unique blend of cultural, national, and professional diversity from all sectors of the maritime industry."

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What makes you passionate about life?
"My father taught me how to sail on the Long Island Sound at a young age, and ever since then sailing, and in particular yacht racing, has been my passion in life. When other kids were reading about football or baseball, I was reading Sailing World or watching the America’s Cup. I started racing offshore when I was in college and still race whenever I can get the time. I think a carbon fiber, full on racing yacht, sailing downwind at 30+ kts of boat speed with full sails flying, is one of the most beautiful images of speed and power I can think of. The classics are beautiful too, but I prefer the carbon stuff!

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What was your biggest challenge?
"One of my biggest challenges with DYT was the first time that I had to load the Yacht Express for a trans-Atlantic voyage. The voyage was booked solid with mega-yachts for the Mediterranean charter season. I remember the day of loading just before submerging, standing all the way forward on the empty deck and feeling overwhelmed by the huge expanse of the vessel’s cargo hold. I think all of us Loading Masters felt this way the first time we stepped aboard. The ship is setting new limits of size and design, so every voyage has to be engineered very carefully with respect to ship’s bending stresses and stability during submerging. By keeping everything in perspective and loading and docking each yacht step by step, the loading came off without a hitch. The next evening it was a great feeling standing on the dock, late at night, watching the ship get underway after all the securing was complete.

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Most memorable DYT experience?
My most memorable DYT experience was during the 2007 drydocking of the catamaran car ferry Aremiti using the Super Servant 4, in Papeete, Tahiti. The drydocking period had fallen around New Years 2007. So, together with our ship’s agent, we arranged a New Year’s beach party for the ship’s crew, yacht riders, and the Aremiti clients. Our local agent organized Tahitian fire dancers and local food on the beach, and even the ship’s cook, who used to be a waiter in a fancy Russian restaurant, started cutting open champagne bottles with a sword in true Russian style. It was an experience I’m sure that will not be soon forgotten by everyone there.

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