Crew Profiles:
Motoryacht Insatiable - Meet the Crew…
Captain Chris Duclos
Captain Chris has a vast and varied experience in boating. With over 10 years 250,000 miles as captain, he has traveled the Americas and Caribbean on sailboats, yachts, charters, fishing boats and commercial vessels. He comes to Insatiable with extensive knowledge of the Caribbean and the Virgin Islands in particular. Aside from yachting, Chris enjoys fishing, diving and kayaking as well as more relaxing activities such as reading, photography or just sitting down for a good chat. His professionalism, pleasant personality and great sense of humor will ensure your cruise will be an enjoyable experience.
Chef Melinda Meaney
Melinda is a culinary trained chef with Michelin Star restaurant experience. She is passionate and creative when it comes to preparing the meals on Insatiable. You will find the cuisine diverse, fresh and bright and your dining experience will be a reflection of her training in a variety of restaurants as well as her travels around the globe. Melinda enjoys interaction with the guests and is pleased to talk in depth about the different meals offered on board. She is also proud to share her unique experience of surviving Hell’s Kitchen with Gordon Ramsey. In addition to cooking, Melinda's other passions include yoga, running, surfing and sailing. Growing up in a beautiful rural area in South Eastern Pennsylvania fostered her love for the great outdoors.
Mate Martin Schneider
German-born in Dresden, Germany, Martin joined Insatiable 2 years ago, as Deckhand and Steward. He has been in the charter yacht industry for 5 years, and strives to make every Guests’ excursions memorable. He enjoys all water sports and is an avid runner, often participating in marathons. From silver service to an escorted day at the beach, Martin’s top priority is Guest satisfaction.
Stewardess - Maria - Bio to follow
Sample Menus of Chef Melinda Meaney
Breakfast
~Eggs Oscar - Poached Eggs Topped w/ Fresh Lump Crab Meat & Hollandaise Sauce, side of Grilled Asparagus & Shaved Parmesan
~ French Rolled Omelet, Guest’s Choice of Ingredients
~Savory Crepes w/ side of Diced Fresh Tomatoes & Local Cheeses
~Scrambled Eggs, w/ Vidalia Onion Sautéed in Saffron Broth
~Three Minute Soft Eggs side of Sautéed Garlic Spinach
~Smoked Salmon w/ Bagel, Capers, Lemon, Salt
~Acai Fruit Smoothie w/ Bee Pollen
Lunch
~Butternut Squash Soup w/ essence of Lemongrass & Passion Fruit, Squab Breast, Roasted Cherry Tomatoes w/ Ginger and Thyme Relish
~Cold Fresh Garden Pea Soup, Sole w/ Lemon & Garden Herb Nage, Haricot Vert w/ Toasted Sliced Almonds, Roasted Ripe Plums w/ Rhubarb Compote & Honey Gelato
~Parmigiano-Reggiano & Chanterelle Mushroom Soufflé, Slow Roasted Herbed Veal Loin Thinly Sliced w/ Mostardo & Mixed Baby Greens
~Mache Salad w/ Julianne Daikon, Jicama, Tarragon, Dill & Lime, Crispy Skin Red Snapper & Sesame Ginger Quinoa
~ Roquefort Mouse, Pear Puree, Pear Relish, Cornish Hens w/ Cauliflower Mousiline & Roasted Garlic Puree
~Endive Spear, Julianne of Apple & Melon w/ Honey Mint Drizzle, Swordfish Steak w/ Lemon Herb Dressing & Roasted Red Peppers w/ Capers
~Olive Crusted Halibut, Braised Fennel and Orange Zest
Dinner
~Cherry Tomatoes Stuffed w/ Avocado Mousse , Filet, Cherry Balsamic Reduction, Topped w/ Melted Triple Cream
~Fava Bean Angolotti & Crispy Sage Garnish, Sea Bass Fillet, Savory Broth & Garlic Fried Rice
~Butternut Squash Ravioli w/ Sage & Toasted Walnut Garnish, Seared Hamachi, Sashimi Hamachi, Butter Poached Cucumber & Sudachi Gelle Garnish
~Sesame Scented Cold Asparagus Soup, Chinese Five Spice Duck Breast, Toasted Rice Vinegar Demi & Grilled Baby Bok Choy
~Asparagus Rissoto w/ Toasted Pine Nuts, Rib Eye w/ Pinot Noir Reduction, Roasted Fennel and Red Peppers
~Whipped St Andre w/ Pink Peppercorn Gastrique, Lobster Medallion, Corn Pudding and a Truffle Corn Chive Garnish
~Endive and Gala Apple Salad w/ a Light Irish Cheddar & Dijon Dressing, Miso Glazed Short Ribs, Braised Leeks w/ Wasabi Edename Puree
Dessert
~Jubilee of Cherries w/ Kirsch, Fresh Mint & Cherry Sorbet
~Banana Tarte Tartin w/ Maple Crème Anglais
~Port Poached Pears dusted w/ 85*% Chocolate Shavings
~Tahitian Vanilla Bavarian Timbale
~Coconut Pannacotta, Mango Puree & Leechee Granita
~Almond Milk Rice Pudding w/ Almonds & Baked Figs
~Strawberries w/ Cardamom & Cinnamon Sauce over Seasonal Berries
~Caramelized Peaches w/ Soft Meringue Peaks
~Individual Ring Cakes of Apple Confit
~Warm Cinnamon Waffles with Chestnut Puree Sauce
~Old Fashioned Cinnamon Cake, Cinnamon Twist and Apple Crumbles
~Grilled Nectarines w/ Hazelnut Sabayon & Sultan Puree
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Louis Dilieto
Captain |
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Carolyn Sewell
Chef |
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