Captain Jack and Chef Jaimey

Crew Profiles: 
Captain Jack and Jaimey are an energetic and fun loving couple that will make you feel relaxed and at ease. They are passionate about sailing and share a love for sailing and the Caribbean. Captain Jack has intriguing historical stories about the area and Jaimey will guide you on snorkeling tours around the best reefs in the area. Jack is from the United States and Jaimey is from the cold north of Canada. Jack and Jaimey have spent the past 7 years chartering in the Caribbean and have spent two summer in the New England area. The British Virgin Islands have been Jack and Jaimey’s backyard for 7 years, these two are the perfect tour guides!! Captain Jack is happy to guide you on the many picturesque hikes that the BVI have to offer. For those who are interested in getting their hart rates going, Jaimey can show you the best running routes the BVI have to offer. Their joy for life, great service and easy going nature will ensure guest have a unforgettable vacation leaving them relaxed and filled with lasting memories! Together, these two are a professional hard working team who are enjoying life to the fullest. 

Jack was born and raised in Annapolis Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. Jack served in the US Navy on submarines after which he worked in the Nuclear Energy business for 12 years. Ten years ago, Jack decided to fulfill his lifelong dream of being a Sea Captain and left his corporate life and sailed to the Caribbean. Jack single handed across the Atlantic and has completed many other crossings and long distance deliveries. Jack is passionate about being on the water, but even more passionate about sailing. He has spent the past 8 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charters vessels with up to 10 guests. Jack is also a PADI Divemaster. Jack has a contagious joy for life, and with his experience in sailing, determination and hard work ethic it is ensured that all guests will have a safe, relaxing and delightful vacation

Jaimey was born and raised in Canada. From the time she was born, she spent summers yachting on the lakes around Ontario with her family. Jaimey worked in the environmental engineering field before trading in her life in the office for life on the water. Jaimey’s love for warmth and water brought her to the Caribbean 7 years ago where she learned to sail and met Jack. Jaimey’s adoration for sailing, travel and the water makes her the optimal first mate. She, and her family, share a passion for fine dining and great cuisine. This provided a natural affinity and love for cooking. Jaimey delights in experimenting with new recipes and she is happy to meet all dietary needs while offering healthy and well-balanced meals! Jaimey will not only be found in the galley preparing meals, she is also an accomplished Dive Master who enjoys letting people experience the joys of diving at their own pace and comfort levels. Jaimey’s delightful meals, hard work ethic, and caring nature guarantees guests feel relaxed and at home on their vacation.

 

CHEF JAIMEY'S SAMPLE MENU 

BREAKFAST

  • Breakfast Crepes with Fresh Fruit, Yogurt & Granola
  • Traditional or Smoked Salmon Eggs Benedict with Sweet Potato Home fries
  • Huevos Rancheros with Avocado, Salsa & Lime Crema
  • Baked French Toast Casserole served with Yogurt and Fresh Fruit
  • Fresh Toasted Bagels Stacks with sundries tomato cream cheese, fried egg, fresh Spinach, Sprouts, sliced tomato topped with sliced avocado
  • Breakfast Skillet - Fried Eggs baked on top of potato, pepper and onion hash
  • Greek Yogurt Oatmeal Pancakes with Crème Fresh and Blueberry Compote
  • All breakfast is served with fresh fruit, granola, tea, coffee and assorted bread selection

 

LUNCH

  • Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread
  • Super Chop Salad topped with Citrus Grilled Salmon - Chopped Kale and
  • Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa
  • Homemade Grilled Pizza with Mixed Green Salad tossed with Roasted Garlic Vinaigrette
  • Homemade Falafel with Tzatziki, Greek Salad and Warm Flatbread
  • Grilled Blackened Shrimp Caesar Salad with Homemade Caesar Dressing & Fresh Bread
  • West Indian Chicken Roti served with Mango Chutney and Fresh Garden Salad
  • Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables
  • Swiss Cheese Burgers with Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Veggies and Dip

 

APPETIZER

  • Baked Brie topped with Raspberry and sprigs of Rosemary and warm crusty bread
  • Greek Platter with Hummus, Tatziki and Veggie Sticks
  • Homemade Coconut Shrimp with Sweet Chili Dipping Sauce
  • Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Filet topped with Chimichuri Sauce
  • Charcuterie Platter with mixed cheese, Olives and Cured Meats
  • Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle

 

DINNER

  • Grilled Lobster with Saffron Rice Pilaf and Roasted Fennel
  • Grilled Fillet with Bearnaise Sauce, Roasted Rosemary Potatoes and Grilled Asparagus 
  • Jerk Spiced Pork Tenderloin with Homemade Pineapple Chutney, Roasted Sweet Potato Hash and Green Beans Sautéed with Almonds
  • Grilled Blackened Mahi MahiTopped with Cilantro and Yellow Pepper Pesto served with Truffled Mushroom and Thyme Risotto and Sautéed Broccoli
  • Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Brocoli
  • Thai Shrimp Kabobs with Coconut Curry Sauce, Grilled Vegetables & Fiery Peanut Noodles

 

DESSERT

  • Warm Chocolate Fondant with Vanilla Ice Cream and Salted Caramel Sauce
  • New York Style Cheesecake topped with Mango, Strawberries and Blueberries
  • Rum Chocolate Pots
  • Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping
  • Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle
  • Banana Bread Pudding with Bourbon Vanilla Caramel Sauce and Vanilla Ice Cream
  • Rum Fudge Pie
  • Lemon Berry Parfaits