NUTMEG Yacht Charter Catamaran

Crew Profile

Max and Whitey (Maxine and John White) have a long history as one of the most successful couples in the charter industry. Whitey is originally from Perth, Australia and Max from Utah but they have made ‘the Caribbean’ their home. After arriving on their cruising boat in 1992 to get married at Cane Garden Bay, they began their chartering career. They have hosted guests on large catamarans in the Virgin Islands, down the island chain and even a few years of ‘adventure chartering’ in the San Blas Islands of Panama and in Belize. The most recent years have been on a private yacht exploring the Dominican Republic, Jamaica, Cuba and Belize. They are excited to now be returning to the beautiful British Virgin Islands where chartering began for them.

CAPTAIN John 'Whitey' Whitey takes the helm of Nutmeg as he sails you around the islands. He knows all of the anchorages intimately and will customize the itinerary to the guest preferences. Whitey's primary goal is to make sure his guests on Nutmeg have the best vacation in their life. He holds a RYA Yacht Master Ocean license and has been a PADI Dive Instructor for 24 years. Whitey has a passion for teaching, whether it be snorkeling or scuba diving, or introducing people to anything regarding life on a boat. At night you can expect more entertainment with interesting ‘Whitey stories’ of his many travels while being served his original and classic beverages from the bar.

CHEF Maxine White
Originally from the land-locked state of Utah, Maxine had never been sailing until she met Whitey in San Francisco. She quickly took to it and before long she quit her job in the San Francisco Financial District to sail away under the Golden Gate Bridge with Whitey. Many sea miles later they were married at Cane Garden Bay, Tortola. Max has since completed over 45,000 blue water miles.
First Mate and Chef Max brings her years of extensive traveling to inspire her meal preparation on Nutmeg. Max likes to use local and fresh ingredients when she prepares her culinary specialties. In past charter boat shows, she has won awards with her Tamarind Duck! Max is also an avid diver as a PADI Dive Master for over 20 years. She especially likes to show her guests the underwater world and knows the best of the snorkel spots in the BVIs.

While sailing on a Nutmeg charter you can expect to have a specialized and relaxing sailing vacation!

John White License and Certificates:
- Royal Yachting Association, Yacht Master Ocean
- PADI Dive Instructor since 1994
- St. John Senior First Aid
- Red Cross Senior First Aid
- STCW 95: Personal Survival Techniques; Personal Safety and Social Responsibilities; Fire Fighting; First Aid and CPR
- 30+ years electrical contracting with licenses held in California, South Carolina and Western Australia

Maxine White Certificates
- Certificates Culinary Institute of America, United States Personal Chef Assoc.
- PADI Dive Master since 1992
- STCW 95: Personal Survival Techniques; Personal Safety and Social Responsibilities; Fire Fighting; First Aid and CPR
- Red Cross Senior First Aid
- Bachelor of Science, Human Resource Management, Westminster College

Menu

A SAMPLE FROM MAX’S GALLEY

BREAKFAST

   All breakfasts are served with fresh fruit, yoghurts, granola, juice, coffee and tea

Banana pancakes topped with carmelized apple or banana - Served with crisp bacon

Traditional Eggs Benedict with roasted potatoes

Traditional Aussie Breakfast with eggs, sausage, bacon, fried mushrooms and baked tomato

Greek Frittata of zucchini, feta and cherry tomatoes

LUNCH

Homemade Gazpacho with a grilled chicken panini

Chilled mixed seafood of crab & shrimp pasta salad with feta cheese and black olives

Indonesian pork satay with peanut sauce. Served with couscous and Asian coleslaw

Caesar’s Salad topped with spicy grilled chicken

HORS D’OEUVRES

Conch fritters with spicy mango sauce

Sushi and Nori roll platter with ginger and wasabi

Bruschetta with fresh tomato-basil salsa and olive tapenade

Antipasti plate of prosciutto, salami, olive tapenade and homemade hummus

STARTERS

Mixed Seafood Ceviche

Proscuitto and Pear Salad with balsamic vinagrette

Tuna tartare over a Caribbean citrus coleslaw

Curried butternut squash soup topped with caramelized onion on a garlic crouton

DINNER

Grilled mahi-mahi over coconut rice with pineapple-cilantro salsa

Max’s famous Paella!

Grilled pork medallions topped with a green curry mango sauce.  Served with roasted vegetables

Award Winning ‘Tamarin Duck Breast’ with Tamarind-Grand Marnier sauce.

Served with wild rice pilaf and grilled asparagus

DESSERTS

Lemon Breeze with Lemon-zested Coconut Macaroons

Rum pineapple upside down cake with caramel sauce

Pots of chocolate with white chocolate wafers

Tropical bread pudding with rum custard sauce