Captain Pierre and Chef Deseree

Crew Profiles:
Captain Pierre and Chef Desree invite you onboard Amazing Grace to discover the beautiful islands of the USVI and BVI together.
From coconut hunting to fishing out the catch of the day, Captain Pierre looks forward to sharing his knowledge of the ocean and teach you about sailing.
Chef Desree will tantalize your tastebuds with her wide variety of cuisines from around the world.
Fresh organic ingredients inspire Desree to create healthy meals and will gladly customize your menu based on your dietary requirements and requests, allowing you to relax and enjoy your holiday on board Amazing grace.


Captain Pierre Hugo:
Growing up in the small seaside suburb of Hout Bay in Cape Town, Pierre developed a passion for the ocean. Sailing, surfing, diving and fishing were part of his usual day while growing up.
Together with his love for the ocean and passion for nature conservation, Pierre went on to study environmental science and marine biology at the University of Cape Town.

Pierre knew from a young age he always wanted to work on the ocean and discovered through yachting he was able to do so.
Over the years Pierre has sailed some of the most beautiful and remote parts of the world, including the Mediterranean, Caribbean, Hawaii and the South Pacific. As an avid adventurer Pierre continues to discover hidden gems that are off the beaten track and enjoys sharing these experiences with those around him.

During one of these adventures in the Bahamas, Pierre met Desree. Both with a keen sense of humor and appreciation for mother nature the couple decided to join forces and share their fun adventures and knowledge of the ocean with others.


Chef/mate Desree Pierce:
Ever since Desree can remember she has always loved being in the kitchen creating new and exciting dishes for her friends and family back home in in Cape Town, South Africa.

Having studied and worked in fashion design, Desree developed a keen eye for detail and a natural creative flare. Her desire to work in the culinary trade led Desree to join a high profile catering company where she was able to expand her knowledge and refine her skills as a chef.

Desree’s passion for the ocean, travel and the culinary arts lead her into the world of yachting as she joined her first boat in 2015.
With years of experience as a chef on board private and charter yachts from the Mediterranean to Madagascar and everything in between, Desree enjoys creating menus utilising elements from different cuisines and creating exciting flavourful dishes. Her passion shines through her meticulous planning of flavour combinations, textures and presentation.

Keen to learn more and expand her skills as a chef, Desree recently completed an intensive pastry and bread making course at The Academy of Pastry Arts of Malaysia as well as undertaking placements at two of Kuala Lumpur's finest restaurants; Enoteca (Italian) and Aliyaa (Sri Lankan)

Desree put her skills to the test at the Antigua charter yacht show chefs competition in 2018 and went on to win first place for yachts up to 125ft

Desree has been lucky to have cooked for Chef Mario Batali and received the following testimonial:
”best yet. Truly perfect" …. so WOW!!!

Breakfast

Fruit platter and cereals served daily

North African egg shakshouka served with home made hummus, avocado and fresh ciabatta

Walnut and Banana bread french toast served with cinnamon cream, seared bananas and honey

Corn, chive and cheddar toast topped with baby spinach, soft poached eggs and paprika hollandaise

Chia seed power smoothy bowls with fresh fruit, granola and nuts

Country style quiche lorraine served with sautéed mushrooms feta and rocket

Macadamia, cranberry and vanilla oats topped with shaved white chocolate

Smoked salmon bagels with cream cheese and scallion scrambled eggs

Lunch

Pan seared cajun style line fish topped with mango and cucumber salsa served on a coconut and turmeric quinoa salad

Gourmet home made beef burger, freshly baked burger bun with crispy pancetta, sweet onion relish and bree served with a balsamic caramelised pear salad

Sesame crusted seared tuna sushi salad served with a pineapple, sprout, ginger and plum relish and crispy panko sushi balls

Toasted wholewheat wraps filled with quinoa falafel, herb baby greens and avocado.

served with a crispy sweet potato fries

Spanish style chorizo and prawn paella served with a melon and parma ham side salad

Thai style spicy beef salad served on a bed of rice noodles dressed with mint, basil and coriander lime dressing topped with toasted cashews and candied coconut shavings

Mediterranean BBQ spread served family style:

Lemon, garlic and herb yogurt marinated chicken kebabs done on the grill

Mixed rosemary roast vegetables with feta and olives

Home made hummus, tzatziki and pestos

Pita pockets

Canapé/Appertizers

Mixed vegetable rice paper wraps and sweet chilli dipping sauce

Roast beef crostini with tomato, olive and caper relish

Spicy patatas bravas home made lime mayo and fresh coriander

Avocado sushi rolls topped with sweet mayo crispy prawns

Caribbean style curried chicken samosa with coconut dipping sauce

Charred sriracha cauliflower with satay dipping sauce, scallions and sesame seeds

Selection of BBQ items

Lemon grass chicken skewers with satay

Chipolatas with smokey bbq dipping sauce

petite leeks marinated in lemon olive oil and served with fire roasted red pepper sauce

served while sipping on the cocktail of the day

Dinner Main

Grilled jumbo tiger prawns in a lemon garlic butter and served with a puttanesca sauced linguini pasta

Classic garden salad

Red wine and garlic marinated beef filet served with creamy parmesan and wild mushroom risotto, confit cherry tomato and red wine jus

Coconut and plantain baked fish of the day served with shredded cucumber and green papaya

steamed jasmin rice

Fresh line fish baked in white wine and cream sauce confit cherry tomato, basil and bacon crumb

crispy green beans and parmesan cauliflower puree

Slow cooked baby back ribs finished on the BBQ served with a mexican style corn on the cob and avocado nacho salad

Chardonnay and thyme roast chicken parcel filled with apricot and walnut stuffing

charred asparagus spears and sweet potato puree

BBQ served el fresco

Grilled lamb chops served with chimichurri with gorgonzola, charred broccolini and almonds with

salt crusted baked potato

Chickpea and multi coloured cherry tomato salad

Desserts

Madagascan vanilla coconut panna cotta with toasted coconut shavings, mango sorbet kiwi salsa

Lemon cheesecake mousse cups with blueberry coulis

Pampoenkoekies, Butternut spiced doughnuts with home made salted caramel sauce and vanilla ice cream

Dark chocolate flourless tort, raspberry sorbet and fresh berries

Chef Desree’s special boozy tiramisu

Amarula glazed malva pudding with creme anglaise

Cinnamon sugar roasted pineapple crumble with rum infused creme fraiche