Captain Donald Harper /1st Mat and Chef Audrey Harper and Host/Steward: Dennis

Crew Profiles: 
NENNE's crew of three is a dynamic and welcoming team who instantly help you feel relaxed and right at home. Donald and Audrey, married for 20 years, met in South Africa and have spent the last 8 years sailing in the Caribbean. Their great sense of humor, excellent hosting skills and vibrant zest for life promises to make your vacation an unforgettable experience.

CAPTAIN DONALD HARPER held several positions, from Managing Director and COO prior to following his dream of a joyful life at sea. Besides his love for his charming wife Audrey, sailing is his greatest passion followed closely by Scuba diving, fishing, and kayaking. As well as being an Offshore Captain and a PADI Scuba Diving Instructor, he is also quite the comedian and enchanting storyteller!

1ST MATE & CHEF AUDREY HARPER enjoyed a career as high school principal prior to becoming a charter yacht chef. Cooking has always been a passion of hers. With her dream of traveling the Caribbean and working as a Chef, she is delighted to meet any requirements of her guests with her delicious culinary treats. As an Offshore Captain and PADI Advanced Scuba Diver, she is hands on with boat handling and water activities. She completed a CTH Level 2 Certificate in Culinary Skills and a Pastry and Puddings Plus certificate from the prestigious Ashburton Cookery School in England. She holds a teaching degree in Education and an Honors Degree in Education Management, Law, and Policy. Whatever your culinary needs, Audrey will take care of you!

DECKHAND/STEWARD DENNIS ROBERTS
Dennis has always been fascinated by boats. Growing up in South Africa, he spent every available minute on the water. When he wasn't practicing his boat maneuvers he was honing his water sports skills. This lifelong passion for the ocean set him on a professional course with a long-term goal to become "the captain of the ship". To that end, he has completed numerous marine courses including RYA Yachtmaster Offshore and Professional Superyacht Deckhand

Dennis' charm and affable personality, combined with his excellent capability as a seaman, make him a delightful crew member. Guests on board NENNE who need a little help with the water toys can rely on patient, thoughtful direction. He enthusiastically socializes with everyone and is especially great with children. He says, "As a competent sportsman I enjoy interacting with people, as I am fond of a family orientated environment, filled with fun and humor." 

The Crew on Nenne have won 17 awards at the annual charter yacht shows:

CHARTER AWARDS: 

2018: Nenne
Best Multihull over 57ft, BVI Yacht Charter Show

2016:
Yacht Bamarandi
Best Multihull over 57ft, BVI Yacht Charter Show
Second Place, Culinary Chef Competition, Appetizer Section

2015:
Yacht Bamarandi
Third Place, Chef competition at the Antigua Yacht Charter Show for yachts under 125 ft
Third Place, Table Setting for yachts under 125ft

2014:
Yacht Aletheia
Best Boat on Show at the BVI Yacht Charter Show
CYBA Save the Blue Award for the most Eco-friendly yacht at the Antigua Yacht Charter Show
Second Place in the Chef competition at the Antigua Yacht Charter Show for yachts under 99ft
Third Place in the Chef competition at the BVI Yacht Charter Show, Mount Gay Rum section

2013:
Yacht Aletheia
Best Multihull on Show over 57 ft at the BVI Yacht Charter Show
CYBA "Save the Blue Award" for the most Eco-friendly yacht at the Antigua Yacht Charter Show 
Second Place in the Chef competition at the St Thomas Yacht Charter Show 
First Place in the Table setting competition for yachts under 99 ft at the Antigua Yacht Charter Show 
Second Place in the Cruising World Cup in St Barts

2012:
Yacht Flow
CYBA Save the Blue Award for the most Eco-friendly yacht at the Antigua Yacht Charter Show
Second Place in the Chef competition at the St Thomas Yacht Charter Show
Third Place in the Chef competition at the Antigua Yacht Charter Show, the coffee section

Breakfast

Classic Eggs Benedict with Smoked Salmon/ Canadian Bacon and Creamy Hollandaise Sauce

Continental Breakfast with Charcuteries and Cheese

Banana Waffles with Maple syrup, Fresh Berries and Bacon Roses

Three Cheese Frittata, with Herb-roasted Tomatoes

New York Style Bagels with Smoked Salmon, Cream cheese, Capers and Red Onions

Cinnamon and Maple Syrup French Toast served with Parma Ham

Spinach, Leek and Mushroom Quiche 

All served with Coffee, Teas, Fruit Juice, Cereal, Fresh Local fruits, Yoghurts and an assortment of Bagels and Breads

Lunch

Mojito-Lime Grilled Shrimp served with Sun Dried Tomatoes, Olives, Spinach and Feta Pasta Salad with Creamy Basil Pesto Dressing

Thai Tuna Salad with Soy and Honey Dressing served with Warm Baguette

Pineapple and Ginger Braised Ribs, Creamy Coleslaw and Chickpea Salad

Grilled Chilli Lime Chicken Fajita Salad with Soft Burritos

Crab Cake Stacks, Marinated Mushroom, Gourgette and Spinach Salad

Local Fish Taco Salad with Guacamole, Sour Cream and Jalapenos

Grilled Chicken with Pineapple and Mango Salsa, Potato wedges and a Green Salad

Appetizers

Local and Imported Cheese Platter with Red Onion Marmalade

Black and Green Olive Tapenade served on Crostinis

Creamy Spinach Pastry Wheels

Smoked Local Fish Dip with an Assortment of Crackers

Jalapeño Poppers with Homemade Ranch Dressing

Hot Artichoke and Spinach Dip with Tortilla Wedges

Mini Quesadillas with Guacamole and Salsa

Starters

Caramelized Pear and Rocket Salad with Blue Cheese

Mediterranean Stuffed Peppers with a Balsamic Reduction

Creamy Garlic, Onion and Tomato Mussels with Toasted Bread Fingers

Chargrilled Asparagus Salad with Honey and Wholegrain Mustard Vinaigrette

Polenta with a Saltfish Ragout

Portobello Mushroom and Pesto Melt with Warm Roasted Pine Kernels

Beet and Goats Cheese Salad on a Stick

Main Course

Ginger Sesame Salmon, Rice Noodles and Sautéed Seasonal Vegetables

Grilled Spiny Lobster Tail with Garlic Lemon Butter, Ginger Lime Butternut and a Green Salad

Orange Brandy Pork Tenderloin, Roasted Balsamic New Potatoes, Walnut, Cranberry and Spinach Salad

Grilled Marinated Steak with a Mushroom Sauce, Sweet Potatoes, Avocado and Orange Salad

Rosemary Marinated Rack of Lamb with Herb Butter, Basil Gnocchi, Sautéed Asparagus

Tray-baked Chicken with Tomatoes on the Vine, Sweet Potato Mash and a Seasonal Salad 

Honey and Mustard Grilled Mahi-Mahi, Lemon Basmati Rice, Aubergine and Lentil Salad with Goat's Cheese and a Balsamic Reduction

Desserts

Balsamic Marinated Berries with Homemade Meringues and Cream

Cappuccino Cheese Cake with Chocolate Sauce

Caramelised Pineapple Tarts with Homemade Coconut Ice Cream

Local Lime Pie with Fresh Whipped Cream

Passionfruit Mousse with Chocolate Sauce

Poached Pears with an Amaretto Sabayon Sauce

Roasted Banana Pudding with Meringue

All served with Local Coffees and Fine Liqueurs