Captain Tyler and Chef Erika
Tyler and Erika love being on, in or under the water. Committed to exceptional guest service, this crew will make sure your vacation in the islands is one you will never forget.
Tyler and Erika meet in college where they worked at a dive shop and ran a dive club together. After college they set off to face the corporate world - Tyler as a production manager for Aramark Uniform Services and Erika as a logistics manager for Target. Hectic travel schedules and long days left them missing each other and the water. After years of climbing the ladder, they realized that there was no monetary amount or level of success that could match the time they were missing with each other. So they decided to get married and move to the islands where they could claim back the missing time and build their lives as newlyweds.
Island life suited them as they enjoyed sailing, diving and exploring the BVI and USVI. After being land-based in the BVI, working at a local dive shop, they decided move into chartering.
Tyler and Erika love living and working full-time on the water. For Tyler, it’s the perfect platform to share his passion for the water by helping guests enjoy snorkeling or diving, water sports, fishing and sailing. Erika loves being able to help craft custom itineraries while providing delicious dining experiences to accompany the perfect vacation.
Both Tyler and Erika are scuba instructors and instructors for first aid and CPR. Tyler is a certified Red Cross Lifeguard. Both of them have taught swim lessons as well. Their strong background in water safety makes them capable of providing an extra level of security to all of their guests.
They were voted “Best Crew in Show” in their category at the VI Professional Charter Association’s 2017 USVI Charter Yacht Show. Combined, their southern hospitality and love for fun will ensure your vacation here in the islands is full of unforgettable memories.
Captain Tyler: Tyler is always on the move and ready for an adventure, he is a man of many hobbies and easily relates to others. He grew up fishing, boating, wake-boarding and water-skiing. When he was ten he sailed for the first time and he quickly became hooked. In college he worked a wind surfing and scuba instructor. His passion for being on the water followed him to the East Coast where he owned his own fishing boat and served as a first mate/instructor on several dive boats.
Tyler has always been an out-doorsman whether it’s hunting or backpacking in the mountains of North Carolina, where he calls home, cave diving in North Florida or free diving in the Keys. He satisfies his land-based tendencies by hiking around on the islands and finding the best jumping spots to plunge into the ocean. On the water, he enjoys throwing out a line or diving for lobsters in the USVI. In the water, he is an avid free diver and exceptional at fish identification.
He is no stranger to hospitality. Tyler has years of experience in guest service management and is even a licensed bartender.
As your captain, Tyler will make sure you have a fun, safe time on Viramar. He is dedicated to helping his guests create unique memories. Tyler will work with you to make sure your trip is full of destinations and adventures that fulfill your island vacation bucket list.
Chef/First Mate Erika: Erika has a love for entertaining which she demonstrates by pouring custom cocktails and whipping up creative eats. When Tyler and Erika decided to get into chartering, she went back to school to earn her professional chef certification through Roubex Cooking School. She is also a certified food safety manager by the National Registry of Food Safety Professionals and a licensed bartender.
She worked in event planning for three years and coordinated trips for groups as large as 40. She has helped plan pig picking, oyster roasts and even a couple weddings. She became the ultimate trip host – making sure her guests were not only organized, but also entertained and well-fed. Her background in logistics and experience in food prep helps her when it comes to planing meals for guests during their stay. She is comfortable working around dietary restrictions and flexible to meet your needs.
Erika is also a scuba instructor and loves to lead underwater excursions when she is not in the galley. She is easily excited by turtles and squids - you can often find her on dolphin patrol or chasing a stingray during a snorkel. Her favorite part of any island has to be the goats, which she will happily show you on island tour days. She enjoys fishing with Tyler and anything involving being outdoors. Erika also enjoys writing, taking photos, reading and playing guitar. She is always down for a good time, new adventure or anything involving wonderful food.
SCUBA DIVING WITH VIRAMAR:
Tyler is a NAUI Course Director, SSI and TDI Scuba Instructor. Erika is also a NAUI Scuba Instructor. They both are avid divers with a passion to grow the sport and share their love of the ocean. Whether you are already certified or just coming to try it out, scuba diving will enhance your vacation and maximize your in-water time.
The Virgin Islands are home to many beautiful reef dives and several interesting wreck dives. Tyler and Erika have extensive knowledge of the USVI and BVI dive sites including the spots not often frequented. Divers can expect warm waters year round with visibility often more than 60 feet. On Viramar, we dive directly from our boat and offer a large swim platform for easy access in and out of the water. Each dive, the crew will assemble your gear, guide your dive and help assist your entrance and exit from the water.
VIRAMAR SAMPLE MENU
Sweet Potato Hash Breakfast Bowl - Black Beans, Avocado, Cilantro and Spinach mixed into a Sweet Potato Hash
severed in a Warm Tortilla Bowl topped with a Fried Egg, Salsa and Chipotle Mayo
Drunken Pancakes - Vanilla, Nutmeg Pancakes with a Raspberry, Blueberry Filling served with Sausage Links and Rum Infused Maple Syrup
Be Happy Breakfast Sandwich - Honey Cured Ham, Tomato, Arugula and Sprouts on an English Muffin topped with a Fried Egg
Crab Cake Benedict - Fresh Greens and Avocado served beneath a Crab Cake topped with a Homemade Hollandaise Sauce,
Green Onion and a Poached Egg
Bagel and Lox Spread - Lox, Sweet and Savory Options, Cream Cheese and Fresh Veggie Toppings served with a selection of Bagels
Personal Egg Soufflés - Egg baked with Cheese, Sausage, Fresh Veg and Oregano
Fried Chicken and Waffles - Buttermilk Breaded Chicken on top of a Waffle drizzled with Local VI Honey and Maple Syrup
Southern-Style Biscuits and Gravy - Buttermilk Drop Biscuits smothered in Sausage Gravy
*All Breakfasts served with Fresh Fruit, Yogurt, Cereal, Coffee and Juice
D’ Best Fish Tacos - Blackened Mahi and Tangy Mango Slaw in Flour Tortillas served with Black Beans infused with Pineapple
and Carib Corn Salad
Coffee Rubbed Salmon - Grilled Salmon rubbed with a Homemade VI Coffee Rub severed with a Mixed Green Salad and Homemade Vinaigrette
Tuna and Salmon Poke Bowl - Raw Fresh Fish marinated in Soy and Ginger served over Sushi Rice accompanied by Red Cabbage, Green Onion, Mango, Avocado and Fried Wontons topped with Sesame Seeds and Homemade Sriracha Mayo
Low and Slow Baby Back BBQ Ribs - Slow-Cooked Ribs with a Homemade BBQ Sauce finished on the Grill served with mini Wedge Salads and Potato Salad
Lobster Mac and Cheese - Smoked Gouda, Sharp Cheddar, Havarti, Bacon and Lobster
Chicken Oriental Salad* - Breaded chicken, Cabbage, Lettuce, Sliced Almonds, Cucumber Mandarin Oranges and Rice Noodles in a Homemade Dressing
Quesadilla Burger - Premium Beef, Pepper Jack Cheese, Homemade Mexi-Ranch Sauce, Fresh Pico and Shredded Lettuce in a Crisp Cheddar Quesadilla served with Homemade Guac and Tortilla Chips
Honeycrisp Salad* - Arugula, Frisee and Juicy Honeycrisp Apples with Candied Walnuts drizzled with a Sweet Spiced Cider Vinaigrette served with Grilled Chicken
*All Salads served with Homemade Breads
Coconut Key Lime Mussels
Spinach Artichoke Dip
Scallops over Fried Polenta
Bruschetta Three Ways
Tostones with Homemade Mojo Sauce
Pineapple Peanut Chicken Satay Skewers
Jerk Shrimp with Coconut Lime Grits
Three Cheese Chicken Parmesan with a Creamy Tomato Sauce and Garlic Noodles
Seared Sesame Crusted Yellow Fin Tuna served with Mango Sticky Rice and Edamame Snap Pea Salad
Red Snapper Coconut Curry over Basmati Rice served with Naan Bread
Garlic Herb Crusted Lamb with Roasted Chimichurri Carrots and a Parmesan Parsnip Puree
Filet Mignon with Red Wine Pan Sauce Roasted Asparagus and Creamy Avocado Mashed Potatoes
Seafood Pasta packed with Scallops and Grouper in a Creamy White Wine Sauce over Linguini
Sweet and Spicy Pork Tenderloin in a Rum Sauce served over a Plantain Puree with Roasted Brussel Sprouts
Duval Crawl Key Lime Pie
Cheesecake with a Fresh Blueberry Compote
Sea Salt and Honey Ice Cream using VI Honey
Pina Colada Cupcakes
Tiramisu using VI Roasted Beans
Chocolate and Fresh Berry Dessert Platter