Chef Max

I began my cooking career over 20 years ago as a charter chef in the British Virgin Islands.   But really I began my cooking education on a 35 ft monohull. Having limited refrigeration and limited ingredients means having to be creative.   I moved my way up to working as a chef on catamarans up to 85 feet with 12 guests with 4 crew while sailing, entertaining and taking care of guests.   It’s always a fun challenge to be creative and gourmet on a boat. My culinary repertoire has evolved over the years and I always find that the simplest is the best. This is a sample of recipes as I learned along the way with my boating education. My cookbook will be out soon, with more fun cooking tips and recipes.

Recipes

• Max’s Award Winning Tamaring Duck Sauce with Roasted Duck Breasts
• Pizza
• Mediterranean Crab Pasta Salad with Shrimp and Scallops
• Steamed Clams
• Clam Chowder
• Bananas Flambee
• Chicken Curry
• Pineapple Jalapeno Cilantro Salsa
• Paella