Andiamo

Crew Profile

Captain Max Davis:
Captain Max hails from Miami, Florida, where he grew up surrounded by the sparkling waters of the Treasure Coast and the Florida Keys. His childhood was filled with exhilarating adventures—diving, spearfishing, and offshore fishing. His passion for marine life led him to pursue a Bachelor of Science in Marine Biology, which he earned from both Florida State University (FSU) and Florida Atlantic University (FAU).
After graduating in 2009, Max immediately dove into a career on the water. He began working with the USDA on aquaculture research, later contributing to efforts tracking the movement of crude oil during the Deepwater Horizon oil spill. In 2016, Max enhanced his qualifications with a USCG 100-ton captain’s license and an STCW certification, transitioning into the offshore construction industry. It was then that he found his true calling in the yachting world.
Max spent five years as First Mate, Engineer, and relief Captain aboard MY Mambo, a highly successful private and charter yacht based in the Bahamas’ Exumas. During his time on Mambo, he was responsible for overseeing multiple yacht refits and managing 30+ charters. His expertise in fishing, diving, spearfishing, and discovering hidden beaches and sandbars created unforgettable experiences for guests.
After his time on Mambo, Max safely delivered numerous vessels across the East Coast of the U.S., the Bahamas, and even the Great Lakes before joining Tortuga as Captain for the past year (14 months) operating both privately and for charter in the Bahamas.
When he's not working, Max enjoys offshore fishing for large pelagic species, traveling, and discovering new places. With his vast knowledge of the Bahamas and his deep passion for fishing, Max is committed to ensuring your stay is exceptional. Whether you're seeking thrilling adventures or a peaceful retreat on a secluded beach, Max is dedicated to curating the perfect vacation experience for you.

Mate John McCabe:
John started in the marine industry back in 1992 working dinner cruises in Seward, Alaska as a deck hand.
After moving to Maui, Hawaii in 1994, he continued his marine experience operating 5-star sunset dinner cruises aboard a 100 foot 3-masted
schooner. A move to Milwaukee Wisconsin in 1997 shifted his marine education to the
competitive world of Great Lakes regattas and sailboat racing, while owning and
operating a full-service restaurant and brewery near the Marina. After 17 years of
Great Lakes sailing experience, John moved to Southeast Florida in 2014 and
continues to enjoy catering to guests on board private Miami Yacht charters and Fort
Lauderdale fishing expeditions on M/V Andiamo.
John is currently is working towards his USCG Captain’s license to further his career in
the Marine industry

Chenaé van Niekerk:
Chenaé began her culinary career at an early age. She discovered her passion and started working for an Advanced Food and Wine Degree, she worked in the kitchens of top‐rated restaurants and catering companies. In 2014, she brought her culinary expertise to the maritime industry. As a chef she travelled the Mediterranean Sea, Asia, Malaysia, Maldives, Singapore, the US, and the Caribbean. Catering for guests from U.S., Belgium, Italy, England, France, Australia, Arabian, and Scandinavian countries, her focus is on healthy, tasteful food, ensuring the nutritional benefits of each meal.
Chef Chenae’s dedication to her craft and preparing exceptional international menus, combined with her health coach certification; uniquely qualifies her to expertly prepare a menu suited to make our guests time aboard Andiamo a delicious one. In her spare time Chenae enjoys riding horses and all types of water activities. She is a certified diver and has been able to test the worlds waters. She also enjoys a good book and relaxing.

Sample Menu

DAY 1
LUNCH
Vietnamese Rice Paper Rolls with Langoustines, Avocado, Beansprouts and Fresh Coriander

served with a Sweet Soy Lime dip.

Maki Sushi Rolls with Marinated Tofu

Asian Style Salad with Rice Noodles, Mango, Coriander and a Ginger Soy Dressing

Sesame Seared Tuna

Crispy Duck Confit off the Bone with a Sesame Soy Sauce

Mango and Lime Fool with Fresh Cherries and a Sweet Sesame Bisque

DINNER

Carrot and Lemongrass Coconut Soup

Grilled Sea Bass Fillet on White Truffle Risotto with Crispy Ricotta Zucchini Flower on a Green Pea and Lemongrass Coulis

Fondant au Chocolate on a fresh Strawberry and Melon Salad with Tangerine Coulis

DAY 2

LUNCH

Cold Mediterranean style Octopus Salad

Beetroot Cured Soho Salmon With whipped Horse Radish and Yuzu Mayo

Light Cesar Salad with Parmesan Crisps and Garlic Rosemary Croutons

Grilled Monkfish with Mediterranean Herbs and Curry Mayonnaise

Grilled Chicken Ballotine wrapped in Parma Ham on Sautéed Spinach and Pepperdew & Pineapple Chutney

Vanilla Panna Cotta with Cinnamon Infused Forest Berry Coulis

DINNER

Trilogy of Red Tuna with Wakame Salad and Wasabi Crème Fraiche

Grilled Saint Peter Fish Filet on a Bed of Parsnip Mousseline and Confit Cherry Tomatoes with Steamed Baby Vegetables and a Lemon Thyme Foam

Baked Cheese Cake with Cherry Ragù and Fresh Berries

DAY 3

LUNCH

Greek Salad with Marinated Feta and Vintage Balsamic Dressing

Grilled Peach and Spinach Salad with Herb Goats Cheese and Candies Wallnuts

Sweet Potato Duchess

Grilled Smokey Sweet Corn on the Cob

Grilled Filet Turbot with Smoked Bell Pepper Coulis

Sous Vide Butter Lobster with Yuzu and Pickled Vegetables

Slow Roasted Rack of Lamb with Red Wine and Rosemary Jus

Toblerone Mouse on Strawberry Carpaccio with Fresh Berries and White Chocolate Cointreau Coulis

DINNER

Caprese Salad with Marinated Bocconcini, Avocado and Ciabatta Shavings

Grilled Rib eye with Pomme Anna, Steamed Baby Vegetables, Caramelized Baby Beetroot

and Confit Cherry Tomatoes

Rhubarb and Apple Crumble with Vanilla Ice cream and Fresh Berries

DAY 4

LUNCH

Coconut Thai Noodle Soup with grilled Langoustines

Rice Noodle, Courgette, Carrot and Daikon Salad with Asian Dressing

Asian Baby Spinach, Mango and Sesame Salad

Crispy Prawn and Ginger Spring Rolls with Sweet Chilli Soy Sauce

Poke Bowls with Fresh Salmon, Tuna, Edamame, Poached Egg and

A selection of home-made Asian Dressings

Melon with Mango Sorbet, Passion fruit Coulis and Almond Tuiles

DINNER

Prawn and Avocado Roulade with citrus segments, Orange gel and Lemon dressing

Seared Tuna on a bed of Sautéed Vegetables and Chilli Cashew Egg Noodles

Crème Brule with Cinnamon Ice Cream, Passion Fruit Coulis and fresh Berries   

DAY 5

LUNCH

Roasted Tomato and Jalapeno Soup with home-made Grilled Flatbread

Grilled BBQ Fall-Off-The-Bone Beef Short Rib

Grilled Ginger and Lime Prawn Skewers

Orzo Pesto Salad with Avocado and Crispy Beetroot

Tangy Potato Salad with Perfectly cooked Eggs and Truffle Dust

Wilted Kale Salad with Dried Cranberries, Crispy Carrots, Pecan Nut and Mustard Dressing

Home Made Tiramisu 

DINNER

Crispy Prawn Cocktail Salad

A variation of Freshly Made Sushi

Coconut and Chocolate Mousse

DAY 6

LUNCH

Beef and Jalapeño Sliders

Chicken Sliders with Parmesan Crisps and Smokey Bacon

Grilled Octopus, Jalapeno Hummus, Mango Salsa with Rocket Salad

Home-Made Triple Cooked French Fries

Pesto Pearl Cous Cous Salad

Tabbouleh Lentil Salad

Wine Poached Pear Salad with Parma Ham and Pecan Nuts

Peppermint Crisp Tart

DINNER

Cucumber Carpaccio with seared Scallops and Blackened Cherry Tomatoes

Seared Salmon with Pickled Onion & Cucumber, Burnt Leeks and Yogurt Dill Sauce

Apple Phyllo Tart with Vanilla Ice Cream

DAY 7

LUNCH

Cardamom Butternut Soup

Steamed Mussels with Lemongrass and Garlic Sauce

Home Made Truffle French Fries

Lime & Prawn Lettuce Wraps with Sriracha Mayonnaise

Cucumber Chilli Salad with Pine Nuts and Lime Dressing

Crispy Sushi Rice Balls served with a Sweet Soy Sauce

Thai Peanut Leaf Salad with Radish, Dill and Red Onion

Green Tea Ice Cream with Home-made Cardamom Shortbread

DINNER

Home-made Crab Ravioli with Charred Broccolini, Bone Broth, Fennel Syrup and Coriander Oil

Grilled Cod with Crispy Parsnips, Celeriac Puree, Herb Pesto, Date Chutney and Lime Jelly

Persimmon Panna Cotta with Quince Jelly and Fresh Berries and Walnut Praline.   

More Locations Details

Summer Operations
Bahamas, USA - Florida East Coast

Winter Operations
Bahamas, USA - Florida East Coast