Captain Nate

Nate is a life-long sailor with a passion for sharing his love of the sea. After landing his first job as a deckhand aboard the America's Cup winning twelve meter raceboat "Intrepid", he embarked on a journey around the world on a vast array of fine sailing yachts. He worked exclusively in the superyacht industry for six years as a deckhand, engineer then captain aboard vessels ranging from seventy to one hundred and twenty feet long, plying the Mediterranean, Caribbean, Atlantic and Pacific Oceans including two transatlantic passages and two trips through the Panama Canal. After a soul searching journey across the Indian Subcontinent by motorcycle and South East Asia he landed in New York City running day charter boats, a ferry, and teaching sailing courses. Seventeen years after signing his first contract to join a boats crew, Nate now runs his own sailing charter and yacht management business in The Hamptons and has taken the helm of the much loved Bali 5.4 "Ithaka". He is beyond excited to share stories and new adventures with his incoming charter guests this winter.


Mary Campbell (MC) was born and raised the US, but considers herself a citizen of the world.

Growing up in Pennsylvania, she didn’t spend much time on the water, but she did spend quite a bit of time in the kitchen. Her father is an excellent cook and during her childhood, he spent many weekends crafting delicious meals for the family, almost always involving her and her 6 siblings in the process. From his famous key lime pie to Jamaican jerk chicken and chicken piccata, many of her dishes are inspired by the cooking she did alongside her father growing up. Mary Campbell loves to create healthy, nourishing and delicious meals that will take your taste buds global.

During college, she moved to Rome for the summer as an au pair, which truly solidified her love of travel. After graduating from Louisiana State University with an art and design degree, she traded her pottery wheel for a life of travel. In 2021 she stepped into the role of yacht chef in Croatia and was hooked. Since then, she has gotten the opportunity to sail all over the world- from French Polynesia to the British Virgin Islands, Croatia, Turkey and more. Along with cooking she loves to study Italian, experience new cultures, celebrate her friends and family and watercolor.

She is committed to keeping your belly full and your days happy while sailing the beautiful British Virgin Islands aboard Ithaka!

 

Breakfast

Classic bagels & lox breakfast platter

Scrambled eggs, breakfast sausage & rosemary potato medley

Zesty chorizo, egg and gouda breakfast taco, topped with avocado & homemade pico

Yogurt parfait layered with fresh fruit & granola, served with homemade banana walnut muffins

Canadian bacon, egg and cheese sandwiches served on a toasted English muffins

Blueberry pancakes with gourmet bacon and fresh fruit salad

Savory bacon, Cheese, and broccoli quiche

Overnight french toast

Grilled Peach baby Pancakes 

 

Lunch

Roasted pork loin sliders dressed with creamy coleslaw & summer veggie platter

Zesty grilled chicken BLT sandwiches topped with avocado on ciabatta bread

Dorado fish tacos served with homemade cilantro lime slaw, salsa & avocado

Pan-seared salmon served with a  Caesar Salad 

Spicy Cobb salad with cajun grilled steak

Ahi tuna mango poke bowl with sushi rice

Chicken salad sandwich on buttery croissants

 

Dinner

Shrimp coconut green curry over jasmine rice

Chicken Pasta  with Mediterranean Quinoa Salad 

Seared ahi tuna served with sesame dipping sauce, asian green beans &  coconut rice

Texas Bacon burgers served with homemade macaroni salad & Mexican corn on the cob

Savory Filet mignon with fresh chimichurri, and bourbon glazed carrots

Captian’s Roasted Chicken Chili chili rellenos with cilantro lime rice

 

Appetizers

Gourmet cheese & charcuterie platter

Spinach artichoke dip served with toasted pita points

Tortilla chips served with trio of dips: queso, guacamole, and salsa

Baked brie & fig jam platter served with fresh bread, crackers, & fruit.

Crudité platter served with tzatziki dip

 

Dessert

 Key lime pie

Chocolate Soufflé

Warm chocolate chip cookies

Panna cotta with fresh berries

NY style cheesecake topped with mixed berry compote

Triple fudge brownies served with vanilla ice cream drizzled with fresh caramel

Creamy lemon bars dusted with powdered sugar and Chocolate Coconut Bars