Kellen Tucker is a freelance chef on Tortola. He is a graduate of Baltimore International College Culinary School. He has been a chef at highly renowned restaurants in the DC Metro area and the B.V.I., and has provided his chef services for foreign royalty and CEOs of multinational corporations. Kellen is available for single meals as well as extended periods. Below is a sample seven day menu, but Kellen can provide a range of other items including vegan options and seasonal dishes.

***On a daily basis, breakfast will include a fresh fruit platter and smoothies, an assortment of baked breads and muffins and homemade granola. In addition, a daily special from the galley will also be offered***

Day 1

Breakfast Eggs Benedict with Smoked Mackerel & a Dill Hollandaise Sauce served with a side of Sautéed Potatoes

Lunch Salad Niçoise prepared with Raw Vegetables, Hard Boiled Eggs, Anchovies, Tuna, & Olive Oil and Served with Warm Toasted Sour Dough Bread & an Herb-Garlic Oil Dipping Sauce

Appetizers Asparagus Bruschetta with Grape Tomatoes, Basil & Onions Sprinkled with Blue Cheese atop a Toasted French Baguette

Dinner

Amuse-bouche Sesame Encrusted Seared Tuna with an Orange-ginger Glaze on a Carrot & Green Bean Salad with a Lemon-Vinaigrette

Starter Salad Caprese; Vine Ripened Tomato Slices topped with Prosciutto Wrapped Mozzarella & Fresh Basil, Drizzled in a Blackberry-Balsamic Reduction

Main Course Pan Seared Filet Mignon with Green Peppercorn & Cognac Cream Sauce served with Red Wine Sautéed Asparagus & Oven Roasted Horseradish Potatoes

Dessert Local Soursop & Pineapple Sorbet

Day 2

Breakfast Greek Frittata; Open-Faced Grilled Omelet prepared with Ricotta Cheese, Spinach, Olives, Tomatoes, Basil & topped with Balsamic Vinegar

Lunch Cevichè; Citrus-Marinated Seafood Salad with Calamari, Conch, Lobster or Scallops (Depending on season) & accompanied with Fresh Baked Bread and a Lemon Oil & Red Wine Vinegar

Appetizers Assorted Gourmet Cheese Platter with Fresh Fruit & Crackers, Biscuits & Foccacia Bread

Dinner

Starter Baby Spinach Salad with Dried Cherries, Pine Nuts, Tomatoes and a Hot Balsamic & Applewood Smoked-Bacon Dressin

Main Course Penne Pasta with Cream Sauce & Roquefort Blue Cheese, Shrimp, Scallops, Asparagus, assorted Peppers, Onions & Sun-dried Tomatoes

Dessert Key-Lime Pie with an Orange-Vanilla Whipped Cream

Day 3

Breakfast Rolled Toasted Bread, stuffed with a Berry and Cream Cheese Blend & topped with Sugar

Lunch Grilled Chicken Sandwich with Avocado, Lettuce, Tomato, Bacon & Swiss Cheese & served with Roasted-Garlic Aioli on an oven-toasted Baguette

Appetizers Satay Assortment including: Thai Peanut Chicken Satay & Chili, Lime, Salmon Satay & Teriyaki Beef Satay

Dinner

Starter Caribbean Pumpkin Soup

Main Course Grilled Seasoned Pork Chop with an Apple-cider Molasses Reduction and an Apple & Beet Puree served with Baked Sweet Potatoes

Dessert Crème Brûlée

Day 4

Breakfast Sliced Tenderloin & Fried Egg Breakfast Sandwich served with either Brie Stilton Blue Cheese & Crisp Prosciutto on a Toasted Baguette

Lunch Assortment of Hand-rolled sushi & Summer Rolls

Appetizers Freshly Made Roasted Garlic Hummus & Baba Ganoush, served with Baked pita Wedges and Mixed Raw Vegetables

Dinner

Starter Seaweed & Calamari Salad

Main Course Confit Duck Leg Roasted Garlic mash with a mushroom Ragu and a Foie Gras truffle Sauce

Dessert Dessert Sushi: Fresh Fruit rolled in Sweet Sushi Rice & served with a Spiced Chocolate Dipping Sauce

Day 5

Breakfast Challah Bread Stuffed with Cream Cheese & Peaches, served with Maple Syrup

Lunch Conch Fritters on a bed of mixed Greens with a Mango Chutney Sauce

Appetizers Mushroom Caps filled and baked with Crab Meat Stuffing

Dinner

Starter Coconut shrimp

Main Course Chicken, Lobster or Vegetarian Roti’s with Fried Plantains

Dessert Spiced Rum Cake with Rum Cream

Day 6

Breakfast Vanilla Bean Crêpes wrapped with Fresh Fruit

Lunch Lobster, Spinach & White Cheddar Cheese Quiche

Appetizers Baked Brie with an Apricot Marmalade & Toasted Walnuts

Dinner

Starter Seared Scallops with Crispy Bacon & a Cauliflower Puree & Sautéed Red Peppers & Artichoke

Main Course Pan-Seared Red Snapper on Coconut Rice with a mango-pineapple salsa, served with Fried Plantains & Sautéed Carrots & French Green Beans

Dessert Poached Fruit & Vanilla Napoleon with a Raspberry Coulis

Day 7

Breakfast Chocolate Chip Belgian Waffles with a Red Wine Cinnamon Syrup served with Poached Fruit

Lunch Italian Style Pizza with fresh toppings of your choice

Appetizers Prosciutto Wrapped Melons & Figs

Dinner

Starter Lamb Lollipops with Black Truffle Jus on a Lobster Risotto

Main Course Oven Baked Spare Ribs with Tomato-Basil Mashed Potatoes with Corn on the Cob

Dessert Chocolate Mousse topped with Fresh Berries