Miss Amanda Borgerhoff
Not often do you meet a private chef who can also speak fluently on the subject of molecular biology, but Amanda Borgerhoff is not your typical chef. She was educated at Imperial College in London where she did indeed study molecular biology; her thesis was a DNA analysis into genomic clone. Other interests in her youth included studies at the London Academy of Speech and Drama, and she holds a British Horse Society Riding Instructor Certificate.
Soon after completing her studies, Amanda found her true calling in the hospitality business. She was both Chef and Manager during her years at a privately-owned enclave of exclusive villas situated on the island of Carriacou in the Grenadines. Her experience there allowed her to create a wide range of international menus with gourmet style, formal or family style.
Her marine experience includes work for the Moorings on luxury crewed sailing yachts as chef/mate on 48’ to 76’ cats with up to 12 guests. Her menus are creatively designed using the finest organic and seasonal produce. Her skilfully prepared dishes are made with Caribbean influence fused with European flair and flavour. Guests can expect a varied and delicious healthy menu, always aligned to their own preferences. Amanda says her menus are always fully customised to match personal tastes and the occasion. As well there is always consideration for special diets/preferences to ensure dining experiences are perfectly suited to any time of the day for guests.
Amanda has also held senior positions in the music and entertainment, life science and tech space and uses her experience, knowledge and people skills as a complement to her entertaining talents. She is comfortable working with leaders from a wide range of industries, and her calm nature and ability to lead and support others makes her an excellent crew member.Chef/Stew with one full season on a 58 Cat, based in the BVI's. Previously head chef for private luxury villa's in the Grenadines. Create organic menu's, catering for 10 guests and 3 crew, 8 day charters. Working within budget and creating well being gourmet menu's
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