INEVITABLE

Crew Profile Features & Amenities

INEVITABLE Specifications

INEVITABLE Accommodations

Sleeps 10 In 5 Cabins

INEVITABLE can accommodate 10 guests in 5 cabins.
The Master cabin has a king size bed, bath/tub, shower and toilet.
3 Guest cabins have a queen size bed, bath/tub, shower and toilet.
A Guest cabin has a queen size bed, shower and toilet.
INEVITABLE  is fully air conditioned through out.  This is a non-smoking vessel. Smoking on Swim Platform only  INEVITABLE´s crew has a separate heads and shower. Guests are not allowed to bring pets onboard.

CLICK ON IMAGES TO ENLARGE / OR CLICK HERE TO CHANGE LAYOUT

Bow shot

Aft Deck

Master Stateroom

Skylounge

Jacuzzi on Sun Deck

Bridge

Guest Stateroom

Guest Foyer below

Master Shower

Exterior shot

Main Salon

Master Office

Sun Deck Forward

Stern Shot at Night

Dining Salon

Guest Stateroom

Guest Stateroom

Master Bath Hers

INEVITABLE Crew Profile

Captain "Dusty" L. Sackmann
Dusty Sackmann has been in command of Inevitable since May 2003. His career in professional yachting began in Mexico when he relocated from Canada. Over the years he has commanded vessels in the US, Caribbean, Panama, Western Canada, Alaska, Northern Europe, Adriatic, and the Mediterranean. Under his leadership, M/Y Inevitable won the 2004 Fraser Yachts “Charter Boat of the Year”. He has extensive experience in managing large refit projects including the 18 month rebuild of “M/Y Inevitable” at Feadship Holland. In his time off, he enjoys traveling with his family, fishing, swimming and cycling. Dusty will be onboard from April-June/October-December.

Captain Scott Teele
Scott Teele has shared captain duties on M/Y Inevitable with Captain Dusty since 2008. He was introduced to boating at the age of 15. After he graduated from university he relocated down to the Virgin Islands. In 1995, Scott went from sailboats to Motor Yachts. He has worked on some of the finest and most distinguished vessels afloat and traveled many of the world’s most exotic locations. He has been in command of yachts such as M/Y Picante, Excellence II, Solemates and D’Natalin II. During down time Scott like to rebuild antique cars and spend quality time with his wife and dogs at home by the river. Scott will be onboard from July-September/January -March.

Chef Joseph Henningsen
Joseph Henningson comes to M/Y Inevitable with a wealth of gastronomic experience. He brings together exotic and traditional flavours from 25 years of cooking and travels from countries as diverse as the Caribbean, South America and Europe. Joe completed his formal Chef training in Switzerland, a culinary melting pot of 3 different ethnic cultures and cuisines. He enjoys the daily challenges on board M/Y Inevitable as it brings in an environment where he can combine his professional skills for fine food and his passion with adventure and world travel. In his spare time Joe enjoys biking, hiking and gardening.

Chief Stewardess Valerie Chiasson
Valerie Chiasson is from Montreal, Canada. Before starting her career in the yachting industry Valerie was working as International Development Marketing Manager for the Food and Wine Department of Canada. She travelled the world by herself and a backpack for almost two years before she began working on the prestigious M/Y Christina O in Europe. It is her passion for the ocean, travels, good food and wine that led her to pursue a career in this field. She is full of life and loves to take part in new adventures. Valerie also finds great pleasure in cycling, diving, photography and sightseeing on top of her skateboard.

Chief Engineer Yannie Nielsen
Yannie Nielsen was born in Denmark but grew up in Calgary, Canada. He worked as a master electrical engineer in Alberta, Canada for several years before leaving the frozen North behind and heading south to warm up! Yannie proceeded to spend 4 years working for Club Med as a dive instructor until Captain Dusty gave him a call and asked him to go for a boat ride. Yannie accepted, and the past 18 years is yachting history. Yannie has a passion for motor bikes and travel. He enjoys combining both riding to fabulous places such as Bolivia and Honduras where he now owns a beautiful house.

Chief Engineer Tim Jacobsohn
Tim Jacobsohn was born and raised on the East Coast of Australia. He has been an engineer for 15 years now with seven of those years spent in the yachting industry. Tim has been with M/Y Inevitable for over 3 years. Before yachting Tim was designing prototypes instrumentation for minimal invasion surgery. He has a keen interest in traveling the world and pursuing his engineering career. Tim has a passion for sports but above all every one of them involves water! Surfing, fishing and exploring the ocean on top of his paddle board are amongst his favorite. Very health conscious Tim is also a great chef with a developed taste for good food.

First Officer Andrew Walsh
Andrew Walsh was born in Adelaide, South Australia. After finishing a Bachelor Degree in Commerce, he decided to travel overseas. Subsequent to a season as a caddy in Ireland, he joined the yachting industry. In January of 2007 Andrew joined M/Y Inevitable in Holland for the rebuild. Since then he has been with us working from deckhand to First Officer. After 3 years in the Mediterranean Andrew is eager to explore the Caribbean and East Coast of the USA. Outside of Yachting Andrew enjoys photography, golf and a combination of good food and wine.

2nd Engineer David Chadwick
Dave Chadwick was born in Yorkshire in the United Kingdom before moving to Nice, France eight years ago to play drums in his band at the time, ‘Breathe’. From there he moved into bar management and ownership before deciding to return to his Chemical and Mechanical Engineering roots. To spice it up he decided to add a maritime twist to his career by joining the M/Y Inevitable. In his free time Dave takes every opportunity to head to the cliffs to go rock climbing. He also enjoys diving, surfing, snowboarding and of course from his band days - drumming!

Stewardess Vanya Chubatrova
Vanya Chubatarova was raised in Varna, a city on the Bulgarian East coast. It was at an early age that she learned to love the water. She started her career working on exclusive cruise ships and after 7 years of cruising, she decided to join luxury yachts. She joined the M/Y Inevitable team in March of 2008 in Holland. Her contagious laugh and bubbly personality keep guests and crew entertained daily. In her spare time she loves to ride her mini folding bicycle and play chess against other crew members. She also enjoys dancing and exercising.

Stewardess Nicole Lima
Nicole Lima was born and raised in Fortaleza, a city in the north east of Brazil. She graduated in Tourism and Hospitality working in 5-star hotels before embarking on a beautiful 3 month journey with her uncle exploring the Caribbean on a sailboat. Nicole was attracted to the ocean and decided to join the yachting Industry shortly afterward. She soon found out she could combine her love for the hospitality industry and travel by becoming a “yachtie”. Fluent in Portuguese, Spanish and English, she likes learning about new places and cultures. In her spare time Nicole loves to go for long walks and sit on the beach while reading a good book!

Bosun John Mulhern
John Mulhern was born in Galway, Ireland. He studied Hotel Management at university and decided to put into practice his skills where the sun is shining: Australia. He worked there for a while before he was offered his first job on board a sailing yacht. He fell in love with the sea and consequently started his career in the yachting industry. Since, he has been working on numerous sailboats such as Madison and Hammer where he had the pleasure of working and discovering the Pacific and the Mediterranean. He later joined the motor yacht world in 2008. In his spare time John enjoys horse riding, photography, fishing and blacksmithing.

Deckhand Matthew Beattie
Matthew Beattie was born in Tasmania, Australia. Prior to commencing employment on M/Y Inevitable Matt was employed for 8 years as a Physical Education and Marine Science teacher within High Schools in Tasmania, Queensland and London, UK. New to the yachting industry, he has utilized his past experience and talent to become a valued crewmember. Matt loves to travel and has visited 53 counties to date throughout Europe, the Middle East, Africa and Asia. His favorite past time is scuba diving and he has recently become involved in underwater photography. In his free time Matt enjoys fishing, skiing and keeping fit.

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Chef Joseph's Sample Menus
BREAKFAST
Elegant traditional French style trio of cheese rolled omelette
loaded with a tantalizing mixture of moist mushroom and spinach served with a
toasted classic New York style bagel paired with homemade mixed berries preserve

Fresh from the oven baked French style doughy cinnamon apple brioche with
decadent royal icing fondant paired with an array of hand-selected mixed fruit compote

Smoked Salmon Eggs Benedict
A duo of lightly poached quail eggs on a bed of mini english muffins layered on Scottish
smoked salmon drizzled with a lemon hollandaise capers and red onions brunoise sauce

Frittata sunrise
Fluffy egg frittata embellished with lavish roasted bell peppers, braised endives, sizzled chorizo and sprinkled with lightly aged Manchego cheese and a delicate cilantro glaze

Belgian Style Pecan and Maple Waffle
Homemade yeast induced batter with toasted pecans and 100% pure maple syrup
presented with warm banana Foster topping and exquisite crème fraiche
Gratinéed country style dense wheat walnut bread

JUICES
Fresh grape juice and colorful raspberry frappe
Premium quality sweet pineapple and passion fruit fresh squeezed juice
Healthy Fruit Smoothie: Non fat creamy Greek yogurt with orange juice, Maine blueberries, raspberries and strawberries, merged with tasty almonds and muesli for a perfect blend
Vitamin loaded Fresh Squeeze Juice: Fresh ambrosial Sicilian blood orange juice
Freshly purréed flavorful Mango and frothy apple frappé
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LUNCH
Mediterranean Fresh Pasta
Fresh egg tagliatelli joined with lightly sautéed olives, capers and seasoned cherry tomatoes finished with luscious oregano and tossed with our best Asiago cheese
Warm grilled sweet roasted bell pepper crispy crust crouton

Chilled Spanish Style Spicy Gazpacho
A distinctive blend of fresh plump tomatoes, multicolored capsicums, Sirano chilies with a touch of aged Spanish sherry vinegar dressed with European shredded cucumbers and sprinkled with delectable fresh Bahamian conch
Thin sliced zucchini bread baked to perfection

Jamaican Jerked Chicken
Fork tender chicken breast rubbed with classic Jamaican jerk base
full-bodied cinnamon, clove, cardamom, mace and cayenne spice
paired with perfectly sliced grilled eggplants, colorful peppers and fresh crispy white cabbage and presented with an all-natural almond milk and pigeon peas infused rice

Umbrella Tomato Soup
Oven roasted Italian roma tomatoes, fresh pressed garlic and
garden shallots with a subtle glaze of basil crème fraiche lightly stewed beneath a
perfect umbrella of thin rolled golden brown crispy pastry

North African mango gratin
Delicately sliced fresh mango fanned and coated with a marvelous Italian mascarpone
integrated with slivered almond mousse lightly salamandered
finished with an inviting bonana essence and presented with a delicate
Tuile filled with mouth-watering vanilla crème

Zippy Skewed Shrimps
Flesh shrimp marinated in extra virgin olive oil, fresh pressed garlic, tangy lemon juice and aromatic oregano tenderly grilled to perfection. Field greens tossed with heirloom cherry tomatoes, fresh shaved fennel topped off with roasted garlic chive with a splash of crème fraiche sauce
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1ST COURSES
Crispy Rainbow Salad
Chiffonade of crispy fresh rainbow kale, Italian frisé and radicchio glazed with aromatic mustard vinaigrette topped with grilled vibrant marinated summer vegetables accented with delicate ciboulette and citrus flavor olive oil

Healthy Citrusy Salad
Tantalizing plump grapefruit sections artfully shingled with Caribbean buttery avocado coated with sesame seeds, diced tomatoes and velvety honey mustard dijonnaise vinaigrette imbedded in a delicate crispy salad

Inviting Red Snapper Salad
Choice Bahamian red snapper tenderly baked with aromatic traces of thyme, parsley and oregano with a splash of lemon juice laid on a bed of delicately tossed greens and roasted fennel drizzled with hot red pepper coulis

Charming Italian Style Polenta
Delicate creamy polenta loaded with roasted garlic, challots and rosemary flavors laid on a bed of superb wild mushroom fricassee

Gourmet Maine Lobster Bisque
Delectable oven roasted sliced lobster and placed on a
bed of steamy spinach harmonized with rich lobster broth and a touch of delicate cream and Pernod accompanied with brindell mini baguette
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MAIN COURSE
Asian Style Seared Chicken Breast
Char-broiled heart healthy chicken breast lightly glazed with a savory clove, honey, ginger and chili flake mix dressed with succulent grilled asparagus and laid on a bed of perfumed lemongrass and lime jasmine rice

Grilled New Zealand Petite Lamb Chops
Sautéed encrusted premium quality lamb chops with a trio of colorful pepper lightly glazed with hearty garlic garden-fresh rosemary and fine mint finished in convection
Lightly flash fried authentic French Roquefort indulgence of cheese croquette
balanced with crispy broccoli, julienne of sweet carrots and roasted fennel

Grilled Angus Mid-Western Beef Tenderloin
Center cut premium beef tenderloin rubbed with extra virgin olive oil, fresh garlic and parsley Dijon, perfectly grilled to your preference and positioned on a pillow of divine morel mushroom fricassé topped off with tasteful roasted Vidalia onions and petite Parisian skinless potatoes

Perfectly Grilled Chilean Sea Bass
Lightly seasoned moist sea bass grilled to perfection and balanced in a homemade saffron and seafood broth surrounded by delicately roasted zucchini, fennel and yellow squash assorted with a colorful pearl couscous

Tender Roasted Bone-in Pork
Distinctive thyme and honey glazed pork loin slowly roasted and garnished with
toasted walnuts in a velvety sour cream glace de viande served with braised brussel sprouts and pancetta displayed with petite Swiss rosti
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DESSERTS
Floating Islands
Homemade scoops of toasted almond ice cream with a tang of Amaretto liqueur delicately placed on a pool of silky caramel sauce harmonized with a unique flavor of pistachio macaroons sprinkled with fresh mint

Warm Tropical Passion Fruit Soufflé
Delicately baked soufflé decorated with a generous portion of puréed raspberries and Meyers lemon zest dotted with fresh mint and a petite portion of riche crème fraiche

Jamaican Rum Coffee Tarte
Flaky French puff pastry infused with frothy crème patissière and flavored with superb Jamaican dark rum and full-bodied aroma of ground Blue Mountain coffee beans
surrounded with satin Crème Anglaise and floating mixed berries

Classic Swiss Chocolate Mousse
Decadent white Swiss chocolate slowly melted and folded in rich silky cream accessorized with oven roasted hazelnuts presented on a mouth-watering milk chocolate sauce splashed with a hint of espresso matched with vanilla bean crispy gaufrette

German Baked Surprise
Sliced Granny Smith apples dulcified with cinnamon brown sugar and zesty lemon drops gently tossed with fresh walnuts tangled in paper thin homemade strudel dough baked to perfection and bejeweled with vanilla ice cream and an enchanting caramel sauce

Vibrant Sorbet Tasting With Indulging Chocolate Pairing
Plump cranberry and savory raspberry / Delectable white chocolate

Roasted Loaded With Flavor Pineapple Tarte
Caramelized pineapple segments delicately cork screwed with
homemade puff pastry gently baked until golden brown and set with crème anglaise, cinnamon rum sauce and topped off with candied praline

Portuguese Port Wine Poached Pear
Candied Baklava nut concoction bound with caramelized honey crafted in a coatless Anjous pear slowly poached in a scrumptious Port wine infused with prickly cinnamon, clove and delicious vanilla flavors with a chilled homemade raspberry sauce

Tricolor Bavarian Parfait
Raspberry fluffy purée intertwined with smooth pulverized orange, rich vanilla crème anglaise artfully layered with dazzling hazelnut meringue

INEVITABLE Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING