Accomodations:

Crew Profile

Hi — We’re Mario & Gi!

Our story began in Pretoria, South Africa, in a hospitality school classroom. As part of an icebreaker, everyone was asked to toss their shoes into a pile and pick one at random to find their partner. By chance — or maybe fate — I (Gi) pulled out Mario’s shoe, and we’ve been a team ever since.

Mario was born and raised in South Africa and has always been a people person with a knack for problem-solving. After studying hospitality management, he trained across luxury hotels, fine-dining restaurants, and even South Africa’s iconic Blue Train. His love for the ocean eventually drew him to yachting, where he earned his Yachtmaster certification and discovered his passion for life at sea. Calm, capable, and endlessly resourceful, Mario keeps Mucho Gusto running seamlessly — whether he’s at the helm, behind the bar crafting his signature “cocktail of the day,” or fixing something before anyone else even knows it’s broken. He’s also a certified Dive Master, trained electrician, barista, and mixologist — and when he’s not on the water, you’ll usually find him restoring classic cars.

I (Gi) grew up in Mozambique, surrounded by tropical beaches, fresh seafood, and the Portuguese-inspired flavours that have shaped my cooking. By sixteen, I was already guiding safari guests and sharing my love of nature and wildlife — hospitality came naturally. I went on to earn a three-year diploma in Professional Cookery, specializing in dietary requirements and personalized menus. Food, for me, is about joy and connection, and I love creating dishes that make people feel both nourished and delighted. Guests often tell me it’s my laugh that fills the boat as much as the aroma from the galley — and that’s the best compliment I could ask for.

Together, we’re passionate about creating charters that feel effortless and personal — where guests can completely relax knowing every detail is taken care of. Whether it’s Mario mixing sundowners on the flybridge, me serving up something fresh from the galley, or the two of us sharing stories over sunset, we love making every trip aboard Mucho Gusto one to remember.

Sample Menu

Mucho Gusto - Sample Menu (Changes Constantly)

Breakfasts

A vibrant seasonal fruit bowl with yoghurts, boat-baked granola, fresh pastries or muffins, overnight oats, and a  “Hot Special of the Day.”

Smashed Avocado Tartine topped with perfectly poached eggs and a drizzle of herb oil

Classic Eggs Benedict or Florentine, served on toasted English muffins with hollandaise sauce

Soufflé Omelette with your choice of seasonal fillings, light and airy perfection

Belgian Waffles with crisp bacon and homemade vanilla-bean maple syrup, or strawberries & Chantilly cream

Delicate Crepes, sweet or savoury, made to order

House-made Bagels with the Works — smoked salmon, whipped cream cheese, red onion & capers

Garden-fresh Vegetable Frittata or a rotating selection of gourmet mini quiches

Lunch

Citrus-Poached Lobster Salad with micro-greens and local garden leaves

Blackened Shrimp Cobb or Classic Caesar Salad with shaved parmesan & crispy pancetta

Champagne-Marinated Grilled Chicken over a warm vegetable orzo salad

Grilled Steak with basil-infused bulgur wheat, mixed greens & Brazilian vinaigrette

Fresh Tuna Poke Bowl with oyster-soy dressing — or Beetroot-Cured Salmon Poke with sweet-savory glaze

Mediterranean Family Lunch: Char-grilled Lamb Lollipops or Garlic Shrimp, with a Greek salad, house-baked pita, tzatziki & hummus

Fall-off-the-Bone Ribs with Asian-style crunchy slaw & crispy hand-cut potato wedges

Chef’s Signature Tacos — fish, pulled pork, or beef short rib — served with an array of gourmet sides

Homemade Ice Creams & Sorbets
Flavours include: Tequila Papaya, Salted Caramel, Double Chocolate, Espresso, Grapefruit, Strawberry

Starters

Citrus-Cured Ceviche with lime & chili zest

Cherry & Heirloom Tomato Gazpacho

Caramelized Purple Onion Soup with gruyère croûte

Beef Filet Tartare with crispy capers & parmesan crisp

Moroccan-Spiced Sweet Potato Soup with crème fraîche & chili oil

Seared Saffron Scallops with beurre blanc

Pernod-Kissed Shrimp Cocktail with citrus aioli

Mains

Honey-Smoked Paprika Salmon with crispy gnocchi tossed in a pesto cream sauce

Saffron & Pumpkin Squid Ink Linguine with Scallops & Pomegranate jewels

Prime Beef Filet with Pommes Aligot, seasonal vegetables & a burnt-butter Cointreau jus

Wild Mushroom & Manchego Ravioli with slow-braised short rib ragù

Gi’s Signature Sushi Spread (available on request)

Herb-Crusted Lamb Rack with caramelized Baileys sweet-potato fondant

Butter-Poached Lobster Tail with mango & cherry salsa, sautéed vegetables & ancient grains

Desserts

Baked Honey Cheesecake with roasted nuts & citrus zest

Candied Cannoli filled with Baileys mousse

Coconut & Passion Fruit Panna Cotta

Espresso & Dark Chocolate Mousse with a salted caramel drizzle

Lavender Crème Brûlée with caramelized sugar crust

Passion Fruit & Papaya Pavlova with Chantilly cream

Burnt White Chocolate Brownie with whipped Chantilly cream