Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Mario Snyman | South Africa | English |
| Chef | Gi Snyman | Mozambique | English, Portuguese |
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.
Captain
Mario Snyman
Chef
Gi Snyman
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Summer 2026 | Inclusive | $45,000/week | $46,500/week | $48,000/week | $49,500/week | $51,000/week |
| Winter 2026 to 2027 | Inclusive | $45,000/week | $46,500/week | $48,000/week | $49,500/week | $51,000/week |
| Summer 2027 | Inclusive | $45,000/week | $46,500/week | $48,000/week | $49,500/week | $51,000/week |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
Rates are PLUS 14% Bahamas Tax.
Christmas Week: $57,000 inclusive ending by December 26th.
New Years Week: $57,000 inclusive starting December 28th or later
Location Details
Summer Area: Nassau – Exumas
Operating Areas: Bahamas
Location Details:
18 December 2025 – 1 August 2026 MUCHO GUSTO will be based in the Bahamas for charters
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.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Mario Snyman | South Africa | English |
| Chef | Gi Snyman | Mozambique | English, Portuguese |
Captain
Mario Snyman
Chef
Gi Snyman
General
Accommodation
Amenities
Charter Preferences
Green Initiatives
Leisure
Scuba Diving
Exercise equipment available
Mermaid Tails (you swim in them) X 3
Saddle Floaties X 4
Various large floats
4x Sun loungers
Swim Noodles
Short Surfboard
Beach Toys
E Foil
All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary
unavailability.
MUCHO GUSTO offers bespoke accommodation in a main deck Primary King Suite, a VIP King suite and a Twin berth convertible to a King suite.
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
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.