Hailing from Marblehead, MA, Andrew grew up sailing. He started fairly early at just a few weeks old while cruising a Frers 41 down east in Maine. While young, he spent all of his time on the water sailing at the Pleon Yacht Club on Optis, Lasers, and 420s. It wasn’t until high school when Andrew started sailing F18 catamarans that he realized which types of boats are the most fun. Around the same time, Andrew started crewing on his home town 12 meter called Valiant and realized he could pursue his passion as a career. Since then, Andrew has amassed tens of thousands of offshore miles, and is lucky enough to have done half of them on Gunboats. For the past few years, Andrew has been working on a classic schooner as a luxury day charter captain in the Hamptons. He is now ready to combine his knowledge of extravagant charters with the high adrenaline sailing on Gaia!
Rebecca Marasco is a Massachusetts native. Through a series of serendipitous events, she landed in Newport, Rhode Island looking to expand her undergraduate environmental degree onto an experiential course. Her experience working alongside diverse crews of maritime and culinary professionals has sparked an insatiable appetite to the magic of sailing, exploring and eating your way around the world. Since cruising New England, the West Coast, Caribbean islands and crossing the Atlantic Ocean to the Balearic Islands, she brings a contagious passion to embrace the natural world with her background in outdoor leadership and wilderness medicine. Gaining nautical miles on vessels of many sizes and styles, her versatility is constantly evolving above and below deck. Cuisine is a major factor to what inspires a truly memorable trip. In the galley, her dishes promote a well-rounded inspiration from local ingredients and traditional techniques to ensure reducing the risk of any deficiency in vitamin Sea. She is eager to continue sharing and learning more of what the mountains and sea offer while on board the self-sustaining system that is S/Y Gaia.
All dishes can be adjusted for allergies and dietary preferences i.e. gluten-free, vegan, plant-based, and/or vegetarian upon advance request. Flexible to preferences for lifestyle, travel itinerary and size of each group. Various cultural traditions curate timing for meals and itinerary preferences, i.e. lunch may be the biggest meal of the day.
★ A fresh fruit bowl, smoothies, granola or toasts and coffee and tea will be available daily
★ Soft herbed scrambled eggs with a choice of crispy bacon, chorizo or vegetable medley
★ Classic omelet filled choice of cheese, protein and vegetable filling, crispy hash browns
★ Cinnamon-orange french toast with a side of mint-grapefruit brûlée
★ Kale salad with miso-caesar dressing, shaved parmesan topped with seared local fish
★ Mediterranean salad with seared scallops topped with creamy avocado-lemon dressing
★ Tuna Nicoise salad with local greens, haricot vert and herbed caper dressing
★ Rotating styles of ceviche, local fish cured in fresh citrus juices
★ Crisp tomato and gruyère galette served with a cup of cucumber-pepper gazpacho
★ Stuffed mushrooms, spicy sausage or vegetables topped with melted parmesan
★ Whole grilled fish of the day with zesty lime-mango salad
★ Marinated chicken thighs drizzled in cilantro-parsley chimichurri sauce and tomato rellenos
★ Mushroom rosemary steak with parmesan potatoes and lemon-honey garlic asparagus
★ Not Your Mother’s Ginger Cake topped with fresh whipped cream
★ Chocolate avocado mousse topped with grilled pineapple
★ Burnt-butter bananas and vanilla ice cream topped with Caribbean rum sauce