Our Crew

PURE DEDICATION

The captain and crew are all skilled in their various duties, as I expected. They all seem to love their jobs, as evident by the smiles that they always have on their faces.

BILL - ORIGIN, USA, 2019
  • Captain Marlon Perez

    Letty

    Since 2002, Captain Marlon has been sailing ships between Ecuador and the United States, even navigating the Panama Canal. Before joining Ecoventura, Marlon captained larger vessels in the Galápagos. Now, he’s delighted to spend time with our nature-loving passengers.

  • Captain Gerardo Duran

    Origin

    Captain Gerardo, of the Origin, has served in the Galápagos Marine Reserve and worked for Ecoventura for more than a dozen years. His other passions? Swimming, diving (both SCUBA and free-form) and studying law—this incredible multi-tasker is finishing a second degree as a lawyer.

  • Captain Homero González

    Origin

    Captain Homero is passionate about sailing and loves spending time with travelers and his crew. Above all, travelers appreciate his ability to foster a deep appreciation for the Galápagos islands.

  • Captain Jhon Feijó

    Theory

    Captain Jhon, who was born in Quito, served as third/second and first mate in tanker ships around Asia and America for several years. He discovered his true passion for sailing after visiting the Galapagos Islands where he fell in love with its wildlife and wonderful local people. Nowadays, he can be seen showing guests the wonderful enchanted islands on board the Theory.

  • Captain Peter Vallejo

    Theory

    Captain Peter is an experienced navigator (he’s even changed course mid-sailing to give guests a better view of breaching whales), and as a proud father of three, he gives extra attention to children onboard during family departures.

  • Maria “Gaby” Espinoza

    Fun and knowledgeable, Gaby has a love for nature and a commitment to island conservation. Along the way, she’s taken courses in tourism management, literature, and human relations, and she’s fluent in English and German. Her passion is introducing guests to the Galápagos.

  • Billy Maquilon

    Billy studied chemistry, biology and environmental sciences in university, and has an unlimited passion for the Galápagos. He’s a traveler at heart and spent four years exploring Europe and the United States before returning to the Galápagos. He has now spent nearly three decades guiding, making him a true expert in the region.

  • Gustavo Andrade

    Raised in Guayaquil, Gustavo has always had close links to the Galápagos: his family has lived on San Cristobal island for three generations, and his father was a tour boat captain., Though trained in industrial engineering, he pursued his love for nature and has been a naturalist with the Galápagos National Park Service since 2005.

  • Freddy Vargas

    Born and raised in the Galápagos, Freddy went to university in Quito before returning to the archipelago to work at the Charles Darwin Research Center. There, he developed a passion for the islands’ wildlife, motivating him to take up guiding. He enjoys water activities such as surfing and snorkeling, as well as horseback riding when on vacation in the Santa Cruz highlands.

  • José Luis “Pepe” Castillo

    Ecuador-born Pepe grew up on San Cristobal Island, where he fell in love with nature and decided to pursue a career as a naturalist guide. He became a member of the Ecoventura team in 2002, but he received his guiding license in 1997. Fluent in English, he is also studying Italian. Pepe also enjoys chess, playing the guitar, and swimming with sharks.

  • Ivan Lopez

    After studying environmental management, tourism, and photography, Ivan became a licensed guide in 2005. He loves being on the water and is a certified scuba instructor and trainer. Music is another of his passions, and he regularly entertains guests with his original songs.

  • Yvonne Mortola

    First licensed to guide in 1984, Yvonne is an expert on all things Galápagos. She’s even been recognized for her naturalist work by the Charles Darwin Foundation and the Galápagos National Park Service. Yvonne was born in the USA but grew up in Guayaquil, and also founded the Swimming Club Syrius and the Sailing Club Aeolian to engage local children in the sporting community. Guests regularly remark on her extraordinary leadership.

  • Cecibel “Ceci” Guerrero

    After working as a guide trained by the Galápagos National Park Service and the Charles Darwin Research Station, Ecuadorian-born “Ceci” Guerrero has spent years leading tourists through this pristine destination. Certified since 1992, she guided for nearly a decade before taking time off to raise her two children. Now that she’s back, she loves sharing her home with guests, especially while snorkeling (her favorite excursion).

  • Antonio Adrian

    Just like Darwin, he has always been looking for higher adventures, travelled to all continents and been in most ecosystems so far. He has degrees in environmental and educational sciences, and a couple of published books on natural history. He believes that humour and non-formal education are valid tools to teach about our world. He is a National Geographic Diver Specialist and photo instructor.

  • Sofía Darquea

    After graduating in Tourism with a degree in Hotel Management, she spent a few years in France, before returning home to Ecuador and started working as a guide in Galapagos and as a Tour Leader in the Amazon Rainforest. Sofia lives in Santa Cruz Island, and is the president of the Galapagos Naturalist Guide’s Association (AGIPA).

  • Luis Fernando Sanchez

    Luis Fernando has been a Galapagos National Park Naturalist Guide for 17 years and throughout the years he has had the opportunity to become a photography instructor in a training organized by photographers from the national geographic society. He continuously supports the national park along with other colleague trainers in workshops in order to train local naturalist guides.

  • Natasha Cabezas

    Natasha learned about nature as a child, chasing crabs and eels in the lava shores of the Galapagos. Her fascination for the ocean led her to become a professional diver and a naturalist for the Galapagos Marine reserve. After 5,000+ dives, she took the first course offered to become a Specialized Heritage Naturalist, and committed to share her strong passion, love, and knowledge for her islands, with curious visitors from all over the world.

  • Fabricio Carbo

    Ecuadorian, Diving Instructor and Marine Reserve Guide. The first guide of Ecoventura on board of the “Eric”. I’ve worked with groups of the Smithsonian, Audubon Society, Nature Conservancy, among others, and collaborated in a marine life documentary for National Geographic. I like to work with families and to teach kids to love nature. Firm lover and protector of the Galapagos Islands since my first visit back in 1983.

  • Mariuxi Medina

    Concierge Theory

    At 18 years old, Mariuxi began her long career in the Hospitality business. She studied “Hospitality and Tourism Management” at the Catholic University of Guayaquil, and then she obtained her second diploma in “Culinary Arts” at the University of Guayaquil. She then worked for the best hotels in Guayaquil, taking different positions until becoming part of the Ecoventura team as a Concierge in 2019.

  • Cristina Gallardo

    Concierge Theory

    Cristina studied a major degree in Food & Beverage Management for five years at Universidad de las Americas in her hometown Guayaquil. She later spent two years working in different companies as F&B and customer service manager. She joined the merchant navy in 2008 and since then she has been onboard cruise ships working around the Galapagos, learning and sharing her experience in different vessels. In 2019 Cristina became a member of the Ecoventura family, bringing new fresh ideas and a lot of energy to give an enriched personalized experience to guests.

  • Daniela Muñoz

    Concierge Origin

    Daniela studied Tourism and Hotel Management in Universidad de Especialidades Espíritu Santo (UEES). Afterwards, in 2017 she achieved her Masters Degree in International Tourism Management in Barcelona, Spain. She joined the team of Ecoventura in 2018 as a Concierge for the ORIGIN. Her passions are photography, traveling and scuba diving.

  • Scarlett Briones

    Concierge Origin

    Proudly ecuadorian, in love with her country and specially the Galapagos Islands. Scarlett has a degree in Nutrition and dietetics and two minors, the first in management of food and beverage companies and the second in communication studies. She discovered her love for service at the age of 16 when she started working as a waitress in an asian-peruvian restaurant, as bartender in Coffe tree in Quito, and then as a cook in Wyndham Hotel in Guayaquil. She is Passionate about culinary arts, photography and service. Always in seek of new adventures and improvement to provide the best experiences for her guest.

ACCOMMODATION HIGHLIGHTS

Relax

After a busy day exploring the islands, unwind in the bubbling jaccuzzi tub and enjoy the uninterrupted views of a craggy Galapagos shores while you soak.

Comfort

A sophisticated yacht custom-designed for exploring the Galápagos in comfort and style, our yachts are the ultimate expedition yachts, offering luxurious amenities while minimizing environmental impact.

Design

Combining sophisticated design with world-class service and amenities, our award-winning Galapagos cruises provide a blend of understated luxury and friendly welcome that is as appealing as the Enchanted Islands themselves.

Our Cuisine

WITH A FOCUS ON SUSTAINABLE, ORGANIC INGREDIENTS SOURCED FROM LOCAL ISLAND FARMERS, DISHES SERVED ON BOARD OUR LUXURY YACHTS SHIFT TO REFLECT WHAT’S FRESHLY HARVESTED FROM THE ISLANDS.

  • FLAVORS OF THE GALÁPAGOS

    Honest and simple

    Ecoventura’s cuisine will redefine your expectations of dining at sea, and introduce you to the flavorful tastes of Ecuador.

  • FLAVORS OF THE GALÁPAGOS

    Honest and simple

  • FLAVORS OF THE GALÁPAGOS

    Honest and simple

  • sample
    menú

    • MON
    • TUE
    • WED
    • THU
    • FRI
    • SAT
    • SUN
    • BREAKFAST

      COLD STATION

      Swiss Oatmeal + granola /musli/sweet cereals

      Natural Yogurt + Fruit flavored yogurt

      Orange Juice + Fresh fruit juice

      Coffee, Tea, Milk (Whole, skim, lactose free), Hot Chocolate, Soy Milk

      Assortment of breads

      Platter of fresh seasonal fruits

      Platter of Cheese and Hams

      HOT STATION

      Mixed berry pancakes
      Eggs Perico style

      Benedictin Eggs

      Hash browns

      Red Sausages

      Scrambled Eggs

      COLD STATION

      Bircher Oatmeal + granola /musli/sweet cereals

      Natural Yogurt + Fruit flavored yogurt

      Orange Juice + Fresh fruit juice

      Coffee, Tea, Milk (Whole, skim, lactose free), Hot Chocolate, Soy Milk

      Assortment of breads

      Platter of fresh seasonal fruits

      Platter of Cheese and Hams

      HOT STATION

      Blini stuffed with Cream Cheese and Pineapple Jam

      Eggs en cocotte with spinach and smoked salmon

      Ecuadorian Plantain Mash (Tigrillo)

      Crispy Bacon

      Scrambled Eggs

      COLD STATION

      Swiss Oatmeal + granola /musli/sweet cereals

      Natural Yogurt + Fruit flavored yogurt

      Orange Juice + Fresh fruit juice

      Coffee, Tea, Milk (Whole, skim, lactose free), Hot Chocolate, Soy Milk

      Assortment of breads

      Platter of fresh seasonal fruits

      Platter of Cheese and Hams

      HOT STATION

      Crepes stuffed with nutella

      Cheese and Ham Omelette

      Puffed pastry filled with Cottage Cheese and spinach

      White sausages with sauteéd vegetables

      Scrambled Eggs

      COLD STATION

      Bircher Oatmeal + granola /musli/sweet cereals

      Natural Yogurt + Fruit flavored yogurt

      Orange Juice + Fresh fruit juice

      Coffee, Tea, Milk (Whole, skim, lactose free), Hot Chocolate, Soy Milk

      Assortment of breads

      Platter of fresh seasonal fruits

      Platter of Cheese and Hams

      HOT STATION

      Traditional Pancake with Maple Syrup

      Poached Eggs Florentine

      Green plantain dumplings with Cheese

      Crispy Bacon

      Scrambled Eggs

      COLD STATION

      Swiss Oatmeal + granola /musli/sweet cereals

      Natural Yogurt + Fruit flavored yogurt

      Orange Juice + Fresh fruit juice

      Coffee, Tea, Milk (Whole, skim, lactose free), Hot Chocolate, Soy Milk

      Assortment of breads

      Platter of fresh seasonal fruits

      Platter of Cheese and Hams

      HOT STATION

      Yuca Dumplings stuffed with cheese

      Fried Eggs

      Fritada

      Frankurt Sausage

      Scrambled Eggs

      COLD STATION

      Bircher Oatmeal + granola /musli/sweet cereals

      Natural Yogurt + Fruit flavored yogurt

      Orange Juice + Fresh fruit juice

      Coffee, Tea, Milk (Whole, skim, lactose free), Hot Chocolate, Soy Milk

      Assortment of breads

      Platter of fresh seasonal fruits

      Platter of Cheese and Hams

      HOT STATION

      French Toast

      Puff Pastry Ham and Cheese roulade

      Spanish Omelette

      Crispy Bacon

      Scrambled Eggs

      COLD STATION

      Swiss Oatmeal + granola /musli/sweet cereals

      Natural Yogurt + Fruit flavored yogurt

      Orange Juice + Fresh fruit juice

      Coffee, Tea, Milk (Whole, skim, lactose free), Hot Chocolate, Soy Milk

      Assortment of breads

      Platter of fresh seasonal fruits

      Platter of Cheese and Hams

      HOT STATION

      Crepes stuffed with blackberry jam and cottage cheese

      Eggs Perico style

      Quiche lorraine

      Ecuadorian Sausage “Longaniza”

      Scrambled Eggs

    • LUNCH

      LATIN BUFFET

      Cold Appetizer
      Blue cheese salad with pears and walnuts

      Spinach and sweet corn salad

      Creamy Herb Yogurt Dressing

      Red Wine Vinaigrette

      Salad Bar

      Assorted Bread Basket

      Maître d’Hôtel Butter

      Hot Appetizer
      Ecuadorian FishSoup

        ‌‌‌

      Main Course
      Roast Beef with Vegetables

      Jamaican jerk chicken

      Accompaniments
      White Rice and Black Beans

      Cauliflower and Broccoli casserole

      Desserts
      Banana Bread Pudding

      Platter of fresh tropical fruit

      AMERICAN BBQ BUFFET (SOLARIUM)

      Cold Appetizer
      Seafood Salpicon

      Cole Slaw

      Creamy Cheese Dressing

      Chimichurri Sauce

      Salad Bar

      Fried green plantain slices/Chullpi corn

      Assorted Bread Basket

      Maître d’Hôtel Butter

      Hot Appetizer
      BBQ Glazed Pork Loin

      Main Course
      Chicken Breast and Fish of the Day

      Hamburgers and Hot Dogs: Sauces and Toppings Bar

      Accompaniments
      Baked Potatoes with Sour Cream and Bacon

      Grilled Vegetables

      Desserts
      Lemon meringue pie

      Platter of fresh tropical fruit

      ECUADORIAN BUFFET

      Cold Appetizer
      Lima Bean and Green bean Salad with Tomatoes, Carrots, Beet and Onions

      Creole Avocado salad

      Citrus Vinaigrette

      Fresh Coriander and Lemon Mayonnaise

      Salad Bar

      Fried sweet plantains and green plantains with salprieta seasoning

      Assorted Bread Basket

      Maître d’Hôtel Butter

      Hot Appetizer
      Chicken Sancocho with cassava and green plantains

      Main Course
      Seafood in Coconut Sauce

      Ecuadorian braised pork dish

      Accompaniments
      Llapingacho / Peanut Sauce

      Mote pillo/ Ecuadorian Sausages

      Desserts
      Caramel Flan

      Platter of fresh tropical fruit

      MEXICAN BUFFET

      Cold Appetizer
      Pico de gallo

      Cesar Dressing

      Citrus Vinaigrette

      Guacamole / Crème fraîche

      Salad Bar

      Corn-Wheat Tortillas

      Assorted Bread Basket

      Maître d’Hôtel Butter

      Hot Appetizer
      Quesadillas stuffed with vegetables

      Main Course
      Grilled minced chicken and beef

      Chicken fajitas

      Accompaniments
      Fried beans

      White Rice

      Desserts
      Apple Strudel

      Platter of fresh tropical fruit

      GRILL BUFFET (SOLARIUM )

      Cold Appetizer
      Hearts of palm salad

      Shrimp Ceviche

      Marinated Mixed Vegetable Salad

      Cucumber and Avocado Salad

      Salad Bar

      Fried green plantain slices/Chullpi corn

      Assorted Bread Basket

      Maître d’Hôtel Butter

      Hot Appetizer
      Grilled Beef

      Main Course
      Grilled prawns and Fish

      Basil and lemon chicken breast

      Accompaniments
      Mixed vegetables

      Pesto Baked Ecuadorian Chauchas potatoes

      Desserts
      Chocolate Cake, Tangerine Bavarois, Shots of Macerated Fruits

      Platter of fresh tropical fruit

      OPEN BUFFET

      Cold Appetizer
      Chef’s Salad

      Russian salad

      Parsley aioli

      Chef’s Vinaigrette

      Salad Bar

      Fried green plantain slices/Chullpi corn/popcorn

      Assorted Bread Basket

      Maître d’Hôtel Butter

      Hot Appetizer
      Mixed ceviche

      Main Course
      Garlic Shrimp

      Peruvian – Style Lomito Saltado

      Accompaniments
      Waffle Fries

      Spring Vegetables

      Desserts
      Strawberrie Short Cake

      Platter of fresh tropical fruit

      OPEN BUFFET

      Cold Appetizer
      Fresh Italian Salad

      Marinated Tomato Salad

      Fine Herbs Dressing

      Balsamic Vinaigrette

      Salad Bar

      Assorted Bread Basket

      Maître d’Hôtel Butter

      Hot Appetizer
      Dips: Hummus, Baba Ganoush, Romesco with Flatbread

      Main Course
      Chicken Cacciatore

      Garlic Prawns

      Accompaniments
      Baked polenta

      Vegetables of the day

      Desserts
      Tiramisú

      Platter of fresh tropical fruit

    • DINNER

      Amuse Bouche
      Mousse de Foie Gras y Gelee de Mora sobre tostada

      Appetizer
      Ravioli stuffed with spinach and roasted garlic served in marinara sauce

      Salmon carpaccio, cucumber, avocado, and tomatoes drizzled with creamy dressing.

      Main Course
      Pork Tenderloin in Garlic Confit Sauce with glazed Apples Chutney and Sweet Potato Puree

      Grilled Langostino in garlic Aioli, Vegetables Pappardelle, and fresh basil salad with cherry tomatoes.

      Desserts
      Chocolate Decadence, Texture and Fruits.

      Appetizer
      Spiced Filet of Duck Breast served with Sweet Potato confit and Citrus – Grapes Sauce

      Tartlets filled with Apple and Brie Sauce, Lettuces Bouquet and Balsamic reduction

      Soup
      Prawn Bisque

      Main Course
      Corvina (Ecuadorian sea bass) in seafood sauce accompanied by marinated vegetables in lime, toasted – coconut rice and plantain tostones

      Chicken Supreme stuffed with nuts, accompanied by cous-cous and apple sauce

      Desserts
      Crème brûlée

      Appetizer
      Grilled Prawns with Cilantro Gremolata, accompanied by grilled Tomatoes and Black Olives in Tartaleta

      Ratatouille – Stuffed Zucchini with Black Olives Tapenade.

      Soup
      Seafood Corn Chowder

      Main Course
      Demi – Cut Beef Fillet, Steak House Style Potatoes, Asparagus and Tamarind Chimichurri

      Grilled Salmon in Dill Sauce with White Carrot Puree and Sautéed Asparagus

      Desserts
      Banana Foster

      Appetizer
      Crab Croquettes served with Kiwi Chutney and Lemon Confit

      Fresh-Mushroom Risotto with Goat cheese and Truffle Oil

      Soup
      Potato leek soup “Locro de Papa” with Avocado

      Main Course
      Pork Pancetta in Guava and spiced Pineapple Barbecue Sauce accompanied by baked Sweet Potatoes Puree

      Grilled Grouper fish accompanied by Ripe Plantains puree, vegetables and Citrus Sauce

      Desserts
      Naranjilla (Lulo) Cheesecake

      Appetizer
      Grand Marnier–marinated melon wrapped in prosciutto

      Eggplant Lasagna with Fig Confit, Blue Cheese Mousse, Brioche Toast and Herb Vinaigrette

      Soup
      Tomato Soup Cream with Roasted Vegetables and Pesto

      Main Course
      Grilled duck with pears in red wine balsamic reduction and pumpkin puree

      Pistachio-crusted mahi mahi, Provençal vegetables, and spiced lima bean puree with Spiced Butter

      Desserts
      Chocolate Coulant

      Appetizer
      Sushi Rolls (California, Philadelphia, Galápagos)

      Asian Vegetable Salad

      Main Course
      Peruvian-style tuna with teriyaki sauce, Tacu Tacu (beans and rice) and sautéed vegetables

      Galapagos Langostino poached in citrus butter served with Grecian vegetables

      Desserts
      Passion Fruit Mousse

      Amuse Bouche
      Perla de Aguacate rellena de ensalada de vegetales, servida en cucharita, salsa agria de cilantro y limón

      Appetizer
      Ecuadorian “Encebollado” with fresh sliced tuna, onions, yuca chips, ground green plantain and corn, tomato, and coriander

      Crunchy Polenta, Amaranth and red quinoa pastries, tomato jam, roasted fennel, and Galápagos tomatoes

      soup
      Pumpkin Cream with Goat Cheese and Toasted Pumpkin Seeds

      Main Course
      Grilled octopus Basque-style served with roasted peppers and sautéed potatoes

      Beef Tournedos in Dijon mustard sauce, accompanied by mashed potatoes and glazed carrots

      Desserts
      Mixed Berries Panna Cotta

    On board the Origin & Theory enjoy an open bar policy including red and white wine, local beers, and a variety of spirits, with premium liquors and wines available for purchase.