The Aggressor Cuisine

Our chefs are culinary artists, who create unique masterpieces that tantalize your palate and have you dreaming of your next meal.

As our guest, you will enjoy up to three delicious meals a day plus mid morning and afternoon snacks at each Aggressor liveaboard, river cruise or safari lodge.  Menus are varied and plenty with a variety of American feasts, local cuisine and barbecues.  You will awaken to fresh fruits, hot entrees, cereals and juices. Lunches feature hot soups, homemade breads, salads and sandwiches and/or entrees. Dinners are chef prepared and served each evening and include salads, vegetables, seafood, beef or chicken with a fresh homemade dessert.

Aggressor yachts, river cruises, signature lodges and floating resorts operate in remote locations which limits the availability of certain foods and edibles, which can be unavailable in grocery stores and markets. While our culinary teams strive to accommodate individual requests, it is important to recognize that they cannot guarantee it despite their best efforts. Guests with dietary restrictions and food allergies should be aware that the same meal is prepared for all guests, making cross-contamination a possibility.  Based on this, travelers should plan accordingly and bring pre-packaged goods if needed. The availability of fresh produce may vary weekly, and they may have a limited selection depending on the destination and availability. The concept of "organic" is infrequent, and items like "gluten-free" products are seldom found in these remote locations.

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Cooking with Chef Jerry Carcamo

Join Chef Jerry Carcamo of the Belize Aggressor IV

Pan-Seared Snapper with Banana Salsa was the fare of the day.  Watch as Chef Jerry prepares this delicious meal and shares his tips & tricks for making it perfect for your family & friends.  YUM!

Featured Chef - Chef Juan Jose Zuñiga

Juan Jose Zuñiga,  Head Chef of Galapagos Aggressor III® 

As a teenager, Juan started work as baker in his home country of Ecuador. He later worked as an assistant in the transport business. At 19 he began his studies for work in the Food and Beverage industry. Juan Jose likes the experimental style of cooking, like mixing of traditional Ecuadorian cuisine with an international touch.

He has worked for 10 Years as Chef and it is his passion. Juan Jose joined Galapagos Aggressor through a recommendation and started full time in 2020. He is very motivated share his passion with our guests!