One Net

Crew Profile

Captain Vlad & Chef Angie

Captain Vlad and chef Angie originally hail from South Africa. They started their respective careers in the British Virgin Islands as full time charter crew. In 2008 Vlad and Angie teamed up, and together they chartered 'Bliss' for a number of seasons - a voyage 58 catamaran offering sailing and diving adventures.

After hurricane Irma, Captain Vlad and chef Angie went their separate ways, Angie took to the farm life in Belize with her husband, while also staying active as charter chef working for the various charter companies based locally.

Vlad went fishing onboard a Hatteras 86, exploring the Caribbean and Pacific regions of Panama, Mexico and Costa Rica.

With the arrival of Vlad and yacht 'One Net' in Belize, Vlad and Angie is once again ready to welcome you onboard for the yachting adventure of a lifetime.

Mate Ricardo
Spanning a impressive career that started at the age of fifteen, Ricardo has fished many waters across the globe as a commercial fisherman, however in 2002 His true calling became apparent and Ricardo found himself working on his first sport fisher. Ricardo has been fishing the waters of Costa Rica , Panamá and Mexico and US west coast ever since.

With his warm personality and his plethora of game fishing experience , you will feel right at home on the yacht and in the fighting chair.

Stewardess also available on request.

Sample Menu

A sample from Angie's Galley aboard One Net

Breakfast

• Eggs served any style with home fries and choice of bacon, ham, sausage or turkey bacon
• Brioche French toast with strawberries and whipped cream
• Banana and chocolate chip pancakes
• Fruit and yogurt parfait
• English muffin covered in peanut butter, banana, raw honey and cinnamon
• Tomato, feta and basil frittata garnished with organic arugula and balsamic vinegar
• Fresh coconut water, kombucha and fruit juices

Lunch

• Fresh tuna tartar with artisanal banana chips
• Mixed sushi roles featuring freshly caught fish, mango and avocado
• Island Cobb salad with a creamy avocado dressing and a side of blackened Mahi Mahi or Tuna
• Caribbean spinach and shrimp salad with strawberries and a mango chardonnay vinaigrette dressing
• Blackened fish of the day on brioche, grilled or toasted with cole slaw
• Grilled marinated flank steak with roasted zucchini
• Fresh fish tacos with mango salsa and guacamole
• Gourmet wraps - boar's head assorted meat and cheese
• Marinated grilled lamb kababs with Greek pasta salad

Starters

• Fresh Mahi Mahi, Yellow Fin Tuna or Wahoo sashimi
• Charcuterie board with artisanal cheeses, fruit, aged meats and crackers
• Watermelon and feta bites drizzled with balsamic glaze • Shrimp cocktail with a tequila lime sauce
• Cheese or chicken quesadillas with salsa and sour cream
• Chef's ceviche
• Coconut crusted butterflied shrimp with a sweet chili sauce
• Fresh Yellow Fin Tuna carpaccio with avocado
• Spinach artichoke dip served with warm French bread
• Kale and arugula pesto pinwheels
• Crab cakes
• Bruschetta on crunchy French bread

Dinner

• Grilled to perfection rib eye with garlic mashed red potatoes and red wine mushroom sauce
• Seared Tuna sashimi with jasmine rice and roasted asparagus
• Seafood soup in fresh coconut milk and lemongrass with cilantro rice
• Pineapple ginger grilled chicken with chorizo and parmesan stuffed bell peppers
• Fish curry with mashed potatoes and grilled pineapple
• Shrimp and vegetable kababs with grilled catch of the day
• Four cheese formaggi with fettuccini and chicken or shrimp

Dessert

• Tiramisu
• Coconut flan
• Banana bread
• Pineapple carrot cake
• Dark chocolate and dried fruit assortment
• Apple crisp
• Chocolate mouse
• Tres leches

More Locations Details

Summer Operations
Central America, Belize

Winter Operations
Central America