Endless Options

Crew Profile

We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.


Eric Ortega

Born and bred on La Isla Bonita, Eric is the epitome of a “San Pedrano” (referring to the residents of San Pedro, Ambergris Caye) and one of the few privileged enough to have grown up in one of the most authentic island fishing villages in the world!

He also spent some time on Belize’s mainland, primarily Crooked Tree Village, home of the Crooked Tree Wildlife Sanctuary – a protected area of natural wetlands dubbed one of the best birding sites in the country.

After his studies, Eric joined his uncle in the tourism industry, learning to captain tour boats before pursuing his Divemaster and SSI Dive Instructor certifications.

An inherent sea lover, sailing is Eric’s passion; he enjoys combining his ability to sail his guests along the largest living barrier reef to remote islands and unrivaled snorkeling spots with his tour guiding experience.

You are in for the trip of a lifetime with Eric at the helm!

Ellen Nicholas

Born and raised in Belize’s quintessential “Go Slow” island of Caye Caulker, Ellen is a gracious island girl, a warm host, first mate, and chef de cuisine.

She has been in the hospitality industry for many years and with Belize Sailing Vacations for 5, bringing to the table – quite literally – her passion for gourmet cuisine paired seamlessly with exquisite service. Her attention to detail is unmatched, and she enjoys spoiling her guests with her creative flair and decadent concoctions.

As a health and wellness enthusiast, Ellen’s ultimate dream is to become a certified yoga instructor and own a yoga retreat on her home island.

Sample Menu

Sample Menus ‐ Breakfast

• Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
• Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
• Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
• Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
• Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans

*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.

Sample Menus ‐ Lunch

• Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
• BBQ Reef Burger served with a watermelon feta salad
• Belizean Chorizo and Rum-infused Black Bean Soup
• Chicken Tostadas with Pico de Gallo
• Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
• Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
• Shrimp Sushi Stack
• Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce

Sample Menus ‐ Hors D'Oeuvres

• Baked Brie, Mango Chutney, and Pear Croustade
• Chicken Satay Skewers with Peanut Sauce
• Creamy Herb Shrimp Scampi Dip with Tortilla Chips
• Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
• Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
• Seacuterie Board

*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.

Sample Menus ‐ Dinner

• BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
• Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
• Brazilian Shrimp "Moqueca" served with Saffron Rice
• Chef's Masterful Creation with the Catch of the Day
• Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
• Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille

*Dinner is served with a selection of wines.

Sample Menus ‐ Desserts

• Chocolate Rum Salami with Chocolate Drizzle
• Coconut Chocolate Brownies with Berry Compote
• Dragonfruit Cheesecake
• Key Lime Ginger Crunch
• Mini Tiramisu Cups

*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.

More Locations Details

Summer Operations
Belize

Winter Operations
Belize