First Tracks

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.

Shane Young

Shane's affinity for the sea began at the tender age of 6, navigating boats in the picturesque fisherman's village of Placencia, Belize. With over 11 years of immersion in tourism, Shane's journey has seen him excel as a Tour Operator, Guide, and Dive Master. Additionally, boasting 9 years of expertise as a Catamaran Skipper, Shane brings a wealth of knowledge and skill to every voyage.

Shane's commitment to marine conservation and research initiatives is not just a professional obligation, but a personal mission. His dedication is evident in his six-year tenure on the Placencia Tour Guide Association board, where he actively contributed to sustainable practices and community development.

As a seasoned mariner and enthusiast of fresh catches, Shane is not just a captain but your ultimate guide and companion for an unforgettable sailing charter in Belize. With his expert guidance, expect a collection of cherished moments and authentic Belizean experiences that will linger in your memory for years.

Gabriella Coufal

Gabriella—Gabby for short—joins BSV with a decade of experience in the hospitality and spa service industries. Hailing from the breathtaking landscapes of Canada's Rocky Mountains, her adventurous spirit is reflected in her hobbies, including mountain biking and snowboarding. Her passion for lakes and oceans has given her a love for snorkeling, swimming, and wake surfing.

Influenced by her Italian heritage, Gabby's culinary journey began early alongside her mother. She is dedicated to providing guests with elegant, international cuisine and some twists on local fare, using only the freshest ingredients sourced from Belize's abundant natural bounty.

An intrepid traveler, Belize's charm captivated Gabby's wanderlust. Now, she channels her vibrant energy and warm service to your charters.

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