Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Elias Trejo | Belizean | 0 | ||
| Crew | Kainie Manuel | Belizean |
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.
Elias Trejo
A San Pedrano through and through, Elias is a man shaped by the sea. Dive fins, fishing lines, and open waters are second nature to him—if it happens on the water, he’s right at home.
With 15 years of experience sailing catamarans, Elias turned a lifelong passion into his dream role as a liveaboard captain. He prefers the lull of the sea and the pull of the horizon over life ashore, guiding each voyage with confidence and deep local knowledge.
Among his most memorable feats is captaining a catamaran from Cuba to San Pedro—a crossing he speaks of with pride and one he’d gladly do all over again in a heartbeat.
For Elias, the sea isn’t just a workplace—it’s home.
Kainie Manuel
Kainie (your very own Belize sailor girl and party planner extraordinaire) has been a chef and first mate at BSV since 2014. Aside from providing guests with exquisite meals, her thoughtful touches go above and beyond – she knows how to throw a party!
Growing up the eldest in a family of 5, Kainie learned to cook early on. Recipes were handed down from Grandma and shared between the aunts at home. This sparked her love of the kitchen, which her Grandma called “el Corazon de la casa” (the heart of the house).
The Caribbean Sea provides Kainie with a sense of nostalgia, belonging, and home. An innate island girl, the sea meant hours of fun at the beach with her family – she has loved it and its underwater world ever since! She even learned to dive – at the age of 12, no less – a sport she finds relaxing to this day.
Kainie is truly passionate about sharing her country with everyone willing to have a wonderful time in Belize.
Captain
Elias Trejo
Chef / First Mate
Kainie Manuel
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $18,550 | $18,550 | $18,550 | $19,600 | $20,650 | $21,700 | $22,750 | $23,800 |
| Summer 2026 | Inclusive | $18,550 | $18,550 | $18,550 | $19,600 | $20,650 | $21,700 | $22,750 | $23,800 |
| Winter 2026 to 2027 | Inclusive | $18,550 | $18,550 | $18,550 | $19,600 | $20,650 | $21,700 | $22,750 | $23,800 |
Additional Rate Information
Location Details
Summer Area: Belize
Winter Area: Belize
Location Details: Cucumber Beach Marina, Old Belize, Belize City ‐ 8 miles from the Belize International Airport (BZE) / 20 minutes by private car transfer
*Fully licensed for commercial charter with professional crew, operating in accordance with Belize maritime regulations.
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.
Elias Trejo
A San Pedrano through and through, Elias is a man shaped by the sea. Dive fins, fishing lines, and open waters are second nature to him—if it happens on the water, he’s right at home.
With 15 years of experience sailing catamarans, Elias turned a lifelong passion into his dream role as a liveaboard captain. He prefers the lull of the sea and the pull of the horizon over life ashore, guiding each voyage with confidence and deep local knowledge.
Among his most memorable feats is captaining a catamaran from Cuba to San Pedro—a crossing he speaks of with pride and one he’d gladly do all over again in a heartbeat.
For Elias, the sea isn’t just a workplace—it’s home.
Kainie Manuel
Kainie (your very own Belize sailor girl and party planner extraordinaire) has been a chef and first mate at BSV since 2014. Aside from providing guests with exquisite meals, her thoughtful touches go above and beyond – she knows how to throw a party!
Growing up the eldest in a family of 5, Kainie learned to cook early on. Recipes were handed down from Grandma and shared between the aunts at home. This sparked her love of the kitchen, which her Grandma called “el Corazon de la casa” (the heart of the house).
The Caribbean Sea provides Kainie with a sense of nostalgia, belonging, and home. An innate island girl, the sea meant hours of fun at the beach with her family – she has loved it and its underwater world ever since! She even learned to dive – at the age of 12, no less – a sport she finds relaxing to this day.
Kainie is truly passionate about sharing her country with everyone willing to have a wonderful time in Belize.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Elias Trejo | Belizean | 0 | |
| Crew | Kainie Manuel | Belizean |
Captain
Elias Trejo
Chef / First Mate
Kainie Manuel
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Integrated cockpit and outdoor salon
Helm with hard top Bimini shade and lounging area
Integrated entertainment system
Forward couch seating area
Swim platform and showers
Sun deck trampoline
Snorkelling equipment
2 x 2 man kayaks
2 Stand up paddle boards
Beach equipment
Barbeque
Ipod / stereo CD player / indoor and outdoor speakers
Sirius satellite radio, Ipod docking station & Bose Speakers
Chart, Cruising Guide, Snorkelling & Safety Gear
5 Double Cabins along with a smaller single cabin, suitable for a single person or 2 children. Each cabin has it own dedicated washroom with electric head. Large groups can also make use of the 2 bow cabins accessible from the deck. All main cabins have their own AC controls along with various lighting options.
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.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.