A British chef working aboard the 33-metre M/Y Canvas has taken the top prize at the seventh edition of the Superyacht Chef Competition, held at the Yacht Club de Monaco on Thursday 2nd April.
Aaron Thomas, a former UK MasterChef contestant, beat eight other competitors with a two-part lobster dish — a plate served with asparagus and a morel fricassee, followed by a bisque. “The most difficult aspect was the pace: producing several dishes in a very short time while adapting to the basket of mystery ingredients,” he said after his win.
A format designed to replicate life at sea
The competition, organised by the Yacht Club de Monaco’s La Belle Classe Academy training centre in partnership with Bluewater, is structured to reflect the real constraints of cooking aboard a yacht. After the mystery basket of ingredients was revealed, contestants had five minutes to devise a recipe and 40 minutes to prepare and plate it. Finalists were given 80 minutes to produce both a main course and a dessert. A surprise ingredient selected by the public was added at the last minute, and a strict no-wastage rule applied throughout.
The nine finalists who competed for the prize were Beatrice Cordy from M/Y Nectar (65m), Gaia Botturi from M/Y Madame Kate (60m), Tony Triest from M/Y Barbara (88.5m), David Kempsey from S/Y Sagitta (46m), Baptiste Liquito from M/Y Infinity Nine (35m), Milan Popovic from M/Y Smiley (35m), Thomas from M/Y Canvas (33m), Alex Saimbene from M/Y Moka (50m) and Ilija Gojkovic from M/Y Emocean (38m).
The jury deliberated aboard M/Y Shockwave (28.7m), moored in the YCM marina and currently undergoing SEA Index certification for its composite construction, which reduces fuel consumption by 50% compared to a vessel of comparable size.
A star-studded jury
The jury was chaired by Philippe Etchebest, two-Michelin-star chef and Meilleur Ouvrier de France, who reflected on what the competition reveals about the profession. “It requires considerable organisation and foresight. When you’re at sea for several weeks without being able to get supplies in, you have to think of everything, including unforeseen events. I have huge admiration for these professionals,” he said.
He was joined on the panel by Marcel Ravin, holder of three Michelin stars across Blue Bay and Elsa restaurant at the Monte-Carlo Beach hotel; Carlo Cracco, a Michelin-starred figure in Italian cuisine; Duncan Biggs, co-founder of Oceanwave Monaco and a superyacht chef; Jeeny Maltese, a presenter specialising in Latin American cuisines; and Tim Mälzer, German restaurateur and television presenter.
Behind the scenes, the contest was coordinated by chef Philippe Joannès, Meilleur Ouvrier de France and culinary consultant to the YCM, alongside events chef Simon Ganache and FrĂ©dĂ©ric Ramos, president of the Monaco GoĂ»t & Saveurs association. Students from Monaco’s hotel and catering school also participated, gaining direct exposure to the realities of the profession.
The evening before the competition, around 20 chefs attended the Grand Chefs Dinner at the YCM, with Prince Albert II of Monaco — president of the club — among those present.
YCM Director and General Secretary Bernard d’Alessandri said the competition had grown steadily since its launch. “In the last seven years we’ve noted a growing enthusiasm for this contest, both from professionals keen to test their skills ashore, and the public who turn up every year to watch. Our ambition is to showcase the diverse range of careers in yachting, a sector with a promising future, especially for young generations.”
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Main photo source: YCM