In two weeks’ time, the Yacht Club de Monaco will welcome nine top shortlisted chefs to the sixth edition of the Superyacht Chef Competition, an event that celebrates culinary artistry within the elite world of luxury yachting. The chefs, who all work aboard yachts ranging from 36 to 97 metres, will be put through their paces as they fight to showcase their prowess and creativity under strict time constraints.
Organised by the Yacht Club de Monaco’s (YCM) La Belle Classe Academy in collaboration with Bluewater, the competition is set to take place on 3rd April.
The event has been designed to spotlight the exceptional dining experiences available on superyachts, with Bernard d’Alessandri, General Secretary of the YCM, noting, “The Superyacht Chef Competition personifies the culinary art and maritime excellence alliance.”
A test of skill
The competition is not just about technical ability; it is also a test of ingenuity and adaptability. Chefs will only discover their “mystery basket” of ingredients moments before they begin cooking, giving them just five minutes to devise a recipe. Improvisation is crucial, as is a commitment to sustainability—any wasted ingredients will result in penalties.
Adding an extra layer of excitement, spectators have the opportunity to introduce a surprise ingredient into the mix, ensuring that no two dishes are alike. The public will also help determine the best presentation, making for an interactive and engaging culinary event.
Among this year’s competitors is Francesco Federico Benassi from the 50-metre Sanlorenzo yacht Almax.
Chef Benassi sees the competition as more than just a challenge, saying, “Cooking is my passion and my form of expression. I often use seawater in my seafood dishes to enhance natural flavours, bringing the essence of the ocean to the plate. This competition is an opportunity to push my limits, learn from other incredible chefs and create dishes that tell my story.”
The competition will once again be overseen by esteemed culinary figures, including Joël Garault and Frédéric Ramos, the President and Vice-President of the Monaco Goût et Saveurs association. They will be joined by Chef Philippe Joannès, a Meilleur Ouvrier de France and the YCM’s Food & Beverage Director, as well as Chef Simon Ganache, Head of Events at the YCM.
For the first time, Guillaume Gomez, France’s Ambassador of Gastronomy, will act as a patron of the competition. Meanwhile, Jean-François Girardin, President of the Société Nationale des Meilleurs Ouvriers de France, will chair the international jury. A former chef at the Ritz for over three decades, Girardin replaces Glenn Viel in leading the panel.
Accompanying him will be an impressive lineup of judges, including Brit Mark Reynolds, President of the Craft Guild of Chefs; Frenchman Ronan Cadorel, an esteemed chef currently based at the Royal Mansour in Casablanca; Jeeny Maltese from Venezuela, a Latin American cuisine expert; the UK’s Duncan Biggs, an experienced superyacht chef and co-founder of Ocean Wave Monaco; and Brazilian Paulo Ucha Longhin, the winner of the 2024 edition.
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