Superyacht chefs turn up the heat at Monaco’s culinary showdown

Elite superyacht chefs from around the world gathered at the Yacht Club de Monaco last week for a competition that has come to redefine gourmet excellence and creativity at sea. 

The Superyacht Chef Competition on 4th April, co-organised by the Yacht Club de Monaco (YCM) and Bluewater, was part a test of culinary skill and part a celebration of the unique challenges and innovations within the yachting industry’s galleys.

Nine top-tier chefs stepped out of their onboard kitchens to face off in a challenge that demanded not just technique and precision but also creativity and adaptability. Watching on was a renowned panel of judges that included the three-Michelin starred Chef Glenn Viel, known for his eco-conscious cuisine that marries Breton and Provençal flavours as well as his role on television’s Top Chef series.

“The level was high and everything I ate today was very good,” he shared after the tastings.

The competition was stiff, with chefs like Paulo Ucha Longhin from M/Y Hercules, Ava Faulkner from M/Y Light Holic and Mateusz Mitka from M/Y Lady Britt showcasing their culinary talents in the finale as the Top 3 chefs. Ultimately, it was Paulo Ucha Longhin who clinched the first place with his innovative dishes that included a lobster confit with brown butter and bisque, and a dessert of cocoa mascarpone cream paired with strawberry tartare, basil and lemon curd.

“Working under these conditions was a real challenge for me, so I must extend my heartfelt thanks to everyone, especially to this amazing jury,” said Longhin. “I’m feeling great now; the job is done and it’s time to celebrate. It was crucial for me to demonstrate that anything is achievable. Always keep moving forward!”

In second place came Faulkner, who shared an empowering message that sought to encourage other women working in the industry: “As a woman in this industry, never doubt your ability to succeed and never consider anything to be beyond reach.”

Bernard d’Alessandri, the Secretary General of the YCM, remarked on the event’s growing following and its role in enhancing the yachting profession’s reputation, saying, “Every year, this event brings together passionate professionals ready to take up the challenge of making refined dishes in small spaces, characteristic of yacht kitchens.”

Read related:

Spring surprise: Festival des Etoilés Monte-Carlo 2024 debuts in April, promising culinary brilliance


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