The prestigious Superyacht Chef Competition is set to return for its 6th edition on Thursday, April 3rd, at the Yacht Club de Monaco (YCM). Organized in partnership with Bluewater, this thrilling event will see nine talented chefs, representing superyachts ranging from 36m to 97m, battle it out to create exquisite dishes under intense time and space constraints.
Not only will competitors be working with a mystery basket of ingredients, but they must also showcase culinary mastery that mirrors the fine dining standards expected aboard the world’s most luxurious yachts. The event promises to be a true testament to the fusion of gastronomy and yachting excellence, reinforcing Monaco’s status as the Capital of Advanced Yachting.
A Competition of Skill and Passion
YCM’s General Secretary, Bernard d’Alessandri, highlights the competition as a perfect representation of the synergy between culinary art and maritime excellence. This event is a crucial showcase of the high standards required in the yachting profession, giving superyacht chefs a unique platform to shine.
Among this year’s contestants is Francesco Federico Benassi, the chef aboard the 50m Sanlorenzo superyacht Almax, owned by Massimo Perotti, Executive Chairman of Sanlorenzo. Notably, Almax is the first superyacht to feature a modular Reformer-Fuel Cell system, enabling zero-emission hotel operations.
“For me, cooking is a passion and a way to express myself,” says Chef Benassi. “I use seawater extensively in seafood preparations to amplify natural flavors and bring the true essence of the ocean to each dish. This competition is an opportunity to push my limits, learn from fellow top chefs, and create dishes that tell my story.”
An Elite Panel of Judges
Overseeing the competition is an esteemed panel of culinary experts led by Jean-François Girardin, a Meilleur Ouvrier de France (MOF) and former Ritz Paris chef. He succeeds Glenn Viel as this year’s jury chair, with a panel featuring:
- Mark Reynolds (UK): President of the Craft Guild of Chefs, with 30 years of experience in high-end football hospitality, including Wembley Stadium and Arsenal.
- Ronan Cadorel (FRA): Chef at the prestigious Royal Mansour in Casablanca.
- Jeeny Maltese (VEN): Latin-American cuisine specialist with a focus on fresh, natural ingredients.
- Duncan Biggs (UK): Veteran superyacht chef and co-founder of Ocean Wave Monaco, an advocate for sustainable food practices.
- Paulo Ucha Longhin (BRA): Winner of the 2024 edition, known for his sustainable and locally sourced cuisine.
For the first time, the competition welcomes Guillaume Gomez, France’s Ambassador of Gastronomy, as an official sponsor, further elevating the event’s prestige.
A Test of Creativity and Resourcefulness
A key feature of this competition is its spontaneous nature—chefs will only discover their mystery ingredients moments before they begin. With just five minutes to devise a recipe, they must improvise, think on their feet, and ensure zero food waste. Any unused ingredients will result in penalties based on an external scoring grid.
Adding an extra twist, the audience plays an interactive role by introducing a surprise ingredient and voting for the best dish presentation. This dynamic format guarantees an exhilarating culinary spectacle filled with creativity, skill, and entertainment.
La Belle Classe Academy: A Commitment to Excellence
Since 2015, YCM’s La Belle Classe Academy has been a premier training centre for yachting professionals, offering specialized programmes for owners, captains, and crew members. The Superyacht Chef Competition aligns with its mission by providing chefs a platform to showcase their passion and elevate the standards of gourmet cuisine at sea.
With an exceptional lineup of competitors and judges, the 6th Superyacht Chef Competition is set to celebrate the finest talents in the industry, reinforcing Monaco’s influence in the world of luxury yachting and haute cuisine.
