In a celebration of culinary excellence and maritime artistry, the 6th edition of the Superyacht Chef Competition brought the vibrant Port Hercules quay to life. Organised by La Belle Classe Academy, the training centre of the Yacht Club de Monaco, in collaboration with Bluewater, this prestigious event once again proved why Monaco is at the forefront of yachting sophistication and gastronomy.
Under the Mediterranean sun and in front of a captivated audience, nine elite superyacht chefs from vessels ranging between 36 and 97 metres stepped into pop-up kitchens to compete under extreme time pressure, limited space, and the ultimate wildcard—a mystery basket of ingredients.
The stakes were high, the competition fierce, and after a dazzling display of technical precision, creativity, and flavor, it was Benjamin Ferrand from M/Y Victoria Del Mar (50m) who emerged victorious.
A Celebration of Maritime Gastronomy
“This event embodies the essence of ‘Monaco, Capital of Advanced Yachting’,” said Bernard d’Alessandri, General Secretary of YCM. “It not only highlights the importance of culinary arts aboard superyachts but also honors a profession often hidden behind the scenes.”
The competition, meticulously overseen by Chef Joël Garault, President of Monaco Goût et Saveurs, was co-judged by culinary titans including Chef Philippe Joannès (Meilleur Ouvrier de France) and Simon Ganache, Head Chef of YCM Events. This year’s patron, Guillaume Gomez, Ambassador of French Gastronomy and former chef to four French presidents, called it “a brilliant initiative that shines a light on a unique and demanding profession.”
A Grand Culinary Duel
The lineup featured some of the most talented chefs in the industry, including:
- Francesco Federico Benassi (M/Y Almax – 50m, Sanlorenzo)
- William Richard Pitt-Brooke (M/Y Okto – 66m)
- Edouard Michel (M/Y Alfa G – 60m)
- Camillo Grosso (M/Y Vertige – 49.9m)
- Gaëtan Di Santo (M/Y Ocean One – 36m)
- Christoph Siebentritt (M/Y Synthesis – 70m)
- Richard Broom (M/Y Illusion – 65m)
- Gino Razzano (M/Y Carinthia VII – 97m)
- Benjamin Ferrand (M/Y Victoria Del Mar – 50m)
After intense qualifying rounds, the final showdown featured Ferrand, Siebentritt, and Di Santo, who each prepared a main dish and a warm dessert within just 60 minutes.
Ferrand’s menu—a gourmet surf-and-earth creation followed by a modern tiramisu infused with citrus notes and delicate textures—captured the jury’s attention with its innovation and balance. “I focused on playing with textures, emulsions, and a very flavorful crab reduction. For dessert, I reimagined a tiramisu with espuma, a crumble, and a Suzette sauce. It was all about harmony and contrast,” he shared.
Star-Studded Jury Panel
The esteemed jury was chaired by Jean-François Girardin, former Ritz chef and President of the Société Nationale des MOF, and included:
- Mark Reynolds – President, Craft Guild of Chefs (UK)
- Dimitri Droisneau – Three Michelin-starred Chef, La Villa Madie
- Wendy Van Den Schrick – Moët Hennessy Ambassador
- Duncan Biggs – Co-founder, Ocean Wave Monaco
- Paulo Ucha Longhin – Winner of the 2024 edition
“With such talent in front of us, we took our time to understand the chefs’ intentions, assess sustainability, creativity, and presentation. The standard was exceptional,” said Girardin.
More Than a Competition: A Showcase of Responsibility and Opportunity
Sustainability was a core theme, with the competition emphasizing responsible sourcing and minimal waste. Chefs had five minutes to create their recipes from the mystery box, a mere 40 minutes to execute the first dish, and an hour for the grand finale, including dessert. Student volunteers from the Lycée Hôtelier de Monaco served the jury and audience, offering them an eye-opening experience into the exclusive world of yachting cuisine.
A Platform for Excellence
La Belle Classe Academy continues to elevate standards in the yachting sector. Since 2015, it has developed tailored programs for owners, captains, and crew. This summer, it will host the YCM Summer Yachting Camp (7–11 July & 14–18 July) for 16–22-year-olds, blending hands-on training with theoretical knowledge to inspire the next generation of industry professionals.
The Superyacht Chef Competition remains not just a battle of culinary mastery but a tribute to the art of hospitality at sea—celebrating the skill, adaptability, and elegance that define life aboard the world’s most luxurious yachts.
