The Yacht Club de Monaco (YCM), through its training centre La Belle Classe Academy, will host the 7th edition of the Superyacht Chef Competition on Thursday, 2 April 2026, organised with the support of Bluewater.
The event continues to spotlight the excellence, creativity and adaptability required of chefs working aboard superyachts — a profession that remains largely unknown beyond the industry.
Presiding over the 2026 edition is Philippe Etchebest, Meilleur Ouvrier de France and two-Michelin-starred chef. The jury unveiled for this year reflects the evolving standards of contemporary gastronomy, blending technical mastery, creativity and the unique operational realities of life at sea.
“This event highlights chefs capable of excelling in a demanding, mobile and international environment,” said Bernard d’Alessandri, Managing Director and Secretary General of the Yacht Club de Monaco. “That ambition is reflected above all in the choice of a jury that truly understands the realities of the profession.”
Judging with first-hand expertise
Chaired by Philippe Etchebest, the competition operates within a rigorous and clearly defined framework. The event is held under the supervision of Chef Philippe Joannès, Meilleur Ouvrier de France and culinary consultant to the YCM, alongside Chef Simon Ganache, Head of Events at the Yacht Club de Monaco. Additional support is provided by Chef Frédéric Ramos, President of the Monaco Goût & Saveurs association.
Beyond technical skill, the jury evaluates each candidate’s ability to adapt, manage operational constraints and demonstrate a refined understanding of onboard service — where precision, timing and discretion are essential.
A jury rooted in the realities of the profession
Joining Philippe Etchebest on the 2026 jury is a diverse group of chefs representing different culinary disciplines and professional backgrounds:
- Benjamin Ferrand, winner of the 2025 Superyacht Chef Competition
- Carlo Cracco, iconic figure of Italian gastronomy
- Duncan Biggs, co-founder of Ocean Waves Monaco and experienced superyacht chef
- Jenny Maltese, Venezuelan television host and advocate for Latin American cuisine
- Marcel Ravin, two-Michelin-starred chef of Blue Bay restaurant in Monaco
- Tim Mälzer, German chef, restaurateur and television personality (subject to confirmation)
A format designed for real-life conditions
The Superyacht Chef Competition follows a short, immersive format designed to mirror real onboard conditions. Chefs are presented with a mystery ingredient moments before the challenge begins and must use all provided products, with penalties applied for food waste. This approach places creativity, adaptability and resource management at the heart of the competition.
Transmission and training at the core
A central pillar of the event, La Belle Classe Academy supports the competition’s mission to promote careers in onboard gastronomy and service. Through its training programmes — notably The Art of Service on Board — the academy actively contributes to the professionalisation and attractiveness of yachting careers.
The 2026 edition will also welcome students from the Monaco Hospitality School, who will take part in the organisation and execution of the competition, gaining hands-on experience alongside professionals currently active in the field.
Key moments ahead of the competition
Two major events will precede the competition. On 12 March 2026, the Yacht Club de Monaco will host the Battle des Chefs, initiated by Chef Philippe Joannès, encouraging networking and professional exchange. On Wednesday, 1 April 2026, the Dîner des Grands Chefs will bring together jury members on the eve of the competition, reinforcing the spirit of excellence and collaboration that defines the Superyacht Chef Competition.
