Under the watchful eyes of a panel of experts and the cheers of their crew colleagues, nine chefs compete against each other. All of them work on superyachts from 36 to 97 metres in length. In a limited amount of time, they set to work at the Yacht Club de Monaco (YCM) with a basket full of surprise ingredients.
"The Superyacht Culinary Competition embodies the combination of culinary art and maritime excellence and emphasises Monaco's influence in the yachting world," explains YCM Secretary General Bernard d'Alessandri. It is also part of the collective ambition of 'Monaco, capital of progressive yachting'.
Illustrious participants in the superyacht cook-off
One of the participants is Francesco Federico Benassi, head chef at 50Steel "Almax". The 50-metre Sanlorenzo belongs to Massimo Perotti, the chairman of the renowned Italian shipyard. "Cooking is my passion, my way of expressing myself," says chef Benassi. "I often use seawater in the preparation of fish and seafood to enhance their natural flavour and bring the true essence of the sea to the plate. For me, this competition is an opportunity to push my limits. I can learn from incredible chefs and create dishes that tell my story."
The sixth edition of the cookery duel promises menus just as delicious as the previous ones under the direction of chefs Joël Garault and Frédéric Ramos, President and Vice-President of the Goût et Saveurs Monaco association. They will be accompanied by chef Philippe Joannès, Meilleur Ouvrier de France (MOF) and F&B Director of the YCM, and chef Simon Ganache, Head of Events at the YCM.
Under the strict gaze of the jury
For the first time, the competition is being organised under the patronage of Guillaume Gomez, France's ambassador for gastronomy. Jean-François Girardin heads the jury - as successor to Glenn Viel. Girardin stood behind the cookers at the Ritz for 32 years before becoming President of the Société Nationale des MOF (Meilleurs Ouvriers de France). He is supported by a hand-picked jury: Mark Reynolds (UK), President of the British Craft Guild of Chefs; Ronan Cadorel (FRA), ex-chef at the Royal Mansour in Casablanca; Jeeny Maltese (VEN), specialising in Latin American cuisine; Duncan Biggs (UK), superyacht chef and co-founder of Ocean Wave Monaco; and Paulo Ucha Longhin (BRA), the winner of the 2024 competition.
Creativity and improvisation are the keys to victory. The professionals only find out what is in the basket with the ingredients shortly before their mission. They only have five minutes to come up with a recipe. Under no circumstances can they waste food: The chefs must use all the ingredients in the basket, otherwise they face a penalty based on a points table. To top the challenge, the participants are allowed to add a "surprise ingredient". The gastronomic spectacle will be here broadcast live.
Live at the superyacht cook-off
La Belle Classe Academy is committed to excellence. Since 2015, the Academy has established itself as a major player in yacht training, offering programmes for owners, captains and professionals. With its training centre, the Yacht Club Monaco also supports the development of yachting. The Superyacht Chef Competition offers chefs a top opportunity to express their passion and promote fine cuisine at sea.
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Uske Berndt
Editor News & Panorama
