The best superyacht chef: Big competition in Monaco

It was all happening at the prestigious Yacht Club de Monaco (YCM), where the club's own training centre La Belle Classe Academy and Bluewater had meticulously organised this competition. Nine chefs working on superyachts from 36 to 97 metres in length wanted to show off their skills in front of a jury of experts and the public.

Under strict time and place constraints and with a basket full of mysterious ingredients, the participants created one dish after another, juggling with textures and spices.

Insights into another world: Superyacht Koch

"This event is a tribute to the excellence shown by these professionals," says YCM Secretary General Bernard d'Alessandri, "and it gives the public an insight into the work behind the scenes of yachting".

Guillaume Gomez, France's ambassador for gastronomy, was this year's patron: "We hope that this competition will inspire others to take up this profession. A chef on a yacht is a chef like no other," says the man who has served four presidents at the Elysée Palace.

• Read also: Welcome to the Superyacht Chef Competition

Pop-up kitchens on the quay

The nine superyacht chefs competed in pop-up kitchens set up on the quay in front of and inside the fine Yacht Club de Monaco. The participants:

1. Francesco Federico Benassi ("Almax", 50 m)
2. Edouard Michel ("Alfa G", 60m)
3. William Richard Pitt-Brooke ("Okto", 66 m)
4. Camillo Grosso ("Vertige", 49.9 m)
5. Gaëtan Di Santo ("Ocean One", 36m)
6. Christoph Siebentritt ("Synthesis", 70 m)
7. Richard Broom ("Illusion", 65 m)
8. Gino Razzano ("Carinthia VII", 97 m)
9. Benjamin Ferrand ("Victoria Del Mar", 50m)

Grand finale with three names

At the end of the qualifying rounds, three men were in the final for the title of best superyacht chef: Gaëtan Di Santo, Benjamin Ferrand and Christoph Siebentritt, who was presented with the audience award before the winner was announced. In the packed lobby of the club, the placings were then announced in quick succession. To heighten the suspense, Gaëtan Di Santo took second place first, followed by Christoph Siebentritt, who was invited on stage in third place, after which the number one was announced: Benjamin Ferrand. The subsequent champagne shower was well received by all.

The best superyacht chef is Benjamin Ferrand

Benjamin Ferrand, who was cheered on by his team-mates, spoke into various microphones: "I tried to make it super-gourmet, with a flavoursome sauce made from a crab reduction. For dessert, there was a light tiramisu, a crispy crumble and Suzette sauce. With cocoa and a hint of kaffir lime. Well chosen."

Five questions for the winner

Benjamin, what was the most difficult ingredient in the basket?

I can't remember the name because I had never worked with it before. Sachin, I think. It's like vegan meat, like tofu. I took it like a normal steak, grilled it and poured a sauce over it.

Was there anything else?

The whole thing was supposed to be a Mediterranean dish. So I only added a little oil and spices. I made it the way I thought it should be. But I passed the test, that's the most important thing. I felt very comfortable in the final. I was punctual, clean, organised and had no stress. I was impressed with my plate. When it's like that, everything usually goes well.

Will you be putting this on the menu for your guests?

Yes, of course. This one course, a lionfish. I prepared it on the grill, with kale and risotto. Accompanied by a bisque with the prawns and a cappuccino with parmesan and saffron. It was very tasty, with lots of sauce and lots of flavour.

And what else?

The dessert. I used almost the same technique for this, I didn't go about it in a very complicated way. I composed the dessert with what I had to use. And put it in a mascarpone mould, just like tiramisu. It was also very tasty.

What else was in the basket for dessert?

Chocolate, orange, lime. I simply put something together.