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Epicurean Excellence: The Superyacht Chef Competition

Superyacht Chefs Competition Bruno Chailan MY Mimtee

The 10th edition of The Superyacht Chef Competition was held at the Yacht Club de Monaco on Thursday 18th April gathering a fine calibre of superyacht chefs, yachting professionals and media representatives for a thrilling culinary contest.

Hosted by Bluewater Yachting in partnership for the second year with Yacht Club de Monaco's training centre, La Belle Classe Academy, the full-day event involved four cooking rounds and a cocktail mixologist competition led by Yacht Club de Monaco's bartender, Giorgio Rocchino.

The day's action was streamed live on Facebook as Vincent Ferniot, respected culinary journalist and TV presenter, kept up a lively running commentary on proceedings contributing to the upbeat atmosphere of each round where three chefs at a time had just 30 minutes to create their incredible dishes for a prestigious jury.

The provisioners, Riviera Fine Delight, furnished the mystery bags of ingredients presented for each round. Bonemasters Europe supplied stock, jus and glace for the competitors on the day, and pantry ingredients including condiments, spices and fresh herbs were provided by Terre de Monaco and Maison Del Gusto yacht provisioning. Galley equipment came courtesy of Secrets de Cuisine and the stylish chef aprons from Saint-Honoré Monaco-Les Beaux Tabliers.

Superyacht Chef participants

Chef Charley Valdez from award-winning M/Y Irisha chatted to OnboardOnline about participating in the second round of the competition, alongside Chef Richard Cullen from S/Y Black Pearl and Chef Cesar Gusto from M/Y Polaris:

“My Captain, Aaron Udall, supported my wish to be in the competition. In our jobs as yacht chefs we are used to creating dishes with various ingredients and time restraints, but today is a real challenge because we only see the ingredients a few minutes beforehand. I’m very inspired to be here and meet other yacht chefs and to see what they create and how they present a dish using just a few ingredients.”

In the afternoon, spectators enjoyed a gin bar sponsored by HMS Spirits, as well as coffee and Prosecco as they awaited the announcement of the three finalists. At 4 pm, the grand finale started when the three contenders had 45 minutes to create their final dishes which had to be a main and a dessert.

Superyacht Chefs Cocktail competition

Superyacht Chef Competition 2019 Results

1st: Chef Stéphanie Gravier from M/Y Planet 9

2nd: Chef Richard Cullen from S/Y Black Pearl

3rd: Chef Bruno Chailan from M/Y Mimtee (thumbnail, above)

Mixologist competition winner: Martin Stefan Ballas with his cocktail ‘Principe Azzurro’ in honour of H.S.H Prince Albert II made of a Curaçao base, grappa and lime.

Superyacht Chef Competition 2019 Jury

Jacques Maximin - Winner of the Gault & Millau Guide & Hachette Guide Chef of the Year, and named Meilleur Ouvrier de France Cuisinier, he has notched up numerous Michelin stars since 1974 and a score of 19.5/20 for 10 years in the Gault et Millau Guide.

Virginie Basselot - Executive Chef since 1st August 2018 for the Negresco restaurant, Le Chantecler with 2 Michelin stars.

Chef Marcel Ravin - Michelin-starred Chef at Blue Bay in Monaco.

Chef Pablo Albuerne - 2018 Superyacht Chef Competition winner from M/Y TALES.





*Photo credits: Thumbnail, Rebecca Whitlocke; others, copyright Yacht Club de Monaco

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