Superyacht chefs compete on creativity

All the best ingredients were there to ensure a successful 5th Superyacht Chef Competition, organised by Yacht Club de Monaco and Bluewater

The contest brought together the cream of fine cuisine, both at the stoves and in the jury. Supervised by Chef Joël Garault, President of Goûts et Saveurs, this vintage once again produced some surprises. A host of professionals joined the international jury to give their verdicts on some memorable culinary experiences, headed by Chef Glenn Viel. The three Michelin star chef promotes eco-responsible cuisine at the Oustau de Baumanière restaurant. 

Nine superyacht chefs set foot on terra firma to get busy in the workstations set up for them on the quay. Paulo Ucha Longhin (M/Y Hercules – 50m), Joelyanne Lefaucher (M/Y Artemis – 33m), Mateusz Mitka (M/Y Lady Britt – 63m), Margot Laurent (M/Y Leonardo III – 43m), Enzo Di Garbo (M/Y L.A.U.L. – 39m), Giacomo Seregni (M/Y Severin’s – 55m), Jérémie Gruson (M/Y Victoria del mar – 50m), Melvin Costaglioli (Black Legend, 50m) and Ava Faulkner (M/Y Light Holic – 60m) tackled the tasks with dexterity.

Contestants kept cool heads as the basket of mystery ingredients was only unveiled five minutes before the start. A moment of reflection to get the creative juices going while the public decided via a QR code which extra ingredient to add. Thinking on their feet and flexibility are key attributes of chefs on superyachts.

This year, contestants combined creativity with sustainability as they had to adhere to an anti food waste criterium. They had to use every ingredient in the mystery basket or risk a penalty based on an external scoring grid. This initiative is part of the CSR policy of the Yacht Club de Monaco.

The big winner was Paulo Ucha Longhin (M/Y Hercules – 50m) for his recipe based on glazed lobster, hazelnut butter and bisque, a lemon tartare and caviar, followed by a dessert of mascarpone cream with cocoa and strawberry tartare with basil and lemon cream.