Superyacht chefs compete on creativity

Culinary art is in the spotlight in 5th Superyacht Chef Competition organised by Yacht Club de Monaco
April 10 2024 • by Eugenia Bakunova 3 minutes to read
371
The winner's dessert

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. 

The winner's dessert
The winner's dessert

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.

Nine superyacht chefs set foot on terra firma to get busy in the workstations set up for them on the quay.
Nine superyacht chefs set foot on terra firma to get busy in the workstations set up for them on the quay.

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.

 

The chefs competed in sets of three
The chefs competed in sets of three

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.

Paulo Ucha Longhin, 1st place
Paulo Ucha Longhin, 1st place

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.

The second place Ava Faulkner
The second place Ava Faulkner
Sign up to our newsletters
Sign up to ilodka.com email newsletters to keep abreast of the most significant news and events in the world of yachting, get analytical and feature articles and updates on new launches
Thank you!
You have successfully subscribed to our newsletter
Eugenia Bakunova
Author
Eugenia Bakunova
Rate the article
Any questions about the article?
Order an article
You can make your contribution to the development of our project - offer the Editorial Board of ilodka.com portal to create a material on the yachting topic you are interested in and become its sponsor.
Other publications