The prestigious Yacht Club de Monaco is gearing up to host the seventh edition of the Superyacht Chef Competition, scheduled for Thursday, April 2, 2026. This exclusive culinary event will take place through the club's esteemed training centre, La Belle Classe Academy, with organizational support from Bluewater.
Spotlight on a Demanding Profession
The competition continues to highlight the specialized role of onboard chefs working aboard superyachts—a profession that remains largely unknown to the general public despite its strategic importance. These culinary professionals must master the art of combining high-end gastronomy with operational management while demonstrating remarkable adaptability within complex, international maritime environments.
Prestigious Leadership and Rigorous Standards
Chairing the competition's jury is Philippe Etchebest, a Meilleur Ouvrier de France and two-Michelin-starred chef whose involvement underscores the event's commitment to exceptional culinary standards. "This event showcases chefs who can excel in a challenging, mobile and international setting," emphasizes Bernard d'Alessandri, the Yacht Club de Monaco's Managing Director and General Secretary.
The competition will operate within a meticulously structured framework under the supervision of Chef Philippe Joannès, another Meilleur Ouvrier de France who serves as culinary consultant to the Yacht Club de Monaco. He will be joined by Chef Simon Ganache, the YCM's Head of Events, with active support from Chef Frédéric Ramos, President of the Monaco Goût & Saveurs association.
Comprehensive Assessment Criteria
The jury's evaluation will extend far beyond technical culinary execution to assess candidates' adaptability, operational constraint management, and thorough understanding of onboard service requirements where precision and organization prove decisive. This holistic approach ensures that winners possess the complete skill set necessary for success in real-world superyacht environments.
Distinguished International Jury
Alongside Etchebest, the 2026 jury brings together complementary profiles firmly rooted in professional culinary practice:
- Marcel Ravin, a gastronomy prodigy now boasting three Michelin stars across his establishments including Blue Bay and the Elsa restaurant at Monte-Carlo Beach hotel
- Carlo Cracco, an iconic figure in Italian gastronomy with two Michelin stars
- Duncan Biggs, co-founder of Ocean Waves Monaco and experienced superyacht chef
- Jenny Maltese, Venezuelan television host committed to promoting Latin American cuisines
- Tim Mälzer, German chef, restaurateur and television host
- Benjamin Ferrand, winner of the 2025 edition of the Superyacht Chef Competition
Real-World Simulation Format
The competition format has been specifically designed to faithfully recreate authentic conditions aboard superyachts. Contestants must work within strictly limited timeframes while responding to mystery ingredients revealed only moments before each challenge begins. This structure demands exceptional creativity, methodical planning, and rapid responsiveness from all participants.
All provided ingredients must be fully utilized during preparation, with penalties applied for any food waste—an approach that reinforces the event's focus on sustainability and responsible resource management within the maritime culinary sector.
"This ambition is reflected above all in the choice of a jury that truly understands the realities of the profession," adds d'Alessandri, highlighting how the competition's structure and judging panel work together to identify chefs capable of meeting the extreme conditions encountered aboard luxury vessels navigating international waters.
