Yacht Club de Monaco Prepares for Prestigious 7th Superyacht Chef Competition
MONACO, March 18, 2026 – The prestigious Yacht Club de Monaco is set to host the highly anticipated 7th Superyacht Chef Competition on April 2, 2026. This exclusive culinary event will feature nine talented chefs competing head-to-head in a high-stakes battle for this year's coveted title. Organized by YCM's La Belle Classe Academy training center in partnership with Bluewater, the competition shines a brilliant spotlight on the demanding profession of superyacht chefs, who often work tirelessly behind the scenes to deliver exceptional dining experiences at sea.
Star-Studded Jury Led by Culinary Icon Philippe Etchebest
The competition boasts an exceptionally distinguished jury panel, presided over by the renowned two-Michelin-starred chef Philippe Etchebest, who also holds the prestigious title of Meilleur Ouvrier de France. He will be joined by an impressive lineup of culinary experts, including Marcel Ravin from France, holder of three Michelin stars; Carlo Cracco, an iconic figure in Italian cuisine; Duncan Biggs from the United Kingdom, co-founder of Ocean Wave Monaco and a former superyacht chef; Jeeny Maltese from Venezuela, a presenter dedicated to promoting Latin American cuisines; and Tim Mälzer from Germany, a celebrated restaurateur and television presenter.
Rigorous Competition Format and Judging Criteria
The competition will be meticulously supervised by Chef Philippe Joannès, another Meilleur Ouvrier de France who serves as YCM's culinary consultant, alongside YCM Events Chef Simon Ganache, with support from Frédéric Ramos, President of the Monaco Goût & Saveurs association. Contestants will be evaluated not only on their technical prowess but also on their ability to improvise creatively, adapt to challenging constraints, and present beautifully plated, well-balanced dishes. These qualities are absolutely essential for chefs working in the unique and demanding environment of a superyacht kitchen at sea.
"Hosting Philippe Etchebest in Monaco is part of a wonderful story of friendship and respect between chefs. We share the same conviction that cuisine is an art that is all about transmission, high standards, passion," stated Chef Philippe Joannès, emphasizing the event's commitment to culinary excellence and mentorship.
Nine Elite Chefs Representing Prestigious Superyachts
Nine elite chefs will represent their respective superyachts in this intense culinary showdown. Notably, two of the participating yachts fly the Yacht Club de Monaco flag, underscoring the strong involvement and support of the YCM community in this celebration of fine cuisine onboard. The competing chefs are:
- Beatrice Cordy – M/Y Nectar (65m)
- Gaia Botturi – M/Y Madame Kate (60m)
- Tony Triest – M/Y Barbara (88.5m)
- David Kempsey – S/Y Sagitta (46m)
- Baptiste Liquito – M/Y Infinity Nine (35m)
- Milan Popovic – M/Y Smiley (35m)
- Aaron Thomas – M/Y Canvas (33m)
- Paul Thinus Prinsloo – M/Y Moka (50m)
- Ilija Gojkovic – M/Y Emocean (38m)
Highlighting the Unique Challenges of Superyacht Cuisine
"At sea, preparing food is much more than just a service – it defines life on board. This competition highlights chefs who are capable of producing dishes worthy of the finest haute cuisine in a confined space and often single-handedly, using ingredients that change with every port of call," explained YCM Director and General Secretary Bernard d'Alessandri, highlighting the extraordinary skill set required for this specialized culinary field.
Intense and Fast-Paced Competition Structure
The format of the Superyacht Chef Competition is deliberately short and intense, mirroring the fast-paced, high-pressure reality of the profession. Just minutes before the competition begins, a mystery ingredient is revealed to the chefs. They then have only five minutes to conceptualize and plan their recipe before the official clock starts ticking. A strict rule mandates that every ingredient must be used, with any waste resulting in penalties. This turns the challenge into a delicate balancing act, testing the chefs' creativity, technical skill, and ability to remain exceptionally calm under intense pressure.
