What makes a superyacht worth going back to? Is it the swimming pool, the views, the luxuries? It is safe to say the best thing aboard most luxury vessels is the top-notch food that acts as a catalyst in enjoying all the other aspects even more. It is indeed a job that’s taken very seriously, and the upcoming 5th Superyacht Chef Competition set for April is proof. It is intense like the MasterChef series but for real life and a life on the sea no less. This culinary battle takes place aboard the superyachts of Monaco and is dubbed The International Superyacht Chef Competition, organized by the prestigious Yacht Club de Monaco (YCM) in collaboration with Bluewater.
Nine exceptionally talented chefs come to tackle the art of gastronomy at sea, highlighting a crucial aspect of yachting professions. Last year, Marco Tognon of motor yacht Planet Nine won the 4th edition and will be present to give his opinion on the quality of the dishes alongside Chef Danny Davies, host of “Behind the Line with Chef Danny Davies” and author of two vegan books. Both incredibly talented chefs boast an experience of over 25 years on private yachts.
This year’s culinary event promises to be an extraordinary showcase of global talent and refined tastes. At the helm, Breton three-Michelin star Chef Glenn Viel will preside over the international jury, bringing his unparalleled expertise and vision to the forefront. Alongside him, Joël Garault, President of Goûts et Saveurs, and a distinguished panel of renowned and experienced top chefs will take on the pivotal role of selecting the winners. Their collective wisdom and passion for culinary excellence will undoubtedly elevate the competition to new heights.
The lineup of competing chefs is equally impressive, featuring a diverse array of talents from the high seas. Among them are Paulo Ucha Longhi of the Hercules Yacht, Joelyanne Le Faucher of the motor yacht Artemis, and Mateusz Mitka of Lady Britt, each bringing their unique flair and culinary prowess. Margot Laurent of Leonardo III, Enzo Di Gabro of LAULYacht, and Giacomo Seregni of the Severin Superyacht will showcase their exceptional skills, while Jérémie Gruson from Victoria del Mar Yacht and Ava Faulkner of Light Holic will demonstrate their innovative approaches and dedication to the art of gastronomy. This gathering of culinary talents promises an unforgettable experience, highlighting the exquisite interplay between cuisine and the luxury yachting lifestyle.The chefs have to comply with an anti-waste criterion under the watchful eye of Chef Duncan Biggs.
As seen on cooking shows, these real-life magicians with a spatula have to face challenges like using every ingredient in the mystery basket, competing in three rounds to the grand finale, and the revelation of ingredients is made five minutes before they get behind their stoves. This prestigious competition helps identify who has the ability to think on their feet, make the most of local produce, and deliver a world-class lip-smacker. In addition to cooking, the Executive Chef on a yacht also plays the role of a manager. From training chefs, management of the galley and its staff, management of inventory and products, all falls on his shoulders.
The most crucial aspect is the implementation of safety and hygiene standards in the galley, while stirring up Michelin-level menus and mouth-watering food presentations. The salary of a yacht executive chef is pretty impressive, with those working on a large, high-end yacht earning a salary of around $70,000 to $100,000 per year. On ultra-luxe yachts with gourmet foods being a given, salaries can exceed $150,000.
The Superyacht Chef Competition is a great way of judging who can tackle life and lemons at sea with panache in one hand and a pan in another. “Every year, this event brings together talented chefs from all over the world, ready to take up the challenge of creating unforgettable culinary experiences as a showcase of gastronomic excellence on superyachts. The Superyacht Chef Competition continues to make its mark on the yachting world while promoting the values of our collective ‘Monaco Capital of Advanced Yachting’ approach,” said YCM General Secretary Bernard d’Alessandri, per Monacolife.
Monaco, situated on the French Riviera, is rightfully called billionaires’ playground as it ranks No. 1 among the top 10 richest countries in the world by GDP per capita. Superyachts and supercars are regular sightings. The culinary competition is a lip-smacking delight as the sails unfurl in the background and the azure waters splash.
Update – Paulo Ucha Longhin has emerged as the winner of the 5th Superyacht Chef Competition in Monaco. He works his magic with a spatula aboard the 164-feet Hercules motoryacht. His journey as a chef of the high seas began after 2020, although the expert has been cooking for 25 years. “I’m so happy. I was a little stressed, but in a good way, and as soon as I get to the kitchen, I forget about everything and give my best while doing my job. Time, of course, is an issue; you have tomanage it. But if you start the round well-prepared and organized,then you can really make it work,” said the Brazilian chef.
