The prestigious 5th Superyacht Chef Competition, organized by the Yacht Club de Monaco (YCM) and Bluewater, once again celebrated yacht cuisine's exquisite and often underappreciated art. This event, part of the YCM's La Belle Classe Academy training center, highlighted the exceptional culinary skills behind the galleys and underscored Monaco's commitment to advancing yachting excellence.
Bernard d’Alessandri, YCM General Secretary, emphasized the event's role in showcasing the talent and dedication of chefs accustomed to the unique challenges of yacht kitchens. The competition attracted top-tier professionals, united by their passion for gastronomy and innovation, ready to demonstrate their skills in the compact yet demanding spaces of superyacht galleys.
Overseen by Chef Joël Garault of Goûts et Saveurs, the competition welcomed an esteemed international jury. At its helm was three Michelin-starred Chef Glenn Viel, known for his eco-responsible approach at Oustau de Baumanière. The jury, comprised of culinary experts including Marco Tognon, Chef Danny Davies, Chef Julien Roucheteau, Chef Fred Ramos, and Victoria Vallenilla, assessed the chefs' creations, emphasizing dynamic and high-quality dishes prepared under the pressure of time and a live audience.
Culinary Showdown on Terra Firma
Nine superyacht chefs, including Paulo Ucha Longhin from M/Y Hercules and Joelyanne Lefaucher from M/Y Artemis, among others, showcased their exceptional skills. With just a basket of mystery ingredients and an additional ingredient chosen by the audience, these culinary artists demonstrated their adaptability and creativity.
In line with modern culinary trends, the competition incorporated a sustainability angle, challenging chefs to utilize every ingredient to combat food waste. This initiative reflected the CSR policy of the Yacht Club de Monaco, underscoring the importance of environmental consciousness in the luxury yachting sector.
Paulo Ucha Longhin emerged victorious with his innovative glazed lobster dish, exemplifying the fusion of skill, creativity, and sustainability the competition celebrated. His victory highlighted not only personal achievement but also the event's overarching theme: excellence in yacht cuisine, blending traditional techniques with modern sustainability practices.
La Belle Classe Academy: A Beacon of Excellence
Since its inception in 2015, the YCM's La Belle Classe Academy has been at the forefront of promoting excellence in yachting. With a recent expansion in certified courses, including RYA certification, the academy continues to set the standard for professional development in the yachting industry.
The 5th Superyacht Chef Competition was more than a culinary contest; it celebrated the art of yacht cuisine, the pursuit of sustainability, and the dedication of those who elevate the yachting experience. As the Yacht Club de Monaco and Bluewater continue to foster innovation and excellence in the luxury yachting sector, the echoes of this event will inspire aspiring chefs and the yachting community for years to come.
For more information on the La Belle Classe Academy and its initiatives, visit La Belle Classe Academy.
