As part of its training center, “La Belle Classe Academy,” dedicated to professionals in luxury yachting, the Yacht Club of Monaco collaborates with Bluewater for this exceptional culinary competition. Under the watchful eye of an international jury made up of renowned chefs, 9 superyacht chefs compete using a basket of imposed ingredients. Each contestant is judged on creativity, the efficient use of ingredients, presentation, and the taste qualities of their dish. This unique culinary contest highlights the gastronomic talents of the competitors, offering a competition that celebrates the art of fine dining.
The participatants in three qualifying rounds, each lasting 40 minutes, where they prepare a main dish using a surprise basket of ingredients and a well-stocked pantry. Their performance is evaluated based on originality, presentation, taste, and creativity. The top performers then advance to the final to compete for the title.
MY OKTO 66.4M
MY SYNTHESIS 74M
MY OCEAN ONE 36M
MY VICTORIA DEL MAR 50M
MY ALFA G 60M
MY ILLUSION 65M
MY CARINTHIA VII 97M
MY VERTIGE 49.9M
MY ALMAX 50M
1er Chef Benjamin Ferrand
2e Chef Gaetan Di Santo
3e Chef Christoph Siebentritt
1er Chef Paulo Ucha Longhin
2e Cheffe Ava Faulkner
3e Chef Mateusz Mitka
1er Chef Marco Tognon
2e Chef Tommaso Santoni
3e Chef Henrique Antunes
1er Chef Nicolas Petit
2e Chef Micail Swindells
3e Chef Ivan Holmes
1er Cheffe Stéphanie Gravier
2e Chef Richard Cullen
3e Chef Bruno Chailan
1er Chef Pablo Albuerne
2e Chef Steeve Negouai
3e Chef Eric Vugliano
Deux fois trois étoiles au Guide Michelin. Considéré comme l’un des plus grands chefs du monde, il revendique une cuisine française forte, riche de son patrimoine. Il est également mondialement reconnu pour sa maîtrise de la Cuisine Moderne, mouvement culinaire qu’il a initié en 2013.
Ancien chef étoilé Michelin et président de Goûts et Saveurs, superviseur de plusieurs éditions du concours
Spécialiste de la cuisine traditionnelle italienne influencée par ses nombreuses expériences internationales.
Elu « Meilleur Ouvrier de France » en 2015 dans la catégorie « cuisine gastronomique » et professeur à l’Ecole de Gastronomie Ferrandi, Paris.
Chef étoilé légendaire, juré lors des éditions précédentes
(Trois étoiles Michelin) – Chef du restaurant Mirazur, a participé en tant que juré dans plusieurs éditions
(Une étoile Michelin) – Chef du Monte-Carlo Bay Hotel & Resort, a siégé au jury lors des éditions précédentes
Chef privé du Prince Albert II, membre régulier du jury
Triplement étoilé, ce passionné des produits du terroir mêle ses racines bretonnes aux traditions culinaires provençales et a su se démarquer par sa cuisine écoresponsable.
A la tête de deux restaurants gastronomiques étoilés au Michelin et Président international des Disciples d’Auguste Escoffier.
Chef doublement étoilé dès l’âge de 24 ans
Le chef étoilé Patrick Raingeard qui officie au Cap Estel à Eze.
Philippe Joannès meilleur ouvrier de France et véritable chef d’orchestre des restaurants de l’hôtel Fairmont Monte-carlo.
The Superyacht Chef Competition is an international culinary contest for chefs working on superyachts, organised by Yacht Club de Monaco in partnership with Bluewater and the YCM’s La Belle Classe Academy training centre. Chefs have to create dishes from a basket of set ingredient within a time limit and are judged on their creativity, use of ingredients, presentation and taste.
The contest will be held at the Yacht Club de Monaco on Quai Louis II early in April.
The competition is open to superyacht chefs (working mainly on yachts 36m to 97m depending on the edition). They are working in the yachting sector. In 2025, nine chefs were selected to take part.
There is a qualifying phase and a finals. They are given a basket of mystery ingredients and have to prepare a dish (or a succession of dishes) within a set time (for example, 40 minutes or more depending on the phase). Time, creativity, efficiency and how they manage the ingredients all count towards reaching the finals.
The event puts a spotlight on the ‘art de vivre’ lifestyle at the high-end of yachting, by showcasing a profession that is at the heart of life on board combining gastronomy, innovation and the environment. It is fully in line with the YCM’s collective ‘Monaco, Capital of Advanced Yachting’ approach.
The event is covered by the specialist press. Results, photos and videos are available on the YCM’s website.
Apart from taste and creativity, great emphasis is placed on waste management, responsible use of ingredients and sustainability based on a zero-waste criterion.
For participating chefs it is an international showcase and professional recognition. For the yachting industry it’s an opportunity to promote excellence on board, recognition for the crew and to show how the art of living well and performance can go hand in hand with sustainability.
La Belle Classe Academy
academy@ycm.org
+377 93 10 70 08
