Superyacht Chef Competition

Talent Served on a Silver Platter

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.

INFORMATIONS

  • Renowned chef Clic here
  • Registration Clic here
  • Winners Ranking

competition

Participants

The participants are superyacht chefs who compete in creativity and culinary talent to impress a prestigious jury.

Concept

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.

jury 2026

CHEF

Chef Philippe Etchebest

Président du Jury
CHEF10 1

Chef Philippe Joannès

CHEF2

Chef Marcel Ravin

Chef martiniquais doublement étoilé, à la tête du restaurant Blue Bay à Monaco
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Chef Carlo Cracco

Figure emblématique de la gastronomie italienne
CHEF4 1

Cheffe Jeeny Maltese

Cheffe vénézuélienne, à la tête de plusieurs émissions culinaires mettant en valeur la cuisine et les recettes latino-américaines
CHEF5 1

Chef Tim Mälzer

Célèbre chef cuisinier, restaurateur et animateur télévisé allemand
CHEF6 1

Chef Duncan BIGGS

Chef cuisinier de Superyachts et cofondateur de la Société de Formation d’équipages « Ocean Wave Monaco », est réputé pour avoir été Chef sur le bateau emblématique nommé « Luna », de 113 mètres.
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Chef Benjamin Ferrand

Gagnant de l’édition 2025
CHEF9 1

Chef Simon Ganache

chefs participants

Plan de travail 3

Chef Baptiste Liquito

M/Y Infinity Nine 35m
Plan de travail 2

Aaron Thomas

MY Canvas 33m
Plan de travail 4

Beatrice Cordy

MY Nectar 65m
Plan de travail 8

Gaia Botturi

MY Madame Kate 60m
Plan de travail 7

Tony Triest

MY Barbara 88,5m
Plan de travail 6

Paul Thinus Prinsloo

MY Moka 50m
Plan de travail 1

MILAN POPOVIC

MY Smiley 35m
Plan de travail 5

Ilija Gojkovic

M/Y Emocean
Plan de travail 10

David Kempsey

SY Sagitta 46m

[ INFORMATION A VENIR ]

- Will Pitt BROOKE – MY OKTO 66.4M

Chef Will Pitt BROOKE

MY OKTO 66.4M

siebentritt chef

Chef Siebentritt CHRISTOPH

 MY SYNTHESIS 74M

chef do santos

Chef Gaetan DI SANTO

MY OCEAN ONE 36M

zds

Chef Benjamin FERRAND

MY VICTORIA DEL MAR 50M

Edouard MICHEL – MY ALFA G 60M

Chef Edouard MICHEL

MY ALFA G 60M

Sans titre 4 20250226 140700

Chef Richard BROOM

MY ILLUSION 65M

Sans titre 5c

Chef Gino RAZZANO

MY CARINTHIA VII 97M

– MY VERTIGE 49.9M

Chef Camillo GROSSO

 MY VERTIGE 49.9M

– MY ALMAX 50M

Chef Francesco Federico BENASSI

 MY ALMAX 50M

A Table

CHEF10 1

Philippe Joannès

Philippe Joannès, winner of the Meilleur Ouvrier de France award and the driving force behind the restaurants at the Fairmont Monte-Carlo hotel.
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Yannick Alléno

A two-time holder of three Michelin stars. Regarded as one of the world’s greatest chefs, he champions a robust French cuisine steeped in its heritage. He is also internationally renowned for his mastery of Modern Cuisine, a culinary movement he pioneered in 2013.
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Joël Garault

Former Michelin-starred chef and president of Goûts et Saveurs, supervisor of several editions of the competition
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Cristina Bowerman

A specialist in traditional Italian cuisine, influenced by his extensive international experience.
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Benoît Nicolas

Awarded the title of “Meilleur Ouvrier de France” in 2015 in the “gourmet cuisine” category and a lecturer at the Ferrandi School of Gastronomy in Paris.
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Jacques Maximin

Legendary Michelin-starred chef, a judge in previous editions
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Mauro Colagreco

(Three Michelin stars) – Head chef at Mirazur, has served as a judge in several editions
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Marcel Ravin

(One Michelin star) – Head chef at the Monte-Carlo Bay Hotel & Resort, has served on the judging panel in previous years
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Christian Garcia

Personal chef to Prince Albert II, regular member of the jury
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Glenn Viel

A three-Michelin-starred chef, this enthusiast for local produce blends his Breton roots with Provençal culinary traditions and has made a name for himself through his eco-friendly cuisine.
Capture decran 2021 01 27 a 17.40.51 e1727964498578 550x390 1

Nicolas Sale

Head chef at two Michelin-starred fine-dining restaurants and International President of the Disciples of Auguste Escoffier.
stephane raimbault 550x390 1

Stéphane Raimbault

A chef with two Michelin stars by the age of 24
Patrick Raingeard Chef du Cap Estel e1727964797200 550x390 1

Patrick Raingeard

Michelin-starred chef Patrick Raingeard, who heads up Cap Estel in Eze.
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2025

1er Chef Benjamin Ferrand 2e Chef Gaetan Di Santo 3e Chef Christoph Siebentritt
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2024

1er Chef Paulo Ucha Longhin 2e Cheffe Ava Faulkner 3e Chef Mateusz Mitka
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2023

1er Chef Marco Tognon 2e Chef Tommaso Santoni 3e Chef Henrique Antunes
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2022

1er Chef Nicolas Petit 2e Chef Micail Swindells 3e Chef Ivan Holmes
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2019

1er Cheffe Stéphanie Gravier 2e Chef Richard Cullen 3e Chef Bruno Chailan
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2018

1er Chef Pablo Albuerne 2e Chef Steeve Negouai 3e Chef Eric Vugliano
  • #SUPERYACHTCHEFCOMPETITION

Frequently asked questions

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.

Contact

La Belle Classe Academy

Email

academy@ycm.org

Telephone

+377 93 10 70 08