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.
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Team racing pits two teams of four boats against each other: it is not the fastest team that wins, but the team with the lowest total place count. Anticipation, communication and collective strategy make all the difference.
Superyacht chefs have come together to put their expertise, creativity and talent to the test before a prestigious panel of judges.
Three 40-minute qualifying rounds during which the chefs prepare a dish using ingredients from a surprise basket.
Creativity, taste, presentation and product optimisation are at the heart of the competition, with a particular focus on minimising waste.
Each chef is presented with a selection of set ingredients, which they must use to create a stunning dish.
Competitors have a limited amount of time to devise, prepare and present their creation.
The judging panel assesses the chefs on the basis of flavour, creativity, presentation and the use of ingredients.
The best chefs come together for one final challenge as they vie 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
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.
