Nine chefs are preparing to get behind their stoves for the 7th Superyacht Chef Competition on 2 April 2026. Organised by YCM’s La Belle Classe Academy training centre in partnership with Bluewater, the event promises a feast of flavours. With its aim being to promote to the public a relatively unknown profession, this culinary contest always attracts a full house. This year’s Jury president is the two-Michelin star chef, Philippe Etchebest, Meilleur Ouvrier de France. “At sea preparing food is much more than just a service, it defines life on board. This competition puts the spotlight on chefs who are capable of producing dishes worthy of the finest haute cuisine, in a tight space and often single-handedly, with products that change with every port of call,” explains YCM Director and General Secretary Bernard d’Alessandri.
Two of the nine yachts represented fly the Yacht Club de Monaco flag showing the YCM community’s involvement in this event that celebrates fine cuisine onboard. The nine chefs taking part are Beatrice Cordy – M/Y Nectar (65m), Gaia Botturi – M/Y Madame Kate (60m), Tony Triest – M/Y Barbara (88.5m), David Kempsey – S/Y Sagitta (46m), Baptiste Liquito – M/Y Infinity Nine (35m), Milan Popovic – M/Y Smiley (35m), Aaron Thomas – M/Y Canvas (33m), Paul Thinus Prinsloo – M/Y Moka (50m), and Ilija Gojkovic – M/Y Emocean (38m).
haired by Philippe Etchebest, the 2026 Jury comprises chefs with complementary backgrounds: Marcel Ravin (FRA), three Michelin stars (two for Blue Bay and one for the Elsa restaurant at the Monte-Carlo Beach hotel); Carlo Cracco (ITA), an icon in the Italian cuisine world; Duncan Biggs (UK), co-founder of Ocean Wave Monaco and a superyacht chef; Jeeny Maltese (VEN), a presenter promoting Laint American cuisines; and Tim Mälzer (GER), restauranteur and TV presenter.
The competition is supervised by Chef Philippe Joannès, Meilleur Ouvrier de France and YCM’s culinary consultant, and YCM Events Chef Simon Ganache, supported by Frédéric Ramos, President of the Monaco Goût & Saveurs association. As well as technique, contestants will be judged on their ability to improvise, adapt to constraints and deliver a beautifully presented and well balanced dish, qualities that are essential when cooking at sea. “Hosting Philipe Etchebest in Monaco is part of a wonderful story of friendship and respect between chefs. We share the same conviction that cuisine is an art that is all about transmission, high standards and passion,” says chef Philippe Joannès.
The format of the Superyacht Chef Competition is short but intense, in keeping with the realities of the profession. Just minutes before the start, a mystery ingredient is revealed to the chefs who then have five minutes to dream up a recipe before the clock starts ticking. Every ingredient must be used or they will be penalised for wastage. It is a balancing act between creativity, skill and keeping a cool head.
Since it opened in 2015, La Belle Classe Academy has been playing its role in training future yachting professionals with a range of courses dedicated to the art of service onboard. With this in mind and to promote gastronomy at sea, YCM’s training centre fully supports the Superyacht Chef Competition. This year, students from Monaco’s hotel and catering school will be involved to see for themselves how these chefs operate and what goes on behind the scenes of a profession where passion, rigor and creativity are an everyday requirement.
On Wednesday 1st April, jury members will gather for the Grand Chefs Dinner where haute cuisine and enjoying a meal together take pride of place, a prelude to the flavours awaiting them the next day.
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