The Yacht Club de Monaco will host the 7th edition of the Superyacht Chef Competition on Thursday 2 April 2026, through its training centre La Belle Classe Academy and with the support of Bluewater. Nine chefs working on board superyachts will compete in Monaco, in a contest designed to highlight a profession that remains relatively unknown to the wider public.
For the 2026 edition, the jury will be chaired by French chef Philippe Etchebest, Meilleur Ouvrier de France and holder of two Michelin stars.
Among the most anticipated names is Italian chef Carlo Cracco, joined on the panel by Marcel Ravin, Duncan Biggs, Jeeny (Jenny) Maltese and German chef and restaurateur Tim Mälzer, subject to confirmation.
The competition is supervised by Philippe Joannès, Meilleur Ouvrier de France and culinary consultant to the Yacht Club de Monaco, together with YCM events chef Simon Ganache and with the technical support of Frédéric Ramos, president of Monaco Goût & Saveurs.
The event is organised in partnership with Bluewater and is part of the Yacht Club de Monaco’s wider commitment to promoting yachting professions and high-level gastronomy at sea.
The Superyacht Chef Competition adopts a short, high-intensity format inspired by real life on board.
Shortly before the start of each round, chefs discover a mystery ingredient and have only a few minutes to plan their dish, before moving on to the cooking phase under time pressure.
All products in the basket must be used, with penalties applied for waste, encouraging careful planning and responsible use of ingredients.
The jury evaluates technique, creativity, ability to improvise in a limited space, adaptation to constraints and the balance and presentation of the final dish.
Nine yachts will be represented at the 2026 edition, including two flying the Yacht Club de Monaco burgee, reflecting the engagement of the YCM community.
Among the chefs scheduled to compete are professionals working on board units such as M/Y Nectar, M/Y Madame Kate, M/Y Barbara, S/Y Sagitta, M/Y Infinity Nine, M/Y Smiley, M/Y Canvas, M/Y Moka and M/Y Emocean.
As underlined by YCM Managing Director and Secretary General Bernard d’Alessandri, cooking at sea is a core component of life on board and requires specific skills linked to the maritime environment and constantly changing conditions.quotidianolavoce+1
Through La Belle Classe Academy, launched in 2015, the Yacht Club de Monaco offers training programmes dedicated to captains, crew and young professionals, covering technical skills and the art of service on board.
The academy fully supports the Superyacht Chef Competition, recognising the role of onboard chefs in high-end yachting and in the guest experience.
Students from the Monaco Hospitality School will participate in the 2026 competition behind the scenes, gaining first-hand exposure to the working methods of superyacht chefs and to the organisation of a live culinary contest.
This immersion is intended to bridge training and practice, giving future professionals insight into a career that combines gastronomy, logistics and teamwork on board.yacht-club-monaco+1
On 12 March 2026, the Yacht Club de Monaco will host the Battle des Chefs, an event initiated by Philippe Joannès to build momentum around the competition and to encourage networking among professionals.
On Wednesday 1 April 2026, the Dîner des Grands Chefs will bring together the jury members on the eve of the Superyacht Chef Competition, offering a preview of the culinary standards expected during the contest.
