Superyacht chefs in the spotlight

Of all the elements of superyachting that play a part in creating extraordinary memories – the destinations, the amenities on board, the toys in the garage – it is the yacht’s chef and galley team who provide the essence that is most central to the owner and guest experience. Catering to a broad range of tastes, creating menus on the fly, and working in a space that is not only typically more confined than a land-based kitchen, but which also has a tendency to move, it’s fair to say that being a yacht chef is a highly demanding – but also highly rewarding – career choice.

It’s something that is both tested and celebrated at the annual Superyacht Chef Competition held in Monaco, organised by the Yacht Club de Monaco (YCM) and Bluewater. It’s allied to YCM’s La Belle Class Academy training centre, which was founded in 2015 to provide professional development and essential training courses to yacht crew from all departments on board. Just recently, it achieved official recognition as an RYA (Royal Yachting Association) training centre, another prestigious international milestone.

For 2024, the fifth edition of the competition, nine selected superyacht chefs were put to the test by being confronted with a mystery box of ingredients, a confined cook area, a 40-minute cook time, and the potential for penalties for any produce not used under the guise of an anti-waste mandate. Overseeing the chefs’ creations was a star-studded panel of professional chefs, supervised by Chef Joël Garault, President of Goûts et Saveurs and including the Michelin 3-star chef Glenn Viel who took on the role as jury president. Watched on by the public, the frenetic pace of the competition highlighted both the skill of the chefs and the superyacht sector as a career path for cooks.

“Year after year, owners and their crews turn out in force to cheer on their chefs during the event, creating a vibrant atmosphere of camaraderie,” enthuses Bernard d’Alessandri, General Secretary of the Yacht Club de Monaco. “It’s an event where the thrill of the contest blends perfectly with the festivities as we pay tribute to the culinary masters who enhance the onboard experience for owners.

“A key aspect of our mission is to promote yachting professions that are still relatively unknown and demonstrate their importance to the public,” he continues. Events like this serve as a platform for professional superyacht chefs to showcase their expertise, fostering a spirit of collaboration and excellence – and it’s not just industry professionals who come to watch but food enthusiasts keen to witness the dedication, skill and passion of these chefs.”

The importance of chefs to the superyacht experience

Whether it’s creating fun burger-bar style casual dinners for a family on board, or the ultimate in fine dining for the owners and their VVIP guests, the food on board is central to the superyacht cruising experience.

“Chefs have a key role on yachts, whether feeding the crew or taking care of the owner and guests,” says Jérémie Gruson, chef on the 50-metre Victoria del Mar, taking part in this year’s challenge. “Our role is to make our clients dream of offering them an extraordinary service as precise as a prestigious establishment.”

Adds competitor Enzo Di Garbo, chef aboard 39-metre L.A.U.L.: “I think superyacht chefs are important to owners because food itself is often important to people in general. It’s also a huge added value on charters, and a great souvenir on private voyages as you often associate dishes with places you’ve visited. Let’s not also forget that meals on board are also precious to the crew – and without the general osmosis and professionalism of this crew, the chef’s work is nothing. It’s important to please everyone on board.”

The unique challenges of superyachts

From confined spaces and limited access to ingredients to the changing tastes of guests and their frequent changes of plans, being a superyacht chef can be an intimidating prospect. It’s testament to the breadth of skill and depth of talent of superyacht chefs that they take all these challenges in their stride.

“An important skill is the ability to be flexible and to adapt, without losing our smile and focus on our final goal, which is to satisfy the customer,” offers Giacomo Seregni, one of the entrants and a chef aboard the 55-metre motoryacht Severin’s. “It has happened to me that I have to create a last-minute lunch or dinner in 45 minutes because the customers decided to stay on board. A little adrenaline never hurts – I love it!”

Participant Melvin Costaglioli, Executive Chef on the yacht Black Legend, offers some advice to those thinking of working in a superyacht galley. “It can be summed up in three concepts,” he smiles. “Savoir être – it is essential to be precise in your work, to be available and to respond to any request in a palace-like manner; Savoir vivre – to have a high quality of presentation and eloquence while representing the yacht; and Know-how – gastronomic and international knowledge of cuisine, stock management, hygiene standards, and the ability to be innovative to always offer a surprise.” 

Superyachting’s drive to reduce waste

As yachting seeks to minimise its footprint in all aspects of build and operation, the galley is no exception – and it’s why the anti-waste element of the chef’s competition, overseen by Chef Duncan Biggs, has become an important consideration, as well as adding a fresh layer of challenge.

“Anti-waste is something we all have to consider these days, and in the end we realise that the things we used to throw away are actually very beneficial to us on our plates,” affirms Chef Viel, “so it’s a blessing in disguise, I think, to wrack our brains to turn something that would have been thrown away into an edible product.”

Keeping it local and supporting communities

“In Italy, I buy local Italian and in return learn how to make focaccia at the local bakery from the grandmothers of the shops,” she continues. “In the Caribbean, I go to the local farm and ask how to attend the conch ceviche masterclass with the fishermen. I also like to bring some new products to my provisioners as they can taste, approve and also on their level help the local economy. We have to remember love of food goes both ways – it’s a relationship with deep love, and the more you give, the more you receive.”

“Whenever there is the possibility, when I am close to small producers, I give them the importance they deserve,” says Paulo Ucha Longhin, chef on the 50-metre Hercules, and winner of this year’s competition. “This directly impacts the sustainability of its production and values its native area.”

“I have been on exploration vessels for years in remote places where there is no supermarket, and we massively support the local economy,” enthuses participant Joelyanne Lefaucheur, chef aboard the 33-metre motor yacht Artemis. “We interact with fishermen and create a connection by buying their product, and in exchange they give us some cooking classes or local products while being able to put food on the tables of their loved ones. I remember in Tahiti the fishermen would bring me the freshest fish – these people had nothing, and I would trade my painting kit for their children, and they would bring me pearls. Those are memories you create for life.

“In Italy, I buy local Italian and in return learn how to make focaccia at the local bakery from the grandmothers of the shops,” she continues. “In the Caribbean, I go to the local farm and ask how to attend the conch ceviche masterlass with the fishermen. I also like to bring some new products to my provisioners as they can taste, approve and also on their level help the local economy. We have to remember love of food goes both ways – it’s a relationship with deep love, and the more you give, the more you receive.”

Experiences that exceed expectations

For the vast majority of superyacht owners, charterers and guests, superyachting is not about the value of the asset but about the extraordinary experiences a yacht can deliver. The superyacht galley – and the chef’s competition – are timely reminders that every facet of life onboard is crucial to elevate that experience to something magical.

“Yacht Club de Monaco’s Superyacht Chef Competition highlights the remarkable skill and adaptability of the chefs participating,” says Bernard d’Alessandri. “More generally, by offering top-tier culinary experiences even in the most remote settings, it underscores the exclusivity and attention to detail that defines the world of superyachts. In essence,” he concludes, “it reinforces the idea that within the superyacht industry, nothing is impossible, and every experience is tailored to exceed expectations.”