{"id":226693,"date":"2024-04-08T15:56:26","date_gmt":"2024-04-08T13:56:26","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2024\/04\/superyacht-chef-competition-nine-contestants-only-one-winner\/"},"modified":"2024-04-08T15:59:55","modified_gmt":"2024-04-08T13:59:55","slug":"superyacht-chef-competition-nine-contestants-only-one-winner","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2024\/04\/superyacht-chef-competition-nine-contestants-only-one-winner\/","title":{"rendered":"Superyacht Chef Competition: nine contestants, only one winner"},"content":{"rendered":"\n

Held at the prestigious Monaco Yacht Club, the fifth edition of the Superyacht Chef Competition brought together some of the world’s top chefs, both in the kitchen and on the judging panel, to shine the spotlight on this often little-known profession in the yachting world.<\/strong><\/p>\n\n

Creativity, originality, adaptability, efficiency, composure… were the key words on competition day. Nine superyacht chefs took up the challenge of creating dishes using surprise ingredients, in record time and in a limited space. The conditions were almost identical to those on a boat, apart from the added bonus of all the spectators who came out in force to cheer them on. On the jury, the three-starred Chef and jury member from the French TV show Top Chef<\/i>\u00a0 Glenn Viel was accompanied by five other fine dining experts.<\/p>\n

\n
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\u00a9 Yacht Club de Monaco<\/figcaption><\/figure>\n<\/div>\n

Every gesture counts\u00a0<\/strong><\/h2>\n\n

Each candidate had only five minutes to find out what was in their mystery basket. Forty minutes to concoct and cook four identical servings that would then be carefully tasted by the experts.\u00a0\u201cA Chef is someone who cooks with their emotions and feelings on the day. When you create a dish, the inspiration comes from the product you have in front of you, a smell, an image, colours\u2026 which give us the idea for a unique dish. On the jury, we will be interested in the originality and quality of the recipe. As would the owner of a yacht in fact,”<\/i> explains Chef Julien Roucheteau, double Michelin star holder and competition jury member.<\/p>\n\n

As well as being creative, the candidates needed to cook with an environmentally responsible and low-waste approach. All the ingredients in the basket had to be used, or the chef would be penalised by the jury. The event is part of the Monaco Yacht Club\u2019s Social and Environmental Responsibility (CSR) policy.<\/p>\n\n

\n
\"\"
\u00a9 Yacht Club de Monaco<\/figcaption><\/figure>\n\n\n\n
\"\"
\u00a9 Yacht Club de Monaco<\/figcaption><\/figure>\n<\/figure>\n\n

Superyacht Chef Competition to bring together exceptional chefs<\/a><\/p>\n\n

And the winner is…<\/h2>\n\n

With a recipe involving candied lobster with hazelnut butter and bisque, accompanied by a tartare of caviar with lemon, then a dessert composed of a mascarpone cream with cocoa and a strawberry tartare with basil and lemon cream\u2026 Paulo Ucha Longhin (M\/Y Hercules \u2013 50m) titillated the jury\u2019s taste buds and won the competition! <\/p>\n\n

“<\/i>It was a big challenge for me, but I wanted to show the audience that anything is possible. Just believe in it, work hard, but above all, do what you love. If you don\u2019t love what you do, it won’t work out. That’s the key. During the competition I was really intimidated by all the cameras and the clock. I\u2019m not used to it, this was a first for me. At the start of the competition it was difficult, but in the final I managed to be more focused, better organised and to do what I’m capable of. I\u2019m super happy,\u201d <\/i>Paulo said, all smiles.<\/p>\n\n

\n
\"\"
\u00a9 Yacht Club de Monaco<\/figcaption><\/figure>\n\n\n\n
\"superyacht-chef-competition-candidats-jury2_11zon\"
\u00a9 Yacht Club de Monaco<\/figcaption><\/figure>\n\n\n\n
\"superyacht-chef-competition-candidats-jury2_11zon\"
\u00a9 Yacht Club de Monaco<\/figcaption><\/figure>\n<\/figure>\n\n
\n\n

The contestants: <\/p>\n\n

    \n
  • Paulo Ucha Longhin (M\/Y\u00a0Hercules\u00a0\u2013 50 m)<\/li>\n\n\n\n
  • Joelyanne Lefaucheur (M\/Y\u00a0Artemis\u00a0\u2013 33 m)<\/li>\n\n\n\n
  • Mateusz Mitka (M\/Y\u00a0Lady Britt\u00a0\u2013 63 m)<\/li>\n\n\n\n
  • Margot Laurent (M\/Y\u00a0Leonardo III \u2013\u00a043 m)<\/li>\n\n\n\n
  • Enzo Di Gabro (M\/Y\u00a0L.A.U.L.\u00a0\u2013 39 m)<\/li>\n\n\n\n
  • Giacomo Seregni (M\/Y\u00a0Severin\u2019s\u00a0\u2013 55 m)<\/li>\n\n\n\n
  • J\u00e9r\u00e9mie Gruson (M\/Y\u00a0Victoria del mar\u00a0\u2013 50 m)<\/li>\n\n\n\n
  • Ava Faulkner (M\/Y\u00a0Light Holic\u00a0\u2013 60 m)<\/li>\n\n\n\n
  • Melvin Costaglioli (M\/Y\u00a0Black Legend\u00a050 m)<\/li>\n<\/ul>\n\n

    The jury members: <\/p>\n\n

      \n
    • Chef\u00a0Glenn Viel<\/strong>, three Michelin stars and jury member on the Top Chef \u00a0<\/i>TV show.<\/li>\n\n\n\n
    • Chef Marco Tognon\u00a0<\/strong>(M\/Y\u00a0Planet<\/em>\u00a0\u2013 72 m), winner of the 2023 edition.<\/li>\n\n\n\n
    • Chef\u00a0Danny Davies<\/strong>, host of “Behind the Line with Chef Danny Davies”<\/em> and experienced vegan culinary author.<\/li>\n\n\n\n
    • Chef\u00a0Julien Roucheteau<\/strong>, trained at the Ferrandi School in Paris and holder of two Michelin stars.<\/li>\n\n\n\n
    • Chef Fred Ramos<\/strong>, disciple of the renowned Jacques Maximin.<\/li>\n\n\n\n
    • Chef\u00a0Victoria Vallenilla<\/strong>, finalist on the “Objectif Top Chef”<\/em> TV show.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

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