Yacht Club de Monaco to host the Superyacht Chefs' competition
Through its training centre, La Belle Classe Academy, the Yacht Club de Monaco will host a new edition of the Superyacht Chef Competition on Thursday, 2 April 2026.
Beyond technical mastery, the jury assesses each candidate’s ability to adapt, manage operational constraints, and demonstrate a deep understanding of onboard service requirements, in an environment where every detail matters.
"This event showcases chefs who can excel in a challenging, mobile and international setting," explains Bernard d’Alessandri, the Yacht Club de Monaco's Managing Director and Secretary General. "This ambition is reflected above all in the choice of a jury that truly understands the realities of the profession."
Chef Philippe Etchebest. Photo: CharlesToulza
Chaired by Chef Philippe Etchebest, Meilleur Ouvrier de France and two-Michelin-starred chef, the 2026 jury comprises chefs with diverse backgrounds and areas of expertise:
- Chef Benjamin Ferrand, winner of the 2025 edition;
- Chef Carlo Cracco, an iconic figure in Italian gastronomy;
- Chef Duncan Biggs, co-founder of Ocean Waves Monaco and superyacht chef.
- Chef Jenny Maltese, Venezuelan television host committed to promoting Latin American cuisines
- Chef Marcel Ravin, two-Michelin-starred chef at Blue Bay restaurant in Monaco.
- Chef Tim Mälzer, German chef, restaurateur and television host (subject to confirmation).
The Superyacht Chef Competition is built around a short, immersive format designed to reveal chefs’ ingenuity and adaptability in real-life conditions. A mystery ingredient is unveiled just moments before the challenge begins, with the obligation to use all products provided, under penalty for food waste.
A central pillar of the event, La Belle Classe Academy supports the Superyacht Chef Competition in its mission to promote careers in gastronomy and onboard service. Through its training programmes — notably The Art of Service on Board — the YCM’s training centre actively contributes to the professionalisation and attractiveness of these careers.
