Prince Albert judging super yachts chefs at culinary competition on board the Yacht Club of Monaco

Producing appetizing dishes from mystery basket 

Yesterday, April 5, 2018, the Yacht Club of Monaco (YCM) organized a special culinary competition through its training center La Belle Classe Academy, dedicated to Luxury Yachting professionals, offering a course on the Art of Dining, Service and Protocol, and Bluewater. Twelve super yachts chefs went neck-to neck under the scrutiny of epicurean Prince Albert as chairman of the jury. (Photo below: The super yacht chefs in the culinary competition @Messi)

In four exhilarating rounds of 30 minutes, three chefs at a time had to produce an original dish with the contents of a basket filled with mystery ingredients, including John Dory, red mullet, veal filet, Kobe beef, black radishes, vitelotte potatoes and kale. There were three winners: Steeve Negouai (M/Y Black Legend, 50m), Eric Vugliano (M/Y Rola, 47m) & Pablo Albuerne (M/Y Tales, 53m). 

Juanco the gipsychef was declared the winner! 

For the decisive last round, finalists were given only 45 minutes to produce a main course based on lobster, lamb, patty pan squash and lemon caviar, plus a dessert.

They labored under the watchful eyes of Prince Albert, with the support of top chefs such us Jacques Maximin, Stéphane Raimbault (Restaurant Oasis, Mandelieu la Napoule), Patrick Raingeard (Cap Estel, Eze), Philippe Joannés (Hôtel Fairmont Monte Carlo) and Cédric Seguela, chef with more than 10 years experience in Michelin Stars restaurants, and founder of Secrets de Cuisine which trains chefs for super yachts. (Photo: Prince Albert with chef Jacques Maximin @Messi)

M/Y Tales chef Pablo Albuerne, known as Juanco the gipsychef, was declared the winner of the competition, with a delectable, beautifully presented main course and dessert, receiving the Lalique Trophy from the hands of the Prince.

I am delighted and immensely proud to be presented with this award by His Highness. It is an amazing experience to cook in front of Michelin star chefs and really puts the pressure on. For me, the most difficult part was managing the time. In preparing a main course and dessert I gambled on originality and it paid off!” said the Spanish chef, who was cheered on by his captain and crew.  

By highlighting Luxury Yachting professions and a certain Art de Vivre la Mer lifestyle that emphasises the YCM’s philosophy, the competition is another demonstration of the Principality and its Yacht Club’s confirmed position as Capital of Yachting.

Today’s Quote

“If you want to become a great chef, you have to work with great chefs. And that is exactly what I did.”Gordon Ramsay 


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