Cooking for a diverse set of charter guests poses a unique set of challenges for a chef working aboard a superyacht, and a good chef can make or break a charter and ensure repeat bookings. We honoured the industry’s best at the 26^th MYBA Charter Show in Genoa last week, where SuperYacht World was proud to sponsor the chefs’ competition.

 

A team of judges from inside the charter industry sampled the food and service aboard 30 different yachts, and assigned winners in three categories based on length (up to 36 metres, 37 to 50 metres and 50 metres plus). The theme of 2014’s culinary contest was International Brunch. Chefs were assessed on three courses: a savoury brunch dish, a sweet brunch and a baked goods basket. They were judged on originality, presentation, taste, creativity, use of seasonal ingredients, and appropriateness to the theme.

Up to 36 metres Category

1^st place: Giles de Cambourg of Leonardo (a 30-metre Azimut available for charter through Premium Yachts)

Giles previously worked on a luxury cruise liner, before joining Leonardo last year.

He offered the judges a five-spice tuna roll with Asian cucumber spiced salad, inspired by the six years he spent living in Thailand.



2^nd place: Antonio Fernández Figueras of Heliad II (a 33-metre Lynx available for charter through Fraser Yachts)

3^rd place: Barbara Fanera of Baltazar (a 28-metre Sunseeker available for charter through OceanStyle by Burgess)


 

37 to 50 metres Category

1^st place: Micail Swindells of Zoom Zoom Zoom (a 49-metre Trinity available for charter through Hill Robinson Yacht Management)

Michael joined as Head Chef in October 2013, after training in Bath, England.

He baked red pepper roulade bread, toasted hazelnut and fig baguettes and pistachio madelines for the judges.



2^nd place: Matthew Sumner of Roxane (a 46-metre Su Marine available for charter through Burgess)

3^rd place: Jochen Provoost of Sirocco (a 47-metre Heesen available for charter through Ocean Drive)

 

50 metres plus Category

1^st place: Cameron Davis of Galaxy (a 56-metre Benetti available for charter through Burgess)

Cameron began culinary training at the age of 16 in his hometown of Christchurch, New Zealand.

He prepared vanilla roasted pears with brioche and goats curd for the judges.



2^nd place: Pepijn Mittelmeijer of Polar Star (a 63-metre Lürssen available for charter through Camper & Nicholsons International)

3^rd place: Graham Dutton of Turquoise (a 55-metre Proteksan available for charter through Burgess)

 

Profiles of each of the winners will be featured in the next issue of SuperYacht World magazine.