These events provide chefs and crew from attending yachts with the opportunity to demonstrate their culinary expertise and creative flair, vying for the top title in their yacht’s category.
Yacht chefs offer an extensive array of customized dishes to deliver a luxurious and unforgettable dining experience for yacht charter guests. The menu includes breakfast, lunch and dinner, featuring everything from exquisite canapés and lavish buffets to multi-course dinners. This fine dining experience highlights fresh, local ingredients paired with premium wines and spirits. Guests can expect not only top-tier cuisine tailored to their specific preferences, but also exceptional personal attention and service in a beautiful ocean setting.
The competition is split into three categories according to yacht size - 180ft and over, 126ft - 179ft and 125ft and under. The judging of the 180ft+ category will take place on Thursday 5th December, the 126ft-179ft category on Friday 6th and the 125ft and under on Saturday 7th. The prize giving ceremony will be held on Sunday 8th at 17:45, location TBC.
The theme for this year’s competitions is The Art of Charter: An Immersive Culinary and Sensory Voyage. We want our entrants to explore what makes a charter dining experience truly unforgettable. The theme challenges you to elevate every aspect of the guest experience, from the moment they step aboard to the final bite of dessert.
Chef competition
Chefs will be asked to create a three-course dining experience: first course, main course and dessert, utilizing the mystery ingredient(s) and showcasing the Art of Charter. You’ll be expected to demonstrate how your culinary creations enhance the overall experience. We challenge you to be whimsical and creative in your presentation while maintaining excellent execution.
At the Chef’s Briefing, each chef will be presented with the ‘mystery ingredient(s)’, supplied by Shoreside Support, a global leader in mega yacht provisioning. These ingredients MUST be showcased in one of the three courses. Please note, if the mystery ingredient(s) is not utilized, points will be deducted from your overall score.
Extra points can be achieved in the following ways:
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Offering an additional culinary aspect; for example, a gourmet canape for the judges upon arrival
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Creative welcome cocktails and or mixology demonstrations
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Themed ambiance, music and crew attire
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Unique crew entertainment
Competition day
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The competition will be held onboard each yacht.
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The scheduled 30-minute time frames will be allocated to each participating yacht at the Chef’s Briefing.
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Judges will arrive at the yacht 5-10 minutes prior to the 30-minute time frame to ensure they have enough time to enter and be seated for the judging process. The 30 minutes will begin as soon as the judges have sat for service.
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You will be notified just before the judges' arrival.
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You will have 30 minutes to serve your 3-course meal to the panel of 5 judges and the coordinator of the competition.
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You will provide 6 printed menus: 1 for the coordinator and 1 for each of the 5 judges.
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For each course: serve 5 taster-sized dishes and one full-sized presentation dish (to be photographed). All 6 plates of each course will be tasted by the 5 judges and the coordinator.
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Please note: You are required to stay within a 30-minute time frame and if the time is extended, points will be deducted from your overall score.
Judging criteria
You will be judged based on a points system following the criteria listed below:
Appearance and presentation: Visually appealing.
Taste: Flavor/seasoning/balanced flavors.
Creativity: Creative use of the theme of the competition and mystery ingredient(s).
Execution: Well-executed cooking techniques.
Overall appeal: Originality/creativity.
Tablescaping competition
Stewards and stewardesses are responsible for setting the stage. Designing table settings that reflect the theme - ‘Charter Theme Nights’, choosing appropriate music to enhance the ambiance, creating themed decorations and selecting staff attire that complements the theme are all great ways of doing this.
At the Chef’s Briefing each steward/stewardess will be presented with a bottle of the sponsored wine or champagne, which must be showcased within your tablescape design. If the sponsored bottle is not utilized in the tablescape, points will be deducted from your overall score.
Extra points can be achieved in the following ways:
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Creative welcome cocktails and or mixology demonstrations
-
Themed ambiance, music and crew attire
-
Unique crew entertainment
Judging criteria
- Appearance and presentation: Visually appealing
- Creativity and originality: Creative use of the theme of the competition and the supplied Tablescape decoration.
- Overall Impression
A few words from last year’s judges…
“I’m always amazed by what yacht chefs are able to deliver in such small galleys and time frames! The dedication and attention to detail from the crew is astonishing. Time for Michelin to do a Private Yacht Section!”
Christophe Jadot, Petrossian Caviar
“The Concours de Chef competition is the pinnacle of yacht chef showmanship! We are such a unique breed of creative experts in the culinary field, and the competition offers a platform for us to demonstrate our artistry and command of a global culinary career. The Concours de Chef is a creative and fun way for the industry's top chef's to show their unique flair and panache, and offer a tour de force of epicurean excellence. Elizabeth and I work together to afford the chefs in our field a showcase of their talent, and have fun while amidst comrades on some of the most exotic boats in the industry! We look forward to another awesome competition in December.”
Rio Alexander, The Beautiful Table
“I loved being a judge as it was so good to finally get to taste and enjoy the skills of chefs who I have known for many years and been on my agency books. Being able to enjoy first-hand how a charter guest would experience everything really added an extra layer of insight and benefit too. I can’t wait to return as a judge again this year.”
Justine Murphy, mymuybueno
A few words from our Concours de Chef Coordinator, Elizabeth Lee
"Coordinating the Antigua Charter Yacht Show’s Concours de Chef and Tablescaping Competitions is a phenomenal honor. The competition level last year was very high, with many gifted chefs and interior crew members collaborating to impress our discerning judges. All chefs and crew demonstrated wonderful abilities regardless of final placement. It is deeply rewarding to facilitate such an exceptional display of fine cuisine and design from top charter yachts."
Register now!
You can enter the competition by completing our online form or by emailing chefscomp@antiguayachtshow.com.
Please note:
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We only accept 10 yachts in each yacht size category.
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The first 10 successful entries will receive an email within 48 hours of registering to confirm receipt.
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At that time, they will also be given additional instructions.
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A briefing will be held for all confirmed entrants at the beginning of the show on Wednesday December 4th 2024 at 15:30-16:30 CST.
Find out more about the Concours de Chef or get in touch with any enquiries.
