Our competitions give chefs and crew from attending yachts the chance to showcase their culinary skills and creativity, competing for top honours in their yacht’s category.
Yacht chefs create a wide selection of bespoke dishes designed to provide a luxurious and memorable dining experience for charter guests. Menus span breakfast, lunch and dinner, offering everything from elegant canapés and indulgent buffets, to sophisticated multi-course meals.
Each dish showcases fresh, locally sourced ingredients, complemented by fine wines and premium spirits. Guests enjoy not only gourmet cuisine tailored to their tastes, but also outstanding personal service, all set against the stunning backdrop of the ocean.
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 Friday 5th December, the 126ft-179ft category on Saturday 6th and the 125ft and under on Sunday 7th. The prize giving ceremony will be held on Monday 8th, 17:45-19:30, location TBC.
The theme for this year’s competitions is ‘A Journey of Wellness’. This reflects the growing demand among charter guests for cuisine that is as nourishing and health conscious as it is luxurious. With an increasing number of dietary requests centered around clean eating principles, wellness has become a defining expectation in modern charter dining.
Chefs and stewards/stewardesses are encouraged to craft elegant, balanced menus and serene service experiences that celebrate mindful indulgence, intentional ingredients and wellness-driven luxury.
Chef Competition
Chefs are challenged to create a wellness-forward, three-course dining experience: first course, main course and dessert; each course should reflect the chef’s ability to craft clean, health-conscious cuisine that is beautifully presented.
At least one of the dishes must incorporate a restricted dietary focus, for example: vegan, vegetarian, gluten-free, low FODMAP, or macrobiotic principles. These principles are not restrictive; they are an invitation to elevate healthy dishes and celebrate nutrient-dense ingredients.
Each chef will be presented with a mystery ingredient(s) at the Chef’s Briefing, which MUST be showcased in one of the three courses; if the mystery ingredient(s) is not utilized, points will be deducted from the overall score.
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.
Yacht Table Design and Service Competition
This year’s wellness theme extends to the table; judges will be looking for designs that evoke serenity, balance and refined natural beauty. With this in mind, stewards/stewardesses are encouraged to incorporate natural materials such as linen, stone, wood, pressed flowers and ceramics.
Every detail - from table décor to guest interaction - should reflect a unified vision of wellness and luxury at sea. Please note that this theme does not restrict service of wine or alcohol; we encourage a wine pairing with each course offering an additional opportunity to showcase pairing expertise.
Extra points can be achieved in the following ways:
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Creative welcome mocktails
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Flavor-infused spa waters
At the Chef’s Briefing, the stewards/stewardesses of each yacht will be presented with one bottle of the sponsored wine or champagne, so please ensure the bottle is collected at this time. The sponsored bottle must be showcased within your table design; if it is not, points will be deducted from your overall score.
A few words from our Concours de Chef Coordinator, Elizabeth Lee
“Coordinating the Antigua Charter Yacht Show’s Concours de Chef & Yacht Table Design and Service Competitions is a true privilege. Last year’s event showcased an extraordinary level of talent - many offerings rivaled Michelin-star quality, with gifted chefs and interior teams collaborating seamlessly to impress our esteemed panel of judges. Regardless of final placement, every participant demonstrated remarkable skill and creativity. It is both inspiring and rewarding to help facilitate such an exceptional celebration of fine cuisine and refined design from some of the world’s premier 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. Please ensure you receive this email, as without this confirmation you will not be eligible to compete.
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At that time, you 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 Thursday December 4th 2025 at 15:30-16:30 CST.
Find out more about the Concours de Chef or get in touch with any enquiries.
