Dec 092015
 
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Top Yacht Chef and Crew Awards 

Capt. Jan Robinson

The top 3 reasons people charter a yacht are the itinerary, the yacht, and of course the food.  Savvy yacht owners thus strive for high quality cuisine.  At the 2015 Antigua Yacht Show, the culinary contest was amply impressive.  Here we recap a personal visit to the show’s culinary competition.  Congratulations to all the winners for your spectacular creations.  Enjoy these brief video interviews with Capt. Jan Robinson, herself an award winning author who has coordinated the contest for a number of years, and Chef Michelle Bonetti, voted Top Yacht Chef.   ~Carol.

Culinary and Tablescaping Winners (listed by yacht size)

CULINARY

Up to 125 ft

1st – ZEEPARD – Chef Michelle Bonetti 2nd – ANDIAMO – Chef Eric Davis 3rd – BAMARANDI – Chef Audrey Harper

126 ft to 159 ft

1st – LADY J – Chef Ben Dineen 2nd – HYPERION – Chef Shantala 3rd – SCORPION – Chef Jilies Kuppens

160 ft and over

1st – INCEPTION – Chef Scott Dickson 2nd – SEAWOLF – Chef Diego Andra 3rd – AMARYLLIS – Chef Leishan Van Denberg

TABLESCAPING

Up to 125 ft

1st – ZEEPARD – Stew Jessica De Beer 2nd – BRUNELLO – Stew Teresa

126 ft – 159 ft

1st – MIM – Stew Zanytana 2nd – LADY J – Stew Danielle

160 ft and over

1st – SEAWOLF – Stew Ekaube 2ND – ST DAVID – Stew Nikolina

Reserve your own customized, sumptuous yacht charter with our complimentary planning service today!
Dec 072015
 
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LADY J dinner in Antigua

LADY J, featuring new Chef Ben Dineen

The 2015 Antigua Yacht Charter Show revealed some exciting new boats, equipment and cuisine.  One particular floating jewel that captured it all is the Lady J.  My time aboard was fabulous.  The Lady J’s new chef, Ben Dineen, hails from Dublin, Ireland and began his culinary journey at the age of 16 at a popular French restaurant in a seaside town south of Dublin. He completed a three-year apprenticeship through Ireland’s foremost culinary college while at the critically acclaimed Michelin starred “L’Ecrivain” restaurant. The chef/proprietor then sent Ben to work on an investor’s yacht for a season in the Mediterranean, which gave Ben a taste for the industry. Ben then took off to Tokyo for a year to work in “Restaurant Gordon Ramsay @ The Conrad Hotel” while they strived for their first Michelin star in the Tokyo guide. Since then, Ben has spent over five years on various luxury vessels throughout the Caribbean, Bahamas, Mediterranean and North Eastern US waters. Ben specializes in classical French and Italian cuisines, and also has a great love, understanding and respect for authentic Indian, Thai and Mexican cuisines.

~

Our dinner menu  (see the sumptuous photos on Facebook)
  • Leek, Potato and Smoked Bacon soup taster
  • Pan seared Scallop, Pork Belly, Carrot and Ginger puree with Mache on slate presentation
  • Trio of Tapas style presentation: Wagyu Beef, Oxtail “Lasagna”, Celeriac Puree, Wilted Spinach, Mushroom Sauce, Truffle Foam
  • Finale of decadence: Fondant Chocolate and Homestyle Vanilla Ice Cream served in a Tawny Port

~

Carol Kent and LADY J crew

Carol Kent and LADY J crew

If you are considering a Caribbean yacht charter cruise on a well appointed vessel with a top yacht chef, Lady J is an excellent choice.

For more ideas on Caribbean yacht charters including sample itineraries, top yachts and things to see and do, visit our  Caribbean Yacht Charters page. Try our “Take me Away” complimentary planning service.

Dec 012015
 
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At the 34th Annual Culinary Contest sponsored by Mount Gay Rum, held at Nanny Cay Marina, Tortola, the sumptuous and imaginative culinary creations submitted by top yacht chefs gave the contest judges a difficult time selecting winners.  Culinary Contest entry requirements were based on the theme “EAT SMART, EAT FRESH”.

How do you judge food?  To qualify, each dish was to contain at least 3 vegetables or fruits (or a combination), with bonus points awarded for use of fresh local Caribbean ingredients.  Judging criteria included Presentation, Taste, Creativity/Originality, and Overall Impression. Adding rum to any contest entry dish (or a separate one) also qualified those dishes to enter the Mount Gay Rum competition, where judging was based on the most creative use of the rum in any single dish.

If you’d like to experience great cuisine aboard your own private floating luxury hotel,  Contact  us today to arrange your own unique experience.

Here is a summary of the winners and their yachts. Congratulations to all!

Culinary Contest Winners

Kristine is an extraordinary Chef !

HONORABLE MENTION

Chef Kristine of   75′ XENIA Sail Catamaran   2 Crew, sleeps 8 Guests in 1 King(s), 3 Queen(s)

BEST APPETIZER  

1st Place:  Chef Brier from 76′ AKASHA Sail Catamaran  (4 crew, sleeps 10 guests in 1 King(s), 4 Queen(s), or 1 Twin(s);  SCUBA DIVE offered with Dive Instructor 2nd Place, Best Appetizer & BEST RUM DRINK: Chef Jade of 50’ XENIA Sailing Catamaran   (2 crew, sleeps 6 Guests in 3 Queen(s)

Culinary contest winner in BVI

Chef Nicola and Chef Cameron are a team.

BEST LUNCH ENTRÉE

1st Place: Chef Christine of 62′ VACOA Sail Catamaran   3 crew, sleeps 10 Guests 5 Queen(s) 2nd Place AND Best use of Rum: Chef Cameron of  74′ 19TH HOLE Sailing Catamaran   4 crew, sleeps 10 guests in 4 Double(s), 2 Pullman

 

Culinary contest dessert winner in the BVI

Chef Maroussia born in Martinique brings island flavor to her cuisine

BEST DESSERT

1st Place: Chef  Maroussia of 62′ LONDON SKY  Sail Catamaran   9 crew, sleeps 8 guests in 4 Queen(s)

2nd Place AND BEST DISH OVERALL: Chef Richard “Richie” of 62′ LADY KATLO Sailing Catamaran   3 crew, sleeps 6 guests in 3 Queen(s)

MOST IMPRESSIVE USE OF FRESH LOCAL INGREDIENTS Winner: Chef Philippa of 55‘ FLYING GINNY VII Sail Catamaran   2 Crew, sleeps 8 guests in 3 Queen(s), 1 Twin(s)

Jul 022015
 
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Newport Charter Show Top Yacht Chef 2015 theme ~ Health and Wellness on your yacht vacation.   Congratulations ~ 130′ FAR NIENTE takes 3 culinary categories!

Newport Charter Yacht Show Top Yacht Chef 2015

Top Yacht Chef Winners in Newport 2015

This annual culinary competition included four categories: Top Yacht Chef, Sunset Canape Challenge, Healthy Beverage Challenge and Tablescaping Challenge.

TOP YACHT CHEF:  130′ M/Y FAR NIENTE Chef Ben Mercier (Quebec, CA) won over the professional judges with a vegan raw vegetable sushi dish.

HEALTH BEVERAGE:  130′ M/Y FAR NIENTE  Nikky (Ben’s wife) created a medley of dairy-free fruit smoothies and pressed juices.

Newport Charter Show Top Yacht Chef 2015

Nikky shows off her smoothies

SUNSET CANAPE:  50′ Sail Catamaran PARADIGM SHIFT  Bonnie Carroll (Annapolis, MD) delighted judges with her pear pancetta hors d’oeuvre.

Newport Charter Show Top Yacht Chef 2015

Bonnie – Winner of Sunset Canape Challenge

 

 

 

 

 

 

 

 

 

TABLESCAPING WINNER:  130′ M/Y FAR NIENTE

Newport Charter Show Top Yacht Chef 2015

130′ FAR NIENTE Tablescaping winner 2015

The show was a huge success and congratulations to all the yachts that participated!

 

Sponsors included by Crew Food Safety Training; Culinary Convenience; DYT Yacht Transport/Sevenstar Transportation and all was organized by Captain’s Concierge.

May 132015
 
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Mediterranean Yacht Show Chefs’ Competition 2015

Mediterranean Yacht Show Chef's Competition 2015

On May 3rd and May 4th in this historic port of Napflion, the Top Yacht Chef was sponsored by Domaine Skouras Fine Wines.  Top judge was Michelin Star Chef Ettore Botrini and several discerning yacht professionals.  The theme: “A Greek islands’ dish, based on local ingredients – showcasing an original recipe”.

1st Prize: 62′ Sail Catamaran NOVA  8 Guests | 3 Crew

Stelios Petsas presented his Kalymnian Spinialo.  Spinialo is the gourmet speciality of Kalymnos, an island famous for its fisherman and daring sponge divers.

2nd Prize: 98′ Motor Sail AEGEAN SCHATZ 10 Guests | 6 Crew

Elias Roshi presented Mastelo Lamb_The traditional cuisine of Sifnos island is prepared within the famous local pottery.

3rd Prize:  Motor Yacht SPACE  6 Guests | 3 Crew Mediterranean Yacht Show Chefs' Competition 2015

Chef Stelios Arakas (young and talented) presented Red Mullet Savoro, a traditional dish of his homeland, the island of Syros (Cyclades cruising area).

Platinum A Catagory included yachts ranging in 100′ feet plus.

130′ Motor Yacht OURANOS  12 Guests | 7 Crew  Chef presented Rooster Lasagne ” Pastitsado”. Pastitsado is a classic recipe from Corfu island in the Ionian Sea.

2nd Prize:  103′ Motor Yacht DUKE  10 Guests | 5 Crew  Chef Giannis Papageorgiou presented “Labriatis”.  From the old times until our days in Andros island, the Easter dish tradition, is a stuffed lamb with local ingredients such as local cheese, herbs etc.

3rd Prize TIED:  130′ Motor Yacht ENDLESS SUMMER  10 Guests | 6 Crew George Kalavros presented his Grouper with Okra

AND  131′ Motor Yacht O’PATI   10 Guests | 8 Crew

Mediterranean Yacht Charter Show Chefs' Competition 2015Chef Sotiris Courts presented his Fennel Fritters with Tarama and Ouzo
Marathokeftedes (fennel fritters) is considered the specialty of the Greek islands and each place has altered the recipe adding local products.