Nov 112016
 
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Top Yacht Chef at BVI Charter Show 2016We are excited to present the winning crew and yacht at the British Virgin Islands Charter Show this year.  TOP YACHT Chef Georgia and Captain Robert on 58′ Catamaran SECRET OASIS!  They are the 2016 winners of the culinary competition for BEST OVER-ALL DISH and Best Appetizer with the entry – Chocolate Lobster Mofongo!  You will have to charter her to find out!

This luxury 58′ Sailing Catamaran Secret Oasis can accommodate 10 guests in 5 Cabins and has King Master with 4 Queens.  Each cabin offer plenty of space with ensuite bathrooms and private accommodations for the crew.  She is equipped with Adult and Child waterskis, tow ring, Paddleboards, Kayak, Beach Games and great sound system for IPod Docking.

Catamarans offer great space on deck and below.  Chartering is easy to arrange with our complimentary servicesTop Yacht Chef Georgia and Captain Robert of Secret Oasis crew

SECRET OASIS is based in the British Virgin Islands during the winter months and the Grenadines for July – October.

Her lovely crew welcomes families and couples to experience culinary delights at every meal.  Congratulations to them both!!

From the crew of 50′ Sailing Yacht XENIA – Congratulations Captain Peter and Jade!

It was our pleasure to see you at the 35th annual BVI Charter Yacht Show.

Captain Peter and First mate Jade from Yacht Catamaran XENIA

50' XENIA Top Yacht Chef BVI 2016 Best Dessert ( under 60’) Starfish Sponge Cake, Turmeric Ice-cream, Rum Coconut Foam

Top Yacht Chef 50 Catamaran Runner up for best Appetizer ( under 60’)  Bush-tea Smoked Grouper, Caribbean pumpkin squid ink ravioli, honey lime glaze

Top Yacht Chef 50 XENIA

Honorable mention in the Designer Water Competition: Lemon ginger mint with Bougainvillea Ice

50-sailing-catamaran-xenia-crew

British Virgin Islands Itineray on your yacht vacation - Click to enlarge!

BVI Itinerary – Click to enlarge!

 

Top Yacht Chef JUDGES COMPETITION for BVI Charter Show 2016

Chefs limited to 2 entries: Appetizer Luncheon entrée Dessert You are encouraged to use as many fresh local ingredients as possible. Additional points for use of any of the following: Breadfruit, plantain, yucca (cassava), yam, pumpkin, eggplant, bok choy, collard greens, raw chocolate, coconut, starfruit, soursop, papaya, passion fruit, local fish, meat or chicken.

JUDGING CRITERIA:Originality • Presentation • Taste/Flavor • Creativity • Use of fresh local ingredients • Execution Craft/Technique • Overall Impression

REQUIREMENTS The competition will be held on board your yacht; the choice is yours of where you serve your entries. Showcase any area of the yacht that you like.

CHEF’S CULINARY CONTEST CRITERIA: • Registrants will be split into 2 categories: Yacht ≥ 60’ Yacht < 60’ • Prepare on your yacht and serve in the location of your choice – aft deck, sun deck, saloon, dining saloon • Prepare 2 plates: One plate of a normal-serving size (as to a charter guest) for the photographer and one plate with extra forks for the judges to share. • Provide 3 copies of your menu, either handwritten or printed. • All the food is to be prepared by the Chef. Chefs will be judged on their yacht Wednesday 9th November 2016. Assigned times will be given to you, the chef, no later than 5 pm on Tuesday 8th November 2016 CONTEST JUDGING: Judges will be at your chosen area at your assigned time. Credit will be given to innovative chefs that are exceptional with their techniques and presentation.

 

 

May 102016
 
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The Mediterranean Yacht Brokers Association (MYBA) Superyacht Top Chef Competition in Genoa, Italy is always an exciting component to our charter shows.  Each crew works as a team, supporting their yacht chef in gaining prestigious acknowledgment and prizes.

The theme for this year’s Top Yacht Chef competition in May 2016 was “All Italian Ingredients”. For yacht crews, the coveted Tablescaping Yacht Service award was also at stake.

To view the complete list of winners, visit this  Chef’s Competition Winners  announcement.

MYBASuperYachtChefCompetition2016

MYBA Super Yacht Chef Competition 2016

Categorized by yacht size, judging appointment times are given to the Chef on the day of competition. Food and decor must all be prepared when the judges march aboard.  On May 4th the judges, press and photographers were tightly scheduled to “yacht hop” the two large docks in Genova where this event was sited.

Top Yacht Chefs Judges

  • Antonio Mellino, a two-star Michelin chef and owner of “Quattro Passi” restaurant (Nerano & Mayfair).
  • Theirry Blouin, manager of the famous “La Mere Germaine” (Villefranche-sur-Mer), a gourmet landmark on the French Riviera since 1938.
  • Guiliano Piscina, owner of the Balin Cuisine restaurant in Sestri Levante (Genoa), a small gem with an “extremely high quality product” philosophy.
Top Yacht Chef and Crew Tablescaping Contest

Italian Theme Tablescaping on board 100′ Motor Yacht CHRISTALEX

More about M/V CHRISTALEX:  Delightful crew of five with 4 luxury cabins for eight guests.

High Season rate:  52 000 Euro + VAT + Expenses.

Low Season rate: 48 500 Euro + VAT + Expenses

We look forward to getting you aboard one of these winning yachts and sampling the fine work of these Top Yacht Chefs this summer or next in the Med!

For best results, tell your ideas and dates to our complimentary planning service today.

Finally, here is a video of some live entertainment from the Genoa MYBA show. Enjoy!

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)

Jun 302014
 
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Top Yacht Chef winners were announced at the annual Newport Yacht Charter Show ending last Thursday.

These are the talented Top Yacht Chefs winners of the Culinary Competition last week.

Their challenge: A healthy, specialty diet request using a mystery basket of local Farm to Yacht ingredients.

First Place – Chef Esther of 151’ Motor Yacht KATYA made a “heart healthy” dish that consisted of smoked mussels and clams, pickled beets, horseradish and soba noodles.

Second Place – Chef Tracy of 129’ Motor Yacht SAFIRA made a “vegetarian” dish that consisted of a raw kale Caesar salad, a cucumber cannoli with pine nut ricotta cheese and a mint, basil, strawberry sorbet.

Third Place – Chef Gail of 116’ Motor Yacht VIVERE made a “vegetarian” dish that consisted of a vegetable curry over rice, a warm beat soup and a strawberry rhubarb crumble.

Vacations are all about the food, the wine pairing and the service.

Carol Kent and Sue Gearan were wined and dined aboard sail and motor yachts throughout this 4 day yacht charter show.  This in the way we work…recommending our reviews and meeting with talented crew.

67' Sail Yacht MORE MAGIC

Carol’s lunch on MORE MAGIC

67′ Sail Yacht MORE MAGIC charters in New England in the summers and the Caribbean in the winter.

Carol Kent charters sail yacht AXIA in New England

AXIA’s Moroccan-spiced Grass-fed Lamb Rack

 

123′ Sail Yacht AXIA served a 4 course lunch! Chef Brigid Rafferty has presented her culinary talents on many famous charter yachts in her career.   Her Captain husband Jonathan hails from Wales.

Moroccan-spiced Grass-fed Lamb Rack served with a Shaved Fennel and Yellow Raisin Salad and Carrot Hummus, Garnished with Fried Chickpeas.  *Paired with Casillero Del Diablo, Reserva Malbec wine from Chile, 2012.

 

Decadent Dessert from the galley of 155′ Sail Yacht ASOLARE sailing yacht.  Salted Caramel Fondant with Sweet Ice Cream & Edible garnish.

ASOLARE is the famous former SCHEHERAZADE built in Maine with extraordinary workmanship.

Carol Kent recommends Sail Yacht ASOLARE for charter in New England

Dessert aboard S/Y ASOLARE