Small but mighty: the ten yachts competing on the third and final day of the MYBA Superyacht Chefs’ Competition in the under-35-meter category delivered a total of thirty dishes, which gave the judges plenty to savor — and much to deliberate over.
Themes set the tone for the day; from extravagant Turkish banquets and traditional Sicilian fare to simple Ligurian flavors and ingredients, chefs drew inspiration from cuisines across the Mediterranean and beyond.
There was plenty to grab the attention of the judges. The "sunrise cheesecake" on board Blue Eyes — a cheesecake set with yellow and orange jelly — started the day on a sunny note. “It’s because chefs are the only people to see the sunrise!” chef Desiderio Sandro Gueli joked. The golden energy cubes aboard Centurion offered a novel take on the breakfast theme, while strawberry lollipop flowers on Seataly — designed to be dipped in chocolate — added a playful twist. On Twins, a raspberry crumble, frozen tableside with liquid nitrogen, brought a theatrical flourish to the proceedings.
The delicate egg “daisies” aboard Thor also drew plenty of admiring oohs. Their creator, chef Melody Thomson, told Dockwalk that the day marked the culmination of a month’s preparation. “I’ve never done a food competition before, so I’m so nervous,” she said.
What would a win mean? “Oh, so much… I’ve put a lot of thought into every dish and really tried to draw inspiration from the region, so to win would make it all worthwhile.”
Some chefs picked color as their theme and coordinated their dishes. Chef Guhan Sarikas of Adela chose purple and served up pretty lavender pancakes and berry açai puree (both topped with violet-colored pansies) as well as eggs benedict topped with matching beetroot sprouts. Purple was also in evidence on Penguins, in the crystalized violet petals and gravlax-cured jack fish, which chef Andrea Albanesi artfully arranged to look like rose petals.
This was the day with the largest number of yachts and therefore a real food marathon — but the judges took it in their stride. On Lady Luna, an extravagant Turkish mezze was the preamble for a handmade baklava roll, moreish tempura courgette flower topped with Beluga caviar and a wagyu "mafia toast" made with challah bread.
Chefs worked hard to impress the judges and pulled out all the stops, but special mention should also go to the stews who created centerpieces to rival the biggest boats. Lady Luna went for a striking hot pink and gold theme, Centurion hung a playful bread swing, Seataly draped the whole room with pretty ranunculus, while Alberry embraced a wholesome picnic aesthetic with gingham tablecloths and daisies.
With so many standout plates, inventive concepts and polished service moments across the fleet, the competition has set a remarkably high bar. Now, all eyes turn to the final decision — winners of the 2026 MYBA Superyacht Chefs’ Competition will be revealed tomorrow...