Paulo Ucha Longhin Wins Superyacht Chef Competition 2024
Organised by Yacht Club de Monaco and Bluewater, this year's Superyacht Chef Competition was won by the outstanding Paulo Ucha Longhin of 50m motor yacht Hercules.
As part of the YCM’s La Belle Classe Academy training centre, this fifth edition of the competition brought together the very best in fine cuisine and a stellar jury. “Every year, this event gathers professionals passionate about their art, ready to take on the challenge of producing refined dishes in restricted work spaces so characteristic of a galley," said YCM General Secretary Bernard d’Alessandri.
Supervised by Chef Joël Garault, President of Goûts et Saveurs, a host of professionals joined the international jury to give their verdicts on some memorable culinary experiences, headed by three Michelin star Chef Glenn Viel, who promotes eco-responsible cuisine at the Oustau de Baumanière. “It’s a fast-paced contest," he said. "We had very dynamic candidates who produced some fabulous dishes in a very short time. The level was high and everything I ate today very good.”
This year also welcomed Marco Tognon (M/Y Planet - 72m), the winner of last year’s edition, Chef Danny Davies, host of ‘Behind the Line with Chef Danny Davies’ and the author of two vegan cookery books, two-time Michelin star Chef Julien Roucheteau, a former student of the Ferrandi School in Paris, Chef Fred Ramos, student of the renowned Jacques Maximin, and Victoria Vallenilla, a 2015 finalist in the Objectif Top Chef. Commenting, Victoria said, “They don’t have much time and are discovering these workstations without knowing where things are. They’re also cooking under pressure with an audience watching them. It’s already proof of a certain mastery of their profession.”
Superyacht talent in the spotlight
This year's contestants were: Paulo Ucha Longhin (M/Y Hercules - 50m), Joelyanne Lefaucher (M/Y Artemis - 33m), Mateusz Mitka (M/Y Lady Britt - 63m), Margot Laurent (M/Y Leonardo III - 43m), Enzo Di Garbo (M/Y L.A.U.L. - 39m), Giacomo Seregni (M/Y Severin’s - 55m), Jérémie Gruson (M/Y Victoria del mar - 50m), and Ava Faulkner (M/Y Light Holic – 60m).
Setting up at their workstations on the quay, the chefs kept cool heads as the basket of mystery ingredients was unveiled just five minutes before the start. A moment for reflection followed while the public decided via a QR code which extra ingredient to add. Accostomed to thinking on their feet under considerable pressure, the contestants also had to demonstrate flair and creativity, and the avvoidance of food waste, under the watchful eye of Chef Duncan Biggs of OceanWave Monaco. This initiative is part of the CSR policy of the Yacht Club de Monaco.
The overall winner was Paulo Ucha Longhin for his exquisite dish of glazed lobster, hazelnut butter and bisque, a lemon tartare and caviar, followed by a dessert of mascarpone cream with cocoa and strawberry tartare with basil and lemon cream. “I was very stressed but in a good way, but the moment I arrived at the workstation I forgot everything and gave it my best shot. If you know how to organise it all from the start, it can work.”
Our congratulation to Paulo for his incredible menu and a cool head under pressure!
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