CHEFS' COMPETITION 2026

In partnership with Sustainable Sailing Greece

The competition theme for 2026 is:

"From Threat to Table: Rethinking Mediterranean Seafood”

The theme of this year’s competition is Sustainable Seafood in the Mediterranean, focusing on how gastronomy can actively contribute to the protection of our marine ecosystem.

The idea behind this concept is to motivate young chefs to rethink the ingredients they use and to turn environmental challenges into culinary opportunities. Chefs will be encouraged to create dishes using invasive or overpopulated species that currently pose a threat to the Mediterranean ecosystem, while also being highly nutritious and suitable for high-level cuisine.

For the competition, each participating chef must use at least one of the following species as the main ingredient:

Lionfish (Pterois miles) - Λεοντοψαρο
Dusky/marbled spinefoot (Siganus luridus/rivulatus) - Γερμανός
Atlantic mackerel (Scomber scombrus) - Σκουμπρί
Mediterranean mussel (Mytilus galloprovincialis) - Μύδια
Rainbow trout (Oncorhynchus mykiss) - Πέστροφα
European pilchard (Sardina pilchardus) - Σαρδέλα
European anchovy (Engraulis encrasicolus) - Γαύρος
Atlantic blue crab (Callinectes sapidus) - Μπλε καβούρια
Caramote prawns - Γαρίδα

TERMS:

Each competing chef must create and present a two-course meal, consisting of:

A) Either an Appetizer or a Soup

and
B) A Main Course

*Alcohol pairings are not required; water and soft drinks only.

Competition Day:

You will receive notification just prior to the judge's arrival, along with an approximate time schedule during the chef’s briefing (on the 6th of May, between 19:00- 19:30 at Syngrou Building)
You are required to provide five printed menus on paper A5 (half A4): one for the photographer and four for the judges.

*The name of the yacht and Chef must be written at the top or bottom of the menu.

You will have 30 minutes to serve your two-course meal (appetizer or soup and main course) to the panel of four judges.
For each course, please prepare five dishes, four for the judges plus one for photography purposes.

* We recommend keeping the portions for the judges small, in order to minimize food waste, while the portion intended for photography may be served at regular size.

Judging Criteria for the Chef Competition:

Chefs will be evaluated based on a points system, following the criteria outlined below:

- Appearance and presentation: visually appealing

- Taste: flavor, seasoning, and balanced flavors

- Creativity: innovative use of the competition theme

- Overall appeal: originality and creativity

The Jury will vote on the basis of the aforementioned four criteria each course (Appetizer or Soup and Main-Course)
Each of the four criteria above are evaluated out of a total of 10 (1 to 10 points, from each judge).
If the judge wishes to distinguish a course and it has already obtained 40 points in total (10 points for each criterion); he has the option to add a star (in the note box of the voting form), which will be equivalent to 5 points.

270 points is the maximum score a chef can achieve.

Registration to participate:

Please note that we can only accommodate twelve (12) yachts in each yacht category. In the event that we receive more than twelve (12) entries, a draw will be conducted, and the final entries will be announced one week prior to the show.

Two Categories:

The annual Chefs' Competition of the EMMYS Yacht Show will take place as follows:

The competition is divided into two categories on the basis of the daily charter rate of the yacht.

“EMERALD” for yachts with a daily charter rate in high season up to 4.999 euros / day:
Friday 08/05/2026 ,10:00-18:30, for yachts with a daily charter rate in high season up to 4.999 euros / day.

2. “DIAMOND” for yachts with a daily charter rate in high season of 5.000 euro / day and above:
Saturday 09/05/2026,10:00-18:30, for yachts with a daily charter rate in high season of 5.000 euro / day and above.

Any number of crew members are invited to take part in the Best Tablescaping competition. Participation in the Chefs’ Competition is not required in order to enter the Best Tablescaping competition.
All entries must be registered by 12 PM on Sunday, April 19th, 2026. If registrations exceed 12 per category, a draw will be held on Tuesday, April 21st to determine the final participants. Any chef is welcome to attend the draw.
There will be a briefing from Vatistas on Thursday, April 23rd.
The jury will be composed of 4 (four) judges.

Any number of crew members are invited to take part in the Best Tablescaping competition. Participation in the Chefs’ Competition is not required in order to enter the Best Tablescaping competition.
All entries must be registered by 12 PM on Sunday, April 19th, 2026. If registrations exceed 12 per category, a draw will be held on Tuesday, April 21st to determine the final participants. Any chef is welcome to attend the draw.
There will be a briefing from Vatistas on Thursday, April 23rd.
The jury will be composed of 4 (four) judges.

CHEFS' COMPETITION 2026

REGISTER