This year’s MEDYS saw the return of the renowned Chefs’ Competition and, as expected, there was an exceptional turnout of participating Chefs with the competition proving to be as popular as ever, even after the two year pause. The Chefs competed head to head, truly putting their talents to the test as they made “Decadent Vegan” dishes highlighting just how indulgent and versatile Greek vegan food can be.
The 7th Mediterranean Yacht Show was a wonderful 5 day event centred in the picturesque and historical port of Nafplion from April 30th to May 4th. At the event 90 registered crewed charter yachts and over 610 international brokers from 30 countries gathered to experience the incredible world of Greek yachting.
This year’s MEDYS saw the return of the renowned Chefs’ Competition and, as expected, there was an exceptional turnout of participating Chefs with the competition proving to be as popular as ever, even after the two year pause. The Chefs competed head to head, truly putting their talents to the test as they made “Decadent Vegan” dishes highlighting just how indulgent and versatile Greek vegan food can be.
The Competition was judged by an esteemed panel including the 2 Michelin starred Chef of Spondi, Aggelos Lantos, and Chef Thanos Stasinos who has held a number of executive roles in restaurants such as Nikkei in Athens, Pacific in Monte Carlo, and the Ritz Carlton in Valencia. Together with brokers Trina Howes and Trish Cronan they raised the stakes and were tasked with the difficult job of picking the best out of the complex, intricate, and delicious dishes.
Category A of the competition, was comprised of the Chefs’ who work on yachts with a high season daily charter rate of up to 8.999 euros. Proposing incredibly creative gourmet dishes, the Chefs highlighted how traditional dishes could be reinterpreted to not only be vegan, but to also showcase the superior standard of gastronomic skill present. After a lot of tough deliberation a top three was agreed upon as was the Tablescaping Competition winner.
Category A Platinum of the competition included the Chefs working on yachts with a high season daily charter rate of 9.000+ euros and they did not disappoint, putting imaginative twists on classic dishes and creating vegan offerings that were truly unparalleled. Their ingenuity and use of advanced culinary techniques had their dishes exceeding all expectations, and while it was very close three winners, whose dishes truly hit the mark, were chosen, and the Tablescaping submission was also recognised and awarded.
With the particularly challenging but creative theme of Decadent Vegan, this year the Chefs really pulled out all the stops, honouring traditional Greek dishes with vegan recreations that met the high standards expected on board yachts.
To celebrate the hard work of all the participants and to announce the winners, an award ceremony was held at the MEDYS lounge. The exciting event was made even more successful through the invaluable support of Domaine Skouras who served their excellent wine, perfectly complementing the evening.
The two first place winners were celebrated by the Greek wine producers who extended a complimentary 2-night stay at The Domaine Skouras Estate in Argos as well as by 3Sixty Grill Dining and Wine Bar who provided a complimentary dinner. Once again the competition was a wonderful success and we already can’t wait to see the incredible creations that the Chefs will present next year.
