A New View of an Old Tradition: Watching the Chef Competition from the Outside

For more than thirty years, the Antigua Charter Yacht Show’s chef competition was my home turf — my playground, really. I was in the thick of it: coordinating, judging, tasting every morsel, applauding every chef, and knowing the rhythm of the day. In 2000, the torch was passed to the wonderfully capable, Chef Elizabeth Lee, and I shifted into a gentler, but delicious role – writer. I walked the docks, lingered over plates, listened to the stories, and told them as only someone who had been there since the beginning could.

And then … this year brought an unexpected twist. 

A new rule quietly changed the choreography: only the judges, the coordinator, and the photographer at the competition. What had once been an immersive, all senses-engaged experience, suddenly became something I could only observe from the outside.

Naturally I asked, “How do I write about something I can’t see?” The answer was simple enough: “Meet the chefs before or after the event.”

So instead of chronicling the heat of the moment, I found myself chronicling the shift itself. And surprisingly — that change in perspective offered its own kind of clarity.

From the periphery, I can still feel it. The anticipation is humming along the docks. Chefs in quiet focus, smoothing aprons, plating with intention. Stewardesses polishing cutlery to a mirror shine. That unmistakable mix of confidence and nerves in the minutes before judgment. 

And afterward – the best part – the calm that follows. Proud, exhausted chefs glowing with accomplishment, sharing their dishes as if unveiling a treasure, reliving every decision, every ingredient, every risk, every flourish

This year’s story isn’t all about the competition, it’s about transition. About legacy. About how traditions evolve long after we’ve passed the baton. And perhaps, it’s a reminder that sometimes stepping back offers a new clarity… and still plenty of deliciousness to write about. Here is the story, and the chefs, as I have gathered them this year ……..

So with applause well earned, here are the chefs and yachts who rose to the top of this year’s Antigua Charter Yacht Show Chef Competition.

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Chef Thean Labuschagne
Yacht Starfire – 1st place 180 ft+

After an intense day in the galley and a well-earned victory at this year’s Concours de Chef in Antigua, Chef Thean Labuschagne of M/Y Starfire had a simple answer when asked what came first—a nap or a drink.

“Definitely a drink,” he laughed. But behind that light-hearted moment was months of thoughtful preparation, deep research, and a philosophy rooted in ancient wisdom. Chef Thean’s winning menu was a masterful interpretation of this year’s competition theme, “A Wellness Journey,” blending modern plant-based cuisine with ingredients revered for thousands of years.

Originally from South Africa, Chef Thean approached the challenge with intention. “I worked very hard on planning the menu,” he explained. “I really wanted to respect the wellness journey theme and collaborate closely with the interior team on tablescaping. Their internal concept was Ancient Wellness, which tied beautifully into the food.”

Every element on the plate told a story—ingredients once used as medicine, staples of ancient diets, and foods valued long before modern nutrition science existed.

Plant-Based Precision
Chef Thean set himself an additional challenge: the entire three-course menu would be vegan. “I’ve done vegan dishes before,” he said, “but I’d never committed to a full three-course menu. I wanted to push myself.”

Inspired by Chef Daniel Humm of Eleven Madison Park, who famously transitioned his three-Michelin-star restaurant to a fully plant-based concept, Chef Thean embraced the discipline—and the creativity—it required.

The canapé course featured kale as the star ingredient, transformed into a delicate vegan kale meringue alongside a kale flan, radish tartare, and cashew cream. “It took a long time to figure out how to make a vegan kale meringue,” he admitted, “but that was part of the fun.”

Food as Medicine
The starter celebrated beetroot, smoked to enhance its natural earthiness and paired with a green juice sorbet to cut through the richness. Beetroot dust completed the dish.

“Beetroot is one of the healthiest ingredients you can use,” Chef Thean noted. “Along with pomegranate, it’s one of the most abundant natural sources for nitric oxide production, which improves oxygen flow throughout the body.”

The main course continued the ancient wellness theme with wild garlic, historically used as an anti-inflammatory and natural antibiotic. A wild garlic flan was paired with a leek mosaic, braised leeks rolled in nori sheets—seaweed being one of the oldest known foods consumed by humans.

“Some of the most ancient fossils recently discovered had traces of seaweed in their teeth,” he explained. “That tells us how long humans have relied on these ingredients.”

Fasting, Focus & Modern Wellness
Wellness for Chef Thean extends beyond the plate. A firm believer in intermittent fasting, he typically follows a 16-hour fasting window.

“When I’m working long hours, if I eat too much, I get tired,” he shared. “Fasting keeps me mentally clean and focused.”

This philosophy resonated strongly with the competition’s theme—reminding us that wellness isn’t a trend, but a return to how humans once lived and ate.

A Winning Philosophy
For Chef Thean, the true reward isn’t just trophies or accolades—it’s guest satisfaction. “What makes a chef happiest is knowing people are happy,” he said simply. With upcoming charters already booked and a growing reputation for thoughtful, wellness-driven cuisine, Chef Thean Labuschagne is a shining example of how modern yacht chefs are redefining luxury dining at sea—where indulgence and nourishment coexist beautifully.

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2025 WINNERS
Antigua Chef Competition & Tablescaping
Concours de Chef winners — Antigua – December 2025

Yachts 180ft+
1st: Chef Thean Labuschagne, M/Y Starfire
2nd: Chef Daniel Stoma Baldo, M/Y Roma
3rd: Chef Alessandro Cargiolli, M/Y Amor a Vida 

Yachts 126–179ft
1st: Chef Jonny Sims, M/Y Asani
2nd: Chef Molly McMullin, M/Y White Star
3rd: Chef Sean Connolly, M/Y King Benji 

Yachts 125ft and under
1st: Chef Thomas Carmeille, S/Y Kajikia
2nd: Chef Alexis Charrett, S/Y Reve Blue
3rd: Chef Luke Brooks, M/Y Haze II

WINNERS OF TABLESCAPING COMPETITION
1st: M/Y Amor a Vida – Nora Edgington & Paloma Estrada
1st: M/Y Asani Chief stewardess Matilda Redmond
1st: M/Y Allora – Chief stewardess Alena Konysheva  

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Chef Thomas Carmeille
Yacht Kajikia — 1st Place Yachts up to 126 ft
Nationality: French

Classically trained and globally inspired, Chef Thomas Carmeille brings a refined sense of balance, precision, and elegance to his cuisine — qualities that were unmistakably present in his First Place–winning menu.

Passionate about cooking since the age of 15, Thomas pursued an extensive culinary education, completing six years of professional training, including a Master in Pastry. He further honed his craft with a Viennoiserie course at the prestigious Bellouet School in Paris under Johan Martin, followed by internships focused on modern and healthy cuisine at the Ducasse School — a foundation clearly reflected in his wellness-driven approach.

His early career took him through some of Europe’s most exclusive seasonal destinations, working in renowned luxury establishments such as Le Cheval Blanc, Les Airelles, and Eden Rock, with postings in Courchevel, Saint-Tropez, Biarritz, and Megève. These formative years instilled both technical excellence and an appreciation for understated luxury.

A traveler at heart, Chef Thomas has explored Latin America, Asia, Indonesia, Africa, and across Europe, continually gathering inspiration from diverse cultures, ingredients, and culinary philosophies. This global curiosity informs his cooking style — a balanced, gourmet world cuisine that is both thoughtful and expressive.

Drawn to island life, he later settled in Saint Barth in the French West Indies, working as a private chef in villas and aboard yachts, where his cuisine evolved into a more personal, wellness-focused expression.

Now entering his third season aboard S/Y Kajikia, Chef Thomas works alongside his partner in life, stewardess Anaïs, forming a seamless onboard team. Together, they bring warmth, intention, and quiet sophistication to the guest experience — qualities that resonated clearly with the judges and secured this well-deserved First Place.

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2025 Chef Competition Judges

Chef Elizabeth Lee – Coordinator of the Concours de Chef & Yacht Table Design & Service Competitions, award-winning yacht chef and cookbook author “Made With Love”

Chef Colin McGurran – Michelin-starred British chef, restaurateur, and television personality, known for his farm-to-fork cuisine and Antigua restaurants.

Chef Danny Davies – Award-winning superyacht chef with 30+ years’ experience, former British Army chef and popular culinary personality. 

Chef Rio Alexander – Assistant coordinator of the competitions and owner of The Beautiful Table (NY) catering company. 

Chef Jean Pierre Tuitt – Sous Chef at Jumby Bay Resort, celebrated Caribbean chef and 2023 Young Chef of the Year. 

Chef Lola Vuillemenot – Professional yacht chef with fine French training and global luxury yacht experience. 

These chefs bring a mix of international culinary expertise, luxury yachting experience, and Caribbean flavour influence to the judging panel. 

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Chef Jonny Sims
Yacht Asani – Concours de Chef Winner 126 ft – 179 ft

British chef Jonny Sims, aboard S/Y Asani, delivered one of the most thoughtful and philosophically grounded menus of this year’s Concours de Chef, seamlessly translating the competition theme — A Wellness Journey — into an experience that was both deeply nourishing and unmistakably luxurious.

Originally from Manchester, England, Johnny’s path into yachting began unexpectedly at just 19 years old, after spotting a yacht-chef position advertised in a French newspaper while working in a shoreside restaurant. One trial cook later, he found himself appointed head chef aboard a 67-meter yacht in Villefranche-sur-Mer — a baptism by fire that shaped his resilience, creativity, and respect for life at sea.

After years running a restaurant in France and time spent cooking in Australia, Johnny returned to yachting with renewed clarity and intention — values that now align perfectly with Asani’s owner-driven ethos of sustainability, clean eating, and wellness.

“Everything we do on board has purpose — from the ingredients we choose to how they make the body feel.”

The Winning Concept: The Four Elements
Johnny’s competition menu was built around the four classical elements — Water, Earth, Fire, and Air — with each course carefully designed to reflect not only flavor and texture, but nutritional function and balance.

The opening Water course evoked the ocean itself: pristine snapper paired with semi-hydrated pineapple, tiger’s milk, ginger, chili, and blue spirulina — light, mineral-driven, and refreshing.

Earth followed with an intricate, vegan and gluten-free mushroom composition using hen-of-the-woods mushrooms, sprouted grains, wheatgrass gel, and a plant-based ricotta-style element — a technically demanding dish that showcased depth, umami, and nutrient density.

Throughout the menu, Johnny avoided seed oils, instead cooking with traditional fats, incorporating fermentation, and selecting ingredients for their digestive, anti-inflammatory, and restorative qualities.

To ensure the judges fully understood the intent behind each dish, Johnny provided a written glossary, explaining the wellness purpose of every ingredient — a detail that elevated the menu beyond taste alone.

Decadence, Reimagined
Johnny’s dessert perfectly embodied his philosophy: indulgence without compromise. A rich date, avocado, and cacao mousse was paired with a miso foam made from house-crafted macadamia milk, infused with popcorn and gently reduced to deliver depth, warmth, and umami — all without dairy or refined sugars.

“Luxury doesn’t have to mean excess. It can mean precision.”

A Chef’s Competition, Judged by Chefs
Reflecting on the experience, Johnny praised the professionalism of the judging panel and the spirit of the competition, noting the importance of chefs being evaluated by fellow culinary professionals.

“I respect chefs judging chefs. Feedback helps us grow — and the standard of this competition keeps getting higher.”

Cooking solo aboard S/Y Asani, Johnny also highlighted the challenge of executing such intricate plating alone — making his win, all the more impressive.

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Jan Robinson, Health Coach, Charter Yacht Consultant, 2019 CYBA Hall of Fame, Former Chef Competition Coordinator/Judge, and author of the Ship to Shore Cookbook collection; available on Amazon and [email protected]

Capt. Jan Robinson has written for ALL AT SEA since 2005.