Chef Georgia Stoica’s winning Chocolate Lobster Mafongo. Photo by Paul Hubbard, Rainbow photography, BVI

Chef Georgia Stoica, of the 58ft catamaran Secret Oasis, blew the competition out of the water at the Charter Yacht Society 2016 BVI Culinary Contest. Her winning dish, Chocolate Lobster Mafongo cup filled with Mount Gay rum flambé lobster tail in a tarragon cream sauce, topped with avocado mousse, and served on black cacao molé with a scotch bonnet infused mango sauce, was also named top entrée in the Up to 60ft category.

Born in Brashov, Romania, Georgia says there’s a lot of Italian and German influences in the dishes she creates. When asked about her competition-winning recipe, she describes how she likes to focus on local foods and bring together different elements from all over the Caribbean, including Mexico.

A fulltime cook since owning a guest house in 2006, Georgia moved onto charter boats in 2012.

Winning Chef Georgia Stoica, catamaran Secret Oasis. Photo by Paul Hubbard, Rainbow photography, BVI


Best Appetizer
Rebecca Evans – Graham’s Port

Best Entrée
Georgia Stoica – Secret Oasis

Best Dessert
Jade Konst – Xenia 50


Best Appetizer
Chrizaan Troch – Xenia 62

Best Entrée
Nia Mora – Otterside

Best Dessert
Briar Smith – Akasha

Chef Nia Mora, yacht Otterside. Photo by Paul Hubbard, Rainbow photography, BVI

Chef Nia Mora, working aboard the 62ft catamaran, Otterside, created the winning entreé in the 60ft and over category. Nia grew up between Detroit and Mexico City. “My mother is African American, my father Mexican,” Says Nia. “Both are cultures with their own distinct culinary styles, with dishes that express the history and soul of the people. But what I feel is that the deep flavors of African American cuisine in contrast with the bright spicy flavors of Mexican cuisine has shaped my palate as a chef and I always strive to maintain a similar balance in my cuisine – full deep flavors with bright acidic or spicy accents.”

Nia says she has been pushing herself to do more modernist cooking.

“I bought a sous vide immersion circulator and thought to myself, what protein can this machine transform? Immediately I thought local conch. It’s a staple of Caribbean cuisine, it’s tough and difficult for many chefs to cook. I wanted to make conch that melted like butter. I paired it with a sous vide local lobster to heighten the flavor profile and served the seafood over a spicy peanut sauce that I got really good at making. I also made a pickled salad with local cucumber, fruits, and veggies. For me, the bright acidity cut through to the palate and complemented the seafood.”

Nia Mora’s winning Entrée, over 60ft category – Coconut SousVide Anegada Conch and Lobster over Thai peanut sauce with local cucumber, local fruit, and local fresh herb salad, tossed in sweet lime dressing. Photo by Paul Hubbard, Rainbow photography, BVI

Nia has been cooking since she was a kid and says she received her first cookery lesson from her dad. “He was making stir fry, and told me two very important things about cooking: 1) cook with love, and 2) clean as you go!

Held at beautiful Nanny Cay Marina in the British Virgin Islands, the Charter Yacht Society BVI Culinary Contest ranks among the top competitions in the charter yacht industry. With 25 entries, divided into categories classified by boat length (up 60ft, and 60ft and over), 2016 was no exception.



Serves 8


Chrizaan Troch of the yacht Xenia 62 won the appetizer category with this delicious spicy coconut and Sweet Potato Soup with Cilantro Crème Fraiche and rum Glazed Bacon. Photo by Paul Hubbard, Rainbow photography, BVI


1 tbsp olive oil
1 small onion, chopped
1 tbsp Thai red curry paste
1 tsp curry powder
1 tsp paprika
1 tsp minced, peeled fresh ginger
1 clove of garlic, chopped
½ tsp ground cumin
¼ tsp cinnamon
1 tsp brown sugar
2lb sweet potato, roughly cut into 1-inch cubes
4 cups chicken broth
2 cups, unsweetened coconut milk

In a large pot over medium heat, add the oil and sauté onion until tender. Add curry paste, curry powder, paprika, ginger, garlic, cumin, cinnamon and sugar. Cook, stirring occasionally for 2 minutes, to release the flavors. Add the sweet potato, chicken broth and coconut milk. Raise the heat to high and bring to a boil. Reduce the heat and simmer for 20 minutes or until the sweet potato is nice and soft. Pureé in a blender (careful the soup will still be hot)! Return to pot and season with salt and pepper.

1 tub of creme fraiche
1 bunch of cilantro, finely chopped

Mix well and return to fridge to set.

8 pieces of Bacon
3 tbsp Sugar
2 oz Dark rum
2 oz Butter
Black pepper

Heat oven to 200C/292ºF. Spread bacon strips out on a baking sheet. Do not overcrowd. Bake in over for 15 minutes. Heat butter in a pan and add sugar and rum, stirring until combined. Add bacon and let is sit for about 3 minutes. Return bacon to the baking sheet and sprinkle with pepper. Let it cool down and harden. Chop into small bits and set aside.

To serve:  Pour soup into individual serving bowls. 

Sprinkle with chopped bacon and top with a small amount of cilantro cremé fraiche

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit email Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK