2nd Annual Sunset Soiree & Yacht Chef Competition


Partnering with the Greater Fort Lauderdale, Pier Sixty-Six Hotel and the Superyacht Builders Association (SYBASS), the 2019 Fort Lauderdale International Boat Show will host the 2nd Annual Sunset Soiree & Yacht Chef Competition in the center of Superyacht Village. The evening will offer guests an opportunity to taste the delicious cuisine created by four world-leading Yacht Chefs along with premium craft cocktails and tastings from luxury food purveyors. A panel of esteemed judges will sip and savor the epicurean delights while making their selections.

The evening will also entertain guests under the stars in Superyacht Village’s lavish oasis which will feature a live performance by The Wheeland Brothers, entertainment and yacht-side fun while the yacht chefs create gourmet affair. For the 2nd year, the event will be featured in an NBC Sports Network special dedicated to The Fort Lauderdale International Boat Show. The winners (chef and vessel) will walk away with prizes and recognition as Best Yacht Chef of the 2019 Fort Lauderdale International Boat Show!

TICKETS

Tickets on sale now! Admission Price: $125 Per Person

BECOME A YACHT CHEF

Apply to participate in the Yacht Chef Competition at FLIBS!

DIRECTIONS TO THE YACHT CHEF COMPETITION



BENEFITING CHARITIES

The 2nd Annual Sunset Soiree and Yacht Chef Competition will benefit the Mission of Hope which is a relief mission that is lead by True North, a 110-foot vessel that has been deployed to Marsh Harbour in the Bahamas equipped with specialty teams to aid in the rebuilding of temporary housing and providing medical care.

The ONE Bahamas Fund will support a wide range of immediate recovery needs and important long-term rebuilding initiatives required in the country due to the catastrophic destruction left by Hurricane Dorian including a focus on shelter (temporary and low-cost housing), living necessities (clothing, food and communication devices), educational support (scholarships, transportation costs and supplies), community (aiding in the design and development of infrastructure needs), and seed funding for Bahamian businesses.




MC/HOST

Kelly Blanco

NBC 6 


Kelly Blanco joined NBC 6 in March of 2013 as the weekday morning traffic reporter for NBC 6 South Florida Today. Currently, she serves as the NBC6 News at 4pm traffic and entertainment reporter.

Prior to joining WTVJ, Kelly has built-up almost a decade’s worth of experience as an entertainment, sports, and lifestyle journalist for numerous national and local media outlets.

Kelly’s career kicked off while still in high school when she co-hosted a syndicated music news show. Since then, she has covered events such as the Super Bowl, the Academy Awards and even the 2012 Paralympics.

Kelly is also an active volunteer within the South Florida community. She’s the in-hospital host of JoeD-TV, an interactive TV game show for children at Joe DiMaggio Children’s Hospital in Hollywood, Fla.


Email: Kelly.Blanco@nbcuni.com or follow her on Twitter @KellyNBC6


Danny Davies

M/Y Excellence @Excellencecharteryacht

Ten Year British Army Veteran, who served 5 tours of duty where he honed his culinary skills, self- discipline, work ethic and of course team building experience. In the service, he enjoyed triathlons, weight lifting, and represented the Royal Logistic Corps in basketball, volleyball and badminton tournaments. He is military trained as a ski instructor, sniper, skydiver and scuba diver. Honourably discharged in 2007 as Corporal Davies, Chef Class 1, he served his last year in the Household Cavalry Regiment, Windsor, as Royal Chef preparing meals for Princes William and Harry, in the officers’ Mess.

A true culinary professional with the most diverse 20 + years’ experience on land and at sea, including working at many 5*, Diamond, Michelin Star & Rosette levels of fine dining experience. Danny’s international experience broadens his appetite for creating outstanding menus, paired with the perfect wines, and presented in a most welcoming and memorable environment. He prides himself on exquisite food presentations and has a passion for the sweeter things that come out of the oven.

Whether cooking aboard mega yachts for the likes of Tiger Woods & Michelle Obama, setting up Military feeding stations for 800 soldiers in Afghanistan, traveling and preparing menus for Princes William and Harry, creating culinary curriculums at London’s career college of hospitality, food and enterprise, Danny brings integrity, discipline and an outstanding work ethic with him. He is organized, a stickler for culinary hygiene, and leads his team with a calm and encouraging persona.

On board MY Excellence Danny cooks for 9 crew and takes care of all culinary requirements and requests for up 12 charter guests.

M/Y Excellence @Excellencecharteryacht www.futurechefproject.com

Pascal Parayre

of the Sycara V

Pascal attended Catering and Management School in Toulouse where his love of food took flight. He has had a long and interesting career in the cooking industry and in many Michelin Star restaurant locations in Europe and further afield in Washington, New York, and in his own Bib Gourmand Michelin restaurant in Cote D'Azur as sole owner/chef. In his 31 years cooking he has worked for prestigious clients on yachts and in many places from the Alps to St Tropez. These diverse experiences have fed his huge passion for using best produce in creating really tasty food.

Andrew Siebert

Executive Chef

Executive Chef Andrew hails from the shores of Vancouver Island, Canada, and his twenty-five years of expertise in the culinary world need no introduction. Originally on track for a career in accounting, Andrew found his passion and talent lay in a more creative path; he attended culinary school in Vancouver, British Columbia and developed an appetite for pleasing the palette. Eager to travel and experience cuisine from around the world, Andrew set off around the globe, working in various countries as a Head Chef and helping to open restaurants in remote locales. He discovered the yachting scene while living in Roatan, Honduras; the life of adventure on the high seas seemed perfect, and he set sail on a new culinary challenge. Andrew’s career has given him some amazing opportunities, most notably as the Head Chef of the 2010 Vancouver Winter Olympics, where he managed over 300 sous chefs and gained notoriety as a true master of his trade. Additionally, he has received multiple invites for reality TV shows and culinary competitions, such as NBC’s Top Chef Canada. Fortunately for the crew and guests of Carolina, his love for travel and the ocean have yet to release him back to life on land. 

Chef Alex Forsythe

Yacht Chef 

Chef Greg McGowan

Yacht Chef Liason

Chef Greg McGowan is an award-winning chef with over 24 years of culinary experience. Most Recently he has Joined Kolter Hospitality group. Chef McGowan is set to open the Hyatt Centric Las Olas in the spring of 2020. The mixed-use tower will house the urban-chic. Hyatt Centric Las Olas will have 238 fashionably designed rooms and over 9,000 sq.ft of flexible meeting space, a signature restaurant serving locally inspired Modern-American cuisine, a rooftop bar and awe inspiring swimming pool. Chef McGowan worked at the iconic Pier 66 Hotel & Marina for over nine years as the Executive Chef. During his tenure he brought their culinary program to be known as one of the leaders in the industry on a local and national level. Being recognized by the FRLA as one of the top three chefs in the state of Florida. He also represented the USA in the international tapas competition in Spain last November. Chef McGowan has a love for culinary competitions, most recently taking first place in the Chicago food Summit out of the top 20 hotels in the country. In April of this year he was selected to cook at the James Beard House in NYC. Prior to moving to Ft. Lauderdale, he was the executive chef of some of the most prestigious country clubs in Connecticut. In his free time Chef McGowan loves to travel to international food destination and explore new food cultures.

FEATURED JUDGES

Sami Schnur

of the @NaughtyFork

The Naughty Fork had its beginnings as an Instagram page founded by Samantha Schnur
in order to showcase her passion for food, drink, and photography. After three years and continued exposure, TNF has grown into a fully accredited digital media news and marketing company that services all entities in the food industry; from local restaurants and hotels to national chains and fortune 500
food and beverage companies. We pride ourselves in featuring the best cuisines locally and around the country, in a lighthearted and indulgent manner. Whether you’re self-proclaimed foodie or a professional restauranteur, you’re sure to get your gastronomic fix with us.

Samantha Schnur was born in Miami, Florida in 1994. She attended Ransom Everglades for
high school and spent much of her time dining at restaurants with her family and friends, quickly becoming immersed in the Miami food culture. She then
attended Florida State University for college and began The Naughty Fork during
her sophomore year. She believed college kids had issues finding good places to eat, and wanted to create a platform that showcased the great food in the area. As The Naughty Fork began to grow, she moved back to her hometown to finish college and continue to grow the business. After graduating with a degree in
biology and chemistry, she decided to take her passion for food and take The Naughty Fork on full time.

 

Dionisio D’ Aguilar

Bahamas Minister of Tourism and Aviation

In May 2017, the Honourable Dionisio D’ Aguilar was appointed Bahamas Minister of Tourism and Aviation with the goal of increasing the number of visitors to The Bahamas, while simultaneously improving the
overall international visitor experience. The new tourism minister believes that a renewed focus on the country’s greatest natural resources of sun, sea
and sand, complemented by authentic local food and beverages; arts and handicrafts; music and entertainment; and exposure to The Bahamas’ unique history, can successfully differentiate the destination in the sophisticated global vacation marketplace.

In June 2017, D’ Aguilar was also named Chairman of the Caribbean Tourism Organization (CTO), the Caribbean’s tourism development agency comprising more than 30 countries and territories, as well as a myriad
of private sector members.

D’ Aguilar previously served as CEO of Superwash Limited,
and has served on several corporate boards including AML Foods, J.S. Johnson and Baha Mar. He also has an active community service record as former president of the Bahamas Breast Cancer Initiative, former president of the Bahamas Chamber of Commerce, and former honorary consul of the Kingdom of the Netherlands
in The Bahamas. He studied at Cornell University in New York, where he received a Bachelor’s of Science in Hotel Administration and a Master’s in Business
Administration. He is also a Certified Public Accountant.

 

About the Bahamas

The Islands of The Bahamas have a place in the sun for everyone. Each island has its own personality and attractions for a variety of vacation styles with some of the world’s best scuba diving, fishing, sailing, boating, as well as, shopping and dining. The destination offers an easily accessible tropical getaway and provides convenience for travelers with preclearance through U.S. customs and immigration, and the Bahamian dollar is on par with the U.S. dollar. Do everything or do nothing, just remember It’s
Better in The Bahamas
. For more information call 1-800-Bahamas or visit www.bahamas.com. Look for The Bahamas on the web on Facebook, Twitter and YouTube.

 

Paula DaSilva,

Executive Chef of The Ritz-Carlton, Fort Lauderdale

Since she first came on the South Florida dining scene in 2000, Chef Paula DaSilva has been a culinary darling; first as a rising star and later as an executive chef and one of the areas foremost
talents in the realm of soulful, farm fresh cuisine. A member of the The Ritz-Carlton, Fort Lauderdale culinary team since 2017, initially as Chef
de Cuisine of its acclaimed restaurant Burlock Coast, DaSilva now serves as Executive Chef of the entire property. Across all elements of its culinary operations – banquets, in-room dining, pool, beach, and Burlock Coast – she brings years of expertise and an unyielding dedication for excellence.

 

A native of Brazil, DaSilva attended the Art Institute
of Fort Lauderdale, where she earned a degree in Culinary Arts in 1999. That education proceeded a young love affair with cooking spent in her family-owned restaurants in Massachusetts and, later in South Florida. After graduating, she joined the Marriott organization in a kitchen position at 3030 Ocean at the
Harbor Beach Marriott in Fort Lauderdale under Chef Dean James Max. The 3030
gig delivered a twofold education – real world knowledge in fine dining as well as the ins and outs of hotel F&B, both of which would come into play for
DaSilva over the course of her storied career. Years of hard work and training paid off when DaSilva auditioned for and earned a slot on Season 5, in 2009, of FOX’s Hell’s Kitchen with Gordon Ramsey; she finished as the season’s runner-up and fan favorite, cementing her place as one of Florida’s celebrity chefs. After the show her profile skyrocketed and, in 2010, DaSilva took her talents to South Beach as the executive chef of 1500 Degrees at the illustrious Eden Roc Hotel.

 

It was here where DaSilva truly came into her own as a culinary leader and creative visionary. The chic farm-to-table concept earned rave reviews and popular acclaim for its soulful, seasonal, rustic cuisine – which have now become synonymous with DaSilva’s style of cooking. Her culinary skills at 1500 Degrees
earned massive praise and wide-ranging appeal, including a nod from Esquire magazine as one of the “Best New Restaurants in America” as well as a Semifinalist nomination in 2012 for “Best
Chef: South” by the esteemed James Beard Foundation. With a change in hotel management and major changes afoot at the property, DaSilva departed and
enjoyed a bit of downtime, traveling and consulting. She then returned to 3030 Ocean as executive chef and during her second stint there, DaSilva revitalized the menu, injecting her now-signature soulful
cooking style into the restaurant’s seafood-centric menu.

 

“I loved my time on Miami Beach but Fort Lauderdale is very much home,” says the chef, who has lived in Broward County, Florida for most of her life. “I’ve worked on a number of concepts in some far-flung places but Fort Lauderdale always lures me back.” To that end, DaSilva joined a number of her former Eden Roc compatriots at The Ritz-Carlton, Fort Lauderdale team in
2017, helming Burlock Coast, heralded by many as one of Fort Lauderdale’s finest dining destinations.

 

Proving her mettle, in 2018 she was promoted to Executive Chef of the hotel. In this role, everything in the hotel’s culinary
realm falls under her auspices. “The Ritz-Carlton, Fort Lauderdale is an amazing property with many moving parts and it certainly presents its share of challenges,” DaSilva notes.

“But the energy of managing it all is an amazing motivator and it’s invigorating in its own way not to have a quiet day. There’s always something happening, something new to plan and it’s exciting to oversee and work with such a talented and passionate team.”

 

Beyond her fan favorite run on Hell’s Kitchen, DaSilva is not shy about competing. In fact, in 2017 the chef won top prize at Cochon
555, going on to represent South Florida at the national Grand Cochon competition. She is also incredibly active in the community. She has served for many years on the Chef Council for the annual Taste of the Nation fundraiser for
Feeding South Florida; is the current Culinary Chair for Junior Achievement’s Uncorked
event; works closely with the Foodservice Council for Women (FSCW), which was created to promote the importance of women and leadership in the foodservice industry; as well as Women of Food + Beverage, a council established by Marriott International to help highlight
women in the industry. In 2019 she was nominated for the J. Willard Marriott Award of Excellence, the company’s most prestigious award for dedication to service. 

Mike Mayo,

Sun-Sentinel

Michael Mayo is the dining critic and Eat Beat blogger for the Sun Sentinel and South Florida.com. He has been an award-winning news and sports columnist, but Mayo calls his latest assignment his dream job.

“The only thing I love more than writing is eating,” says Mayo, who joined the newspaper in 1989.

He dropped his notepad and picked up his critic's fork in June 2016 after 14 years as the paper's news columnist. He also spent 13 years as a sports reporter and columnist. In his first two years on The Eat Beat, Mayo has won numerous national, regional and state journalism awards for his plain-spoken restaurant reviews and lively food blog.

 Mayo has covered a Presidential inauguration, the aftermath of the Sept. 11, 2001 terrorist attacks in New York and nearly every major sporting event, including four Olympics and seven Super Bowls. Mayo was part of the Sun-Sentinel’s coverage of Hurricane Wilma that was recognized as a Pulitzer Prize finalist in breaking news.

He previously worked at the Boston Globe and the Spartanburg Herald Journal in South Carolina. Brooklyn-born, he attended New York City’s Stuyvesant High and graduated from Tufts University with a degree in Soviet and Eastern European Studies. He also studied at the London School of Economics and Political Science. Mayo lives in Dania Beach, has a 12-year-old daughter, and is always on the hunt for good pizza and pastrami.


SPONSORS


BASIC COMPETITION RULES AND SCORING SYSTEM

• A TOTAL OF 4 TEAMS WILL COMPETE FOR THE TITLE OF …..

• PARTICIPATING TEAMS WILL CONSIST OF ONE YACHT CHEF AND ONE ASSISTANT

• ALL 4 TEAMS WILL COMPETE SIMULTANEOUSLY • COMPETING EXECUTIVE YACHT CHEFS ARE PROFESSIONAL CHEFS CURRENTLY WORKING ON A YACHT IN THE FORT LAUDERDALE INTERNATIONAL BOAT SHOW

• CHEFS WILL HAVE 2 HOURS AND 15 MINUTES TO COMPLETE 3 COURSES. EACH COURSE WILL HAVE A 45 MINUTE TIME LIMIT. THE FIRST COURSE WILL BE JUDGED AFTER THE FIRST 45 MINUTES. THE SECOND COURSE AT 1 HOUR 30 MINUTES. THE FINAL COURSE AT 2 HOURS 15 MINUTES. ONCE THE CHEFS PRESENT THEIR COURSE TO THE JUDGES, THEY MAY CONTINUE PREPARING THE NEXT COURSE. CHEFS MAY BEGIN PREPARING THE SECOND AND THIRD COURSE PRIOR TO THE FIRST BEING PRESENTED.

• EACH TEAM WILL PRODUCE FOUR OF EACH COURSE FOR THE JUDGES SCORING

• THERE WILL BE 4 JUDGES SCORING, WITH ONE BEING AN ALTERNATE IN CASE OF A TIE

• THE JUDGES WILL NOT KNOW WHO THE ALTERNATE IS • JUDGES WILL SCORE THE COURSES BASED ON PLATE PRESENTATION, CREATIVITY, DIFFICULTY, AND TASTE. EACH JUDGE WILL BE ABLE TO AWARD A TOTAL OF 6 POINTS FOR PLATE PRESENTATION, 6 POINTS FOR CREATIVITY, 4 POINTS FOR LEVEL OF DIFFICULTY, AND 9 POINTS FOR TASTE, COMBINING FOR A POSSIBLE TOTAL SCORE OF 25

• THE CHEF WITH THE MOST COMBINED POINTS THE WINS THE COMPETITION

• IN CASE OF A TIE, THE ALTERNATE JUDGE’S SCORE WILL DECIDE THE CHAMPION

COMPETITION RULES

• CHEF CANDIDATES MUST CURRENTLY WORK ON A YACHT IN THE 2018 FORT LAUDERDALE INTERNATIONAL BOAT SHOW

• ALL CHEFS MUST SIGN A WAIVER PROVIDED BY ….

• CHEFS MUST BE ABLE TO COMPETE ON THE THURSDAY OF THE COMPETITION IN ITS ENTIRETY

• CHEFS MUST COMPLETE THE CHEF COMPETION APPLICATION INCLUDING A PICTURE IN UNIFORM IN FRONT OF THEIR RESPECTIVE YACHT, SHOWING THE YACHT NAME

• ONCE THE LIST OF COMPETING CHEFS IS COMPLETE, THE THEME AND RULES OF THE COMPETITION WILL BE GIVEN OUT TO ALL CHEFS

• A LIST OF PROVIDED COOKING TOOLS WILL BE PROVIDED TO ALL CHEFS, INCLUDING SMALLWARES AND COOKING EQUIPMENT AVAILABLE IN THE COOKING THEATRE

• CHEFS ARE ALLOWED TO BRING ANY EQUIPMENT THEY WISH. CHEFS WILL HAVE ACCESS TO POWER PACKS FOR AMERICAN VOLTAGE EQUIPMENT ONLY

• EACH CHEF IS PERMITTED TO HAVE ONE ASSISTANT, OF WHICH MUST BE A CREW MEMBER ON THEIR RESPECTIVE YACHT

• COMPETING CHEFS AND ASSISTANTS ARE REQUIRED TO ARRIVE AT THE COMPETITION 90 MINUTES PRIOR TO THE START

• 60 MINUTES PRIOR TO THE START OF THE COMPETITION, CHEFS WILL BE ABLE TO VISIT SPONSORING VENDORS ON DISPLAY TO BROWSE AVAILABLE MISE EN PLACE • EACH CHEF WILL BE REQUIRED TO PRODUCE 3 COURSES: AN APPETIZER, AN ENTRÉE, AND A DESSERT. CHEFS WILL BE ABLE TO UTILIZE THE VENDOR PRODUCTS ON DISPLAY DURING COMPETITION AS WELL

• EACH CHEF WILL HAVE 45 MINUTES PER COURSE. EACH COURSE WILL CONSIST OF 4 PLATES FOR THE JUDGES

• AT THE END OF EACH 45 MINUTE SEGMENT, THE JUDGES WILL SCORE THE COURSE WHILE THE CHEFS PROCEED WITH THE NEXT COURSE. JUDGES WILL BE ABLE TO ASK THE CHEFS ABOUT THE DISH AS NECESSARY. CHEFS MUST BE PREPARED TO EXPLAIN THE DISHES.

• THERE WILL BE AN MC COMMUNICATING WITH THE CHEFS, JUDGES, AND CHEFS THROUGHOUT THE COMPETITION

• CHEFS WILL BE FILMED FOR TELEVISION

• JUDGING WILL BE BASED ON THE FOLLOWING CRITERIA: PLATE PRESENTATION, CREATIVITY, DIFFICULTY, AND TASTE

• THE JUDGES WILL BE ABLE TO AWARD UP TO 25 TOTAL POINTS FOR THE 4 JUDGED CATEGORIES.

• EACH CHEF’S SCORES WILL BE COMBINED AND THE HIGHEST POINT TOTAL WILL DECLARE THE CHAMPION

• THE ALTERNATE JUDGE SCORE WILL ONLY BE USED IN CASE OF A TIE