Elysian Chef Takes Prize in Culinary Competition

Superyacht Elysian Sous Chef Karl Eliott won second place in the 160’and above category of the 17th annual Charter Chefs Competition at the Antigua Charter Yacht Show.

The theme of this year’s competition was Caribbean surf & turf – a classic meal that every charter guest will enjoy. They were tasked with preparing a Caribbean Starter, Caribbean Surf & Turf Main Course and a Tropical Fruit Dessert.

The competitions were held onboard each yacht, and chefs could choose where on the yacht they served the lunch.

The chefs were judged on originality/creativity, presentation, taste/flavor, adaptation to theme/Caribbean twist, execution of craft/technique and overall impression.

Karl is a California native and graduate of the prestigious Culinary Institute of America. Brand new to the yachting industry, he is quickly finding his sea legs and is enjoying every aspect of the challenges that come with working in the environment.

Karl has gained his experience in some of the top restaurants in the world including the 3 Michelin star Essex House working alongside Chef Alain Ducasse. He also has been awarded a James Beard Award for commitment on Sustainable Seafood.

Karl is excited to see where his yachting career takes him and is ready to make the most of every opportunity to explore and help guests have the ultimate charter experience.

To learn more about chartering Elysian, contact Susan Harris.