For the second year in a row, charter yacht RoMa takes home multiple wins at the MYBA Superyacht Chefs’ Competition. Chef Daniel Stoma and sous-chef Gordon Logan received the silver medal in the 51m+ category, showcasing their culinary expertise in the competition. In the MYBA Superyachts Tablescaping Competition, Vesna Cocklo and Fabi Ortac won the first prize, impressing the judges with their creative and stunning table setting. Both teams demonstrated exceptional skills and talent in their respective competitions, earning well-deserved recognition for their efforts.
This year’s MYBA Superyacht Chefs’ Competition spotlighted the theme of foraged fare, and the chefs of charter superyachts were tasked with creating a guest dinner party that featured at least two foraged ingredients in their starter, main and dessert courses. Alongside this, chief stewards/esses had to utilize elements of foraged and upcycled items in their decor to prepare a rustic dinner party table setting.
RoMa’s crew truly embraced the foraged theme, taking it upon themselves to incorporate it into every aspect of their presentation. The judges were impressed with the stewardesses’ tablescape, inspired by the team’s own experiences foraging in the stunning landscapes of Mallorca, and Barcelona. The arrangement featured fresh moss, beautiful flowers, leaves, tiny mushrooms, upcycled jars and repurposed tree trunks used to create “vases.” Fresh moss and flowers were fixed to the ceiling creating the impression that judges were delighting their taste buds inside a genuine forest. For the main course, the chef an old piece of teak from another boat to create centerpieces that resembled trees with small branches. Cans were transformed into miniature Mallorquin-style grills, and trunks became the bases for the amazing desert
According to Chief Stewardess Fabi Ortac “When we got the brief through to have a foraged theme, we were excited because we are based in Mallorca and are surrounded by charming countryside. We explored parts of the island to collect some native greenery to create this lush table full of beautiful vegetation.”
The crew’s dedication to using fresh, pure ingredients was evident in the delectable menu, which offered a range of mouthwatering choices. The first dish, “Red Prawn from Palamos,” is a true masterpiece with a unique blend of flavors. The prawn is rolled in chard leaves and cucumber and paired with lavender, radish, fennel, lemon, and pink peppercorn leaves, giving it a refreshing taste. The “Xot Torrat” dish features a wild black truffle croquette with cured quail egg yolk and wild cep power. It’s a perfect combination of textures and flavors. Lastly, the “Grandarrobo” is a delightful dessert consisting of a carob and almond sponge cake with a heart of red rose and pomegranate compote. The vanilla mousse with a touch of lavender and strawberry chocolate shell creates a perfect balance of sweetness, and the borage flowers are a lovely finishing touch.
Charter Manager Natascha Weber expresses her admiration for the crew’s outstanding performance, saying “I could not be more thrilled with their hard work and creativity. Under the command of Captain Janusz Walinski, they consistently surpass expectations in providing extraordinary experiences for every guest, making them the perfect embodiment of RoMa.”
The 203′ (62m) RoMa is run by an extraordinary crew of 18. She welcomes 12 guests to enjoy an unforgettable summer holiday in the West Mediterranean. RoMa is priced from €370,000.