Colors of the Caribbean
Chef Competition


We are thrilled to invite you to participate the first annual Chef’s Competition at the Caribbean Charter Yacht Show. This themed competition will take place on Friday and Saturday, December 10th and 11th, between 10a – 4p. Chefs are asked to create a 3-course menu. Each chef will be gifted a 50 oz. tin of Petrossian Caviar from our Provisions Sponsor, Shoreside Support that they must incorporate into one of their 3 courses. Our celebrity panel of judges will board your yacht for 30 minutes to taste and experience your cuisine and unique style.
Yachts will be judged on the following:

  • Presentation
  • Taste
  • Use of Theme “Colors of the Caribbean”
  • Wine Pairings
  • Table Scape

Awards Reception will take place on Saturday evening at 6:00pm during Après Sea under the tent on the Cannon Lawn. Captains, Crew, Brokers and VIPS are all welcome to attend.
Please make sure you register no later than November 15th. Once registered you will be given a time slot. We can accommodate your show schedule if needed.
Feel free to contact our Culinary Director, Nancy Bean ( +1 617-755-5523 with any questions.
We will put you in touch with Shoreside Support to arrange product drop off. If you would like to order any additional provisions from them to be delivered to your yacht on site at Yacht Haven Grande, contact Tommy Baldwin directly – see contact below. Shoreside Support’s product range includes meats, seafoods, fruits, vegetables, caviar, specialty items, dry stores, dairy and more.

Details on the Chef Competition:

Chef Competition dates: Friday, December 10 and Saturday, December 11
Chef Competition times: 10 a.m. – 4 p.m.
Theme: Colors of the Caribbean

12 SuperYachts will compete in 5 categories:
1. Presentation
2. Taste
3. Use of Theme “Colors of the Caribbean”
4. Wine Pairings
5. Table Scape

Each chef will be gifted a 50g tin of Petrossian Caviar from our Provisions Sponsor, Shoreside Support. Each chef must utilize the caviar in their menu. Each team will have 30 minutes to present to the panel of 4 judges.
There will be a winner in each of the categories. The Awards Ceremony will take place on Saturday at 6:00pm under the tent on the Cannon Lawn adjacent to Navy Beach.

We will put you in touch with Shoreside Support to arrange the caviar drop off. Shoreside will also be delivering provisions directly to the marina before, during and after the event. Shoreside Support’s product range includes meats, seafoods, fruits, vegetables, caviar, specialty items, dry stores, dairy and more.Please contact them directly to receive their online order guide to place your order with ease.

Tommy Baldwin III
Shoreside Support

Chef Competition questions:
Nancy Bean
Culinary Director


Ray Isle, Executive Wine
Editor, Food & Wine Magazine

Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor for Travel + Leisure. He writes Food & Wine’s monthly “Bottle Service” column, and contributes regular print and online features about wine, spirits, and wine-related travel to both brands. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, he has been nominated three times for a James Beard Award, and has twice won the IACP Award for Narrative Beverage Writing.

Ray speaks regularly on wine and on wine and food pairings at live events and is a frequent guest on national media, having appeared on programs such as Today, CNBC’s On the Money & Squawk Box, NPR’s “All Things Considered,” and American Public Media’s “Splendid Table,” among others.

Follow his wine exploits on twitter @islewine and on Instagram @rayisle.

Chef Guy Mitchell aka The Whitehouse Chef

Amazing chef skills are just one of Chef Guy’s redeeming attributes…. He is VERY entertaining and hosts a comedic chef tour telling stories of various presidents including the Clintons, the Obamas as well as Air Force One adventures…

Background: Executive Chef for the Philadelphia Eagles, the Rocky Hollywood film sets, the Academy Awards, David Rockefeller and numerous Presidents and Vice Presidents, CIA schooled, apprenticed at Waldorf-Astoria Hotel in NYC, worked with Chef Ron Duprat at the JBF, Board of Directors for the New York City Culinary Academy. Made the rounds with Emeril Lagasse, Bobby Flay, Paula Deen, Guy Fieri, Tyler Florence and Giada De Laurentiis…. AND finally Chef for POTUS. Chef Guy Mitchell has fed all of the distinguished government leaders from around the world as he has worked as a chef for special engagements and dinners at the White House under Presidents Clinton, Bush, and Obama.
Chef Guy currently trains white house chefs and sets up their various underground kitchens, dining areas, etc. all over the country.

Chef Julius Jackson, Caribbean Chef, Author, Olympian Boxer:

Julius Jackson is a local celebrity chef in the US Virgin Islands. He is well loved and known to all as Julius “The Chef” Jackson. His career as a professional chef is equally as celebrated as his career as a professional boxer. He is a former
Olympian, a private chef, a dad, a mentor and a friend to many in the islands, Born and raised in the USVI, he has traveled near and far making appearances on Showtime, Food Network, the Cooking Channel and Telemundo.

He now resides in St. Thomas. “The Chef” recently published a Cookbook: “My Modern Caribbean Kitchen”

Julius is very involved in My Brother’s Workshop, A 501(c)3 Nonprofit Organization that supports at-risk youth in the USVI.
The program provides mentoring, vocational training and workforce development, education, mental health counseling, on the job training and job placement in a variety of industries including hospitality and culinary arts. He runs the MBW Café and Bakery that features young chefs. In short, great guy, great chef, Celebrity Judge for the Caribbean Charter Yacht Show.

Digby Stridiron, Chef/Owner at Braata, St Croix and Chef/Owner at The Stridiron Group

Chef Digby is the US Virgin Islands Culinary Ambassador. He travels the world promoting the islands and their cuisine.
He was born and raised on St. Croix, and ran the kitchen at Balter, a fine-dining restaurant, on the island until 2017. Since then, he has been involved in numerous culinary projects and adventures. He worked as the opening chef at a Charleston restaurant that served Caribbean-inspired dishes with local Southern ingredients. He has cooked at the prestigious James Beard House in NYC many times, and is well loved by the industry around the US, and of course in his native US Virgin Islands.

Tommy Baldwin III, Founder & CEO of Shoreside Support:

Tommy Baldwin III is the Founder & CEO of Shoreside
Support, The Global Leader in Mega Yacht Provisioning. In 2017, Baldwin realized that the existing solutions for yacht provisioning were inefficient and outdated. Since then, his life has been dedicated to creating a system that makes the yacht chef’s life more productive.