Seared scallop with cauliflower puree, pine nuts, and a drunken raisin and curry vinaigrette. Soya-marinated black cod with julienne of vegetables, light spicy noodles, and crayfish sauce. Dessert trio of Bailey’s chocolate cheesecake, chocolate pudding with fresh berries, and lime-mint sorbet atop cranberry sauce. These were just three of the plates served this week at the 51st annual Antigua Charter Yacht Show, where chefs aboard charter yachts large and small competed for the attention of leading brokers and press.

Food is a primary component of any luxury yacht vacation, and chefs cook their hearts out attempting to make their boat a standout among the hundred or so that are on display. The competition is fierce, and the food is fantastic. Anyone considering a crewed yacht charter in the Caribbean this winter should expect to hear about these chefs and their yachts, all of which made an outstanding impression going into the 2012-13 season.

James Catling, Harle
This British-trained chef with a strong restaurant background nabbed an incredible first job cooking in the yachting industry: a spot in the galley aboard the 295-foot Royal Huisman Athena, one of the largest luxury sailing yachts ever constructed. He joined the 146-foot Feadship Harle in early 2012 and is bringing award-winning, big-boat sensibilities to the cuisine aboard the mid-range megayacht. This photo is of his terrine of smoked salmon, lemon, and parsley with brown bread and micro green salad.