By Rebecca Whitlocke
On January 20th, Superyacht Foodie by TUVYC and YPI CREW collaborated to host the first public event at the Antibes Yacht Club, reserved exclusively for Yacht Captains, Yacht Chefs, Chief Stews and Provisioning Agents.
The newly opened Antibes Yacht Club on the IYCA Quay at Port Vauban provided a luxurious space to socialise and network. Guests were offered samples of a selection of unique superfoods and beverages from companies including INLAND ICE Water, Oath Gin and Seltz, Nokiakka Jams, Honey Of Sweden, Riipisen Reindeer and canned fish products, Wilder Bars and After Rum.
“We were delighted to host the first superyacht event at the brand new Antibes Yacht Club in partnership with YPI,” said Titta Uoti-Väisänen, founder of Superyacht Foodie. “Our aim at all our events is to showcase the rare and sustainable foods and drinks we have sourced to Yacht Chefs, Chief Stews and Captains along with the leading superyacht provisioners. Superyacht Foodie is not quite a foodie Tinder, but we are a match making service connecting food producers with superyacht buyers.”
For crew looking for career advice, they also had the opportunity during the evening to meet with YPI CREW recruitment specialists who are well-known for their expertise and excellence in crew placement.
Launched in 2021, Superyacht Foodie was founded by ex-yacht chef Titta Uoti-Väisänen and is paving a path through newly-arising nutritional consciousness and gastronomic demands, where the role of bespoke suppliers has become increasingly important. Whilst Superyacht Foodie don’t sell the products direct, their aim is to facilitate a proven route-to-market with the producers of rare, sustainable food and drinks, many of which are vegan or gluten free.
“Our aim at all our events is to showcase the rare and sustainable foods and drinks we have sourced to Yacht Chefs, Chief Stews and Captains along with the leading superyacht provisioners. Superyacht Foodie is not quite a foodie Tinder, but we are a match making service connecting food producers with superyacht buyers.”
Guests at the event commented that Superyacht Foodie was the perfect amalgamation for busy chefs working in the superyacht and private aviation sectors, always providing meticulously-researched, curated food and drink options. “As a Yacht Chef, I have to take into account ingredient logistics, the diversity of products and offer products of the highest quality,” said Thomas, a Chef working on a 75-metre superyacht. “It’s fantastic to see some unique foods here tonight, especially some items that will deliver a good flavour and texture on the palate.”
With a number of multi-functional spaces including a rooftop terrace, the Antibes Yacht Club looks certain to be a stylish hotspot for hosting future gastronomic-inspired events. The event was a great evening that proved its value connecting emerging and established brands into the heart of the yachting world.
Photo credits: Superyacht Foodie