Programme 2026
Five days of exceptional events, seminars, networking, and yacht charter experiences
Daily Schedule
Select a day to view the detailed programme
6th of May, 2026
Mooring of the yachts
ShowcaseHanding over Exhibitors' stands
ShowcasePre-Registration at the reception desk
RegistrationCaptains briefing at Seminar Boat
NetworkingSeminars
Expert-led sessions covering the latest trends, insights, and innovations in yacht charter industry
Seminar 1
Venue and topic TBN
Seminar 2
Venue and topic TBN
Seminar 3, Destination, Türkiye
Venue and Speaker TBN
Seminar 4 - Will There be Sufficient Mooring and Berthing for All Yachts by 2050
Speaker
H Serhan Cengiz, TYBA President
'Maintenance & Drydocking Facilities in Türkiye'
Speaker
Tersan Shipyard
Anatolia – Asia Minor Grapes and Wine Making History
T.B.A.
2026 Chefs' Competition
Watch the finest yacht chefs compete in this prestigious culinary championship showcasing world-class gastronomy
THE CHALLENGE
Food fusion has existed since the beginning of time. Even as hunters and gatherers, humans have mixed and matched the ingredients available in their immediate environments. Marco Polo was said to have brought wontons from China across Asia to the Mediterranean— a portable, cook-on-demand staple that later inspired Turkish manti and Italian ravioli. Pastrami (bastırma) was born on the steppes of Central Asia, cured beneath horse saddles, and today is a beloved ingredient in sandwiches worldwide.
For the 2026 TYBA Chefs' Competition, our challenge is a Turkish Fusion Lunch Menu. We invite chefs to prepare a favorite dish from global cuisine with a Turkish twist. Alternatively, chefs may reinterpret a classic Turkish dish with an international flair.
The competition will include a starter, main course, and dessert. Final details will be shared with participating yachts prior to the show.
Some Ideas to inspire our participating chefs include:
- Kunife with Camembert cheese sprinkled with macha tea
- Levrek Wellington with mushrooms in a pastry wrap
- Soft Taco with marinated spiced meat/chicken/fish and garnishes with kasar cheese
- Piyaz from Mexican black and red kidney beans
- Balik beyti kebab with a tarator dip
- Menemen with sour cream, chives, salmon and charred buffalo butter
- Balik cokertme with fresh levrek on straw potatoes, fresh tomato puree, season greens and an Aegean traditional sailors' tarator sauce
- Traditional Turkish manti stuffed with seafood in a white sauce, served with oregano, red pepper flakes, mint, and melted butter
- Grilled / baked levrek or cipura, stuffed with a medley of Italian tomato/basil pesto
- Roasted lamb roasted with a pomegranate bread crumb coating
- Sushi with herbed feta cheese, cucumber and a touch of pastirma
- Traditional Ege sailors' peksimet soaked in white wine with an herb/tarator accompaniment
- Traditional Turkish kofte with a curried touch of turmeric, coriander and cardamom on a bed of white rice with nigella (corek out)
- Cabbage leaf dolmas stuffed with ground chicken in an herbed lemon sauce
- A cold, refreshing yayla soup served with fresh herbs and ice
- Hazelnut based crème brulee
- Deep fried maras ice cream served with chopped pistachio
Judging will be based on originality, technical difficulty, presentation, hygiene, and flavor. We look forward to seeing how chefs combine and elevate classic Turkish and international dishes for today's charter guests.
Prizes will be awarded for first, second, and third place, along with an honorable mention and a special awards for the Most Welcoming Crew and Best Table Setting.
BEST COCKTAIL COMPETITION
This will be the Second Best Cocktail Competition of TYBA Yacht Charter Show. In this challenge, competitors have the freedom to use any ingredients they desire to craft their cocktails. However, to add an extra layer of excitement and challenge, they can introduce specific themes or requirements that the cocktails must adhere to.
Preparation Time
Allow competitors time to plan their cocktails based on the theme or requirement. This could include researching recipes, selecting ingredients, and brainstorming unique flavor combinations.
Mixing Stage
Provide fully stocked bars with a wide variety of spirits, liqueurs, mixers, fresh fruits, herbs, and other ingredients. Competitors then have a designated time to mix and prepare their cocktails.
Presentation
Each competitor presents their cocktail to the judging panel, explaining how it meets the theme or requirement and highlighting the unique ingredients and flavors.
JUDGING CRITERIA
Creativity
How innovative and original is the cocktail concept and execution?
Adherence to Theme
Does the cocktail effectively meet the specified theme or requirement?
Flavor Profile
Are the flavors well-balanced and harmonious? Does the cocktail showcase unique and interesting flavor combinations?
Presentation
Is the cocktail visually appealing? Does the presentation enhance the overall experience?
Execution
How well-crafted is the cocktail? Are the ingredients properly measured and mixed?
Competition Schedule
Competition Highlights
World-class culinary excellence on display
20+ Professional Yacht Chefs
International Cuisine Showcase
Celebrity Chef Judges Panel
Live Cooking Demonstrations
Prize Awards Ceremony