The Bombay Sapphire cocktail, Elderphire, mixed by Royal Caribbean International’s Christopher Chudley, Bacardi Bartender of the Year

US. The Fifth Bacardi Cruise Competition awarded its Bacardi Bartender of the Year and Bacardi Chef of the Year from five cocktail and five culinary finalists at a private awards night held on Fisher Island, Florida, on March 15.

Christopher Chudley of Royal Caribbean International scooped the Bacardi Bartender of the Year title for his Bombay Sapphire Cocktail, Elderphire.

Emerlito Lago of Cunard Line took the Bacardi Chef of the Year prize for his American cuisine entrée, Bacardi Limón Touched Maine Lobster Tail.

In addition to crystal trophies, US$5,000 cash prizes were presented to the two winners by the Marine Hotel Association. Winners could put their cash award towards a five-day intensive High Performance Leadership course at Florida International University School of Hospitality & Tourism Management. Each category winner received a US$500 cash prize.

Said Bacardi Travel Retail Americas Vice President José Chao: “Each year, the Bacardi Cruise Competition highlights the innovation that cruise and ferry lines worldwide provide for the global consumer. As this industry continues to be on the forefront of the latest trends in cocktail culture and international cuisine, Bacardi is proud to recognise its accomplishments and support its endeavours.”

A People’s Choice Award poll was hosted by, which allowed online viewers to vote for their favourite Fifth Bacardi Cruise Competition recipe.

Presented during the awards night event, the two winners were: Emerlito Lago, for Bacardi Limón Touched Maine Lobster Tail and Dan Linley, for his Grey Goose-inspired Tropical Breeze Martini.

“This year’s entries were wonderfully creative and appealing, a testament to the extremely talented chefs and bartenders, which have been recruited by cruise lines to improve and expand the options available to passengers,” enthused Cruise Critic Editor-in-Chief Carolyn Spencer Brown.

Emerlito Lago of Cunard Line scooped Bacardi Chef of the Year for his American cuisine entrée, Bacardi Limón Touched Maine Lobster Tail


Bombay Sapphire Cocktail: Elderphire
Christopher Chudley, Royal Caribbean International
Inspired by Bombay Sapphire Gin


Bacardi Cocktail: Infinity
Greger V. Lindberg, Viking Line
Inspired by Bacardi 8 Rum

Dewar’s Cocktail: Slimmer
Alex Zubeldia, Costa Cruises
inspired by Dewar’s White Label Blended Scotch Whisky

Grey Goose Cocktail: Tropical Breeze Martini
Dan Linley, Holland America Line
Inspired by Grey Goose Vodka

Signature Cocktail: Berrini
Renata M. Chedid, Carnival Cruise Lines
Inspired by Grey Goose Vodka and Bacardi RAZZ Flavoured Rum


American: Emerlito Lago, Cunard Line
Bacardi Limón Touched Maine Lobster Tail


Spanish: Omar Catulo, Holland America Line
Bacardi Limón Ceviche Shots, inspired by Bacardi Limón Flavoured Rum

French: Noxeke Thanduxolo, Royal Caribbean International
Bacardi RAZZ Poached Crayfish with Cucumber Cheese Roulade

Chinese: Alexius Del Rosario, Royal Caribbean International
Grey Goose Yellow Fin Tuna

Italian: Kuppakkattu Balakris Nair Ajayakumar, Carnival Cruise Lines
Martini Braised Basa Fillet with Tomato, Chili and Fennel.

About the Bacardi Cruise Competition

Cruise and ferry line bartenders and chefs of legal drinking age wanting to compete for cash scholarships, and the distinction of being named Bacardi Chef of the Year and Bacardi Bartender of the Year are annually invited to create inspired cocktail and culinary recipes using the Bacardi family of premium and super-premium spirits.

Recipes submitted need to include one of the following products: Bacardi rums, Bombay Sapphire gin, Grey Goose vodka and flavoured vodkas, Dewar’s blended Scotch whiskies, Martini & Rossi vermouths and Martini & Rossi sparkling wines, Cazadores tequilas, as well as B&B, Drambuie and Disaronno liqueurs. For details, visit