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Headline Chefs
Eric Ripert

Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin. Born in Antibes, France, Eric moved to to Andorra, a small country just over the Spanish border as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, DC. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.

In September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events.

Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet.

Named as one of Time’s “100 Most Influential People” and awarded "Outstanding Chef" by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and award-winning group of 25 restaurants located throughout the country and in Mexico City. Andrés’ work has earned awards and distinctions such as Outstanding American by Choice, the McCall-Pierpaoli humanitarian award, the 2015 EY Master Entrepreneur of the Year in Greater Washington and CHCI’s Chair’s Medallion Award.

Chef, author, and raconteur Anthony Bourdain is best known for traveling the globe on his stomach, on his TV show Anthony Bourdain: Parts Unknown. He has established himself as a professional gadfly, bête noir, advocate, social critic, and pork enthusiast, recognized for his caustic sense of humor worldwide. He is as unsparing of those things he hates as he is evangelical about his passions.

Bourdain is the author of the bestselling Kitchen Confidential: Adventures in the Culinary Underbelly, as well as the travel journal, A Cook’s Tour, the non-fiction Medium Raw, 3 crime novels, a cookbook, a biography of Typhoid Mary, the bestselling graphic novel Get Jiro!

Bourdain joined the writing staff of HBO’s Treme in 2011, contributing to the popular drama’s restaurant storylines. In 2012 he launched his own publishing line with Ecco, Anthony Bourdain Books, an imprint of HarperCollins. The first titles were released in 2013.

Anthony Bourdain: No Reservations, which he made from 2004 – 2012, was widely popular all over the world, has won two Emmy Awards, with several other nominations. 2013 saw the premiere of two new television shows hosted by Bourdain: The Taste, a cooking competition series for ABC with Nigella Lawson, which ran for three seasons, and Parts Unknown, a travel docu-series for CNN, which won two Emmy Awards in 2013, and a Peabody Award and Emmy Award in 2014, and an Emmy in 2015. He an executive producer of Jeremiah Tower: The Last Magnificent, a feature documentary about legendary chef Jeremiah Tower which made its debut at the Tribeca Film Festival in April 2016, and will have a theatrical release in early 2017.

Anthony Bourdain lives in New York City with his wife and daughter.

The son of Virginia restaurateurs, Brennan began cooking at the age of 13 and rose steadily through the ranks to become one of America's most renowned and imaginative chefs. Following positions at several Washington, DC restaurants and hotels, Terrance moved to New York to work at the renowned restaurant Le Cirque. Following his tenure at Le Cirque, Brennan went on to work in some of Europe's greatest Michelin-starred kitchens including Taillevent, La Tour d'Argent, Le Moulin de Mougins, Gualtiero Marchesi, Les Crayeres, and La Gavroche.

Brennan's signature culinary style took form while working under Chef Roger Vergé at Le Moulin de Mougins in the south of France. Inspired by the region's "cuisine of the sun," Terrance returned to New York City and in 1993 opened his first restaurant, Picholine, serving French-Mediterranean cuisine. Picholine quickly earned three stars from The New York Times, 4 stars from New York Magazine, two Michelin stars and many James Beard nominations, including Outstanding Restaurant. In 2001, Brennan opened Artisanal, a bistro-fromagerie-wine bar that gained immediate prominence as a shrine to the pleasures of fine cheeses and was awarded Best Brasserie Cuisine in the 2002 Zagat Survey. In 2003 he launched Artisanal Premium Cheese--a 10,000 square-foot facility and school dedicated to the education, selection, maturation, and distribution for the world’s finest artisanal cheeses

Dean Max is the president of DJM restaurants, a company specializing in restaurant concept development and ongoing management, and has been an established leader in the culinary world for many years now. He has celebrated the launch of numerous destination restaurants, starting in 1999 with his flagship, 3030 Ocean restaurant created in the Harbor Beach Marriott Resort in Ft. Lauderdale, Florida. He quickly opened Latitude 41 in the Renaissance Columbus, Ohio and then the Brasserie in Grand Cayman, AMP 150 in Cleveland, Asador restaurant in the Dallas Renaissance, Parallel Post restaurant in Trumbull, Connecticut, his namesake restaurant, James Republic, in Long Beach California, and most recently his the restaurants at Pink Sands Resort in Harbor Island Bahamas. His restaurants are all based around farm-to-table concepts and they are deeply involved in grass roots marketing programs that develop them as destination locations. Max has a laundry list of accomplishments from multiple James Beard nominations for Best Chef, crowned King of American Seafood in 2010, wrote an amazing seafood cookbook in 2006 called “A Life by the Sea,” and holds many restaurant accolades from multiple properties.

Chef Daniel Humm

Daniel Humm is the chef/co-owner of Eleven Madison Park and The NoMad and NoMad Bar at The NoMad Hotel. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors.

A native of Switzerland, he was exposed to food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Daniel moved to the United States to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park.

Over the course of Daniel’s tenure, he and Eleven Madison Park have received numerous accolades, including four stars from the New York Times, six James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and a top spot on the San Pellegrino list of the World’s 50 Best Restaurants. In 2011, Daniel and partner Will Guidara purchased Eleven Madison Park from Union Square Hospitality Group and the following year also opened the critically acclaimed NoMad. Since it’s opening, The NoMad has garnered three stars from the New York Times, one Michelin Star, and a James Beard Foundation Award. Together with Will, he is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, and The NoMad Cookbook.

Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, PA. His 13th restaurant, Meril, opened in New Orleans September 2016. Lagasse has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC's "Good Morning America." He has appeared as a guest judge in three seasons on Bravo’s “Top Chef” and in 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the World with Emeril Lagasse, premiered September 2016. Lagasse is the best-selling author of 19 cookbooks. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs through the culinary arts, nutrition, healthy eating, and important life skills.

Texas chef Tim Love is known as much for his vibrant personality as his signature urban, western cuisine. As chef/owner of Lonesome Dove Western Bistro in Austin and Fort Worth, Queenie’s Steakhouse, Love Shack, and White Elephant Saloon, a founding partner of the Austin FOOD & WINE Festival, and official chef of Austin City Limits, his inspired and innovative dishes have earned him critical and popular acclaim. This spring, Love will bring Lonesome Dove and Love Shack to his Alma Mater city of Knoxville, TN. Beyond his culinary prowess, Love possesses savvy business acumen and serves as a co-host of CNBC’s Restaurant Startup. He lives between Austin and Fort Worth with his wife and three children.

Roland Passot is chef and owner of La Folie Restaurant and Lounge in San Francisco, Left Bank in Larkspur, Menlo Park and San Jose, and LB Steak in Menlo Park and San Jose, CA.

Chef Roland Passot began his culinary career at the tender age of fifteen in France's gastronomic capital of Lyon. Traditionally trained by some of the most famous chefs in France. Passot opened La Folie with his wife Jamie in March of 1988. Through his rigorous French training and several positions in the Midwest, Southwest and in San Francisco, Passot had developed his personal style of cooking, in which he showcases at La Folie. In April 2009 La Folie celebrated 21 years with the opening of La Folie Lounge, located next door to the restaurant.

La Folie has been awarded: James Beard Best Chef, California, 2005, 2006 and 2007 “Top Ten Restaurants in the SF Bay Area” Zagat Guide, one of the first restaurants in the SF Bay Area to receive a coveted Michelin Star, 4 stars–San Francisco Chronicle, 4 stars-San Francisco Magazine, Top 100 Bay Area Restaurants 2016–San Francisco Chronicle Best French Restaurant—7x7 magazine.

Christina Tosi is the chef, founder and owner of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit magazine, with multiple locations in New York, one in Toronto and one in Washington, DC, near Christina’s hometown. Christina founded the dessert programs at Momofuku and went on to build a culinary empire of her own. Well known for “stoking apostolic fervor,” she opened Milk Bar’s doors in 2008 and has changed the face of baking with her innovative creations like cereal milk™ ice cream, compost cookies® and crack pie®.

The culinary trendsetter and sugar genius described by The New York Times as a “border crossing pastry chef” is a two-time James Beard award winner, Crain’s New York 40 under 40 honoree and the author of two highly acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life. Momofuku Milk Bar highlights the cult favorites from the Milk Bar kitchen, and Milk Bar Life captures Milk Bar’s fun-loving culture and off-the-clock recipes that are easy to make at home. Christina is a role model to her team of over 200 and is also a big believer in giving back. The highly motivated lady boss serves on the Board of Directors for Hot Bread Kitchen and Cookies for Kids’ Cancer and is an adviser and investor in a handful of food startups, including the Museum of Food and Drink (MOFAD), Journee and Maple. Christina is also a judge on the hit cooking competition series MasterChef and MasterChef Junior (on Fox), playing an integral role in mentoring and making home cooks’ dreams come true.

Christina has made headlines in top publications and television programs, including the Wall Street Journal, Late Night with Jimmy Fallon, Conan and the TODAY Show, has graced the covers of AdWeek and Cherry Bombe and was named one of the most innovative women in food and drink by Food & Wine and Fortune Magazine for her tremendous work ethic and creative ingenuity. Her unstoppable and free-spirited approach to life and inspiring achievements make her one of the most well-rounded and desirable chefs in the world.

Ritz-Carlton Hotel Company Chefs

Jordan Barnett

Behind the scenes at The Ritz-Carlton, Toronto is Chef Jordan Barnett. Recently returned to Canada from Grand Cayman where he had made his home since 2005. He was a member of the opening team for The Ritz-Carlton, Grand Cayman starting as an entry level cook in the Banquet Kitchen, and rose in the ranks to become Restaurant Chef at Andiamo (formerly Periwinkle) and Chef de Cuisine at SEVEN. It was under Jordan's culinary guidance that The Ritz-Carlton, Grand Cayman won 'Best Food' in Taste of Cayman 2012. Chef Jordan, in 2013, was nominated for the Cayman Islands Tourism Association’s Stingray award for Restaurant Manager of the Year and the Marriott International Rising Star Award of Culinary Excellence.

Jennifer Dodd

Chef Dodd serves as the Sous Chef with The Ritz-Carlton, Grand Cayman. Chef Dodd is responsible for overseeing meal preparation and execution throughout dining outlets, in-room dining and private dinners. She also coaches and develops a staff of over 20 ladies and gentlemen in accordance with hotel standards.
Prior to joining The Ritz-Carlton, Grand Cayman, Dodd worked as a private chef in Vancouver B.C. where she developed menus for families and worked on custom creations of healthy children's menus. She was also the opening chef at Edible Canada at the Market, where she hosted demo dinners and focused on sustainable produce in conjunction with local farmers. Dodd has over 10 years of experience and attended the Dubrulle International Culinary & Hotel Institute of Canada.

Troman Felizmenio

Recently appointed as Executive Pastry Chef at The Ritz-Carlton, Buckhead relocating to Atlanta from Puerto Rico, Felizmenio brings a dynamic perspective and accomplished skill set to the luxury Buckhead hotel. Felizmenio has worked with The Ritz-Carlton Hotel Company since 2008. Prior to joining The Ritz-Carlton, Buckhead, he served as Executive Pastry Chef at The Ritz-Carlton, Moscow, The Ritz-Carlton, Sanya and The Ritz-Carlton San Juan, Puerto Rico. Previously, he worked in pastry programs for various hotels around the world, including St. Petersburg, Russia and Jeddah, Saudi Arabia. Felizmenio began his career in the Philippines after extensive training focusing on chocolate in Tokyo, traditional French cakes and pastries at DGF Culinary School in Paris and bread making at Le Cordon Bleu in Paris. He also completed training in artistic sugar in Perpignan, France.
Originally from Cebu in the Philippines, Felizmenio attended Bicol College of Art and Trade in Naga City, Philippines, where he obtained a Bachelor Degree of Science and Technology, majoring in Food Culinary Pastry and Bakery. He looks forward to joining the talented team at The Ritz-Carlton, Buckhead – his first time working at a hotel in the continental United States – and being a part of the hotel’s notable events and prized culture. Felizmenio is happy to be part of this upcoming Cayman Cookout 2017.

Chef Logan oversees all pastry and dessert operations at the Resort. She began her career on a hotels in Las Vegas, Maui and Great Exuma. She has also worked as pastry chef at the Valley View Casino and the Grand del Mar Resort. A graduate of the esteemed Culinary Institute of America in New York, Chef Melissa brings her strengths in specialty cakes, baking and pastry applications and chocolate work to Cayman Cookout.

Luis Lujan, executive chef of The Ritz-Carlton, San Francisco, is dedicated to leading the food & beverage efforts of this iconic property. Situated in a landmark building in the prestigious neighborhood of Nob Hill, The Ritz-Carlton, San Francisco features three dining outlets including the critically-acclaimed Parallel 37.

Chef Frederic Morineau has served as Executive Chef at The Ritz-Carlton, Grand Cayman since 2008, overseeing one of the largest culinary divisions within The Ritz-Carlton Hotel Company worldwide. In his current role, Chef Frederic also heads the Caribbean’s most prestigious annual culinary event – Cayman Cookout – with Eric Ripert and an incomparable roster of world-famous chefs. For more than a decade, Chef Frederic has presided in some of the finest kitchens in Europe and the Caribbean. He joined The Ritz-Carlton in 1996, working and overseeing culinary divisions in many premium Ritz-Carlton hotels and resorts including those in Buckhead, Atlanta and Sarasota, to name a few. In 2011, Chef Frederic was invited into the ranks of the elite Maîtres Cuisiniers de France; presently he is one of two chefs in the Caribbean to have achieved such distinction. Chef Frederic was honored with the Gold Standard Award and the J. Willard Marriott Award of Excellence in 2014, prestigious awards bestowed to top employees across the brand for exemplifying outstanding performance and demonstrating service excellence.

Xavier Salomon

Fourth in his family, and only second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef), Xavier Salomon is a fifth-generation restaurateur with a passion for food that began at his family’s kitchen table in Savoie, France. His European tenure includes training under Jo Rostang at his Michelin three-star restaurant La Bonne Auberge in Antibes, France. Chef Salomon continued his education at Le Bateau Ivre in Courcheval and graduated from Thonon les Bains Culinary Academy. In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, he moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead.

Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the Northern California resort, including the signature fine dining restaurant Navio, The Conservatory Lounge, The Library, and 17,000-square-feet of banquet and wedding suites and ballrooms.

Marcello Piacentini

Chef Marcello graduated in August 2005 from the Colleggio Ballerine as Chef and Food Science and he is now the current Chef at Andiamo, the Italian Restaurant at The Ritz-Carlton, Grand Cayman. Chef Marcello ‘s experiences back in Italy helped build his reputation and definitely his passion for Italian cuisine, taking him to work in different locations of the world, but always bringing Italian cuisine with him. Chef Marcello first started at The Ritz-Carlton, Grand Cayman in June 2015 as Sous chef de cuisine for the kitchen operations of Seven Restaurant, Barjack Beach Restaurant and In-Room Dining. His great performance has presented him with new challenge—chef of the famous Italian restaurant Andiamo. He is definitely a great addition to the Cayman Cookout team.

Thomas Seifried

Chef Thomas Seifried oversees the Caribbean’s only AAA Five Diamond restaurant, Blue by Eric Ripert, as Chef de Cuisine. Starting his career in Europe, the Austrian-born chef has presided and worked in some of the world’s most respected restaurants. He joined The Ritz-Carlton, Grand Cayman in 2013 after serving as Chef de Cuisine of Sand at The Ritz-Carlton, Sanya in China. In his current role, Chef Thomas works under the guidance of Chef Eric Ripert of New York’s famed Le Bernardin to create an unforgettable dining experience at Blue by Eric Ripert.

Sven Wunram

With more than 10 years of international experience, Chef Sven perfected his skills, repertoire and distinctive style while working at two and three-starred Michelin restaurants in his native Germany.

Prior to joining the team of the Ritz Carlton Grand Cayman, he served as Head Chef for the JW Marriott Hotel in Hong Kong and as Sous Chef with The Ritz Carlton Hotel Guangzhou for a total of four years.

Prior moving to Asia, his roles included positions at The Ritz Carlton Wolfsburg in both of its Restaurants “The Grill” and the fine dining Restaurant “Aqua”.

As award-winning chef, Sven took home numerous prizes from various national and international competitions and championships. His talent lies in a broad band of culinary skills accumulated over the years on his journey through different cultures and cuisines.

Rainer Zinngrebe

Rainer Zinngrebe has had an illustrious 33-year career full of awards and recognition. In his current role as Vice President Culinary, Corporate Chef Luxury Brands, he heads the global culinary innovation, strategy and execution for The Ritz-Carlton Hotel Company, LLC and Bulgari Hotels & Resorts. A German national, Rainer has inspired Ritz-Carlton chefs the world-over not only to achieve excellence - but to cook with passion, relevance and with the cultural preferences of their guests in mind. His culinary leadership expertise spans 27 countries including the USA, Canada, China, Japan, France, Germany, Italy, UK, Egypt and Qatar

Participating Chefs

Tony Biggs

From cooking with family to cooking for royalty, Tony Biggs has a world view of the culinary scene. He brings this knowledge and experience to the table as director of culinary arts for the Certified Angus Beef ® brand. In this role, he focuses on expanding the brand's culinary vision and heightening its position in the culinary community. He also works alongside our sales team and in the Education & Culinary Center to help customers interpret the use of premium beef on menus and in meat cases around the globe. Biggs has 35 years of international hospitality management experience, most recently as executive chef for the royal family in Jordan. A graduate of the Culinary Institute of America, he also worked at Second Harvest Food Bank in New Orleans, Casino 5-Star Resorts in the Philippines, Tokyo America Club in Japan and Hyatt Hotels in the U.S. and Caribbean. Biggs has appeared on Food Network's "Chopped," the "Late Show with David Letterman" and for nine years on a cooking show in Savannah, Georgia. He's currently writing a book about his culinary journey, starting in his hometown of Cohasset, Mass. In his spare time, Biggs enjoys golf, skiing and cooking at home for his wife, Candy, and their two children.

Gilbert Cavallaro has been immersed in the Cayman Islands’ restaurant scene since 1999. His experience on the island began at Lantana’s on Seven Mile Beach, followed by the Hyatt, Rum Point and Hemingway’s Restaurant. Gilbert then moved to The Ritz-Carlton, Grand Cayman’s 7 Prime before joining the team at the Cracked Conch as Executive Chef. In the time he has been at the Cracked Conch and Macabuca Tiki Bar, Chef Cavarallo’s experience and passion for innovative cuisine has been apparent, bringing the dining experience to new levels. Utilizing local ingredients and recipes and combining them with his European roots, Gilbert has created a menu that is sure to please all who visits the restaurant. The Cracked Conch is situated on the northern point of the island, boasting stunning ocean views and an option to dine under the stars, it’s one of West Bay’s most beautiful restaurants.

Jean Louis Dumonet

Master Chef of France, Jean-Louis Dumonet is the Executive Chef of The Union Club in NYC. A native of France, Jean-Louis comes from a family of restaurateurs. His parents were the hearts behind the Paris bistros: Josephine and La Rotisserie. As of January 1st, 2008, Jean-Louis has been the Executive chef of the prestigious Union Club. Jean-Louis is a member of the James Beard Foundation and has cooked at the James Beard House. In 1994 he was awarded the prestigious title of Maître Cuisinier de France. In 2010 he has been awarded by the French Minister of Agriculture l’Ordre du Merite Agricole, (National Order of Agricultural Merit). Its ribbon is Moiré pattern green with a red-orange stripe down each side – the stripes symbolize the prestigious institution of the ordre national de la Légion d’honneur.

Joao B. Fernandes

Joao B. Fernandes has been immersed in the culinary world for over 28 years. Inspired by his mother’s natural talent for cooking, he started learning how to cook professionally at the age of 16 in his homeland Goa, India. It was during this time he worked in restaurants as a waiter, to put himself through school, determined to become a chef. He traveled the world as a chef on Carnival Cruises. He decided to settle in the Cayman Islands and has been living in Grand Cayman for the last 22 years and during which time he has worked for some of the finer hotels and restaurants on the island. He has won many local culinary awards and was even featured in the first edition of the Who’s Who of Chefs Book 2004-2005. In 2010, he joined Kirk Market as executive chef, where he creates a diverse range of gourmet and home-style dishes for the Kirk Gourmet Deli.

Massimo De Francesca

Massimo De Francesca is an award winning chef whose career took root in his culinary journeys through the kitchens of Italy, Canada, USA and Caribbean. With over 18 years of professional experience, Massimo has been at the helm of kitchens producing innovative dishes infused with local flare.
In 2008 he joined Kimpton Hotel and Restaurant Group at Domaso Trattoria Moderna in Arlington, Virginia and then spent three years in Manhattan as Executive Chef at Nios in The Muse Hotel and SilverLeaf Tavern at 70 Park Ave Hotel. Most recently he was producing notable dishes at Taggia at FireSky Resort and Spa in Scottsdale and SaltRock Kitchen at Amara Resort and Spa in Sedona.
He has appeared on national and local television and radio programs as well as, featured in articles in AZ Central, The New York Post, USA Today and The Washington Examiner. Chef Massimo has participated in such prestigious events as Beach Glamour Dinner at the James Beard House, New York Food & Wine Festival, Grand Gourmet, AZ Central Food and Wine experience, Devoured Food & Wine Classic and Flavors of Phoenix.

Tyson Grant

One of the established stars of Tampa Bay’s restaurant scene, Tyson Grant has established Parkshore Grill as downtown St. Petersburg’s premiere dining destination. Self-taught and widely traveled, with tours in Washington, DC and Turks & Caicos, Tyson first won acclaim at The Grill at Feather Sound in Clearwater, where his vision for contemporizing American Cuisine won him the award for Best Chef of Tampa Bay 2001.
Parkshore Grill, now in its 10th year of business, boasts the accredited Wine Spectator Award of Excellence for the 6th year acknowledging their well versed wine list and collection as well as the Florida Trend Golden Spoon Award in addition to many other accolades of Best Contemporary Cuisine and Best Sidewalk Dining and having been awarded a third year as Tampa Bay Magazine’s Best Chef of Tampa Bay 2015. He has been appointed as a Chef Ambassador for Niman Ranch. The menu at Parkshore Grill reflects Tyson’s respect for our environment serving Niman Ranch meats, sustainably caught fish and seafood and organic, local produce. Along with his wife Sommer, Tyson has created Zoe’s Edible Garden at All Children’s Hospital in memory of their daughter Zoe. Recently being appointed as a Chef Ambassador to the Deputy Mayor’s “Healthy St. Pete” initiative, Tyson uses the Garden as a tool to educate young kids about a healthy eating and where food really comes from.
While continuing in the successes of Parkshore Grill as St. Pete’s premiere steakhouse, Tyson has now established Parkshore Grill Catering, a full service catering business specializing in uniquely memorable and flavorful events all over the Tampa Bay area.

Keith Griffin

With over 30 years experience in the Hospitality Industry, Executive Chef Keith Griffin is one of Cayman’s most renowned chefs. As the Past President of Cayman Culinary Society and Director of the Caribbean Culinary Federation, Keith is the Manager of the Cayman Islands National Culinary Team. He is Certified as a Culinary Judge for International Competition and Vice Consular Culinaire of the Chaine des Rotisseures (Cayman).He has travelled extensively as a Culinary Ambassador for the Cayman Islands Department of Tourism and has won numerous awards in national culinary competitions.

After nine successful years as a popular local Restauranteur, Keith is now focusing on teaching, cooking demonstrations and Personal Chef Services.

Bernard Guillas

Maître Cusiniers de France and award-winning chef, Bernard Guillas, joined La Jolla Beach & Tennis Club Inc. as Executive Chef in 1994. Guillas is responsible for directing the resort's three restaurants and all catering operations for the Club and the Shores Restaurant at the La Jolla Shores Hotel, and the landmark Marine Room restaurant. For this chef, it is the magic of adding unusual seasoning to titillate the palate. Born into a family of butchers, bakers, and restauranteurs, Guillas' Britannic upbringing was influenced by his daily exposure to fine cuisine.

Phillipe Haddad

Philippe Haddad brings 36 years of global, culinary and hospitality experience to Cape Dutch, offering his innovative cooking techniques and recipe creations along with his life-of-the-party character and passion for food and wine. Prior to joining the Cape Dutch team, Haddad starred as guest chef of a different concept from restaurateur Justin Anthony, Yebo, for the restaurant's Sunday brunch series, in addition to leading the kitchen at F&B Atlanta as executive chef for three years. A Bruges, Belgium native, Haddad began his culinary journey as a teenager, when he exhibited more than a passing interest in the culinary arts. At a young age, Haddad was accepted to the most renowned hotel institute in Belgium, Hotel School Ter Duinen after enrolling in a preliminary cooking school at age 14. Haddad's passion and elite training allowed him to find work in a myriad of regions and countries such as Belgium, the south of France, the United Kingdom, Bermuda, the West Indies, the U.S. Virgin Islands and the United States. Along the way, Haddad gained insight into the many customs and cultures that surround each country's culinary traditions.

Chef Jose Martinez

Chef Martinez’s experience resides with the chefs and restaurants he trained in with exceptional results. Chef Martinez established a presence as a first rate talent seizing an opportunity to apprentice with the legendary French chef and restaurateur, Joël Robuchon at Restaurant Jamin in Paris. Chef Martinez continued his career working at Lucas Carlton, in Paris with Alain Senderens, a founder of New French cuisine; and then with Chef Michel Guerard at Eugénie les Bains, which earned three Michelin stars. Chef Martinez was awarded his own Michelin star for Maison Blanche, Paris and in 2010 became a James Beard Award nominee for Best Chef South. Maison Blanche on Longboat Key is unanimously praised by foodies and reviewers as Sarasota’s best. Additionally, the restaurant just made the OpenTable list of the 100 Best Restaurants in America for 2016. Chef Martinez is married to Victoria with three children, Jose, Jr., Sophia and Carla.

Roman Kleinrath

Roman Kleinrath was born in a small town in Austria where he apprenticed as a chef/waiter. He decided to become a full time chef so he moved to Vienna, where he worked in some of the finest restaurants. Wanting to see the world, he moved to Grand Cayman where he worked at Ragazzi, (LUCA’S sister restaurant), for 6 years. After 2 years in Australia he returned to Cayman where he is now the head chef at LUCA.

On his days off he is always out fishing, where whatever he catches ends up on the menu at LUCA the next day. His favorite things to cook include risotto, homemade pasta, seafood, including local fish, octopus and jumbo scallops. He is inventive and skilled, and loves to combine the freshest ingredients, including produce grown on the island, to make a vast array of colorful and sumptuous dishes. As Head Chef at Luca, he now has the opportunity to showcase his innovative and inspired style of cooking.

George Morrone

Voted Chef of the Year in 1992 & 2002, diners and critics have heralded Chef George Morrone as one of the most creative and accomplished chefs. The first Bay Area chef ever to be awarded four-stars twice, Morrone has fomented major culinary trends; while his sensibilities regarding flavor, technique, and aesthetics have influenced California’s culinary lexicon.
The past two decades marked an impressive trajectory for Morrone. Following graduation from The Culinary Institute of America, his ascent started on the opening team for Chef Charlie Palmer at the River Café in New York and later with Chef Bradley Ogden as executive sous chef at Campton Place Hotel. Morrone became the youngest-ever executive chef at LA’s Hotel Bel-Air; later returning to San Francisco as Aqua’s executive chef & restaurateur where he earned his first four-star review. After Aqua, he opened the Blue Door at the Delano Hotel in Miami with Madonna.
Morrone later joined the Kimpton Group and opened the first Palomar Hotel. As executive chef of the Fifth Floor; earning a second four-star accolade; the first Bay Area chef to be awarded the honor twice. Dining guests included Oprah Winfrey, Mick Jagger, Keith Richards, Metallica, Michael Jordan, and Julia Childs etc. Morrone later published the cookbook titled Simply Elegant Soup.
As generous as Morrone is with his chefs, he’s equally with his diners, believing hospitality to be an essential compliment to cuisine.

Jonathan Rivard

Jonathan Rivard is the head chef at Agua and also the Certified Angus Beef brand ambassador for the Cayman Islands. He started his career at the tender age of ten working after school for his mother who owned a food truck in Quebec. So saying Jonathan has the chef genes in his blood might be closer to home than you think! He has worked in Canada, Paris and Bermuda, and he is pure French Canadian, though with a little bit of Toronto thrown in as well.

Vidyadhara Shetty

Executive Chef Vidyadhara Shetty with 28 years of experience, orchestrates culinary feats, including superb banquets served in luxurious surroundings and with undeniable panache.

Born in Mumbai, India his passion for cooking began as a child spending time in the kitchen of the famous Udupi restaurants, as typically Shetty’s in Mumbai are known for.

Chef Shetty says, “A good chef should always have his heart in the art”. His secret ingredient remains his reliance on the usage of seasonal produce, which he claims inspires his style of cooking. “I can trust them to impart the best flavour and quality which are the basic requirements to prepare a delicious dish.” Chef Shetty looks forward to taking many more guests on an exciting and exotic culinary journey at Blue Cilantro.

Laurence’s Tham

Laurence’s resume includes a number of prestigious London restaurants including Le Caprice, Belgo Noord, Cafe Med, Quaglino’s and Berkeley Square Café. In London, he trained in classic European techniques and combined this knowledge with cutting edge culinary procedures to climb the ranks in the competitive chef world. After earning 3 AA rosettes and the highly coveted Michelin star with his team, he left the prestigious ‘Auberge du Lac’restaurant in England, to join Kaibo. Laurence came with a mission, to shake up “Upstairs”. Using modern European techniques, and locally sourced Caribbean ingredients he presents an accomplished menu in one of the island’s most beautiful settings.

Sandy Tuason

Over the course of his 25 year career, Tuason has worked in New York City as Executive Sous Chef at the 5 Star Four Seasons Hotel, in the Caribbean at the 5 Star Four Seasons Resort Nevis and in Hawaii as Executive Chef at the 4 Star Mauna Lani Bay Hotel. While in Hawaii, Tuason hosted two James Beard Celebrity Chef Dinners with Chefs Jonathan Waxman, Michael Symon, Tyler Florence and Ming Tsai. Some of the highlights of his career include stints at New York City’s Le Cirque, Park Avenue Café and Sign of the Dove. Additionally, he has worked numerous dinners at the James Beard House in New York City, and worked with Chefs Daniel Boulud, David Burke and Andrew D’Amico.

We are excited to see how his dishes will evolve to combine local island flavors during his time here in the culinary capital of the Caribbean. He has a passion for food and working collaboratively in his kitchen.

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