Chef Features - 2014

Cayman attracts chefs of international repute to its shores year after year. Here are profiles of some of the best resident chefs on the island. Make sure you pay them a visit to sample their specialties!




Osetra Bay

Tobias Larcher

At the young age of 14, Chef Tobias discovered his passion for cooking after attending a hotel school in Austria where he gained an understanding of the kitchen. A year later he started cooking school and has never looked back! Since then Chef Tobias has been nothing but busy. With positions at Meerbar and Bug in Germany, to working for the 2010 Winter Olympics in Vancouver, it's safe to say that Chef Tobias has perfected the art of high-volume, high-end cooking while understanding the importance of respecting your ingredients. Now head chef at Ostera Bay, Chef Tobias is 'going local' and striving to use as many local ingredients as possible. Aiming for an elegant yet accessible menu - he's planning on adding many fresh local fish and seafood dishes to Osetra Bay's already delectable dining repetoire.



Beach House at The Westin

Michael Farrell

Michael Farrell has been a professional in the Food and Beverage business for twenty-nine years as an Executive Chef, Owner and General Manager. He has been recognised by the James Beard Foundation, DiRoNA, Wine Spectator, Zagat and Bon Appetite, in a career that has taken him across the United States. In 2009, Chef Michael took the culinary scene by storm - first opening the often featured, well awarded 'Le Meritage' and later on 'Bistreaux', both located in New Orleans, Louisiana. In December 2012 Chef Michael accepted the position as Executive Chef of The Westin Seven Mile Beach Resort & Spa. “I’m thrilled to call Grand Cayman and its world-renowned culinary scene my new home. The Caymanians’ passion for inventive dining is an important element of the Cayman culture,” he says.



La Dolce Vita

Ercole Musso

Born in Italy, Chef Ercole grew up in a family that swears by old country Italian traditions. At a young age he developed an insane love of food from his grandmother who taught him how to make pasta, prepare meats and vegetables to perfection and create irresistible desserts. In 1996 Chef Ercole opened his first restaurant in Italy which frequently appeared in prestigious culinary magazines. The world beckoned to Chef Ercole and he oversaw exceptional wine dinners in Hong Kong, Singapore, Monaco, Dusseldorf, Cologne and Grand Cayman. He fell in love with Cayman and quickly relocated here with his family and opened La Dolce Vita. Chef Ercole's passion for food grows stronger every day and he loves creating superb dishes and sharing his talent with La Dolce Vita's guests.



Click here to see "Cayman's Best Chefs" from 2013