Chef Features - 2015Cayman 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!
Malaysian born Chef Benz's passion for cooking began at a young age. His mother inspired him to develop his skills and talent and he now has over 20 years culinary experience. Chef Benz loves to experiment and is not afraid to mix and match food and flavours to create new and better tasting food. Chef Benz opened Wok-n-Roll with the aim of introducing his own style of East and Southeast Asian cuisine to the Cayman Islands. Aside from the regular menu at Wok-n-Roll, Chef Benz is constantly developing special dishes so there is always something new for customers to try.
The Greenhouse Cafe
Chef Jen Skrinska
From an early age Chef Jen knew she belonged in the kitchen. As soon as she was allowed to, she started working in the kitchen of a local fine dining restaurant as a salad and dessert prep cook. Working her way through the different stations of the kitchen, she fell in love with cooking. After graduating from The Culinary Arts School of Kendall College with an Associate’s Degree and a Pastry Certificate, she lived and worked in Chicago before moving to Cayman. With over ten years of experience running kitchens in Cayman under her belt, opening The Greenhouse over two years ago was the next step. This has given Jen the opportunity to expand her own creative spirit, follow her natural roots, involve her classical training, and give back to both the earth and the community of Cayman that she now happily calls home.
Chef Sandy Tuason
Classically trained at the French Culinary Institute in New York. During his 25 year career Tuason has worked in New York City as the 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. In Hawaii he hosted the James Beard Celebrity Chef dinners with Jonathan Waxman, Michael Symon, Tyler Florence and Ming Tsai. In New York, Tuason trained with chefs Daniel Boulud, David Burke and Andrew D’Amico. Tuason also worked at Le Gavroche, London under Michelin starred chefs Michel and Albert Roux. As Executive Chef at The Westin, Tuason is combining his incredible work experience and passion for food with local Island flavours to create high end cuisine.
Duke's Seafood & Rib Shack
Jamaican native, Orrel “Rambo” Williams, has had a love affair with the culinary arts from the tender age of four. It was by the side of his mother, Maxine, that he gained an appreciation for the recipes and methods of cooking delicious hearty food. Rambo started his professional career in Jamaica’s Couples Resort at the age of 18. It was there that he honed his skills and knowledge with their international cuisine. In 2011, Rambo was approached to join a new restaurant concept in Cayman. With this opportunity in hand, he moved to Cayman to pursue this new and exciting challenge. Today, and every day, you will find Chef Rambo offering up his delicious signature dishes and the best All-You-Can-Eat BBQ at Duke’s Seafood and Rib Shack.
Click here to see "Cayman's Best Chefs" from 2014