Cayman Island Chefs 2010
|Ron Jacobson - Abacus|
As the chef of Abacus restaurant, has spent over 20 years in professional kitchens. Having chosen a culinary apprenticeship over university, much to his family’s surprise he accepted positions with Delta & Canadian Pacific Hotels in the Canadian Rockies. Ron was fortunate to train with members of the Culinary Team Canada & Team Alberta. Further experience with private golf clubs in Victoria, B.C. & Calgary, Alberta, created an opportunity to join the Hyatt Regency Hotel in Grand Cayman in 1993. Then followed a decade of cooking in Cayman which included opening Rum Point Restaurant. Ron then left Cayman but was lured back to enjoy the great quality of life and to open Prime Churrascaria and then Abacus. In his spare time you will find Ron on the golf course perfecting his swing or fishing in the beautiful Cayman waters trying to catch the Big One!.
|Gilbert Cavallaro - Cracked Conch|
Gilbert has been immersed in the Cayman Island’s restaurant scene since 1999. His experience on the Island began at Lantana’s on Seven Mile Beach, followed by the Hyatt where he worked as Chef at Rum Point, followed by Hemingway’s Restaurant. Gilbert then moved to the Ritz-Carlton’s 7 Prime and recently joined the team at the Cracked Conch as Executive Chef. In the short time he has been at the Cracked Conch and Macabuca Tiki Bar, Chef Cavallaro’s experience and passion for innovative cuisine has been apparent, bringing the dining experience to new levels. Utilising local ingredients and recipes and combining them with his European roots, Gilbert has created a menu that is sure to please all who visit the Cracked Conch.
|Frederic Morineau - Ritz Carlton|
Overseeing five restaurants and a culinary staff of nearly 150 in Cayman’s only AAA Five Diamond resort doesn’t leave much leisure time for Executive Chef Frederic Morineau of The Ritz-Carlton, Grand Cayman. But he makes it a priority to spend a few hours each week snorkelling with his seven-year-old son. “It is important for me always to remember what makes people love this Island, why so many choose to visit and live here,” he says. “Our restaurants have distinctly different identities. Blue offers Cayman’s finest seafood, and 7 is a classic steakhouse. Periwinkle is for families and casual alfresco dining with friends. Taikun has gourmet sushi in a sophisticated lounge atmosphere and Barjack is a quintessential beachfront grill. But they are all trendy, relevant and unpretentious in keeping with the spirit of the Island.”
|Catherine Murray - Cimboco|
The petite power of Chef Catherine Murray is remarkable! A highly trained culinarian and fierce footballer from Ireland, Catherine brings a winning passion both to work and to play. Just as she earned the “Most Valuable Player” award for the Cayman Islands Football Association’s women’s league, Chef Catherine leads her quick witted, athletic and skilled culinary team to wonderful success in the exhibition kitchens of Cimboco – A Caribbean Café. Chef Catherine’s goals for Cimboco? “We focus on the basics. We cook from scratch. We focus on flavours, textures and colours. We try to keep it fun!” she says.
Click here to see Cayman's 2009 featured Chefs!
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Click here to see Cayman's 2007 featured Chefs!
Click here to see Cayman's 2006 featured Chefs!
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