Tastes of Paradise

It’s hard to imagine a more marvelously curated culinary experience than sampling fresh-made seafood suquet prepared by the illustrious Chef José Andrés aboard a boat bobbing in the Caribbean. That the lionfish in this traditional Catalan stew was speared just moments before by Andrés himself during a 30-foot dive was the proverbial “chef’s kiss.”

This adventure is just one of dozens available to attendees of The Ritz-Carlton Cayman Cookout, six days of epicurean delights presented at the restaurants and on the beaches of the sublime Ritz-Carlton Grand Cayman. The Cayman Cookout was founded by renowned French chef Eric Ripert, whose restaurant Blue is one of the Ritz’s most sought-after reservations.

“To continue to host The Ritz-Carlton Cayman Cookout after 18 years is a testament to just how special this event is,” says Ripert. He notes that “the warm hospitality, connecting with old and new friends, and the stunning beauty of the Cayman Islands create the perfect setting for an unforgettable experience.”

Each January, Ripert invites other notable chefs from around the world to the island retreat, where they dish up both delectable menus and intriguing stories. Guests can buy individual tickets for demonstrations, dinners, and food fests or opt for The Ritz-Carlton Cayman Cookout room experience, which includes entry to all the signature events for the week, such as the Grand Welcome Reception, an afternoon poolside celebration, and a tasting fair held on the Great Lawn with food from local restaurants.

This past January, the evenings were filled with excitement, music, and culinary pleasures. From the lively beachfront Barefoot Barbeque to exclusive five-course dinners at one of the resort’s superb restaurants to a high-velocity DJ-driven dance pool party, a Mexican-inspired cocktail gathering at the Silver Palm, and the chill Farewell Jazz Lounge, there was something for everyone to relish. 

The Cayman Cookout’s overall atmosphere is at once relaxed and immersive. The Ritz-Carlton’s sumptuous facilities offer every possible comfort and amenity, from an expansive spa to personalized service along the stunning Seven Mile Beach that fronts the property. The gracious staff made the experience entirely enchanting for all Cayman Cookout participants—the 200 guests who purchased the Cayman Cookout room experience and the hundreds more who came to stand-alone events.

“The Ritz-Carlton Cayman Cookout goes beyond just incredible food and wine; it’s a celebration of talent, friendships, and culinary excellence,” says General Manager Marc Langevin. “We provide an elegant, relaxed setting along with our exceptional Five-Star service to create a unique and memorable experience.”

Langevin explains what makes the event truly special: “You’re dancing on the beach, enjoying world-class cuisine, spending time with the chefs, and making new friends.”

The atmosphere and camaraderie are unparalleled for the famed chefs who are veterans of the Cookout or are here for their first visit. “It is always a wonderful group, which includes local talent,” says French chef Daniel Boulud, best known for his eponymous Michelin-starred restaurant in New York City. He also lauds the luxury accommodations situated on a stunning coastline. “It is such a beautiful property, but you can go in your flip-flops to do your demo,” he says with a laugh.

Award-winning chef, restaurateur, and television star Emeril Lagasse has been coming to the Cayman Cookout for nine years. “It is an outstanding event with very high quality in every aspect,” he says. “I come because of my loyalty and friendship with Chef Ripert, but I appreciate all the great new chefs who join each year.” This includes his son, E.J Lagasse, who recently took the helm at his father’s New Orleans restaurant. “I have been coming since I was a kid,” says the younger Lagasse, “so I am a veteran of knowing the layout. But this is my second visit as a guest chef, so I’m excited to share my cooking.

Other guest talent appreciate the chance to bring their families to the Cayman Islands. Kristen Kish, former winner and current host of Top Chef, who invited her parents this year, along with her wife and two sous chefs, says she loves attending for many reasons. “Saying yes to the Cayman Cookout is saying yes to a beautiful experience for me, my team, and my loved ones.” Kish is also dazzled by the friendly reception from the employees. “Marc and his team here at the Ritz-Carlton are the most hospitable people,” she says. “Everyone you pass in the hallways greets you so warmly. It’s like walking through a field of flowers!”

Atlanta-based Chef Ron Hsu, who previously worked for Ripert at Le Bernardin, his elite French restaurant in Manhattan, and supported other chefs at the Cayman Cookout in years past, was attending as a guest chef for the first time. “Chef Ripert invited me back as a chef, and I’m eager to show what my flagship restaurant, Lazy Betty, is all about.” Hsu notes that everything was phenomenal, from the hospitality to the interaction with guests and other chefs.

That sense of fellowship resonates with everyone who attends. “The intimacy of the location is special,” says chef, television personality, and author Andrew Zimmern, who has been coming to the Cayman Cookout since its early days. “You get to know people and establish relationships,” he says. “I have many old friends who come as guests, which is wonderful, and I’ve met dozens of people here who have become good friends.”

With plans well underway for next year’s event, fans of haute cuisine and relaxed merriment should not miss this distinctive opportunity to mingle with favorite chefs, dine and dance under the stars, and revel in the warmth and wonder of The Ritz-Carlton Grand Cayman.

“It’s inspiring to see how it continues to evolve,” says Chef Ripert, “and it drives us to make each year even more memorable. There’s nothing else quite like it.”