ABOUT YOUNG CHEF YOUNG WAITER CAYMAN ISLANDS

Chef Jake Tyler Brodsky

Head Chef at Tillies

Jake Tyler Brodsky takes diners on a voyage through the Greater Antilles. Serving eclectic fare informed by regional cuisines, Jake has a clean and refined approach to classic Caribbean dishes, inspired by local produce, seafood, and farms. read more Jake brings a range of experience, from Eleven Madison Park to Union Square Events, personal training to entrepreneurship.

Chef Frederic Morineau

Executive Chef - The Ritz-Carlton, Grand Cayman

Born and educated in France, Frederic Morineau is the Executive Chef of The Ritz-Carlton, Grand Cayman and has presided in the kitchens of some of Europe and the Caribbean’s finest four and five star dining establishments. read more He has overseen many Ritz-Carlton premium culinary divisions including those of The Ritz-Carlton, Buckhead in Atlanta, The Ritz-Carlton Sarasota in Florida and now in Grand Cayman, where he has won numerous service and leadership accolades. In 2011 he was invited into the ranks of one of the most prestigious associations of chefs in the world: the Maîtres Cuisiniers de France. Chef Frederic is known for organizing Grand Cayman’s most revered culinary event, Cayman Cookout, for the past ten years alongside Chef Eric Ripert. In addition to organizing this annual event, Chef Frederic ensures each of The Ritz-Carlton, Grand Cayman’s restaurants run smoothly and continuously strives to keep the culinary capital of the Caribbean alive.

Chef Christian Reiter 

The Wharf Restaurant  

Chef Christian was born in Austria and raised on a large farm in the mountains with cattle, pigs, chickens, sheep’s and goats. Not to forget to mention the large vegetable garden and fruit trees, all grown organically. read more Our dinner table was always full of home-made produce and meats. At the age of 5 years he showed passion of cooking. He started helping his mother making homemade bread, cakes and other dishes. During school breaks he stayed with my aunt, she operated a farm to table inn, were he helped her in the kitchen. 
With age of 15 he started to work as Chef Apprentice in the best restaurant in state of Styria. After his hard three years of apprentice ship her moved around Austria working in Toque crowned Restaurants. Before he reached 20 years of age he mastered to achieve one Toque (by Gaullt-Millaut) in a small restaurant in Austria In 1992 he has joined ultra-deluxe cruise line and that’s were he got the flavor or the international word. In 1995 he went back to Austria to work in a Skiing resort area that’s where he masted two Toques. He worked in Australia, Sydney for 2 years and now resides in Cayman.  
His passion is brought out most when given fresh produce from land and sea and left alone to create the most consumptions compositions, which he has proven on countless opportunities while running his international kitchen at the Wharf for now over 20 years 

Vidyadhara Shetty

Executive Chef

Executive Chef Vidyadhara Shetty with 28 years of experience, orchestrates culinary feats, including superb banquets served in luxurious surroundings and with undeniable panache. read more 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. He was always inspired by the way his father used to work in his restaurant in India. It was admirable to see that with all the hard work and effort put in by his father and his staff, they all still managed to enjoy themselves and laughter always filled the kitchen. His appreciation for the delicate art of blending spices, that is the hallmark of good Indian food, started young – observing and helping his mother cook the dishes.

In 1985 he joined the Institute of Hotel Management, Catering Technology and Applied Nutrition in Mumbai, India. In 1989 Shetty joined the luxury hotel group Ambassadors which includes many locations across India. He then traveled to the Middle East and was introduced to Eastern spices. But over time, a craving for travel consumed him and he cruised the Caribbean as Chef with the Cruise Ships of the Caribbean and spent 5 years gaining experience in Caribbean Cuisine.

He joined the Hyatt Regency Grand Cayman, Cayman Islands in 1994. His dedication paid off in 1999 when he won the prestigious award of “Chef of the Year”.
Even with his challenging schedule, he finds time for the community and participates in various culinary presentations. He is president of the Cayman Culinary Society and he and his team have won numerous awards at various national and international venues each year including the “Best Main Course” in the Caribbean Culinary Competitions in Miami.
His goal as President of The Culinary Society is to offer the top chefs in the Cayman Islands the opportunity to shine in their art and excite the world by creating “authentic contemporary Caribbean” dishes.

‘It is essential, in this fast-paced environment, to be surrounded by a professional and dedicated team’ says Shetty. ‘I am fortunate here on this beautiful island paradise to be surrounded by people who share a genuine love of the kitchen and food.’

Chef Shetty firmly believes ‘quality begets quality,’ using only the best cuts of meat and fish, and freshest and most fragrant vegetables, herbs and spices to prepare his beloved delicacies, turning out succulent food bursting with flavor. 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 flavor 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.

Keith Griffin

Born and raised in London, England, Keith began his career at several prestigious London Hotels prior to moving to Bermuda and then settling in Grand Cayman. read more With 30 plus years in the Caribbean, Keith is a Past President of the Cayman Culinary Society and Director of the Caribbean Culinary Federation, he has been Manager of the Cayman Islands National Culinary Team for the past 10 years. Chef Griffin is a Certified Culinary Judge for International Competition. He has travelled extensively as a Culinary Ambassador for the Cayman Islands Department of Tourism and has won numerous awards in national culinary competitions. Keith is now focusing on teaching, cooking demonstrations and Personal Chef Services before opening his next Restaurant venture in the summer of 2023.