In 2022, the first World Young Chef Young Waiter Cayman Islands competition opened to chefs and waiters who were local Caymanians and were under 26 years old from any background working in the hospitality industry.
The competition focused on sustainability in hospitality plus supported the education and development of home-grown talent. World Young Chef Young Waiter Cayman Islands was supported by The Watermark, Grand Old House, The Wharf Restaurant, Tillies and Palm Heights Grand Cayman BWI, Ogier and the Cayman Island Government.
The live competition was held at The Ritz Carlton in the Blue by Eric Ripert Restaurant. The three chefs were challenged to cook three courses for the VIP lunch using local ingredients. The three waiters competed in six challenges before preparing for the VIP lunch where they each served a table of 4 guests. Hon. Bernie Bush, the minister for Youth, Sports, Culture & Heritage was the guest of honour supporting the World Young Chef Young Waiter contestants.
The Young Chef Young Waiter competition was established in 1979 in the UK and is organised by the team at World Young Chef Young Waiter in partnership with UKHospitality and the Restaurant Association, to promote hospitality as a career of choice, a profession, and a vocation.
Key Points – WYCYW Cayman Islands 2022
World Young Chef Young Waiter was launched in 2022 to extend the competition around the globe with the World Finals that took place in November 2022 at The Maybourne Riviera, Monaco.
Coming back to take the global stage again, Young Chef Young Waiter Cayman Islands 2023 will launch and open for entries at the Cayman Cookout in January 2023 but will be changing the ages from 26 years or younger to 28 years or younger, expanding more opportunities for young professionals starting out in the hospitality industry.
Click here to enter World Young Chef Young Waiter Cayman Islands 2023 – Open
MEET THE 2022 CAYMAN ISLAND WINNERS
WHY ENTER WORLD YOUNG CHEF YOUNG WAITER
The aim of World Young Chef Young Waiter is simple: to uncover the very best young talent in our industry and help equip them with relevant skills, current knowledge and the network needed to succeed in the world of hospitality. Devised by respected professionals, the competition has a fresh modern approach that focuses on tasks and criteria that are challenging, educational and fun.
World Young Chef Young Waiter showcases all aspects of hospitality. Inspiring, empowering and inclusive, most of all we celebrate the capabilities and diversity of our amazing industry.
Many past winners have gone on to achieve huge success in hospitality and YCYW proudly supports the future stars in Britain’s kitchens and restaurants. Winners and judges have included some the industry’s great recognisable names to include – Mark Sargeant, Marcus Wareing, Simon King, John Torode, Annie and Germain Schwab, Jeremy King, Raymond Blanc OBE, Heston Blumenthal OBE, The Earl of Bradford, Lord Forte, Angela Hartnett MBE, Simon Girling and Fred Sirieix.
WORLD YOUNG CHEF YOUNG WAITER CAYMAN ISLAND JUDGES
Judges included the most respected chefs and front of house staff in the Cayman Islands including Chef Jake Brodski of Tillies, Chef Takumi Murase of Yashinoki, Frederic Morineau Executive Chef of The Ritz-Carlton, Grand Cayman, Francesco Cappucci Food and Beverage General Manager at Palm Heights and Luciano De Riso, Head of Operations and Wine Director for Grand Old House and The Wharf.
Chairman of World YCYW Robert Walton MBE said: “We are so excited to bring the Young Chef Young Waiter concept to the Cayman Islands. This is more than a competition, this is an opportunity to introduce young Caymanians to new ways of working in hospitality with sustainability and community being key to the Young Chef Young Waiter brand. The World YCYW Final in Monaco will be an opportunity for the talented winners to meet the very best in hospitality and compete against finalists from around the globe. We’re thrilled to have incredible judges and sponsors on board from the Cayman Islands to support this wonderful competition which has a proven track record in the UK for finding the next generation of hospitality stars. Our Head Chef Judge in the UK, Michelin star chef Adam Handling, is a former contestant and will be travelling to the Cayman Islands for the launch to meet the sponsors, judges and partners. We can’t wait to open for applications and wish everyone the best of luck in the process!”
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.
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.
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.
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
Executive Chef Vidyadhara Shetty with 28 years of experience, orchestrates culinary feats, including superb banquets served in luxurious surroundings and with undeniable panache.
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.
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.
Grand old House and the wharf Restaurant
Luciano De Riso, Head of Operations and Wine Director for Grand old House and the wharf has started his career in hospitality at the age of 14, after working in many great places worldwide including the Savoy in London has set roots in Cayman where has been since 2005, read more trained and certified sommelier, runs the second largest wine program in the Caribbean and manages two of the top restaurants in the Cayman
Born in Switzerland with a culinary education I arrived on the Cayman Island in 1989. My first Job was at the Hyatt Regency Hotel as a line Cook. In 1994 I had the opportunity to open up my first Restaurant, Smugglers Cove in GT. read more Since then we added some restaurants, DECKERS, ABACUS and KARoo. I survived global recessions, Hurricanes and tough times. I never looked back and I believe in the Cayman Islands and its future, that’s why we keep on investing in the Island
Co-Owner and Director of Agua Hospitality Group
was born in Genoa, Italy, and graduated from catering school in Italy before beginning his career as a bartender. He went on to travel abroad to work for Disney in Orlando, Florida, before he made his way to the Cayman Islands where he joined the international culinary scene. He has continued to work with both of his passions - food and people- for the last 25 years. read more In 2009, he opened Agua Restaurant, which has become one of the most decorated and recognized restaurants on the island. In 2021, he opened Next Door cocktail bar, and in 2022 he plans to open 3 new venues under Agua Restaurant Group.
Palm Heights General Manager
Leonardo is a 30+ year veteran in the hospitality industry. Prior becoming the GM at Palm Heights Leonardo worked with some of the best chefs in the world, Alain Ducasse, Bobby Flay, Nobu, Todd English to mention a few.
Leonardo gained international experience working in LA, New York, Chicago, Miami, Las Vegas, Mexico City, Santo Domingo, and Bahamas where he was the director of fine dining restaurant at Atlantis.
Leonardo has a BA in Economics from DePaul University, attended the GM program at Cornell University and he holds a Sommelier certification from the Court of Master Sommeliers.