Welcome to the Young Chef Young Waiter and Young Mixologist Cayman Islands competition. The aim of this competition is to promote hospitality as a career of choice, a profession, and a vocation. The competition is open to all young professional chefs, waiters, and mixologists from any background under the age of 28. This is your chance to showcase your skills, creativity, and passion on a grand stage.
In 2024, the third Young Chef Young Waiter and Young Mixologist competition took place for the local Caymanians who were 28 years old and under 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.
This year, the Cayman Islands hosted the Young Mixologist category for the first time, which was elevated by NEFT Vodka and sponsored by Tortuga Rum Company.
This year, judges and finalists met for a “Welcome Day” at The Ritz-Carlton. Here, the finalists were grouped into their trios for the competition day, briefed on their tasks, and treated to a masterclass by Tortuga on Champagne and Flor De Cana White Rum. Later in the evening, a prestigious reception was hosted at H E The Governor of the Cayman Islands Residency, offering a unique opportunity for finalists and guests to network and celebrate the islands vibrant hospitality industry.
The main event took place on September 3rd at The Ritz-Carlton, where the finalists showcased their skills and talents in front of the distinguished judges, culminating in the thrilling awards ceremony.
For 2024, the Young Chef Young Waiter and Young Mixologist Cayman Islands competition will be held at the Ritz-Carlton, Grand Cayman for a one-day live final and evening awards ceremony.
The winning Chef, Waiter, and Mixologist trio from each country joined for the World YYY Final competition, on Friday 22nd – Sunday 24th November 2024 in Singapore.
Young Chef Young Waiter and Young Mixologist Cayman Islands Competition:
WHY ENTER WORLD YOUNG CHEF YOUNG WAITER
The aim of World Young Chef Young Waiter and Young Mixologist 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.
WorldYYY 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 YYY 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 AND YOUNG MIXOLOGIST CAYMAN ISLAND JUDGES
Judges include the most respected Chefs and Front of House names in the Cayman Islands including, Head Chef Judge Frederic Morineau, Executive Chef at The Ritz-Calton, Grand Cayman and Head Waiter Judge Walter Fajette, Co-Owner & Director of Agua Hospitality Group accompanied by Christian Reiter, Executive Chef at The Wharf Restaurant, Vidyadhara Shetty, Executive Chef at Blue Cilantro, Keith Griffins, Manager of the Cayman Islands National Culinary Team, Markus Mueri, Restaurant Owner, Abacus, Christian Esser, Learning and Development Manager for WINESCHOOL3, and Barnabas Bako, Manager & Owner for Bacaro Restaurant Cayman Islands Yacht Club.
Frederic Morineau, Culinary Director at The Ritz-Carlton, Grand Cayman said: “At the Ritz Carlton Hotel Company , we want to be sure that we are making a difference in the communities where we do business ! This is why we are very honour to help the Young Chef Young Waiter Organization to promote hospitality careers to our young Caymanians and a chance to travel the world and get exposed to the most skilled professionals.”
Katharina Leshikar, Operational Manager at Wineschool3 said: “At Wineschool3, we are deeply committed to inspiring and nurturing the next generation of hospitality professionals. Serving as a judge at the YYY competition was more than just an honor—it was a profoundly moving experience. Watching these incredible talents, knowing that we are a part of their journey, filled me with immense joy and pride. As a woman in the industry, seeing so many young women stepping forward with confidence and passion brought a special sense of fulfilment. It is moments like these that remind me why we do what we do—to light a spark that will burn brightly in the hearts of future leaders.”
Markus Mueri said: “The opportunity for Young Caymanians to represent their country in a global competition is an honor and a privilege”
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.
Owner Bacchus Wine Bar
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.
Executive Chef Blue Cilantro
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.
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
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.
Lead Wine Educator Wine School3 Cayman
Katharina hails from one of Austria's most prestigious tourist regions, where she was immersed in both traditional Austrian hospitality and the world of luxury service from a young age
read more
After completing her education, she embarked on a successful career in legal and finance across Europe before making an exciting move to the Cayman Islands. After taking the first wine class there was no holding back and by now she has almost finished her WSET Diploma and is planing on applying for the extremely prestigious Master of Wine Program next spring.
Katharina's strong management skills, honed in her previous career, quickly proved invaluable as she took on the role of Operational Director for Wineschool3 Caribbean, overseeing operations in over 40 countries across the Caribbean and Central America. Despite her demanding role, Katharina's true passion lies in teaching and inspiring the next generation of Sommeliers and Service Professionals. Her motto, "If I can inspire just one person the way my teacher and mentor inspired me, my life will be fulfilled," continues to drive her dedication to education and mentorship.
Co-Owner Abacus
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
Tortuga
With 20 years of extensive experience in bartending and venue management, Dylan O’Connor brings a wealth of industry knowledge and a keen eye for excellence to the judging panel. Having honed his skills in some of the most prestigious venues, Dylan has developed a deep understanding of what it takes to deliver outstanding service and culinary experiences. read more As a seasoned professional, Dylan has not only mastered the craft of mixology but has also successfully managed top-tier establishments, where he consistently ensured the highest standards of service and guest satisfaction. This experience has given him a unique perspective on the intricate balance between front-of-house finesse and back-of-house brilliance.
Manager/Owner Bacaro Restaurant Cayman Islands Yacht Club
Barnabas Bako was born in Budapest, Hungary where he studied in a Hospitality School to become a professional waiter.
read more
In order to travel and gain further experience in fine dining Barney joined a cruise line in 1996.
After spending 4 years at sea he decided dry land was looking more appealing so in 2000 he moved to Grand Cayman and started at The Wharf where he worked for 2 years. In 2002 joined Ragazzi, after 5 years he was promoted to manager and joined the new sister restaurant, Luca. In 2009 he moved to Bermuda and then on to Switzerland in 2010 continuing in a management role as well as completing a professional qualification in Restaurant Management.
After 6 years, Barney returned to Cayman to team up again with his good friend Federico to open their first restaurant together, Bacaro.
Learning & Development Manager for WINESCHOOL3
Christian Esser is a visionary entrepreneur and industry expert with over 11 years of experience at the helm of Wineschool3. His journey in the world of wines and spirits began with a deep-rooted passion for beverages, which evolved into a mission to educate and inspire others. Christian's unwavering commitment to fostering knowledge and appreciation for wines, spirits, and sake has been the driving force behind Wineschool3's global success.
read more
Alongside his leadership at Wineschool3, Christian manages a thriving Wine and Cocktail Bar situated in the picturesque Cayman Islands. This establishment has earned prestigious recognition, including the sought-after Wine Spectator award, attesting to the outstanding quality of their wine selection and service. The bar has also been distinguished by The Times as one of the premier wine destinations, further cementing Christian's reputation as a connoisseur in the field.
Christian's charismatic and approachable demeanor makes learning about wines and spirits a delightful and enriching experience for students at Wineschool3. His expertise extends beyond the theoretical aspects, allowing him to impart practical insights that resonate with enthusiasts and professionals alike.
Co-Founder of Wine&Earth and CFO of WorldYCYW
Rob started work at 16 in the finance industry and spent 10 years working in various finance and banking roles in London, and a short stint in Malaysia working for a ‘Big 4’ consultancy firm. After becoming a Chartered Accountant, read more he began to support SME’s on a consultancy basis from a business operations and finance perspective. During this time Robfell in love with the hospitality industry while working in a senior finance role for Goedhuis & Co, a fine wine specialist and duly decided to start his own wine project, and began importing wines from independent family estates across the world with a focus on sustainable wine making and Wine & Earth was born in 2018. Alongside Wine & Earth, he also operates a pub/restaurant in London, is Global Wine Ambassador and CFO for World Young Chef Young Waiter and is Chairman of a professional football club. Having joined the hospitality industry later in his career, he loves being a part of this programme and seeing the passion from the contestants to go to the highest levels.
Tortuga Rum Company’s Brands Coordinator
Lizzie Bowes is Tortuga Rum Company’s Brands Coordinator and has extensive experience in the beverage industry. As a former Brand Ambassador for leading whisky and gin brands, and certified WSET level 2, she has a profound understanding of spirits and their intricate flavors. read more With a discerning palate and a passion for mixology, Lizzie has judged numerous cocktail competitions and her ability to evaluate creativity, balance, and presentation, makes her a respected authority in the field. She is excited to see the next great talent in Caymanian mixology at this event!
Resort Manager – Hotel Indigo Grand Cayman
As the Resort Manager at Hotel Indigo Grand Cayman, Himanshu is extremely proud of showcasing Island’s newest gem to its residents and visiting guests alike.
read more
With a career spanning luxury travel destinations like India, Maldives, Singapore and Cayman Islands, Himanshu has been associated with some of the finest hotels across the world. Some of his career highlights include opening one of India’s finest luxury palace (Taj Falaknuma Palace), Winning employee of the year by “Leading hotels of the world” & managing operations at prestigious Blue by Eric Ripert at The Ritz Carlton Grand Cayman.
In recent years Himanshu worked as Director of Food & Beverage at multiple awards winning Kimpton Seafire Resort + Spa. Wherein he partnered with his beverage manager Jim Wrigley in creating a unique cocktail bar - Library by the Sea that was ranked #35 in coveted “50 Best Bars in North America”- Island’s only venue to have ever won this prestigious accolade.
