The Grand Cayman Marriot Beach Resort’s culinary team recently experienced the sweet taste of success in the Annual Cayman Islands Culinary Awards 2006.
Now in its 15th year, the competition attracted many chefs from the finest restaurants and hotels on Grand Cayman, said a press release from the resort.
Of the 54 competing chefs, eight were from the Grand Cayman Marriott Beach Resort. Roman Dolejs, Saravanan Appadurai, Teoh Thing Pho, Ravi Chandran Raju, Pauline O’Brien, Michael Psenicka, Vijandran Somasekaran and Eugenio Pascual put their culinary expertise to the test and together their years of experience won 20 awards for the resort.
‘This was the 15th year that the competition has been held and the standard of our Island’s cooking appears to get higher every year,’ said Vidyadhara Shetty, President of the Culinary Society. ‘This competition showcases the expertise of the chefs working on-island and highlights to the customer where they can dine out and enjoy the finest dining and cuisine.’
The Marriott Beach Resort’s chefs won gold, silver and bronze medals in six different culinary categories including the best hot and cold soup, hot and cold appetizers, main course and desserts.
In the main course category Pauline O’Brien, Saravanan Appadurai and Roman Dolejs all won medals for their creations and Balboa Lounge bartender, Renata Kecskes won a silver medal in the bartending category.
Chef Dolejs went on to win the competition’s ultimate accolade, the prestigious Chef of the Year Award.
‘We are very proud to have recruited such high quality staff into our kitchen and front-of-house and I extend an invitation to everyone to come and experience the fine dining available at Solana Restaurant, Red Parrot Restaurant and cocktails at Balboa’s Lounge,’ said Vijay Dharman, Director of Food & Beverages.
The Solana Restaurant at the Marriott Beach Resort is open from 11am until 2.30pm for lunch and from 6pm until 10pm for dinner, seven days a week. For reservations, call 949-0088.