Camana Bay, known for its upmarket
eateries and shopping, is set to boost its reputation for attracting high-end commercial tenants with the addition
of two restaurants run by celebrity chefs this year.
The news, soon after both Cayman
Cook Off and Taste of Cayman, will please those who consider that the Islands
are ripe to promote culinary tourism.
Michael’s Genuine Food & Drink,
owned by chef/restaurateur Michael Schwartz, will open this spring.
Promising to serve up an award-winning
melange of farm fresh, local produce, the restaurant will use the same
time-honoured recipe for success that has garnered rave reviews for its sister
restaurant in Miami’s Design District.
Favourite dishes at his US
restaurant that will feature on the menu at Camana Bay include fish dishes like
local grouper ceviche, organic gourmet salads using locally grown and organic
produce, wood roasted double yolk farm egg and duck confit.
Chef Michael, who was involved in
this year’s Cayman Cook Off and had a booth at Taste of Cayman, is very upbeat
about his latest venture. Working closely with local farmers, producers and fisher
folk, he intends to make Michael’s Genuine a haven for anyone wanting to enjoy “a
great dining experience”.
very excited to be opening a restaurant at Camana Bay,” he told the Caymanian
been very careful in choosing the next step since [the first] Michael’s Genuine
opened almost three years ago, and wanted to proceed cautiously to make certain
that we could still provide the same quality experience in more than one
restaurant, open for lunch, dinner and Sunday brunch, will have both indoor and
chef Cindy Hutson, who was also part of the celebrity chef line up at the
Cayman Cook Off and will be involved in this month’s Barefoot brunch event,
said Ortanique will open “late summer to
Camana Bay restaurant is being founded on the success of her Coral Gables
restaurant of the same name.
for several industry accolades including the Wine Spectator’s award, her Miami
establishment and has been highly rated by Zagat for its wine list and its
overall dining experience.
that Grand Cayman is less than an hour away from Miami, Chef Cindy told the
Caymanian Compass that she intends to have a very “hands on approach” in running
will primarily serve what the executive chef described as “cuisine of the sun… influenced
by the spices, flavours, produce and culinary nuances of both Florida and the Caribbean…
I’ve always had an island pull,” the chef added.
restaurant with 60 indoor seats, 16 at the bar and another 60 outside will be
open for lunch, dinner and Sunday brunch.
chef Cindy, who enjoys researching food and produce as much as preparing it,
will be creating new dishes and putting a fresh twist on old favourites.
décor will have a “plantation feel inside with nice wood and warm colours”.