The Westin Casuarina Grand Cayman
Beach Resort and Spa has appointed a new executive chef.
South African-born Lloyd Cremer
comes to Cayman via the five-star InterContinental Abu Dhabi where he was in
charge of 60 chefs at eight food and beverage outlets. Prior to that, Mr.
Cremer was executive sous chef at the Fairmont Heliopolis in Egypt.
“I am thrilled to join this group
of highly experienced individuals with exceptional passion for cuisine. I look
forward to continuing the tradition of excellence at the Westin Grand Cayman by
using fresh flavours from locally sourced ingredients,” said the chef.
Mr Cremer, who was raised in
Belgium, has also worked in Bermuda and Tortola. After several years in the
Middle East, he felt it was time for a change.
“After being so hot for so long in
the desert, I wanted to come back somewhere where there was a lot more water.
The Cayman Islands has a reputation for the quality of the food and the
properties it has in such a small place. I want to do my bit to move it forward,
improve it and whatever needs to be done,” he said.
He intends to create a modern and
contemporary island cuisine, and retain freshness and availability by sourcing
“There will be a whole
cross-section of [dishes], local seafood with everything made in-house as one
would expect from a five-star hotel.
“At the moment I’ve been working on
a sea grape recipe. There are a lot of trees here in Cayman and in some of the
older Caribbean recipe books there are pages on how to get the best flavours,
so I’m going to combine those old recipes with what I have in my head and come
up with something tasty,” explained the culinary expert.
Chef of the Year
Mr. Cremer was awarded the Roux
Scholarship and is a former Bermuda Chef of the Year. He’s also served as a commis
de cuisine at the Four Seasons, Durban. His style is modern, based on his
classical French training, Out of the kitchen, he is a keen kite boarder and
deep sea fisherman and since arriving in Cayman earlier in the summer, he has
seen a lot of the island attractions, from Hell to Rum Point and beyond.
“Chef Cremer has an incredible
track record of successfully running and managing kitchens around the world,
and we are very excited to for him to bring his unique talents to the Westin
Grand Cayman. He also has terrific instincts when it comes to fusing his
classical French training with a strong modern flair. We are so pleased to have
him as the back-bone of the Westin Grand Cayman’s food and beverage team,” said
Dan Szydlowski, General Manager of the Westin Grand Cayman.