Even though his sauce makes a world of a difference, Chef John credits the warm Caymanian hospitality, good service and visitors’ approval as his secret recipe that keeps customers coming back again and again.
It is more than just food that comes with the plate of Chef John’s finger-licking-good barbecue ribs and chicken from his cook stand. Also served is a big helping of good old Caymanian greeting behind a smiling face that reads ‘enjoy my company and enjoy my food.’
The small business run by West Bay residents John Jefferson Sr and his wife Merline remains one of very few genuine Caymanian tourist spots offering up friendly service in an outside setting, just like yesteryear when fast food or fancy restaurants were nonexistent.
Just like the old days
“Over the years I have made so many friends that enjoy my food …even though the sauce makes a world of a difference, good customer service and having locals and visitors talk of its goodness makes it all worthwhile,” says Chef John.
Caymanians like meeting people. In days gone by, people cooked outside on the caboose and it was customary to stop and greet, share news and enjoy what was being prepared on the stove. If you were offered a taste and it was refused, a Caymanian would not hesitate to tell you about it.
Positive about keeping his customers happy and his business fired up at night, Chef John claims his barbecue and catering service is on the verge of bigger, better and sweeter things to come.
“The future is as bright as the promises of God and I will keep it going as long as I am able to,” he says, adding that the Toronto Blue Jays once told him they came from barbecue country but their barbecue did not compare to his. “I appreciated that so much. I even have visitors come up and say they had my barbecue on Seven Mile Beach 19 years ago and it is still good. That makes me feel proud,”
No room for complaints
Even though the economy is down, Chef John says he can’t complain. “Business is good but not like it was in the old days. There is more competition nowadays. We still have a good clientele even with the economy downturn, but the cost of wares are escalating so much that I wonder what will happen.”
Chef John’s meals are a good bargain; one meal serves two in a family. Ribs and chicken are served with potato salad, corn on the cob, rice and beans in a single or combo.
“It is yummy and a special treat during the weekends. Some say it is their cheating day and they are going to enjoy it,” he smiles.
Chef John Jefferson at 84 has no intentions to stop firing up the grill any time soon. His tender and juicy barbecue ribs and chicken cooked on the waysides of Cayman have been tantalising taste buds for years Sometimes the smoky plume can be seem in Bodden Town, Spotts Jetty and down by the George Town waterfront.
Where it all started
For his cooking knowledge, Chef John credits American Chef Gibbons while working at the Weather Bureau compound on Swan Island and also his love of books.
With cooking experience that spans 60 years, Chef John started as executive chef in 1966 at the old Galleon Beach hotel, and his ribs and chicken were the popular outdoor food locals and visitors alike bragged about.
“Galleon Beach was a beautiful experience,” Chef John says. “It was only 75 people on board but because of my relationship with the manager and somehow under my own umbrella, it was a wonderful experience and people from the whole island came to Galleon Beach to enjoy the barbecue party on the beach from 6pm to 11pm at night.
After 20 years of pleasing the beach-going crowd, Chef John tried his hand at something else and went into selling insurance – but not for very long.
He opened a fast-food restaurant selling hamburgers, fried chicken, pizzas, hot dogs and so forth in the old Pagoda restaurant, now Aqua Beach bar on Seven Mile Beach. Then the economy fell and his business failed. That was when Chef John returned to barbecue.
Barbecue by the wayside
Chef John’s stand can be found Friday evenings at Spotts Jetty and Saturday evenings at George Town harbour.
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My family and I have been eating Chef John’s barbecue for 17 years. His food is consistantly great and a highlight of our visits to Grand Cayman.
I take it on the plane ride back to the states and thrill at the envious stares I get.
KEEP ON MAKING THE BEST BARBECUE CHEF JOHN!!!