Westin’s new chef settles in

Local, fresh ingredients will inform the menu of Michael Farrell, the new executive chef of Westin Grand Cayman Seven Mile Beach Resort and Spa. 

“I’m thrilled to call Grand Cayman and its world-renowned culinary scene my new home,” he said. “The Caymanians’ passion for inventive dining is an important element of the culture. I want to add to the island and resort’s compelling culinary offerings by infusing my passion for New Orleans and southern coastal cuisine into all aspects of the resort’s food and beverage programme.  

“We’ll purchase only the freshest ingredients from local Caymanian farmers and fishermen to incorporate coastal options such as oysters and caviar from the Gulf and delicacies like spiny lobster from neighbouring islands,” he added.  

Drawing on 25 years of experience leading restaurants across the United States, Mr. Farrell said that he looks forward to working closely with Carl Goldner, the resort’s food and beverage director, to oversee all culinary outlets, including the AAA Four Diamond-rated Casa Havana, Ferdinand’s Caribbean Café, Tortuga Beach Grill & Bar, Café Soleil and the catering department. 

Mr. Farrell has been recognised by the James Beard Foundation, Wine Spectator, bon appétit and DiRoNA. His New Orleans restaurants were hugely feted by magazines, newspapers and, of course, guests. 

“Michael is a true culinary leader who delights in working hands-on with his culinarian team and local community, as well as mingling with guests and creating a great experience for all,” said Morty Valldejuli, the Westin Grand Cayman Seven Mile Beach Resort and Spa’s managing director and general manager. “With his undying passion for culinary arts, I’m confident Michael will bring his extensive experience to make [the resort] a dining experience in itself.  

“His goal is to make guests feel as if they have every gastronomic experience they need on location, so they’ll be less likely to travel beyond the resort,” Mr. Valldejuli added. 

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