His pumpkin ravioli wowed crowds at Taste of Cayman and now Jordan Barnett is celebrating a promotion to chef at Periwinkle.
The Canadian began as Cook 3 at The Ritz-Carlton, Grand Cayman, the entry-level position he held at the opening of the facility in December 2005.
“I was in the banquet kitchen for 9 months and got a real feel for the hotel,” he said. “I then had stints at 7 and Blue as well as at Periwinkle. I was promoted to Cook 2 in 2007 and station chef in 2009. I’ve had the great opportunity to work with Eric Ripert on private dinners at the Residences. That’s a totally different approach, more personal and you engage with people a lot more.”
There were also stints as chef de partie and sous chef before he began as chef de cuisine in February. Mr. Barnett said six years have flown by.
Executive Chef Frederic Morineau praised the rising star.
“Jordan’s passion, dedication, people skills, culinary skills and hard work earned him this promotion at a young age. He is a true example of a Ritz-Carlton success story,” he told the Compass.
Natural beauty
Outside the kitchen, Mr. Barnett enjoys the Cayman Islands’ natural beauty.
“I do enjoy Scuba diving and love Cayman’s marine life; the national marine parks help us appreciate the beauty of what we have here. I also love the Mastic Trail, which although it can be arduous it is worth it – I’ve seen all sorts of things, including snakes and parrots.”
The chef’s life can involve long hours – 16-hour days are common – but he said it was a career choice.
“I tell my chefs, and myself, that when things get hard it is a vocation, something we choose to do and love to do,” he said. “Your loved ones will always be there for you; I do push myself which is important in this industry. My goal is to be executive sous chef by the age of 33.”
Mr. Barnett is also involved in developing young chefs, such as Stefan Ebanks, currently on a culinary scholarship through the Ritz-Carlton, and helping with the youngsters at their cookoff.
“That was a lot of fun; the kids were really enthusiastic and had great ideas,” he said. “The boom of restaurants is fantastic for the island’s economy and I hope that more Caymanians with passion can come in and move that industry forward. After all, they have allowed us to be here and fulfil our dreams.”
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