What's Cookin' Cayman - Cayman's Best Chefs 2014


Candid Q&A's from Cayman's most 'colourful' chefs


Chef Ercole Musso
La Dolce Vita

Q: What is your most prized ingredient and why?
A: Local seafood, without a doubt. The fish here is very fresh and we
love to support local fishermen.

Q: What would you consider to be your signature dish?
A: Our homemade pastas. We make the pasta from scratch every
single day.

Q: What was your typical family dinner as a child?
A: My grandmother, Lina, was a great cook so I always had wonderful
meals as a child. Growing up in the country we had fresh vegetables
from the garden that we used for salads, soups and antipasti.

Q: What would you recommend as a ‘first date’ dish?
A: Nice foie gras and a bottle of Passito di Pantelleria.




Chef Michael Farrell
The Beach House at The Westin

Q: As a chef, what was your most humorous kitchen incident?
A: The time as a young banquet chef when the kitchen elevator got stuck
     with 500 sorbets on board and me. It’s only funny now!

Q: What is your most prized ingredient and why?
A: Fresh produce, it’s essential to my cooking.
Q: What would you recommend as a ‘first date’ dish?
A: Something you already know how to cook!
Q: When at home, what do you like to prepare for yourself? 
A: A simple grilled steak with a fresh, perfectly seasoned salad and a
     glass of outstanding wine of course.

Q: What is your best cooking tip for a novice? 
A: Have fun and experiment…



Chef Tobias Larcher
Osetra Bay

Q: What would you recommend as a ‘first date’ dish?
A: Lasagna- you can't go wrong with it. Everyone loves lasagna, it can be made to fit most allergies, or food dislikes. For dessert, "heisse liebe" - Hot Love, which is vanilla ice cream with hot raspberry sauce. The
    name of the dessert is fun to talk about.

Q: What is your most prized ingredient and why?
A: I love fresh herbs. They can add a complex layering to a dish, or they can be the fresh finishing touch. 
Q: What was your typical family dinner as a child?
A: In Austria our big meal of the day is lunch and for dinner it is usually leftovers from lunch or a small cold dish. My favourite is 'maranten' - a cold supper of deli meats like ham, prosciutto or speck, local farmers
    cheeses, pickles and fresh rolls.