Chef Features - 2019

Cayman attracts chefs of international repute to its shores year after year. Here are profiles of some of the best resident chefs on the Island. Make sure you pay them a visit to sample their specialties!


Ristorante Pappagallo

Alex Menegon

Chef Alex fondly remembers the hours spent as a child curiously watching his two chef parents working away in kitchens. From this emerged his lifelong passion for cooking, and the moment he was given the opportunity to travel and work abroad in starred restaurants – he took it. So far his passion has taken him to Australia, Spain, Portugal and back to his roots in Italy, where he worked in a renowned Italian hotel. He is currently Head Chef at Ristorante Pappagallo.



Conscious Café

Britta Bush

Britta Bush is the vegan chef, kombucha brewmaster, and sourdough baker of Saucha and the Conscious Café! Her company, founded in 2013, is dedicated to using local and organic ingredients to create nourishing and delicious vegan offerings. Since first moving to the Island in 2006 to work as a dive master, she has spent time working as a teacher at John Gray High School, before becoming completely immersed in healthy, allergen-free cooking. She completed her Raw/Vegan Chef Training with Matthew Kenney in 2013. Her style has evolved to a fusion of raw/ vegan techniques, slow simmered dishes, and almost always some sort of fermentation. Britta captures the essence of local produce by showcasing seasonal menus and offering a meal delivery service, catering and private chef options, as well as cooking classes.




Bàcaro

Federico Destro

Born and raised in Venice, Italy, Federico’s relationship with food began as a young child “helping” his mother make gnocchi. At the age of 14 he enrolled in culinary school for five years. In 1999 he decided to leave Italy to experience the world, and arrived in Grand Cayman to work as a line cook in Ragazzi Restaurant. After two years he was promoted to Head Chef, and later enjoyed a nine-year stint at LUCA. He is now Head Chef and co-owner of Bàcaro.



Thai Orchid

Chef Teerapol & Chef Srisung

Head Chef Teerapol initially juggled culinary school whilst working in Bangkok's financial sector. From there he enjoyed a stretch spent in Philadelphia, honing his culinary skills, before coming to Cayman – where he first started at Grand Old House, prior to becoming the Head Chef of Thai Orchid 22 years ago.

Chef Srisung graduated with a degree in Technical Food and Nutrition, before starting at the BITEC Convention Centre as a chef where she quickly rose through the ranks. After a season in Singapore she was recruited by Thai Orchid. She is a multi-skilled chef and pastry chef.