Chef Features - 2018

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!

The Brasserie

Chef Artemio Lopez

If there’s one food that Artemio, aka Arte, can’t live without it is fresh homemade tortillas - the ones his grandmother and mother used to make growing up in the “food capital” of Mexico, Oaxaca. It is these fond memories that inspired Arte to pursue a globe-trotting culinary career. His experience spans more than 20 years in eight different countries, from Mexico to Switzerland, and from France to Kosovo where he established the first Mexican restaurant. He then travelled to Spain to work at Casa Alfonso restaurant, and while there, the restaurant was awarded a Michelin star. Following a stint in the United States, Arte made his way to Bermuda before finally reaching Grand Cayman. He has now been an integral member of The Brasserie team for seven years, and as Chef de Cuisine, Arte enjoys cooking with fresh, local and seasonal ingredients to create menus based on the wide variety and availability of farm-to-table produce in Cayman.

Guy Harvey's Restaurant & Bar

Chef Bruno DeLuche

When asked about his best dining experience, Chef Bruno fondly remembers his grandmother’s stuffed mussels and her ability to always produce a tasty meal despite her kitchen in the French countryside consisting of only a fireplace. Such childhood memories are what later motivated him to pursue a career in cooking. After time spent working his way around France gaining experience in kitchens, he followed his passion overseas where he worked in both London and Florida. Since coming to Grand Cayman he has worked at Casanovas, Coffee & Bites and Café Med. He is currently Head Chef of Guy Harvey’s where a focus on sustainable seafood is central to his menu, and is he also the co-owner of Petit Paris (in Camana Bay) with his wife Silviya.


Chef Will O'Hara

Hailing from Brighton, England, Head Chef of Abacus, Will O’Hara has a resolute commitment to the farm-to-table movement which is apparent from his enthusiastic use of fresh, local produce in his dishes. A regular at the Farmer’s Markets on-Island, Will believes in the importance of maintaining a symbiotic relationship between chefs, local farmers and fishermen to bring greater attention to the practices of sustainable cooking. His love of food began in the garden, so his focus on making use of all Cayman has to offer comes as no surprise!


Chef Prabu Natarajan

Inspired to pursue a culinary career after spending his youth helping his father with the family business, Chef Prabu has amassed an impressive record through years of experience working and cooking his way across India. From his posts at The Hampshire Hotel in Kerala, the Trident Hotel and the Grand Hyatt in Mumbai, he mastered the art of Indian and Asian cuisine as well as how to best utilise local ingredients in his cooking. In a bid to challenge himself, he worked on cruise liners for a period, where he strengthened his management qualities. In 2014, Prabu accepted the offer to join Market Street Group where he spent time working at Waterfront, Mizu, before taking on his current role as head chef for Pani.