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    Introducing Sandy Tuason, Executive Chef

    We officially named Sandy Tuason our new Executive Chef. Sandy most recently worked at the 4 Star New York Palace, where he worked with Master Chef Jacques Sorci for two years. Tuason told the Carib Journal that he “look[s] forward to enhancing the resort’s compelling culinary offerings by infusing [his] passion for modern American cuisine with global influences.”

    Over the course of his 25 year career, Tuason has worked in New York City as Executive Sous Chef at the 5 Star Four Seasons Hotel, in the Caribbean at the 5 Star Four Seasons Resort Nevis and in Hawaii as Executive Chef at the 4 Star Mauna Lani Bay Hotel. While in Hawaii, Tuason hosted two James Beard Celebrity Chef Dinners with Chefs Jonathan Waxman, Michael Symon, Tyler Florence and Ming Tsai. Some of the highlights of his career include stints at New York City’s Le Cirque, Park Avenue Café and Sign of the Dove. Additionally, he has worked numerous dinners at the James Beard House in New York City, and worked with Chefs Daniel Boulud, David Burke and Andrew D’Amico.

    We are excited to see how his dishes will evolve to combine local island flavors during his time here in the culinary capital of the Caribbean. He has a passion for food and working collaboratively in his kitchen. If you haven’t come to sample our new top chef’s cuisine, there is certainly no time like the present.

    Cheers!

    The Westin Grand Cayman Seven Mile Beach Resort & Spa, Grand Cayman

    Seven Mile Beach • Grand Cayman Island, BWI   |   T: 345.945.3800   |   Reservations: 800.937.8461   |   F: 345.949.5825

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