Cayman Cookout 2026, a culinary celebration of global icons & local talent is taking place this year from January 14–19, 2026 at The Ritz-Carlton, Grand Cayman.
Global culinary legends take the stage
The 2026 chef lineup is as dazzling as the Cayman sun. Festival host Eric Ripert is joined once again by a powerhouse cast of talent, including:
- José Andrés – humanitarian, TV personality, and paella master with heart and flair.
- Emeril Lagasse & E.J. Lagasse – a father-son duo bringing big flavour and bold energy.
- Andrew Zimmern – culinary explorer and storyteller known for his love of global food culture.
- Carla Hall, Daniela Soto-Innes, Kwame Onwuachi, Gregory Gourdet, and more.
These chefs bring their personalities, stories, and signature styles into intimate demonstrations, tasting sessions, and show-stopping dinners throughout the week.
Cayman’s home-grown talent shines bright
Equally thrilling is the growing presence of Cayman’s own chefs, mixologists, and hospitality leaders that showcase the island’s deep food roots, fresh flavours, and next-generation talent.
Chef Maureen Cubbon (Mo)
Culinary educator, competition winner, and food activist. Mo is the founder of the Seed2Plate programme, a Jamie Oliver Food Revolution ambassador, and a beloved Cayman Cookout alum since her 2013 win. Her workshops blend Cayman-grown produce with a passion for teaching.
Chef Vidyadhara Shetty
President of the Cayman Islands Culinary Society and head of Blue Cilantro, Chef Shetty blends Indian heritage with Caribbean ingredients to create refined, globally influenced cuisine. His leadership has elevated local chef training and Cayman’s culinary visibility worldwide.
Vicki Wheaton
Known for her charisma and humour, Vicki is a Cayman-based host, writer, and presenter who emcees panels, moderates chef competitions, and adds sparkle to events like the Bon Vivant Moët & Chandon Brunch and the Ultimate Wine Fair & Auction.
Chef Dean Max
An island favourite and sustainability champion, Chef Dean Max brings the story of Cayman’s land and sea to life through his work at The Brasserie and features heavily in the “Grown in Cayman” showcase.
The Ritz-Carlton’s Culinary Team
Behind the scenes and centre stage, the resort’s chefs elevate the dining experience at every turn:
- Fredéric Morineau – executive chef and master of multi-course pairings.
- Caroline Wastersved, Karan Kumar, and Alfredo Di Nardo – featured throughout the resort’s signature events and exclusive dinners.
Together, they bridge the flavours of Cayman with the sophistication of Ritz-Carlton hospitality.
Signature events you won’t want to miss
This year’s programme offers a rich menu of experiences for every palate:
- Welcome Reception – Sip and mingle with culinary stars at the festival’s elegant kickoff.
- Barefoot BBQ – An iconic beach party featuring open-fire cooking and DJ vibes.
- Grown in Cayman – Celebrate the island’s farmers, fishermen, and chefs in a sustainable showcase.
- Rum & Robusto – Cigars, aged rum, and sea breezes in a quintessentially Caribbean afternoon.
- Midnight Revelry – Late-night glamour and island cocktails under the stars.
- Farewell Jazz Lounge – A soulful closing night with live music, cocktails, and culinary reflections.
Insider tips
- Book the Cookout Package via The Ritz-Carlton for priority access to top events, transfers, and daily breakfast.
- Plan early: many signature experiences sell out in advance.
- Pack for it all: resort chic for dinners, beachwear for BBQs, and your appetite for discovery.
- Embrace the local: attend Cayman chef-led sessions, support Young Chef Young Waiter events, and taste local ingredients wherever possible.
Why Cayman Cookout is unlike any other food festival