The annual Cayman Cookout, a culinary event like no other, once again welcomed the world’s most talented chefs and culinary influencers to the beaches of Grand Cayman and the exquisite backdrop of the Ritz Carlton hotel for a week of culinary excellence. 

The interactive culinary celebration is packed with some of the most unique and cutting-edge culinary innovations and trends on display. The four-day agenda is designed to do nothing less than inspire and dazzle all in attendance. 

World-renowed culinary genuis Eric Ripert served as the event’s 2019 host, taking the lead from the late Anthony Boudain. Ripert is the chef and co-owner of the New York restaurant Le Bernardin, a three-time Michelin star recipient. 

Certified Angus Beef ® brand Director of Culinary Arts Tony Biggs and Corporate Chef Peter Rosenberg attended the event and showcased dishes for three different events during the cookout, including the Barefoot Barebecue, the Beach Bash at Rum Point hosted by TV personality and foodie Al Roker, and the Sunday brunch.

“This event is really important to us, as we maintain and enhance our relationships with different chefs and brands from around the world,” Rosenberg said. “The guests’ positive reponses to our food was the best part of the whole trip.”