Chefs and Foodies Gather for Cayman Cookout

It’s rare that a person dips their toes in the ocean while enjoying a dish prepared by a world-renowned chef, but for those who attend Cayman Cookout, it can feel like the norm. From private dinners to intimate cooking demos, the five-day event gives foodies a chance to interact with industry thought-leaders, all in the paradise Grand Cayman provides. Since the event’s start, the Certiﬁed Angus Beef ^® brand has been the sole beef sponsor, and 12 years later, that same premium beef is enjoyed by participants.

Scroll below for snapshots of great bites, talented chefs and some of our favorite moments of Cayman Cookout 2020.

Chef Tony Biggs, with the Certified Angus Beef ® brand, shows off "The Swing" and tomahawk steaks alongside Chef Jasper Schneider of The Ritz Carlton - Bachelor Gulch.
Chef Bernard Guillas (San Diego, Calif.) joined in the steak fondue fun at the Barefoot BBQ event on Friday night of the Cayman Cookout.
Sunday Brunch featured an array of ingredients and flavors. Chef Jose Gutierrez plated a lobster beignet and Jean-Louis Dumonet built a yellow walleye pike quenelle and lobster cream sauce.
Chef Tony Biggs shows off seared Certified Angus Beef ® brand spinalis he will plate alongside poached eggs with a hollandaise sauce.
Chef Tony Biggs showcased two Certified Angus Beef ® brand applications at the annual Barefoot BBQ event: an open-fire cooked tomahawk and strip steak fondue.
Chef Tony Biggs brought steak and eggs to brunch with a Certified Angus Beef ® brand rib cap eggs benedict with caviar, crème fraîche and white asparagus tip.
The strip steak fondue featured Certified Angus Beef ® brand strip steaks with a creamy leek fondue on a bed of creamed kale.
Inspired by the islands, Chef Tony Biggs plated a beef sushi. The dish featured thinly sliced Certified Angus Beef ® brand Prime strip loin, wrapped around a crab sushi roll.
Chefs from around the world gathered at the Ritz Carlton - Grand Cayman property for the opening reception of Cayman Cookout 2020.
The event ended with a toast of Moët Chandon and excitement for next year.
Chef Tony Biggs calls this dish "Steak fondue, just for you!" He placed Certified Angus Beef ® brand strip steaks on pitchforks and submerged them in scalding hot peanut oil during the Barefoot BBQ event at Royal Palms Beach Club.
Cayman Cookout guests joined the Certified Angus Beef ® brand, Moët & Chandon and Barilla at the annual Barefoot BBQ event held at Royal Palms Beach Club.
A guest favorite, Chef Tony Biggs' asado swords are always ready for action. Chef Frederic Morineau duels the Certified Angus Beef ® brand chef on Friday night at the Barefoot BBQ event.
Al Roker, co-host and weatherman for NBC's "TODAY," talks with Chef Tony Biggs about his Certified Angus Beef ® brand Prime strip loin sushi.
The sole beef sponsor for Cayman Cookout 2020 was the Certified Angus Beef ® brand. The brand found itself in good company with sponsors like Moët & Chandon, Audi, Dom Pérignon and Ritz Carlton, the hosting property.
Sunday Brunch kicked off with Chef Bernard Anguillas' and Chef Philippe Haddad's seafood station, featuring dishes like ceviche, caviar, fresh salmon and hamachi.
While guests indulged in high-end bites, professional chefs Sara Mair Doak and Roman Kleinrath participated in a head-to-head competition judged by celebrity chef attendees.
Certified Angus Beef ® brand tomahawk steak, seared over an open fire and topped with garlic toum and red chimi, prepared by Chef Tony Biggs.
The annual Beach Bash held at Rum Point featured a slew of high-end bites and beverages, produced by world-renowned chefs and mixologists.
Chefs Frederic Morineau (Grand Cayman), Gerard Bertholon (Sterling, Va.), Jean-Louis Dumonet (Long Island City, N.Y.), Tony Biggs (Wooster, Ohio) and Laetitia Roubah (New York, N.Y.) celebrate with Caybrew representatives at the Beach Bash at Rum Point.
Sara Mair Doak (Grand Cayman) was announced the winner of the head-to-head chef competition, winning a trip to New York to work and shadow alongside Chef Eric Ripert.