The 17th annual Cayman Cookout has officially wrapped up. This celebrated five-day festival concluded on Sunday, January 18, 2026. Hundreds of food and drink enthusiasts attended over 70 diverse events. Chefs and mixologists from across the globe showcased their talents. They shared culinary secrets and offered engaging demonstrations.
The event took place at The Ritz-Carlton, Grand Cayman. It also featured popular venues like Rum Point. The festival ran from January 14-19. This year’s event coincided with a special anniversary. It marked 20 years of The Ritz-Carlton, Grand Cayman. This added extra significance to the celebration. The festival has cemented its status as a premier caribbean food event.
A Global Culinary Showcase
World-renowned chefs and mixologists converged on Grand Cayman. Many expressed high praise for the unique festival. Top French chef Gerard Bertholon called it his ninth year attending. He noted the collaborative spirit among chefs. “Everyone’s sharing ideas,” he stated. “When you go home, you’re full of inspiration.” He highlighted the lack of rivalry. “The chefs ask each other, ‘How did you do that?’ and you give them the recipe.” This collaborative atmosphere is a hallmark of the event.
The Irresistible Cayman Charm
Bertholon also praised the relaxed Cayman atmosphere. “If we are doing this show in New York or Washington, it would be more stiff,” he observed. “But when you arrive in Cayman, you just let it go.” He noted attendees were in shorts and on the beach. This informal setting fosters a different mindset. “People are not wearing shoes, so when you talk to them, they have a different mindset. It’s very informal.” This easygoing vibe enhances the overall experience for participants and chefs alike.
Festival Highlights and Fan Favorites
Signature events drew large crowds. The Barefoot BBQ on Seven Mile Beach was a major draw. Hundreds sampled food, wine, and cocktails from numerous tasting stations. The Beach Bash at Rum Point offered another vibrant setting. A popular Sunday Brunch celebrated local and international flavors. Countries like Italy, Haiti, China, Mexico, Japan, the US, and the wider caribbean region were represented. This showcased a vast array of culinary traditions.
Local Talent Shines Bright
The festival also spotlighted Caymanian talent and produce. The ‘Grown in Cayman’ initiative featured local agro producers. Caymanian chef Kristofer Mason participated at the Ministry of Agriculture’s stall. This demonstrated a commitment to local agriculture. It reinforced the island’s food security efforts. Local businesses played a critical role in event infrastructure. Progressive Distributors supplied premium ingredients like Certified Angus Beef. Jacques Scott provided a vital beverage program. These local partnerships highlighted Cayman’s capacity to meet international standards. The event strengthens connections across the industry. It also reinforces growth in Cayman’s food culture today.
Voices of Acclaim
Attendees echoed the positive sentiments. John D’Amico, a real estate developer, found the event highly enjoyable. “I love it,” he said. “I’d absolutely do it again.” He praised the tropical destination. He also noted the great coming together of food, people, and drinks. D’Amico described the event as “more fun.” He found it more concentrated and intimate than other festivals. This intimate experience is a key draw for many food fans. They appreciate the direct interaction with culinary masters.
A Legacy of Culinary Excellence
Chef Eric Ripert, the festival’s longtime host, creates an exceptional environment. The Cayman Cookout offers an immersive culinary journey. It blends global gastronomy with island beauty. The festival provides inspiration for chefs and attendees alike. It continues to be a highlight for the caribbean food scene. This year’s event successfully celebrated culinary artistry and community spirit. It also marked a significant milestone for The Ritz-Carlton, Grand Cayman.