The culinary capital of the Caribbean is pleased to welcome Chef Sandy Tuason to the island as Executive Chef of the Westin Grand Cayman Seven Mile Beach Resort & Spa.
Drawing on his quarter-century culinary career, Chef Tuason oversees all dining operations at the recently renovated resort on famed Seven Mile Beach, including menu creation and product procurement for seven food & beverage outlets including the AAA 4 Diamond Beach House, Beach Terrace, Ferdinand’s, Catboat Bar, Café Soleil, The Beach Bar and Tortuga Beach Grill and Bar.
“Having previously worked in the Caribbean and Hawaii, I’m excited to embrace the tropics again and work closely with the local community and producers,” said Chef Tuason. “I look forward to enhancing the resort’s compelling culinary offerings by infusing my passion for modern American cuisine with global influences.”
Chef Tuason arrives at Westin Grand Cayman following a two-year role at the New York Palace Hotel where he worked closely with Master Chef Jacques Sorci.
Previously, Chef Tuason held high-level positions within dining operations at renowned hotels and resorts across North America, including Executive Chef at AAA 4 Diamond Mauna Lani Bay Hotel and Bungalows in Kohala Coast, Hawaii; Executive Sous Chef at AAA 5 Diamond-rated Four Seasons Resort Nevis; Executive Sous Chef at AAA 5 Diamond/Mobil 5 Star-rated Four Seasons Hotel New York; and Executive Sous Chef at Le Madri in New York and Stagaire at Le Gavroche, a Michelin Two-Star classical French restaurant in London spearheaded by Chefs Albert Roux and Michel Roux.
Chef Tuason’s career goes back much further, with his early years spent at some of the hottest spots in New York City, including Park Avenue Café, Le Cirque and The Sign of the Dove.
“We are thrilled to have Chef Tuason at the forefront of our extensive culinary program,” said Morty Valldejuli, the Westin Grand Cayman Seven Mile Beach Resort & Spa’s Managing Director and General Manager. “His passion for working closely with the local community and his on-site team will be a perfect fit here in Grand Cayman.”
Born in Manila, Philippines and raised in New Jersey, Chef Tuason received a Bachelor of Arts degree in English Literature from Rutgers College, Rutgers University in New Brunswick, New Jersey, before turning attention to his true calling with certification in Classical French Cuisine from the French Culinary Institute in New York.
During his 20 years working in New York City, Chef Tuason participated in numerous dinners at The James Beard House, and worked closely with Chefs Daniel Boulud, David Burke and Andrew D’Amico. He was also named a 2007 Big Apple Star by the Hotel Association of New York City while employed by Four Seasons Hotel New York, which called him a “‘home grown’ super star.”
