Chef Michael Farrell
The Westin Grand Cayman Seven Mile Beach Resort & Spa
“Food is an edible art. When executed properly it can caress all five senses. Like great art, food sustains and inspires us.”.
Chef Michael Farrell
The culinary capital of the Caribbean is pleased to welcome Chef Michael Farrell to the island as Executive Chef of the award-winning Westin Grand Cayman Seven Mile Beach Resort & Spa. Drawing on 25 years of experience leading restaurants across the United States, Farrell looks forward to working closely with the resort’s Food & Beverage Director Carl Goldner to oversee all culinary outlets including the AAA Four Diamond-rated Casa Havana, Ferdinand’s Caribbean Café, Tortuga Beach Grill & Bar, Café Soleil and the catering department. Farrell’s resort cuisine will be inspired by his Southern Coastal style, which originated in New Orleans and encompasses the cuisine from the Virginia coastline down to Texas.
“I’m thrilled to call Grand Cayman and its world-renowned culinary scene my new home. The Caymanians’ passion for inventive dining is an important element of the culture,” says Chef Michael Farrell. “I want to expand the island and resort’s compelling culinary offerings by infusing my passion for New Orleans and Southern Coastal cuisine into all aspects of the resort’s Food & Beverage program. We’ll purchase only the freshest ingredients from local farmers and fishermen to incorporate coastal options such as oysters and caviar from the Gulf, and delicacies like spiny lobster from neighboring islands.”
Farrell has an extensive track record of success, and has been recognized by The James Beard Foundation, Drink Spectator, Bon Appétit and DiRoNA along the way. Most notably, Farrell spearheaded an award-winning dining program at New Orleans’ Maison Dupuy Hotel that paved the way for his award as one of the “Top Five Chefs of Louisiana” by New Orleans magazine. Farrell opened the hotel’s restaurant Le Meritage in 2009, which featured his signature Southern Coastal style. His innovations took the Big Easy culinary scene by storm; Le Meritage received 4 Beans and 4-Star ratings from the city’s top restaurant critics, and was awarded “Best New Restaurant” by New Orleans magazine within just six months of opening. Le Meritage was also featured by Esquire magazine as one of the “Top Five Post-Katrina Restaurants.” Farrell later opened another restaurant concept at Maison Dupuy called Bistreaux New Orleans, and his “inspired comfort food” was also awarded New Orleans magazine’s “Best New Restaurant” accolade.
At Maison Dupuy, Farrell worked closely with Westin Grand Cayman’s current Area Managing Director and General Manager, Morty Valldejuli, who recruited him to the resort on Seven Mile Beach because of his successful programing and award-winning visions.
"Throughout my 25 years in the hospitality industry, Michael is the best chef I’ve worked with,” said Valldejuli. “He is a true culinary leader who delights in working hands-on with his hotel team and local community, as well as mingling with guests. With his undying passion for culinary arts, I’m confident Michael will bring his esteemed skills to the island and make the resort a dining destination in itself. His goal is to make guests feel as if they have every gastronomic experience they need on location, so they’ll be less likely to travel beyond the resort.”
Chef Farrell feels most passionate and proud of his contributions to charities including Café Reconcile, a New Orleans culinary program for underprivileged youth; March of Dimes; American Kidney Foundation; American Heart Association; Local First Responders; and WYES local public television, among others. Chef’s daughter Edi often accompanies him on television shows to promote how cooking with children is a valuable life lesson. He sees being a chef as an invaluable avenue to assist the local community, and looks forward to continuing his involvement with local Grand Cayman organizations and charity efforts.