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Michael Farrell Appointed Executive Chef Westin Grand Cayman Seven Mile Beach Resort & Spa

Monday, February 04, 2013
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Award-winning New Orleans Chef brings his Southern Coastal Style Cuisine
to the Caribbean

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 Three 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. His arrival is well-timed, as the resort unveiled a multi-million dollar renewal project in January 2013.

"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 add to 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 Caymanian 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, Wine Spectator, bon appétit and DiRoNA along the way. In 2001, Farrell became Owner and Executive Chef of Nantucket's Summer House in Cape Cod, and set the restaurant apart from the rest as one the island's most distinguished dining establishments. 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 a second restaurant at Maison Dupuy called Bistreaux New Orleans, which introduced a more casual experience with his "inspired comfort food" and was also awarded New Orleans Magazine's "Best New Restaurant" accolade.

"Michael is a true culinary leader who delights in working hands-on with his culinarian team and local community, as well as mingling with guests and creating a great experience for all," said Morty Valldejuli, the Westin Grand Cayman Seven Mile Beach Resort and Spa's Managing Director and General Manager. "With his undying passion for culinary arts, I'm confident Michael will bring his extensive experience to make Westin Grand Cayman Seven Mile Beach Resort & Spa a dining experience 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."
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