Chef Biography
Keith Griffin was born in London on July 3rd, 1960 and graduated from the City and Guilds of London Institute in 1978. He apprenticed at the Athenaeum Hotel in Piccadilly, London and was promoted to second commis before moving to Inn on the Park Hotel at Park Lane in 1981 as first commis, and took over all sauce and fish stations.
In 1982 he moved to Bermuda as chef de partie at the Fourways Inn, then joined Great Chef Ottmar Weber at Ottmar’s in the Grand Pavillon Hotel down the street in 1986.
In 1991 he was employed as the opening executive chef for Lantana’s Restaurant in the Old Caribbean Club. Great Chefs Television team caught up with him there in 1997 to tape several dishes for their Great Chefs of the Caribbean series.
Lantana reopened in a new location of the New Caribbean Club at which time Chef semi-retired, but still consults. He spends most of his time as manager of the Cayman Islands National Culinary Team and acts as a personal chef upon requests.
Recipes
Barbecued Swordfish and Crispy Fried Gulf Shrimp with Rock Lobster and Squid Ink Risotto
Serving: 4 Print Barbecued Swordfish and Crispy Fried Gulf Shrimp with Rock Lobster and Squid Ink Risotto By Great Chefs September 21, 2015 This is a simple, perfectly-grilled fish surrounded by layers of flavor from barbecue sauce, mango salsa, a pineapple dressing, and a risotto which could be a dish in itself. The squid ink […]
Caramelized Apple Pie with Mango Ice Cream and Fresh Fruit
Serving: 4 Print Caramelized Apple Pie with Mango Ice Cream and Fresh Fruit By Great Chefs September 18, 2015 This unusual apple pie is cooked right on the serving plate, so be sure the plates you plan to use can withstand the heat. The apple slices are arranged on the plate, topped with thick caramel, […]
Pepper-crusted Yellowfin Tuna Filet Mignon with Sweet Potato Cake, Red Pepper Puree, and Sun-dried Fruit and Tomato Compote
Serving: 4 Print Pepper-crusted Yellowfin Tuna Filet Mignon with Sweet Potato Cake, Red Pepper Puree, and Sun-dried Fruit and Tomato Compote By Great Chefs September 17, 2015 This fine tuna steak is treated like beef filet mignon: rolled in crushed peppercorns, and seared. It is started on top of the stove, and finished in the […]
Restaurant Information
Chef Info:
Phone: (345) 916 6999
Email: keith@caymanpersonalchef.com
Resort Info
Phone: 345-945-5595
Address : 871 W Bay Rd, Cayman Islands