Born in a small village in Austria, Chef Roman Kleirath underwent an apprenticeship in both culinary arts and service, fostering a deep-rooted passion for food. His lifelong adoration for cuisine prompted him to pursue a career as a chef, a profession that not only granted the opportunity to travel and engage with diverse cultures but also brought joy to those he served.

 

Following his military service, he relocated to Vienna, where he honed his skills in some of the city's renowned eateries, including Palais Schwarzenberg, associated with a Czech duke, and Restaurant Corso situated adjacent to the famed Vienna Opera House. Here, he absorbed the intricacies of classic French and Austrian culinary traditions.

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In 2007, Chef Roman made a significant move to Grand Cayman, assuming the role of chef in both an Italian and Peruvian-style restaurant. This experience led him to conceive a unique culinary concept fusing Caribbean and Asian influences, culminating in the establishment of his own venture, Roman Private Chef Services, two years ago.

 

Notably, he clinched the esteemed title of Ironshore Chef, triumphing in a local competition amongst talented chefs. His ethos of "From ocean & farm to table" epitomizes his culinary approach. In his leisure time, he is dedicated to combating the invasive lionfish species, sourcing and preparing it for his clientele.

 

Embracing the role of a fisherman, he procures an array of ocean delights including yellowfin tuna, mahi-mahi, wahoos, local conch, and lobster (when in season), ensuring the freshest ingredients for his culinary creations.

 

Married for three years to Agnes, after a decade-long relationship, they share their home with a large brown dog named Chili.