Steve Griffon

Participating Chefs

Steve’s passion for cooking is rooted in his childhood when he would make desserts with his mother, using only fresh products from their farm. He enjoyed to go fishing, a hobby that he is still passionate about today. His love for fishing and seafood has inspired many of his signature dishes, including his famous bouillabaisse….

Steve’s passion for cooking is rooted in his childhood when he would make desserts with his mother, using only fresh products from their farm. He enjoyed to go fishing, a hobby that he is still passionate about today. His love for fishing and seafood has inspired many of his signature dishes, including his famous bouillabaisse. His first opportunity to work in a kitchen was at the famous Chef Bocuse owned restaurant, Bistot de Paris, at Epcot in Disney World; he then decided that he wanted to see the world.

In 2001, he moved to Grand Cayman where he worked at the Brasserie restaurant. In 2005, Steve moved back to Grand Cayman after spending 2 years in Jamaica and was part of the opening team at The Ritz-Carlton where he managed the Seven restaurant as Sous Chef. At this juncture in his career, he decided to return to his native France. In 2014, Steve moved back to Grand Cayman and is currently the Executive Chef at the Grand Cayman Marriott Beach Resort. Steve’s passion, drive and culinary expertise have been huge contributing factors for the success of the resort’s Food & Beverage operation.

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