Chef’s Cut Round Two: From the French Countryside to New Latin Cuisine
Craving a culinary adventure that surprises at every course? Chef’s Cut Round Two brings Anchor & Den’s Globally Inspired spirit to life, guiding guests from the rustic charm of the French countryside to the bold creativity of New Latin cuisine—all in an intimate, chef-led tasting experience. In this guide, you’ll learn exactly what Chef’s Cut is, meet the star chefs behind Round Two, revisit standout philosophies from past luminaries, and get practical tips for making the most of your night.
What is Chef’s Cut Round Two?
Chef’s Cut is an immersive dinner series hosted in the intimate setting of Anchor & Den, where a curated menu is personally developed by the Star Chef of the night. Guests meet the Grand Cayman Marriott Beach House chefs tableside as they lead you through their journey of inspiration. The second edition unfolds over three evenings, with a trio of chefs taking guests on a unique culinary journey around the world.
Quick answers (perfect for planners)
- What makes it special? A chef-guided tasting menu, intimate ambiance, and tableside storytelling.
- Who’s cooking in Round Two? Chef Pedro Passalacqua, Chef Sherene Hutchinson, and Chef Mohammad Alaidah.
- Where is it held? Anchor & Den at the Grand Cayman Marriott Beach House.
- When are the seatings? Two nightly seatings: 6:30 p.m. and 8:00 p.m.
- How much is it? $75 plus gratuities.
- How do I reserve? Email hello@anchorandden.com to request your reservation.
At a glance:
| Detail | Info |
|---|---|
| Dates | January 30th, February 1st and 2nd |
| Seatings | 6:30 p.m. (First) · 8:00 p.m. (Second) |
| Price | $75 plus gratuities |
| Location | Anchor & Den |
| Reservations | hello@anchorandden.com |
A taste of the journey: From the French countryside to New Latin cuisine
Chef’s Cut celebrates culinary stories—how a chef’s roots, techniques, and travels shape each plate. To set the stage for Round Two, we look to two influential perspectives from our first edition that capture the spirit of this series: a French country-to-city odyssey and a modern, deeply rooted take on Latin flavors.
From coastal farms to Parisian bustle: Chef Steve Griffon’s French journey
Executive Chef Steve Griffon grew up near Nantes, France, where his family farm and early kitchen memories with his mother ignited a lifelong passion for cooking. A devoted fisherman, Steve’s love for seafood inspires many of his signature dishes. After 20 years in hospitality across Europe and the Caribbean, he continues to honor his mother’s and grandmother’s teachings while evolving with modern techniques and trends. In Chef’s Cut, his menu invited guests on a journey from the French countryside to the busy streets of Paris—showcasing how heritage and global experience can harmonize on the plate.
New Latin cuisine, defined: Chef Andres Davila’s “Author’s Cuisine”
Recognized as an influencer in Ecuador’s traditional and contemporary gastronomic movements, Executive Sous Chef Andres Davila brings “Soul Food” with an Avant-Garde twist. He describes New Latin cuisine as “Author’s Cuisine” or “Signature Gastronomy”—a living, evolving approach that:
- Privileges colonial and pre-Hispanic traditional cooking
- Revitalizes antique recipes
- Uses fresh, best-quality ingredients
- Adds new textures, flavors, and creative combinations
Latin cuisine draws on products and techniques spanning pre-Hispanic, Colonial, Republican, and Modern time frames. Chef Andres fuses grandmothers’ time-honored recipes with imaginative touches—going far beyond decoration—to offer guests a truly unique culinary experience.
These two viewpoints encapsulate Chef’s Cut: a reverence for roots and a fearless curiosity for what’s next.
Meet the Star Chefs of Round Two
Round Two continues the momentum with three chefs bringing distinct perspectives and heartfelt storytelling.
Chef Pedro Passalacqua
Chef Pedro’s Spanish and Italian heritage runs deep. Food has always been central to his family’s life, with gatherings around the table shaping his culinary identity. His menu reflects what he has learned throughout years in many kitchens, inspired by the influences that have fed his passion. Guests can expect a thoughtful journey grounded in tradition and elevated by personal nuance.
Chef Sherene Hutchinson — What’s Cooking: The Best of the Caribbean
Junior Sous Chef Sherene began her career after graduating from the Culinary Plus International School in Jamaica. She moved to Doha in 2010 to train at The Ritz-Carlton, where she was hired before her training ended and remained for five years. In 2015, she returned to the Caribbean and joined the Marriott Grand Cayman, rising from Line Cook to Chef de Partie and then Junior Sous Chef. Sherene won Marriott International’s Culinary Master of the Craft, a recognition of her standout skill. For Chef’s Cut, her theme spotlights The Best of the Caribbean—an ode to regional flavors and technique.
Chef Mohammad Alaidah
Chef Mohammad joins Round Two to guide guests on a unique culinary journey around the world. Expect a global perspective that aligns with A&D’s Globally Inspired ethos.
Why this rotating dinner series is unlike anything else at A&D
- Intimate, chef-led format: Each tasting menu is personally developed by the Star Chef, then shared tableside with the stories behind the dishes.
- A living showcase of global flavors: In the first edition, plates ranged from the heart of India and the Champagne region of France to German street food—evidence of the series’ expansive palate.
- Authentic to Anchor & Den: Chef’s Cut reflects our commitment to being Globally Inspired, an approach you’ll also feel at our monthly Night Market, Sunday Boulangerie Brunch, and our New-Moon Dark Night gatherings.
- A celebration of craft: From heritage techniques to modern textures, the series honors both time-tested wisdom and creative evolution.
Practical takeaways to elevate your Chef’s Cut experience
Choose your vibe with seating times
- Prefer a leisurely start? Book the 6:30 p.m. seating.
- Enjoy a later, candle-lit atmosphere? Opt for 8:00 p.m.
Let the chef guide your palate
- Tasting menus shine when you trust the progression. Embrace new textures, ingredients, and creative combinations.
Ask questions at the table
- Tableside storytelling is part of the magic. Ask about inspirations, techniques, and the ingredients that bring each course to life.
Bring the right appetite
- Come hungry and curious. Chef’s Cut menus are designed as journeys—from first bite to finale.
Make it a culinary weekend
- Round Two spans multiple evenings. Consider planning your visit to also experience A&D’s monthly Night Market, our Sunday Boulangerie Brunch, or the soulful ambiance of Dark Night.
Plan your visit: dates, seatings, and how to reserve
- Dates: January 30th, February 1st and 2nd
- Seatings: First seating at 6:30 p.m.; Second seating at 8:00 p.m.
- Price: $75 plus gratuities
- Location: Anchor & Den (Grand Cayman Marriott Beach House)
- Reservations: Email hello@anchorandden.com to request your table
Conclusion
Chef’s Cut Round Two channels the heart of Anchor & Den’s Globally Inspired culinary program—where intimate, chef-led menus carry you from the authenticity of the French countryside to the inventive edge of New Latin cuisine. Whether you’re a devoted foodie or simply crave a memorable night out, this series is your invitation to taste traditions, techniques, and stories shared directly by the chefs who craft them.
Ready to journey by fork? Reserve your seat now by emailing hello@anchorandden.com. Choose your preferred seating, gather your favorite dining companions, and join us at Anchor & Den for Chef’s Cut Round Two.