With a reputation for fine dining and breathtaking views, Grand Old House boasts one of the busiest and most successful kitchens in Cayman. 

Q&A with Chef Thushara

With a reputation for being one of Cayman’s longest standing fine dining establishments, Grand Old House epitomises waterfront dining at its best. Boasting breathtaking panoramic ocean views from their expansive ocean deck, combined with exceptional service and an exquisite menu designed to keep guests coming back for more.

I was fascinated to learn more about the man behind one of Cayman’s busiest and most successful kitchens, Chef Thushara.

Where are you from originally?

Sri Lanka.

When did you first come to Cayman and why?

I first arrived in Cayman on 14 April 2005 and instantly fell in love with the island and the beauty of island life, in some ways it reminds me of living back in Sri Lanka. I have completely embraced the Cayman culture and love to cook authentic local dishes.

Where else in the world have you worked before arriving in Cayman?

Sri Lanka, Dubai and California (USA).

Who or what inspired you to become a chef?

My grandmother.  I used to help my grandmother cook when I was younger which left a lasting impression on me. She used to pay me in candy to “help” stir the curry, since it needs to be stirred frequently. I fell in love with cooking then and, it was one of my main inspirations in becoming a chef.

What would you say is the key element in running a successful kitchen? 

Balancing the salt and pepper for any of the main ingredients is a key element in the success of any kitchen.  Respect everything, and everyone in the kitchen. A good kitchen is a living, breathing machine where people, equipment and produce need to work harmoniously together.

What are your “go to” seasonings and why?

I love to infuse Sri Lankan spices and herbs when given the opportunity.

What is your favourite dish and why?

Bacon wrapped local wahoo. It is a very delicate and succulent fish.

How do you decide what to include on the menu?

How do you decide what to include on the menu?

I like to incorporate both unique dishes and those that are in demand. Our menu often depends on consistently priced fresh ingredients that are readily available year-round.  

What would you recommend as a romantic meal for two?

I believe the most romantic meal is one that is homemade. As a menu I would recommend lobster thermidor, mushroom ravioli, chateaubriand and red velvet lava cake with vanilla ice cream.

What advice would you give to someone looking to start a culinary career?

Be driven, but patient. Learn how to hustle.  Say “Yes, Chef” a lot!  Master the classics.  Understand that all great chefs are history buffs.  Never stop learning.

Grand Old House is a must go for any foodie, guaranteeing an unparalleled dining experience that will tantalise all of your senses.

Grand Old House is open for lunch 11:30am to 2:30pm Monday – Friday and dinner 5pm to 10pm Monday – Saturday.  Closed Sundays.

For more information about Grand Old House, visit:  www.grandoldhouse.com

Email:  info@grandoldhouse.com

Telephone: +1 (345) 949-9333

By Juliette Heath

Juliette Heath is a Caymanian foodie, weddings and events planner, and author of kids’ books.