APPOINTMENT

The Westin Grand Cayman Seven Mile Beach Resort & Spa Appoints Jonathan Rivard as Executive Chef

The Westin Grand Cayman Seven Mile Beach Resort & Spa has announced the appointment of Jonathan Rivard as Executive Chef. In this role, he will lead the resort’s culinary programme and oversee operations across its dining venues, including Beach House, Tortuga Beach Grill & Bar, and Ferdinand’s, along with catering services for weddings, events, and group business. He will also oversee the culinary programme at The Sunshine Hotel and Suites.

Rivard brings more than 20 years of culinary experience, with a background that combines classical training and international exposure. His professional journey includes experience across Canada, Bermuda, France, and Grand Cayman, contributing to his understanding of global dining practices and culinary operations.

Prior to this appointment, he served as Executive Chef at multiple dining establishments in Grand Cayman, including Agua Restaurant and Craft Food & Beverage Co. His earlier career includes roles at Bolero Brasserie and Mandarin Oriental in Bermuda, Le Fumoir Restaurant in France, and Royal Coachman Restaurant in Canada.

Raised in northern Quebec, Canada, Rivard developed an early interest in cooking through family influences and home-style cuisine. His culinary approach has been shaped by both personal and professional experiences, with a focus on ingredient-led cooking and contemporary interpretations of traditional dishes.

He has also worked closely with local suppliers throughout his career. Having spent nearly 12 years in Grand Cayman, he has developed relationships with local fishermen, farmers, and producers.

In his new role The Westin Grand Cayman Resort, he is expected to incorporate locally sourced seafood and produce into the resort’s culinary offerings where feasible.

The appointment is part of the resort’s continued focus on its food and beverage operations and guest dining experiences across its outlets and event services.