CAYMAN COOKOUT Itinerary
January 12-18, 2027
Cayman Cookout is an incredible gathering of chefs with over 100 events over the course of the week. The RR1 package includes all of the signature experiences listed below as well as a selection of four culinary demos offered throughout the week. In addition, guests will be given a $750 per person credit to use towards purchasing other events as a part of Cayman Cookout.
You can explore the full itinerary and offerings at the official Cayman Cookout website.
Please note that the activities outlined in this itinerary are recommended experiences. Guests may choose to participate in alternative programming offered as part of the broader event schedule, subject to availability and capacity.
MONDAY, JANUARY 11
Extra night at your own expense. Early arrival is recommended for guests who plan to scuba dive in the lionfish experience.
4:00 p.m. | Check In
Arrive in paradise at The Ritz-Carlton Cayman Cookout.
Evening
Evening at leisure with priority dinner reservations arranged.
TUESDAY, JANUARY 12
Arrival day.
4:00 p.m. | Check In
Arrive in paradise at The Ritz-Carlton Cayman Cookout.
Evening
Evening at leisure with priority dinner reservations arranged.
WEDNESDAY, JANUARY 13
MORNING
Exclusive for RR1 guests: Lionfish Culling experience with Chef José Andrés.
Guest options:
Scuba dive with the team to hunt lionfish, or
Snorkel / relax on the boat and observe.
On-board:
Fresh lionfish prepared live on the boat.
Return late morning / around lunch.
AFTERNOON
RR1 Private Mixology Class
Small-group, RR1-only mixology session with a featured Cookout mixologist.
EVENING | PRIVATE DINNER WITH CHEF
Kick off the festival with an unforgettable private dinner with a world-class chef.
THURSDAY, JANUARY 14
Official Event Start
7:00-9:30 PM | THE RITZ-CARLTON CREDIT CARD BY CHASE PRESENTS BAREFOOT BBQ
The Ritz-Carlton Beach
Hosted on the iconic Seven Mile Beach, enjoy live music, delicious dishes by chefs Eric Ripert, José Andrés, Stephanie Izard, Andrew Zimmern, Gregory Gourdet, and Dean Max, and craft cocktails. A soon-to-be-announced performer will make this night truly remarkable.
FRIDAY, JANUARY 15
Based on Cookout Programming
8:30 - 10:00 AM | BREAKFAST
Epicurean Lounge
Caviar & Champagne Morning Club with Chefs Philippe Haddad & Bernard Guillas.
10:00–11:00 AM | LATE MORNING SIGNATURE EVENT
Bon Vivant Beach Pavilion
Spain, His Way with Chef José Andrés.
11:30 AM–1:30 PM AM | LUNCH
Blue by Eric Ripert
Chef Clare Smyth, the trailblazing force behind London's three-Michelin-starred Core, brings her acclaimed ingredient-led philosophy to the shores of Grand Cayman for a stellar return to Blue by Eric Ripert. The first British woman to earn three Michelin stars and a recipient of the World's Best Female Chef title, Chef Smyth is celebrated for her precise technique, sustainable approach, and deep respect for British produce. Expertly paired wines elevate the experience, creating a lunch that is as memorable as it is masterful.
AFTERNOON | DEMO BLOCK
Enjoy your afternoon at leisure. We recommend one or more of these demos:
For guests who are pastry / patisserie obsessed:
2:00–4:00 PM | Lysée: Tea & Patisserie by Chef Eunji Lee – Silver Palm
For guests who appreciate classic French culinary technique:
2:15–3:15 PM | The Essence of France with Chef Claude Le Tohic – Beach Pavilion
For guests who care about seafood / sustainability:
3:45–4:45 PM | The Art of Seafood with Chef Michael Cimarusti – Cayman Islands Ballroom
7:00–9:30 PM | DINNER
Seven
Prime Cuts: Certified Angus Beef Dinner with Chef Tony Biggs.
SATURDAY, JANUARY 16
9:00 AM-1:30 PM | THE BEACH BASH (WITH CATAMARAN TRANSFER)
Rum Point
With the Caribbean sunset as their view, guests indulge in food stations ranging from grilled delicacies to fresh seafood. Our headlining chefs will be Emeril Lagasse, Dean Max and Carla Hall. Artisanal cocktails will also be served. Guests will be transported to Rum Point via catamaran. As a special treat, guests will make a pit stop at the enchanting Stingray City.
TRANSFER SCHEDULE
8:45 AM | SHUTTLE DEPARTURE
Departure from main lobby at The Ritz-Carlton, Grand Cayman to Safe Haven Harbor for Catamaran transport.
11:30 AM-1:30 PM | BEACH BASH
12:30-1:30 PM | CATAMARAN DEPARTURE
Departure from Beach Bash to Safe Haven Harbor for shuttles back to the resort.
CULINARY DEMO
3:45 - 4:45 PM | THAILAND: TRADITION AND TASTE WITH CHEF NOK SUNTARANON
Culinary Studio
USA Chef Nok Suntaranon, the acclaimed chef behind New York’s Soothr, brings the vibrant flavors of Thailand to the Cayman Cookout stage. Known for her dedication to authentic ingredients, regional traditions, and bold flavors, she shares the techniques, balance, and culinary heritage that define Thai cuisine in this engaging and flavorful demonstration.
6:30 PM to 9:30 PM | A GATHERING OF THE ICONS
Blue by Eric Ripert
An extraordinary evening at Blue by Eric Ripert brings together seven world-renowned chefs for a multi-course gala dinner. Featuring Buddha Lo, Christophe Bellanca, Claude Le Tohic, Daniel Boulud, E.J. Lagasse, Michael Cimarusti, and Eunji Lee, each chef presents a signature course, creating an unforgettable culinary journey paired with exceptional wines. A true celebration of culinary excellence.
SUNDAY, JANUARY 17
11:30 AM - 2:30 PM | THE COOKOUT CELEBRATION BRUNCH
Cayman Islands Ballroom
Close out the weekend with a festive Sunday brunch featuring inventive dishes, indulgent classics, and vibrant Caribbean flavors. Enjoy handcrafted cocktails, flowing bubbles, and a lively atmosphere as the Cayman Cookout community comes together for one final celebration. The perfect farewell to an unforgettable weekend.
2:30 - 5:30 PM | RIPERT & PÉTANQUE
Andiamo Circolo Sportivo by Arc Cardinal
Join Chef Eric Ripert and friends for a lively game of pétanque, a Cayman Cookout tradition. Enjoy delicious bites, refreshing rosé, and friendly competition alongside world-class chefs and fellow guests in a relaxed, festive atmosphere.
7:00 - 9:30 PM | SPICE & SOUL
Saint June
Experience an unforgettable evening at Saint June celebrating the vibrant flavors and rich culinary traditions of India. Showcasing aromatic spices, bold regional influences, and refined techniques, this immersive dinner highlights the depth and diversity of Indian cuisine in an elegant oceanfront setting.
MONDAY, JANUARY 18
11:00 AM | CHECK-OUT & DEPARTURES
The itinerary is subject to change.
A NOTE ON TRANSPORTATION
Guests should book their flights to and from Owen Roberts International Airport (GCM) — the primary international gateway to Grand Cayman. For the smoothest experience, we recommend arriving by the afternoon of Tuesday, January 12, and departing on the afternoon of Monday, January 18.