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WHAT THE CHEFS ARE SAYING

EXECUTIVE CHEF -  FREDERIC MORINEAU

The Ritz-Carlton, Grand Cayman

"I Have been living and working in the Cayman Islands for more than eight years now and as the executive chef of the Ritz Carlton Grand Cayman, my first preoccupation was to make sure that our guests will experience the beauty of these islands with all their senses including the “Taste”  of Local Food. The perfect example is the amazing Sea Salt that Monique Polack made with the pure and clear Cayman Seawater !"

PASTRY CHEF -  MELISSA LOGAN

The Ritz-Carlton, Grand Cayman

"I love the unique flavor that Monique has been able to achieve for me in the smoked sea salt, I find it enhances both chocolate and chocolate with salted caramel desserts; the smoked salt for me adds just the right amount of intrigue and depth to my dish and truly helps elevate it to the next level."

CHEF THOMAS TENNANT

Tom Foodery Kitchen - Grand Cayman

“I always strive to promote all things local and support Cayman’s farmers and fishermen. One product I always have on hand in the kitchen is Cayman Sea Salt,  this is a premium sea salt that is handcrafted in small batches using artisanal methods. I love the texture and clean sea taste it brings to all my creations."

Executive Chef - Massimo De Francesca

Kimptom Seafire - Grand Cayman

“It always gives me great pleasure to announce that I use local Cayman sea salt with our guests. They always appear to be pleasantly surprised. It’s delicious, has a great texture and enhances all our dishes at the at the finishing stages.”   In my kitchens it’s known as “Sexy salt!”