BORNE out of a desire to position the Caribbean as a culinary hot spot, the progeny of The Rock’s Jamaica Observer Table Talk Food Awards, the Table Talk Food Awards — Cayman Islands Edition, presented by The Best Dressed Chicken, on Thursday, November 10, at The Grand Cayman Marriott Beach Resort, has taken root in Cayman.

With the addition of five new judges, and perfect weather, the event unfolded as planned: the awards ceremony in the ballroom followed by the after-party at the Verandah beach house. Jamaica Broilers Group President and CEO Christopher Levy summed it up perfectly; “Doing something once is easy; it’s always the second time that’s the most challenging.”

The second time was the charm! Careful deliberations complete — no easy feat with 136 nominees from some 80 restaurants vying for top honours across 16 categories. The judges led by Catherine Guilbard executed perfectly; Avadaugn Sinclair was masterful with her on-the-ground logistics. The Caribbean’s most prestigious culinary award ceremony, the Oscar night of food that turns the spotlight on the industry, was set to commence.

There was trepidation, much was at stake. For the evening’s top honorees, renowned restaurateur Clemens Guettler, The Best Dressed Chicken agent William ‘Billy’ Ashton Reid and Chris Kirkconnell for Kirk Market, the evening will forever be remembered as one at which their peers stood to honour them. “This is what makes the Table Talk Food Awards a unique experience,” shared its conceptualiser Novia McDonald-Whyte. “Industry players salute those who have served the landscape well.” SO reckons the hundreds in attendance would concur.