John was born in Illinois, just outside Chicago, and knew he wanted to be a chef from the eighth grade. He enrolled in Elgin Community College, focussing on the culinary arts, and then moved to Chicago to work in the West Loop, also known as the meatpacking district.
He came down to Grand Cayman in October 2012, and is the Sous Chef at Osetra Bay, the stunning restaurant overlooking the water on the coast of West Bay. Executive Chef Joseph Watters has created an incredible menu that takes you on a culinary journey, using fresh ingredients and innovative techniques to produce exceptional cuisine.
The beverages were always delicious, but this season the team has really gone to the next level. The drinks are as meticulous and exciting as the food. Have we mentioned that the food at Osetra Bay is amazing?
If you haven’t visited this restaurant yet, you have got to give it a try. As you walk in the door you are greeting by warm lighting, followed by a seating area that takes advantage of the breezes coming over the water. Everything is draped in white, including the serving staff, and no detail has been overlooked.
From the dimmable egg lights on the tables to the designer flatware and the impeccable service to the selection of breads and house-made butters, an evening spent at Osetra Bay is an unforgettable experience.
Beyond the main dining area there are private lounges available inside that can be booked for your special function, such as a birthday party or wedding announcement. You can also relax by the bar which stocks many top shelf items including, of course, Grey Goose.
This Valentine’s Day why not take your sweetheart for a lovely dinner at Osetra Bay?
You’ll be hard pressed to find a more romantic setting, and honestly the cuisine and drinks are out of this world. Chef Joseph Watters and Chef John Taube have some extraordinary creations for you to savour; all you have to do is make a reservation.
- 1 ½ oz Grey Goose Le Citron
- 1oz Pomegranate liqueur
- ½ oz Spiced syrup
- ¼ oz Simple syrup
Pour syrups into a shaker with ice, followed by the pomegranate liqueur and finally the Grey Goose Le Citron. Shake until cold. Strain into a chilled martini glass.
Spiced syrup recipe
- 2 Cinnamon sticks
- 5 Cloves
- 3 Jamaican all-spice berries
- 1 Juniper berry
- 500g water
- 375g sugar
Toast all the spices in a pan at 350 degrees for 5-8 minutes. Add water and sugar and heat on the stovetop until the sugar dissolves and the mixture simmers. Let cool.