Scott Castillo at Lobster Pot

It’s been a while, but Lobster Pot on the waterfront is back, better and beautiful! The Grand Cayman landmark has gone through some extensive renovations, not the least of which is its stunning outdoor deck with a magnificent view. The charm of Lobster Pot remains the same, and one of its charming staff members is Scott Castillo.

Scott was born in the Philippines but grew up in Toronto, Canada. He attended George Brown Culinary School and was a chef for a number of years, working with such famous names as Chef Susur Lee and Chef Mark McEwan.

Although Scott really enjoyed cooking, he was a bit of a social chap and found the kitchen restrictive when it came to interacting with guests, so he decided to give bartending a go. He began serving drinks part-time, but ended up liking it so much that he finally hung up his toque to pursue it full-time. After all, the art of mixology has become as involved as creating a master dish in the kitchen, so in a way Scott wasn’t really changing professions much; he was just substituting liquids for solids.

Once he had honed his beverage skills, he began working at hotspots in and around Toronto like T2 Lounge, Body English (now FAMOUS) and the London Tap House. He loved the work but he was a bit over the Toronto temperatures in the winter, so he began to look to warmer climes for a job. He found a position in the Cayman Islands, applied, and was hired. He moved to Grand Cayman earlier this year and has been at the Lobster Pot since it reopened.

Scott is certainly not regretting his decision to move here. He is busy inventing drinks behind the bar on a regular basis, and when he’s not at work, he simply basks in the warm Caribbean temperatures. Every evening he can watch the sunset from that fabulous Lobster Pot deck; not a bad life at all.

Scott is keen on experimenting with different textures, flavours and even advanced tools like liquid nitrogen. Expect to see this mixologist on the competition circuit in the near future. 


Finding Nemo


  • 1oz Grey Goose Cherry Noir
  • 1oz Hypnotiq
  • 1/2 oz Blue Curaçao
  • Splash fresh lime juice
  • Sprite
  • Peach gummy

Shake the first four ingredients together with ice, and pour into a tall glass with lots of ice. Top with Sprite, then drop the peach gummy in and push it to the bottom (that’s Nemo!).

Garnish with a lemon slice and ‘sugar coral.’