Passenger Pick of the Month
Located in the popular waterfront dining district of Morgan’s Harbour, Osetra Bay is a great spot for diners to experience the true essence of the Caribbean. Early in 2012 the restaurant, with its two lounges, will celebrate their two year anniversary. As this month’s Passenger Pick of the Month, we wanted to learn more about the story behind Osetra Bay, so recently we caught up with partner James Sedgley.
PP: What is the background of the team who created the Osetra Bay experience?
JS: Michael Alberga, a local lawyer and businessman and I joined forces to conceive and design Osetra Bay for dining pleasure. I have 17 years of fine dining directorship in London and wanted to bring the most exquisite gastronomical experience to the Cayman Islands. We enlisted the help of Cayman’s premier builder and designer, John Hurlstone, to create a unique venue that embodied the rustic elegance of St. Tropez and the relaxed ambience of South Beach.
PP: Where did the inspiration of “the rustic elegance of St Tropez and the relaxed ambience of South Beach” come from?
JS: Cayman is an exclusive destination that has discerning visitors with eclectic tastes from all over the world. So it’s the perfect place to entertain and challenge the pallets of a variety of guests. It also means that one has to be versatile and appeal to the people of both Europe and the Americas, as they both have different approaches to their cuisine and preferences.
JS: In creating Osetra Bay, we were missing one key ingredient…the perfect Head Chef who shared our vision and passion for creating exceptional cuisine. After an exhaustive search the solution arrived from Canada in Joseph Watters. Withthe focus on providing exciting world cuisine, Joseph’s goal is tocreate dishes that will surprise and endear those who are seeking the finest diningexperience in the Caribbean.
PP: Tell us more about Joseph’s signature style of cuisine and how has it evolved over the years.
JS: Joseph’s interest in producing delectable cuisine started from an early age. He was born into large family that all shared a passion for cooking. His father, Thomas, was an internationally celebrated pastry chef and taught the discipline at various culinary schools throughout Canada and his sister graduated from the prestigious Cordon Bleu school inLondon. Joseph graduated from Le Cordon Bleu in Ottawa.A five year pilgrimage throughoutEurope found him working at arguably some of the best restaurants in the world, including a stint under World Class Michelin starred Chef Mark Veyrat.
Unfortunately, Joseph was subsequently compelled to return home due to the untimely death of his father. He made a promise to his family and in his father’s name, to succeed and be the best in the industry. He quickly gained a 4 diamond rating as executive chef of The Little Inn at Bayfield, Ontario, before moving on to be Chef de Cuisine at the exclusive resort of Muskoka Lake in Southern Canada. Joseph’s cuisine is eclectic and exciting and he is dedicated to providing a unique experience as opposed to just an enjoyable meal. He describes his food as “Sport Dining” and the dining room his “Arena”. He wants his clients to interact and engage with the food, its’ preparation and presentation and he can often be found in the dining room leading his team.
PP: If someone was experiencing Osetra Bay for the very first time, what would you suggest as your very favorites?
JS: The first timers have the world as their oyster. If you haven’t dined at Osetra Bay before you have a choice. Either you can throw out the diet go for the entire menu (take a while though!) as each dish is as good as or better than the next. Or you can plan to come back several times!
PP: Passengers love your signature drinks and desserts. What is your favorite creation?
JS: Cryogenically frozen home-made ice cream. Like everything at Osetra, every single thing is made from scratch. Nothing out of a jar and nothing from a bottle, nothing from a packet. We make our own bread and even churn our own butter. Yes we do! The ice cream is no exception. We change our flavors daily and it is instantly frozen with liquid nitrogen so that no ice crystals form in the cream. Meaning that this will be the smoothest ice cream you have ever tasted.
Osetra Bay resonates with your senses with an elegant atmosphere that says sophistication and style without pretentiousness. The inside decor utilizes lighting, space, color and design to communicate tranquility and serenity, with a touch of excitement. When you enter, you feel that “the rustic elegance of St Tropez and the relaxed ambience of South Beach” in a backdrop of white linen and first class service.
There is a little bit of magic to be had when you sit down for a meal that is prepared with the intention of being the best you’ve ever had. In fact, passengers say, “it’s the kind of dining experience you want to save for your very last night on the island.”
Osetra Bay is open for dining Monday through Saturday from 6 p.m. to 10.30 p.m. The bar and lounges are open Monday through Friday from 6 p.m. to 1 a.m. and on Saturdays from 6 p.m. to 12 a.m. Reservations for can be made on line by visiting www.osetrabay.com, or by calling 623-5100 or 325-5000.