Head Chef, Sue Ann Donald brings an unparalleled passion for cooking to the South Coast Bar & Grill’s kitchen.  Dedicated to providing authentic Caymanian cuisine, combined with a versatile and extensive selection of international dishes, she embraces the challenge of an ever expanding menu. Where are you from originally?  What is your...

Head Chef Sue Ann Donald

South Coast Bar & Grill

Head Chef, Sue Ann Donald brings an unparalleled passion for cooking to the South Coast Bar & Grill’s kitchen.  Dedicated to providing authentic Caymanian cuisine, combined with a versatile and extensive selection of international dishes, she embraces the challenge of an ever expanding menu.

Where are you from originally?  What is your favourite national dish?

I am from the parish of St. Thomas in Jamaica.  My favourite national dish is curried goat as it is so full of flavour!

When did you first come to Cayman and why?

I arrived in Cayman over seven years ago, following in the footsteps of my mother and grandmother before me.

Where did you learn to cook?

I first started out as a professional chef working in the Sugar Factory Kitchens in Jamaica.

Who or what inspired you to become a chef?

My grandmother and my mother were both a huge inspiration.  As part of a large family I grew up taking turns preparing meals for the whole family from a young age.

What are your favourite seasonings and why?

I love natural seasonings, some of my favourites are seasoning peppers, green onion and garlic, they are so versatile and can be used to bring flavor to so many dishes.

Can you share with us one of your favourite menu items and why?

Everything lobster!  My personal favourite is garlic lobster served with steamed vegetables and mashed potato.   When it comes to lobster, less is more and garlic is perfect for bringing out the incredible natural flavor of the lobster.

How do you decide what to include on the menu?   

The menu is designed to include for all of Cayman’s population with something for everyone.  A favourite with customers is our Saturday Rundown special, which combines natural coconut, sweet potato, salt beef, yam, potato, cassava, plantain and pumpkin dumplings.

How do you deal with stress in your kitchen? 

I am a very calm person and extremely focused on keeping order in the kitchen which helps to avoid stress, I also smile a lot as I love what I do and it is hard to get stressed when you are smiling!

Describe what you would cook as a romantic meal for two.

I would have to recommend our Thursday special, a five course “Lobster Fiesta.”

What advice would you give to someone looking to start a culinary career?

Don’t give up and don’t let anyone tell you can’t do it!  The sky is the limit with God in it!

Favourite Expression:

Everyone makes mistakes – own them, learn from them and move on!

Opening hours: Monday to Wednesday 11am-9pm, Thursday-Sunday 11am-10pm.  .

T: (1) 345 947 2517

FB: https://www.facebook.com/southcoastbarandgrill/

Website: www.southcoastbar.com

Article written by  Juliette Heath

Juliette Heath is a Caymanian foodie, wedding and events planner, and author of children’s books.

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