Sandy Tuason
Over the course of his 25 year career, Sandy Tuason has worked in New York City as Executive Sous Chef at the Five Star Four Seasons Hotel, in the Caribbean at the Five Star Four Seasons Resort Nevis and in Hawaii as Executive Chef at the Four Star Mauna Lani Bay Hotel. While in Hawaii, Tuason hosted two James Beard Celebrity Chef Dinners with Chefs Jonathan Waxman, Michael Symon, Tyler Florence and Ming Tsai. Some of the highlights of his career include stints at New York City’s Le Cirque, Park Avenue Café and Sign of the Dove.
Additionally, he has worked numerous dinners at the James Beard House in New York City, and worked with Chefs Daniel Boulud, David Burke and Andrew D’Amico. Tuason joined the Westin Grand Cayman Seven Mile Beach Resort in 2014 where he brought his passion for food and working collaboratively in his kitchen to the Culinary Capital of the Caribbean.
Additionally, he has worked numerous dinners at the James Beard House in New York City, and worked with Chefs Daniel Boulud, David Burke and Andrew D’Amico. Tuason joined the Westin Grand Cayman Seven Mile Beach Resort in 2014 where he brought his passion for food and working collaboratively in his kitchen to the Culinary Capital of the Caribbean.