Chef Gregory Gooden

Posted by | December 19, 2013 | Cayman Islands Restaurants | No Comments

Gregory Gooden Jamaican born realized that he had a love for food and service at an early age.

He went to the College of Hospitality & Vocational Skills and Johnson & Whales University Jamaica Hotel & Tourist Association where he developed his own distinctive style.

He continued his career at Club Ambiance, Superclub Runaway Bay, Royal Plantation and Brac Reef Beach Resort.

At Royal Plantation he worked with one of the world’s best chefs that helped to shape his style and depth of culinary knowledge.

After working for Brac Reef Beach Resort for one year he was promoted to Head Chef where he has continued working the past eleven years. His passion reflects the growing trends towards a healthier down to earth lifestyle. He produces food of the highest quality and still allows the natural essence of food to express themselves.

He balances his culinary career by spending time with his family and enjoys fishing in his spare time.

He believes in giving his all each and every day and to always continue to learn something new.

Shrimp etouffee


½ cup butter
¼ cup all-purpose flour
1 cut green onion, thinly slices
1 cup onion, chopped
1 green bell pepper, cored, seeded & chopped
½ cup celery, chopped
2 garlic cloves, minced
1 bay leaf
¼ teaspoon dried thyme
½ teaspoon dried basil
3 tablespoons Cajun seasoning

8 ounces tomato sauce
2 cups cherry tomato (halved)
1 cup dry white wine
8 ounces clam juice
½ cup chicken stock
1 tablespoon Worcestershire sauce
½ teaspoon white pepper
1 teaspoon Tabasco sauce
1 tablespoon lemon zest, grated
1 tablespoon fresh lemon juice
¼ cup parsley, chopped
1 ½ lbs fresh shrimp, peeled & deveined


In a large pot over medium heat, melt butter, stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, basil and Cajun seasoning. Reduce heat to low and cook uncovered stirring often for approximately 20 to 30 minutes or until vegetables are soft. Increase heat to high and add tomato sauce, cherry tomato, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco: stir, bring to a boil. Reduce heat to low and simmer stirring occasionally about 45 minutes or until thickened and reduced to 4 ½ cups. Stir in lemon zest, lemon juice, parsley and shrimp. Simmer 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.

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