MeetOur CHEF

Sajith’s cooking experience began in the early nineties with the Accor Hotel Group in Bombay, India, where he worked through the ranks to the position of Chef de partie before leaving India via a stint on the Miami based Carnival Cruise Liners.

This took him to the Cayman Islands where he found himself under the tutelage of Chef Stephen Wagner and veteran restaurateur Vico Testori at Ristorante Pappagallo.

Here Sajith had the opportunity to work alongside some of Venice’s finest chefs from the famed Cipriani Hotel who would come to the Caymans in the off season. This experience built on Sajith’s love, knowledge and technique for regional Italian cuisine and would form the basis of his food philosophy.

Sajith worked under Pablo Tordesillas during Bar Alto’s opening and the following three years. This time would teach Sajith the art of combining traditional Italian cooking philosophies with Pablo’s modern techniques, fastidious attention to detail and uncompromising attitude.

In 2009 he took on the position of Head Chef at Bar Alto.

OurBar

A relaxed and welcoming spot to spend an afternoon (no matter how many your party might be), our bar is comprised of indoor and outdoor seating, and does not require a booking to enjoy.

The bar menu includes arancini, salumi and Spring Bay mussels, as well as spritzes, plenty of pinot, IPAs and the occasional yet ever-present espresso martini. From Wednesday to Sunday, our deck is your deck.

[VIEW OUR BAR MENU]