bàcaro, Cayman Islands Yacht Club

  • barnabas bako

    Barney was born in Budapest, Hungary where at the age of 14 he went to train in a Hospitality school to become a professional waiter. In order to travel and gain further experience in fine dining Barney joined a cruise line in 1996.
    After spending 4 years at sea he decided dry land was looking more appealing so in 2000 he moved to Grand Cayman and started at the Wharf where he worked for 2 years. 2002 proved to be the start of a longstanding friendship as he joined Ragazzi and met Federico. In 2007 Barney was promoted to manager and joined the new sister restaurant, Luca at the Caribbean Club continuing to work alongside Federico. In 2009 he moved to Bermuda and then on to Switzerland in 2010 continuing in a management role as well as completing a professional qualification in Restaurant Management.
    After 6 years, Barney returned to Cayman to team up again with his good friend Fede to open their first restaurant together, Bacaro. Barney’s attention to detail and passionate outlook leaves guest with a memorable dining experience

  • federico destro

    Born and raised in Venice, Italy, my relationship with food began as a young child “helping” my mother make gnocchi…or more correctly, playing with the floury dough on the kitchen table. At age 14, I enrolled in culinary school for 5 years. During the summer breaks, I would work in various restaurants and hotels in Venice and the surrounding area. I also spent a season working in Tuscany. In 1999, I decided to leave Italy to experience the world and I arrived in Grand Cayman to work as a line cook at Ragazzi Restaurant. After 2 years, I was promoted to Head Chef – a position I held for 5 more years. In 2007, I moved on to help in opening sister restaurant Luca at the Caribbean Club, where I worked as Head Chef for 9 years. Finally at the ripe age of 40, the opportunity to open my own restaurant arrived, and after teaming up with Barney, the bacaro adventure began. My food philosophy is simple – source the freshest, quality, local ingredients, and simply match them together – no messing around! I believe in letting the food speak for itself!

  • lauren paxton

    Lauren is originally from Washington D.C., and moved to Cayman in 2007 where she worked at two very popular spots amongst local residents and tourists alike, the good old “Mezza” Restaurant first, and then the ever iconic Calico Jack’s…. In 2014 she headed back to the USA, more precisely to Denver, Colorado, and worked for the next two years in a high end wine and steak house called Guarding Grace. Then the great desire for travelling took over, so she and her husband, Devon, decided to spend six months exploring different corners of the world, while various countries in Africa, Asia, Europe and North America gave her a great amount of knowledge and expertise in both food and wine. Fast forward to 2017 when the memories of warm sandy beaches, old friendships and the unmatchable Island lifestyle eventually lead to a return, and thankfully for us, Lauren made the choice to join the Bacaro Team and help this brand new Restaurant bloom into life. With her great passion for wine she has made the wine list her specialty and the impeccable look of our display room is the reflection of who she is. On her spare time “Lolly” loves to indulge in long meals and good wine. The favorite thing about working at Bacaro? “the people, everyone, they are creative, easygoing and knowledgeable”

  • surabh gurung

    Saurabh was born in Dehradun, Uttrakhand State, India, and studied at “Pusa” Hotel and Management Institute in Delhi; his culinary career began also in the Indian capital at “Travertino” Restaurant, inside the Oberoi Hotel, where he acquired a good knowledge in Italian cuisine, and then at the world famous “Le Cirque” in the Leela Hotel. In 2015 he decided to see more of the world and landed right here in Cayman, a place he fell in love with from the very first day! Here at Bacaro he can work with ease in pretty much every station, but his favorite place is behind the hot line, where he masterfully prepares mouthwatering dishes such as “Crispy lobster bites with saffron aioli” and “Seared jumbo scallops with local greens, cucumber, confit mini tomatoes and crispy bacon”. When he’s not working, Saurabh loves to play football (soccer) and his number one hobby is food photography. When asked about the favorite thing about working at Bacaro he replies: “The freedom of expression in the kitchen, and being able to propose new ideas”.

  • dhondie baniqued

    Dhondie was born in Manila, Philippines, in 2007 he made the hard and courageous choice to move abroad and find a good job which would help provide for his lovely wife Lorie and his children Claire, Louise, Riegn and Dean; not only did he find a good job, he also engaged in a career that over 10 years taught him an art! His unmatchable dedication and hard work were the foundations for a remarkable rise from the very bottom of the culinary chain, washing pots at Luca Restaurant, all the way up to being a very skilled line cook; these days Dudes is the guy who prepares many of Bacaro’s guests favorites, his signature dishes are “beetroot and potato gnocchi with peas, braised leek and Pecorino” and “chorizo stuffed calamari” amongst many others. In his spare time he loves to workout at the gym and play guitar. His favorite thing about Bacaro? The stunning and calming view of sail boats in the morning, and working with the ‘small plates concept”.

  • praveen singh rathore

    Praveen is 28 years old and was born in Jodhpur, Rajasthan, India. After graduating in both arts and Hotel Management school, he began working at Marriott Jodhpur for two years, then at Oman resort for another 3, where he built on the foundations for his promising career, though he eventually realized that there was something more he wanted in life, traveling the world, so he joined Carnival Cruise Lines for a 9 month contract.

    That spell turned out to be significant because it led to a visit to Grand Cayman, he discovered this gem of an island and sought an opportunity to work here. In January 2017 Praveen joined the Bacaro Team and has been influential in the development of our menu and the successful start of our journey. He strives in the cold station, where he carefully prepares all our crudo specialties, and his signature dishes are tuna tartare and coffee cured salmon gravlax.

    Praveen’s hobbies are listening to traditional Indian music and reading food and wine related books, and although his dream is to travel all over the world, in the meantime he’s happy to enjoy Cayman’s beautiful beaches.
    His favorite thing about working at Bacaro are the opportunity to use fresh organic products and the small plate concept.

  • sher singh rathore

    Sher was Born: Kukanwali, Rajasthan, India, he studied culinary school in India and trained in some of the most prestigious hotels such as the Intercontinental in Goa, and the Marriott in Jaipur. During 2 years living and working in Cayman, his impeccable cooking talent and great organizational skills gave chef Federico the confidence to hire him as sous chef at Bacaro, and what a great choice that was! Beside supervising the other chefs, he excels on the grill station, where many of the customer’s favorites are prepared; his signature dishes are ‘Rosemary lamb chops with sweet potato mash and mint demi glace’, and the highly acclaimed ‘Braised octopus with cauliflower puree’.
    In his spare time, Sher loves to ride his motorbike around the island.His favorite thing about working at Bacaro? The view of the sail boats on his way to work, and mastering his cooking technique on the griddle.

  • jozsef rezek

    Joszef is one of our finest Food and Beverage Server, he was born in Budapest, Hungary and has been working in the service industry for as long as he can remember. Managing and serving in Fine dining restaurants has been his passion since he left home as a teenager. After 10 years of experience on the cruise ship lines Jozsef decided to take a break from traveling the world and settle down in the Cayman Islands. He arrived in January 2017.Some of his hobbies are Car racing and playing squash. What he loves the most about working at Bacaro is … “It’s A long list”… and we’ll leave it at that.

  • mishka badenhorst

    Mishka, who jokingly calls herself “blondie”, was Born in Johannesburg, South-Africa.
    She left home in 2014 to work on mega Yachts where her job included all sorts of duties, from silver service to Sous chef and stewardess, to name a few..
    While traveling in and around the Caribbean she eventually stopped briefly in the Cayman Islands, completely fell in love and decided to stay! After a one-year spell working at Deckers Bar and Grill, she began a new adventure at Bácaro and, she quotes: “I am loving every second of it!!”
    With her vibrant personality and never ending stories it came as no surprise to us that she had a drama degree. Her goal in life is to open a drama school for toddlers.

    In her spare time she enjoys having dinner parties, doing yoga and reading books.

    What she loves most about working at Bácaro…” The scenery, the atmosphere, and definitely the big variety of delicious small plates..YUM!! ”

  • meet gregor sauperl

    Gregor was born and raised in Maribor, Slovenia and from a very early age he’s been involved in the hospitality industry.
    His journey began by attending Hotel Management School in Maribor, Slovenia first, and then in Villach, Austria, followed by an internship at the famous Bolero Restaurant in Hamburg, Germany, which lasted 4 years.
    The next step took him back to the homeland, where he worked as barista at the Drava Centre Resort.
    With an ardent desire to visit other countries outside of Europe, in 2017 he applied for a job here at Bacaro and gladly found a place he now loves, Grand Cayman!
    Gregor is a guy of many hobbies, among his favorites there’s darts and playing guitar, especially with his friends at the beach under the stars…

    He proudly claims to be quite good at making schnapps (home distilled alcohol, a family tradition) and we hope someday he’ll reveal one of his secret recipes.
    He is also an experienced sailor and his lifetime dream is to sail around the world someday.
    After saying that, it’s not a surprise that Gregor’s favorite thing about working at Bacaro is the Yacht Club’s stunning view with the sleeping boats docked at sunset.

  • federico cerchiari

    Fede was born in Uruguay and raised by his loving family in Costa Rica, surrounded by jungle and monkeys!
    He moved to the Cayman Islands two and a half years ago and absolutely loves it!
    Before joining Bacaro he worked at the very successful Catch Restaurant, where he built an impressive reputation as bartender, and his hard work and dedication make us extremely proud to have now him on our team.
    Beside attending bartending school, he also studied marine biology and expanded his knowledge in wine!
    The spare time is usually spent working on cars, doing water-sports and hanging out with his dog, Sky.
    Gifted with the friendliest personality you can find, Fede absolutely enjoys entertaining and mixing delicious cocktails for large and small crowds!
    Some of his signature cocktails are Watermelon Mojito, Smoked Passion Fruit Margarita and the Great Bácaro Punch!
    What Fede loves Most about working at Bácaro…”the possibilities are limitless, and the people”
    Fun fact about Fede- His last haircut was 7 years ago!

  • joana bautista

    Joana was born in Poblacion, Philippines, and holds a bachelor of Science Hotel and Restaurant management.
    After working her way up the culinary ladder for 5 years at “le Chef” Restaurant inside The Manor Hotel in Baguio, Philippines, she moved to Kuwait and worked the next six years at “Le Notre Paris”, in cold and pastry stations; it’s the latter one that had the bigger impact in shaping her career, and now she masters deserts like no one else!
    In early 2016 she moved to Cayman and worked for just over a year at Deckers Restaurant and grill, before joining the Bacaro Team.
    Just like most us, Joana loves many things about the island, the beaches, its friendly people and the layback lifestyle, but all of this still doesn’t stir her away from her main goal which is to one day open her own restaurant back home and build a dream house where she can raise her two beautiful children, Bejan and Iyanah.
    With her talent and dedication to the job there’s no doubt she’ll achieve all of it very soon!
    In the meantime, we are extremely happy to have her working in our kitchen making our customers delighted with her signature dishes such as mango and Nutella crepes, passion fruit pannacotta, ricotta and raisin crumble pie and many others.