Born in Normandy, France, Chef Thierry Connault learnt the finest French cuisine has to offer by spending his winters in the trendy Alpine resorts of Courchevel, learning traditional rustic fare and rich sauces, followed by summers in the idyllic Riviera town of St Tropez, practicing the fresh, crisp flavors of the Mediterranean.

Deciding he needed to work on his English language skills he crossed the Atlantic and got his first taste of the Caribbean serving at the exclusive Cambridge Beaches Resort in Bermuda. He then moved on to hold positions on luxury cruise lines and afterward moved to Las Vegas where he spent five years serving as sous chef and rooms chef at Bally's and was also part of the opening team of the Paris Las Vegas hotel.

For the last seven years Thierry held the title of Executive Chef at Callaway Gardens in Georgia where he also earned his Certified Executive Chef certificate by the American Culinary Federation.

Drawn to Cayman by the sunshine and the thought of working in paradise, Thierry spends his spare time gardening, cycling and spending time with two children Tristian and Bryce. His style of cooking is simple and wholesome and should you be lucky enough to dine in his home be sure to ask about his guarded secret recipe sourdough bread.