Mise en Place Ltd. is a family-owned company that has been catering the Cayman Islands’ most memorable events for 20 years. Our approach to great food is one of creativity and balance, carefully blending flavors and textures to delight the senses, and sourcing only the highest quality ingredients attainable.
Our team is led by award-winning chef and founder Sean Collins. Born in Cayman and trained at one of the foremost US culinary institutions, he has enjoyed the privilege of cooking in some of the best restaurants in Cayman. Career highlights include catering to countless dignitaries and VIP events, and being invited as the guest of celebrated chef Eric Ripert to cook at his world renowned Le Bernadin Restaurant in New York.
The Mise en Place executive chef and team of talented catering professionals will work with any request to ensure that you not only get want you envisioned, but so much more. With versatility and creativity serving as our main driving forces, combined with strict attention to detail – you can be assured of an unforgettable culinary experience.
Our wide-ranging menu selections cater to every taste and budget. Our chefs pride themselves in taking full advantage of seasonal and local Caymanian offerings, and innovative food preparation techniques from around the world. We always ensure that our menu possibilities are endless and that clients will ultimately taste the passion and love of good food that goes into the preparation of every dish.
At Mise en Place we care deeply about our environment and sustainability is always front of mind. We continuously implement practices that reduce our carbon footprint, including running a well-established composting program for all food waste from our kitchen. For events requiring disposable serve ware, we swap plastic for biodegradable cups, sugar pulp straws, and foods are served on bamboo plates. We do not use any plastic bottles behind the bar (only glass or cans) and all cocktail napkins are made of recycled paper. We aim to cater more zero-waste events in the future while helping make Cayman a tastier and greener place to be.
Join our Team
Since our official launch in 2002, Mise en Place has grown to a company of 85 employees, employing over 500 people throughout our lifetime. Our facilities have expanded from a single 750sq ft warehouse bay to over 9000 sq ft of space. Family commitment and our sincere passion for the business are what keeps us moving forward, and we hope to continue catering Cayman's most memorable events for many years to come.
Become a part of the Mise en Place team! We are always searching for creative and motivated individuals to join our talented team of culinary professionals. Email your resume to our HR Department and we will get back to you if a position matches your criteria.