Gastronomic society swells its ranks with new members

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The Chaîne at 7

The Chaîne des Rôtisseurs (Cayman chapter) recently welcomed brand new inductees into the quickly growing ranks of fellow gastronomes at their inductee dinner at Luca last month. Business Editor, Lindsey Turnbull reports on the popularity of this historic society.

Founded in Paris in 1950 the Chaîne des Rôtisseurs is an international gastronomic society devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. The Chaîne is based on the traditions and practices of the old French royal guild of goose roasters, whose history has been traced back to1248.

Today, the society has members in more than 70 countries around the world. In the US, there are nearly 150 bailliages headed by a bailli and other officers who plan the individual chapter’s activities.

Both amateur and professionals within the culinary world can benefit from membership to the Chaîne – those not in the trade can enjoy fine dining experiences with fellow members, enjoy exceptional food and get to know about the world of fine wines.
Professionals get the chance to challenge their skills by hosting events, while by attending dinners, professionals can enjoy the opportunity to mix with peers.

The Westin Casuarina’s Executive Chef, Jason Koppinger was inducted at this latest ceremony and says he had wanted to become a member for a while: “I have wanted to become a Chaîne member for quite a few years now but was always occupied with studying for my certifications and busy with all that comes with being an Executive Chef of a large hotel. I first learned of the Chaîne many years ago and the prestige it holds and the calibre of its members.”

Jason says his passion for cuisine and the hospitality industry is what drove him to join. He says, “I was also motivated by Marcus Repp our Regional Food and Beverage Director and Carl Goldner former Executive Chef and now Food & Beverage Director here at the Westin who are both members. In addition, the Chaîne is a really important society to be part of in terms of our hotel and restaurants.”

Activities at the Chaîne chapters vary from country to country, but all “Bailliages” offer fine dining events, often black tie, in the best local restaurants and hotels, as well as less formal occasions such as “Dîners Amicaux”. Internationally, dinners are often held in settings such as museums, galleries, private clubs, and historic buildings. The menus and dishes are in many instances, created exclusively for these Chaîne events by chefs, many of whom are also members of our Confrérie.

Cayman’s Baili is Ian Dawson-James and he is delighted that the membership is growing in numbers and in enthusiasm. He states, “Where the Chaîne really shines is in the importance it places on good food, good wine and good company in equal mea



l-r Ian Dawson-James, new inductee Westin Executive Chef Jason Koppinger and Regional Bailli Kermit Tucker