There’s nothing like a Caribbean hotel that’s right on the sand. 

There’s nothing standing between you and a blissful morning bobbing in the ocean, lazing at the edge of the waves, listening to the Caribbean’s original album. 

Sure, you can find myriad resorts filled with all sorts of amenities but where getting to the beach requires a rather long stroll. 

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Hiking a volcano. Walking the cane fields of an organic rum distillery. Eating lionfish burgers at an oceanfront food truck; savoring a twilight mento concert; kayaking across a secret mangrove forest; riding a flats boat to an undiscovered sandbar.

They’re the reasons we come to the Caribbean, those once-in-a-lifetime experiences in which the Caribbean abounds, those chances to explore the communities and the natural beauty of the world’s most extraordinary place. (And yes, the beaches, too).

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Grand Cayman’s Kimpton Seafire Resort + Spa has expanded its culinary team. 

The Seven Mile Beach property has added Executive Sous Chef Christian Gonzalez Ponce to the team, while promoting Chef Andre Wilson to Banquet Chef and Chef Abhimanyu “Abhi” Giuliani to Chef de Partie. 

The trio will “help to further elevate Seafire’s acclaimed restaurants & bars program at the resort’s three restaurants,” the property said in a statement. 

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Cayman Airways has officially reopened its signature departure lounge at Grand Cayman’s Owen Roberts International Airport. 

The Sir Turtle Club Lounge is back, open only to business class ticket holders and platinum and gold rewards members of the airline’s loyalty program. 

It’s a brand-new lounge built by local company Kozaily Deigns, with a turtle-focused aesthetic, from the wall tiles to the carefully curated images of Cayman’s landscapes and seascapes. 

Click Here to read the full article on The Caribbean Journal