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chrisaycock

About

Chef Chris Aycock

Growing up in Texas Chef Chris Aycock found his passion for
cooking at a young age. After graduating from college, the chef honed his
skills at the Cordon Bleu Culinary Academy in Portland Oregon. Loving
the pacific northwest’s vibe, he resided in and around Portland working
at several of the city’s most prestigious restaurants. “Portland was such
an upcoming food town and with all the amazing ingredients, we were
doing farm to table 21 years ago,” says the chef. During this time he
discovered the art of Japanese Sushi and Asian Pacific cuisine which are
big influences on his cooking to this day.
After the Portland years, Chris moved on to ski country working
in Beaver Creek and Vail, Colorado cooking for the likes of Harrison
Ford, Tom Hanks, Madonna, Cameron Diaz and President Gerald Ford
just to name a few.
Belize has been a big part of Chris’ life since 1979 when his father
decided to build a house about half a mile north of Grand Caribe Resort.
Spending most of his summers and school breaks in Belize, he fell in
love with the island and the country. It was in the fall of 2001 that the
chef made Belize his home opening Blue Water Grill, a local and tourist
restaurant destination on the island and where the first Japanese sushi
was available in the country of Belize. Chris has elevated the cuisine on
the island utilizing local ingredients and others from around the globe.
The chef is also the creator of El Chingon hot sauce, which is
popular around the island and catching on abroad as well.
With over two decades in the culinary field, leading successful
kitchens and owning many of his own restaurant’s here in Belize and in
the USA. Chef Chris is currently leading the dynamic, diverse, and
innovative team here at Grand Caribe. Showcasing an international
culinary experience, balanced with his undying pride of his southern
roots.

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Rain Restaurant & Rooftop Bar
2 Miles North @ Grand Caribe Belize
Ambergris Caye, Belize

+501 226-4000

Rain Restaurant © 2018. All Rights Reserved.