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Gourmet Getaway At The Cliff Hotel

May 14th – May 18th, 2020.

What’s Included |Your Teachers | Events Schedule

With Guest Chef Eileen Andrade & Mixologist Gio Gutierrez
Host Chefs Cindy Hutson & Jonhoi Reid & Cliff mixologist Adrian Johnson

Join Cindy Hutson and Delius along with our culinary friends, Eileen Andrade and Gio Gutierrez for a delicious fun fulled four day weekend at the acclaimed Cliff Hotel and Spa in beautiful Negril. We will be tasting and exploring the Caribbean Cultures of Jamaica and Cuba and the Cuisine that makes the islands sing. Book early as we are only accepting a limited group, providing a more intimate cooking, eating and drinking experience.

What’s Included

• 5 days/4 nights at The Cliff Hotel
• Luxurious Ocean View Guest Room
• All-inclusive food & drink(excludes top shelf), breakfast, lunch, dinner, guest chef & mixologist events
• Spa treatment – 60 minutes massage
• Yoga sessions daily
• Complimentary high-speed Wi-Fi
• The Cliff Hotel culinary tote bag with premium products and gifts
• Round trip transportation to/from airport (flights to Montego Bay are NOT included)
• Resort fees (Tax & Gratuity)

Special Spa Treatments

• Please Book Your Spa Treatment at Your Leisure During Your Gourmet Weekend •

Specials
60 Minutes of Bliss • 30 Minute Pina Colada Scrub & 30 Minute Massage • 60 Minutes Deep Tissue or Swedish massage • 60 Minutes Reflexology • 60 Minute Refresher Facial •60 Minute Cannabis Oil with Hot Stones Massage [+$80] • Other treatments available priced accordingly

REGISTRATION
Single Room Occupancy
$2,900
Double Room Occupancy
$4,800

Limited Space Available

When booking, please make sure to select the dates May 14 – 18, 2020, the number of people attending and the group code culinaryweek before clicking Search Availability. If you require any assistance, please don’t hesitate to contact us at +1-800-213-0583 or Reservations@thecliffjamaica.com

Your Teachers

Eileen Andrade – Guest Chef

Eileen Andrade grew up in the kitchen working alongside experienced chefs and her grandfather whom started their family business back in Cuba. After coming to Miami and opening one of the city’s most well known Cuban restaurants since 1977, Islas Canarias, Eileen’s grandfather paved the way for his children and grandchildren to continue his culinary legacy.

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At an early age, Eileen showed interest in everything creative. Mixing cuisines and reinventing traditional dishes that her grandfather brought from his homeland has always been a passion of hers. In 2011, Eileen opened up her first business, CUBANCUBE foodtruck. The foodtruck was an instant success on the streets and at large scale caterings. CUBANCUBE’S popularity showed how Miami’s food scene was lacking a real twist on traditional Latin cuisine. Steamed Asian buns stuffed with their famous “Croquetas de Jamon” topped with avocado, maple bacon sauce, fried shallots, and chives was one of their top sellers. Now, you can find similar twists on classics at her very popular restaurant in West Kendall, FINKA TABLE & TAP.
Eileen opened FINKA TABLE & TAP in July of 2014. Her focus on Cuban, Peruvian and Korean cuisines draws thousands of people a week through the rustic doors of FINKA. Her eclectic food menu mixed with craft cocktails using homemade syrups make for a different experience in the suburbs of West Kendall in Miami. In November of 2017, Eileen decided it was time to push the boundaries again and opened a cozy Cuban Diner across the street from her parent’s restaurant, Islas Canarias Restaurant. Amelia’s 1931 is named after her grandmother who was born in Cuba in 1931. Eileen’s menu at her newest venture also showcases Latin-Asian fusion but in a more homie setting with old decorative accents brought from her grandmother’s home.
Eileen has new projects that will be coming to life in the near future that will extend beyond the suburbs of West Kendall, introducing more people to the world of Latin-Asian fusion done with integrity.

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Gio Gutierrez – Guest Mixologist

Cuban-born and Miami-bred, Giovanny Gutierrez brings six years of hospitality experience to the table in his role as U.S. Havana Club Ambassador. A bona fide lover of rum, Gio first joined the Bacardi Team in 2013 as Florida ambassador for its high-end, award-winning Facundo Rum collection. From developing and executing trainings to fostering brand advocacy within the South Florida community, Gio satiates his insatiable thirst through educating and inspiring those around him by creating unforgettable spirited experiences with anyone that luckily crosses his path. While he lives and breathes Miami, you will typically find him traveling the country—hosting events and seminars, guest bartending anywhere where they’ll let him shake up a daiquiri, and representing all things Cuba.

Cindy Hutson at Zest Restaurant - The Cliff Hotel

Cindy Hutson – Chef

In 1994 award-winning chef Cindy Hutson met her life partner, Delius Shirley. With an inherit passion for cooking, but no formal training and three kids to care for, Hutson was hesitant to open her first restaurant venture. Against the odds and with the extra support of Shirley, Hutson took the leap of faith and that same year opened Norma’s on the Beach. Rave reviews touted Hutson’s cuisine as “the best Caribbean restaurant in South Florida” and international support from USA Today, The New York Times, London Times, Chicago Tribune, Chef Magazine and Eater, who named Hutson “Chef of the Year” (2012), helped set the pace for what would develop into a thriving culinary future.

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Hutson’s culturally diverse and seasonally driven culinary style is heavily influenced by her extensive travel and food history. Her signature “Cuisine of the Sun” is a self-coined approach that means to create without limits and cook everything under the sun, infusing nuances of her famous island flavors throughout. “I thrive on teaching about our earth’s bounties, edible history and utilizing indigenous ingredients that are regionally prepared,” says Hutson about her culinary inspiration, which is apparent in her many regionally-inspired Caribbean concepts.

More than 20 years later Hutson and Shirley have built a culinary empire with the successful opening and operation of more than eight award-winning concepts. Currently, the dynamic duo run their seventeen-year-old love-child, Ortanique on the Mile in Coral Gables, Florida, which opened with Esquire and Bon Appétit acknowledging it as one of the “Best New Restaurants” and Condé Nast Traveler awarding it as one of their “Hot Table” concepts.

Last spring, Hutson published her first cookbook, From the Tip of My Tongue (Story Farm), which received the prestigious 2015 Gourmand World Cookbook Award for “Best Woman Chef Cookbook in the United States.” In February 2016, Hutson opened Zest, a contemporary dining concept, and Zest MRKT for “grab and go” in downtown Miami’s Southeast Financial Center. The 3,500-square-foot restaurant and its adjacent market feature menus inspired by Hutson’s multi-ethnic and seasonally inspired “Cuisine of the Sun.” Additionally, Hutson and Shirley recently opened a Zest concept at The Cliff Hotel in Negril, Jamaica where her world cuisine is now enjoyed overlooking breathtaking views of the pristine Caribbean Sea.

When Hutson is not in the kitchen, she can be found lending her culinary expertise to the food community by hosting events, intimate cooking classes and mentoring young women through the James Beard Foundation’s Women in Culinary Leadership program about breaking through the culinary world’s “glass ceiling.” She is a culinary ambassador for Certified Angus Beef and the National Pork Board, and she has served on the board of the Miami-Dade County Culinary Council, Idaho Potato, and Egg Board as their “Egg-cellent” chef. In September 2016, Miami Cancer Institute, part of Baptist Health South Florida, also announced a partnership with Cindy Hutson. The star chef, restaurateur, author and now Chef Ambassador for the Institute is developing a collection of innovative healthy foods for oncology patients receiving treatments. ding her culinary expertise to the food community by hosting events, intimate cooking classes and also working with Certified Angus Beef and the National Pork Board, both of which she acts as their culinary ambassador. Hutson has also served on the board of the Miami-Dade County Culinary Council, Idaho Potato, and Egg Board as their “Egg-cellent” chef.

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Delius Shirley

Delius Shirley has been in the restaurant business since he was a child, getting his start as a dishwasher for his mother, Norma Shirley, in Stockbridge, Massachusetts in 1978. After graduating from Colgate University in 1991, he moved to Washington, D.C. as a financial analyst but never strayed far from the restaurant world. In 1992 he moved to Montego Bay, Jamaica to open his mother’s third gourmet restaurant on the island. The restaurant received recognition around the world and Norma Shirley was touted as “The Julia Child of the Caribbean” by Vogue and other prestigious publications.

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In 1994, Shirley moved to Miami, Florida where he and his business and life partner, Chef Cindy Hutson, opened their first restaurant, Norma’s on the Beach. It was immediately written up as Miami’s new hot spot with Norma’s touted as “the best Caribbean restaurant in South Florida” by publications such as USA Today, The New York Times, The Times (London) and Chicago Tribune. In 1996 they were awarded the coveted “5 Star Diamond Award, and have continued to hold that same prestigious award at their current location, the 17 year-old Ortanique on the Mile in Coral Gables.

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Jonhoi D. Reid – Zest Chef De Cusine (The Cliff Hotel)

Self-taught emulating his mother’s cooking as a young boy growing up in Kingston, Jamaica. His culinary journey began there cooking his native cuisine. When he was old enough to work outside the home, he was hired by the fast food giant “Mothers Enterprise Limited”. It was there he realized his passion for cooking was going to take him much further. Leaving “Mothers”, he moved on to work for Betty Ann Blaine, co-owner of the well-known “Fish Place”.

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He continued to practice his dream of becoming a chef and in 2003, met the highly acclaimed Chef Norma Shirley, “known as the Julia Child of the Caribbean”. Norma’s tutelage guided him into bringing Jamaican cuisine to a new level. This changed the landscape for Jonhoi’s passion and creativity.

After several years working at Norma’s at the Terrace Restaurant, Devon House, Norma knew he was ready to embrace the next step in developing his talents. In 2010, Chef Jonhoi found himself moving to Grand Cayman where Norma’s Son Delius and Miami Chef Cindy Hutson were opening Ortanique Restaurant in Camana Bay. He began there as a line cook taking it all in. Between 2010 thru 2016, he worked his way from line cook to sous chef and lastly chef de cuisine. During his tenure in Grand Cayman, he experienced what he considered to be his fondest culinary memory, a chance to cook at the James Beard House with Chef Cindy Hutson and Delius Shirley and their talented chefs from their various restaurants.

In 2015, Cindy and Delius asked Chef Reid to return back to his homeland, Jamaica to head their new venture at The Cliff Hotel as Chef de Cuisine. While at the helm, Jonhoi has helped garner the recognition as one of the best restaurants in Jamaica and the Caribbean, from highly regarded publications such as, Travel & Leisure, Luxury Magazine, Conde Nast Traveler, Trip Advisor.

Chef Reid believes cooking is an art which involves using your imagination to create a master piece that will make people happy. One thing that he loves in the culinary discipline is that there are always broader horizons to discover to ensure that a meal has that mouthwatering edge.

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SCHEDULE OF EVENTS

Thursday Arrivals – May 14th

Welcome To The Gourmet Getaway

6:00PM
A Warm Island Welcome Party at the Cliff Bar for Sunset Cocktails & Hors d’oeuvres
Inspired by Chefs Eileen, Cindy & Jonhoi

7:30PM
Nyam Jamaican BBQ Dinner on Zest Restaurant Patio with Chefs Cindy Hutson & Jonhoi Reid

Open Your Taste buds to enjoy dishes including •Fricassee chicken •Jerk pork •Steam fish •Curried Goat and so much more.

Friday, May 15th

Havana Night

7:30AM – 10:30AM
Breakfast at Your Leisure

9:00AM [Optional]
Detox Yoga
With Refreshing, Cleansing Fresh Fruits & Juices

1:00PM
Cook Like a Jamaican Cooking Class with Chefs Cindy & Jonhoi

Cocktail Pairing with Mixologist Gio

6:00PM

Cocktail Party

Chefs Eileen, Cindy & Jonhoi Live Cooking Demo with Tasty Hors d’oeuvres for Sunset at The Cliff Bar

7PM – 9:30PM

Dinner at Zest Restaurant – Cuban Style with Chef Eileen Andrade & the Zest Team

After Dinner Mixology at The Cliff Bar with Mixologist Gio Gutierrez
Havana Club Cum, Cigars, Dominos and prizes

Saturday, May 16th

Gourmet Wine Dinner

7:30AM – 10:30AM
Breakfast at Your Leisure

9:00am [Optional]
Detox Yoga
With Refreshing, Cleansing Fresh Fruits & Juices

11:00AM

Beach Day

Shuttle Departure for Beach Day including Lunch at Ms. Lily’s, Cuisine Inspired by Winner of Chopped Chef Andre Fowles

3:30PM

Shuttle Departure from Beach Day to Return to The Cliff Hotel for Rest & Relax

6:00PM

Cocktail Party

Chefs Eileen, Cindy & Jonhoi Live Cooking Demo with Tasty Hors d’oeuvres for Sunset at The Cliff Bar

Mixologist Gioi Gutierrez

7:30PM
Gourmet 5 Course Wine Dinner

Sunday, May 17th

Brunch

9:00AM [Optional]
Detox Yoga
With Refreshing, Cleansing Fresh Fruits & Juices

10:00AM – 1:00PM
Traditional Jamaican Buffet Brunch

Sunday Afternoon

Dinner at Leisure [Optional Spa Day]

Monday, May 18th

Farewell

7:30AM – 10:30AM
Breakfast at Your Leisure

9:00AM [Optional]
Detox Yoga
With Refreshing, Cleansing Fresh Fruits & Juices

Best Price Guaranteed


Found A Better Rate Online? We'll match it if you book direct. Contact us at Reservations@thecliffjamaica.com or call +1-800-213-0583.

Why Book Direct?



  • Early check-in or late check-out when available

  • 10% discount at Zest restaurant (dinner only)

  • 10% discount at KiYara Spa (first treatment)

  • Arrival cocktail

  • Complimentary High Speed Wi-Fi

The Cliff Jamaica Wins Tripadvisor Award
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NOW

WHY BOOK DIRECT?

EARLY CHECK-IN OR LATE CHECKOUT (WHEN AVAILABLE)

10% DISCOUNT AT ZEST RESTAURANT & KIYARA SPA

CHOICE OF WINE OR FRUIT PLATE ON ARRIVAL

WHY BOOK DIRECT?

EARLY CHECK-IN OR LATE CHECKOUT (WHEN AVAILABLE)

10% DISCOUNT AT ZEST RESTAURANT & KIYARA SPA

CHOICE OF WINE OR FRUIT PLATE ON ARRIVAL