1OAK’s Sand Soleil sits on Grand Cayman’s iconic Seven Mile Beach
1OAK
Exhausted and professionally burnt out, I arrived at 1OAK’s Sand Soleil in search of the type of restoration that could still my mind and get me writing again. The seven-day culinary experience was a no-brainer for me as a food writer. The integration of an epicurean getaway with pure Cayman luxury seemed to be the perfect spark for my creativity—private chef dinners, deep dives into Caribbean flavors, and hands-on masterclasses, all located within a serene, oceanfront villa.
I had finally arrived.
With the last rays of the sun setting behind Grand Cayman’s famous Seven Mile Beach, casting a warm golden glow across the water, I tasted Chef Joe Hughes’ ceviche for the first time—cubes of wahoo cured in lime, with charred pineapple and a subtle, nutty crunch.
Chef Joe Hughes’ love for bright, Asian-inspired flavours came through in this wahoo tataki layered with Vietnamese herbs, ripe papaya and mango, cashew and cilantro, all brought together with a nuoc cham.
Jamie Fortune
Something softened. For the first time in months, I began to feel present.
Sophia List, the brainchild of the 1OAK experience, heard me well. With an intuition honed by years of curating luxury, she matched me with what she called “a vision realized.”
List told me Sand Soleil—like the other 1OAK homes on Seven Mile Beach and in West Bay—was created to feel like a real sanctuary. For her, it’s the laid-back alternative to a busy hotel, a place where you get privacy and elegance without any fuss.
“We wanted to introduce the Cayman Islands to something truly special—an ultra-luxury experience that combines exquisite design, maximum privacy, and a sense of calm,” she shared as she guided me through the four-bedroom villa. “We are so excited to offer a new level of exclusivity to the island and set a benchmark for what vacation rentals can be.”
The home itself was stunning, guided by a neutral palette, immaculate attention to detail, and exuding soulful tranquility. And the food— glorious, show-stopping—brought me back to life.
Sand Soleil’s living and kitchen areas are where chefs and guests come together after a day of cooking and conversation, blending the warmth of home with the calm of a wellness retreat.
1OAK
A Getaway Built to Nourish
Perched elegantly above the softest, whitest sand of Seven Mile Beach—the property boasts the largest expanse of beachfront per residence in the area.
Through arched windows and expansive glass doors, each room becomes a continuously changing canvas, framing views of the endless turquoise waters of the ocean and the serene dance of leaves swaying gently in the breeze.
Time flowed at the same pace as the sun and the sea. I began my day, each morning, with breakfast either on the patio or outside by the ocean’s edge. I ended each day, with the soothing rhythm of the waves gently lapping against the shore.
The kitchen was the focal point of these slow, sunny days. The functional, open, and designed-to-cook space warmed by rich wood tones, shiny gold accents and crisp white cabinets. Spice blends and oils lined the shelves like edible jewels.
At the marble-topped island, with a glass of wine chosen just for guests of the culinary experience, I watched Chef Joe transform ordinary ingredients into magic.
A soft, sun-sweet finish: clotted cream panna cotta with grilled strawberries, crisp meringue and a cool basil ice cream that tied each bite together.
Chef Joe Hughes
Let me preface that Joe Hughes is no ordinary chef. He is part artist, part storyteller, and part mad scientist. Drawing inspiration from Middle Eastern and Southeast Asian cuisines, rooted in the flavors of the Caribbean, each dish he served was layered with technique, memory, and imagination.
The food, while plated with elegance, never felt distant or performative. It was meant to be savored, talked about, and remembered. A glass noodle salad layered with shrimp, crisp vegetables, and roasted peanuts was a homage to street food reimagined for the luxury dining table. A swordfish entrée—caught that morning—came paired with mango reduction and cassava, grounding it in local soil and sea.
Joe served both food and stories. Each plate came with a tale—a recent trip that he and his wife took to Mexico, where he was inspired by a charred pineapple tajin, a commentary on the fruits and vegetables that grow best on-island, or a colorful description of his home garden. It transformed dinner into theater, conversation, and communion.
“When you travel the world, you can’t help but be inspired,” he told me one night as he ground some herbs.
Sit inside and linger, or take your plate to the balcony and let the ocean join the conversation.
1OAK
The Seven-Day Culinary Experience For Food Enthusiasts
The week opened with an evening ‘Canapés & Champagne Welcome Reception’ at which Joe’s signature bites, tailored with seasonal ingredients, and wine pairings set the stage for what was to follow.
It was on the second night that I noticed the shift. My mind, previously dense with fatigue, opened with curiosity; I found myself leaning in to listen to Chef Joe share techniques, ingredients, travel, and writing. Inspired by his creativity, I even found myself starting to jot down notes.
That evening’s dinner featured one of the finest examples of the “comfort” aspect of fine dining I have ever experienced. The smoked Wagyu picanha, served atop a bed of crispy pommes Anna and earthy cauliflower mash, was the epitome of flavorful indulgence.
Dessert featured a panna cotta, topped with local fruits and soursop sorbet—each bite a delicate dance of creamy, tart, and crunchy flavors.
By morning the air was filled with the scent of freshly squeezed orange juice and Arabica coffee wafting throughout the house.
These eggs, made with fresh butter, served with a Korean-glazed strip of Niman Ranch bacon were Chef Joe’s masterpiece.
Chef Joe Hughes
Breakfast was some parts indulgence and other parts wellness. Platters of fresh fruit, including local star fruit, kiwi, pineapple, and grapes sat beside bowls of thick Greek yogurt, accompanied by a sprinkling of coconut flakes, fresh mint sprigs from Chef Joe’s garden, and a drizzle of local honey.
The standout for me was Chef Joe’s Middle Eastern interpretation of eggs. Perfectly poached and placed atop a rich tomato-red pepper-cumin-paprika sauce, finished with a glossy, spicy chili oil.
There were also the scrambled eggs—luxuriously soft, prepared with cream, fresh butter, and organic, pasture-raised eggs, and served with Niman Ranch smoked bacon.
“It is at this point, once it is 75% cooked, that you need to turn off the heat,” Chef Joe instructed as he continued to stir the eggs. “The residual heat will complete cooking them.” I watched, fascinated.
Food Meets Ocean Sanctuary
Every evening after dinner, I’d slip into the sculptural soaking tub, surrounded by warm wood, soft greenery, and the nearby sound of waves.
When I was done, I’d dry off, pull on my pajamas, and settle onto the balcony with a glass of wine, watching the moon ease across the water while the ocean murmured below.
Inside, the suite carried a light citrus glow from the candles, and its gentle, beach-inspired palette felt like a continuation of the shoreline beyond the windows. I’d slip under the cotton bedding and let the tide lull my mind into stillness.
My days were filled with swimming, taking walks along the beach, and spending many hours writing on plush, white sofas enveloped by the serenity and colors outside, which often seemed too beautiful for words.
The food—each meal thoughtfully prepared and shared—provided an added sense of grounding and inspiration.
My bedroom provided a calm, contemporary retreat with soft light and an uninterrupted sweep of ocean.
1OAK
Final Moments
The last morning of my trip, a farewell champagne brunch welcomed the day—fresh seafood, flaky pastries, and travel-sized treats. I met my chauffeur at the door with a full belly and rested body, and in my bag was a notebook brimming with stories and ideas.
It had been in those moments, breaking into a slice of sourdough still warm from the oven, waking up each morning to the sound of waves breaking against the shore, that the words began to return.
Somewhere amid beach walks, the warm stillness of the tub, and getting lost in Chef Joe’s stories, something in me loosened. The creative currents opened slowly at first, then all at once—angles, phrases, and whole sentences came drifting in like tidewater.
By the end of the week, I realized nothing in me had died—it had simply been asleep. What I needed was a reawakening—a reconnection to beauty, to nature, to my nourishment.
I know I’ll find my way back again, perhaps to Salt Aire, another of 1OAK’s quiet shoreline homes. The lingering details—the food, the tranquility, the way luxury and nature seem to meet—will always lure me back.
But the lasting gift was what I took back home with me: the self I reclaimed at Sand Soleil.
Beef rendang slow-cooked to deep, fragrant tenderness, served with coconut rice, fried garlic and a soft steamed bun.
Chef Joe Hughes
Source: https://www.forbes.com/sites/daphneewingchow/2025/12/05/this-exclusive-cayman-getaway-tastes-as-good-as-it-feels/
