“I’m an avid fisherman, as an exercise for me as a chef, it’s very important. I like the whole idea of harvesting a sustainable product.”

Andrew Mirosch

Executive Chef + Culinary Director

The Center of Grace Bay's

Culinary Scene

Indigo Turks & Caicos is a Caribbean-inspired restaurant with an emphasis on fresh, sustainable ingredients. Our mission is to provide each guest with a memorable and enchanting dining experience, using local cooking methods to highlight the natural essence of premium ingredients to support our commitment to sustainability, quality, and wellness.

Award-winning Executive Chef and Culinary Director at Wymara, Andrew Mirosch, brings his global specialties from his homeland, Australia, to draw a unique combination of international influences and island sensibility and vibrance. “Indigo features the best of the best in terms of quality and sustainably sourced ingredients,” says Chef Andrew. With a strong focus on health and wellness, Indigo offers an extensive and elevated Wellness menu, featuring gluten-free, vegan, and vegetarian options.

The indoor-outdoor venue at Wymara is modern and luxurious, serving  White Sturgeon Caviar, Caribbean Mahi Mahi, and Jumbo King Prawn, as well as Roasted Cauliflower Steak and Rib Eye, embarking patrons on a worldly culinary journey, inspired by Caribbean flavors and techniques.

Named after Chef Andrew Mirosch’s daughter and the hues of the deep blue fishing waters, Indigo is a deeply personal endeavor for Chef Andrew, a passionate fisherman. As a fierce advocate for local farmers and fishermen, Chef Andrew reaffirms his commitment to them by using only the freshest locally sourced ingredients and supporting local economies in the Caicos Islands. “Every single item in the menu has a purpose, and that is to tell a story, which we can’t wait to share with our guests.”