Hailing from a small Austrian town, Guntram Merl brings over 25 cumulative years of hospitality management experience with positions held in London, Switzerland, Singapore, Australia and South Florida. With a passion for flavour and an ardent eye for quality, Guntram Merl leads with a vision to steer absolute simplicity in refined service and superior product.

Chef Frederic Morineau undertook the role of Executive Chef at The Ritz-Carlton, Grand Cayman in 2008. With a career that spans over a decade, Chef Frederic has presided in the kitchens of some of Europe and the Caribbean’s finest four and five star establishments. Frederic Morineau has worked for and has overseen many of Ritz-Carlton premium culinary divisions including The Ritz-Carlton Buckhead, Atlanta, and Sarasota.

Richard Brower was named Sous Chef at Le Bernardin in 2000 after joining the restaurant in 2000. He began his career at the Huntington Hilton Hotel on Long Island and also worked at Seasons Resort and Conference Center, the North St. Grill, Tapika and Sign of the Dove before joining Le Bernardin. Richard Brower joined the Blue by Eric Ripert team as Chef de Cuisine in 2005 and now oversees the entire culinary division at The Ritz-Carlton, Grand Cayman in his role as Executive Sous Chef.