Blue By Eric Ripert , Thomas Seifried
Chef Thomas Seifried oversees the Caribbean’s only AAA Five Diamond restaurant, Blue by Eric Ripert, as Chef de Cuisine. Starting his career in Europe, the Austrian-born chef has presided and worked in some of the world’s most respected restaurants. He joined The Ritz-Carlton, Grand Cayman in 2013 after serving as Chef de Cuisine of Sand at The Ritz-Carlton, Sanya in China. In his current role, Chef Thomas works under the guidance of Chef Eric Ripert of New York’s famed Le Bernardin to create an unforgettable dining experience at Blue by Eric Ripert.
Pastry Chef, Melissa Logan
Chef Logan oversees all pastry and dessert operations at the Resort. She has worked as pastry chef at the Valley View Casino and the Grand del Mar Resort. A graduate of the esteemed Culinary Institute of America in New York, Chef Melissa brings her strengths in specialty cakes, baking and pastry applications and chocolate.
Andiamo, Sean Blanchette
Chef Sean Blanchette serves as the Sous Chef with The Ritz-Carlton, Grand Cayman. Chef Blanchette is responsible for managing kitchen operations at several on property restaurants and in-room-dining. He participates in the annual Cayman Cookout, Cayman's premier epicurean event and assists world renowned chefs such as Eric Ripert and Anthony Bourdain.
Prior to joining The Ritz-Carlton, Grand Cayman, Sean worked at Fearing's Restaurant, at The Ritz-Carlton, Dallas. While there he worked as the Garde Manager Supervisor, assisted in developing menus, schedule planning and management of Garde Manger for over eight years. Sean also has experience with restaurant, banquet and arena size presentations as a cook and Suites Chef.
Sean studied Applied Science at the Le Courdon Bleu Culinary Arts in Austin, Texas.
Seven Restaurant, Jennifer Dodds
Chef Jennifer Dodd serves as the Sous Chef with The Ritz-Carlton, Grand Cayman. Chef Dodd is responsible for overseeing meal preparation and execution throughout dining outlets, in-room dining and private dinners. She also coaches and develops a staff of over 20 ladies and gentlemen in accordance with hotel standards.
Prior to joining The Ritz-Carlton, Grand Cayman, Jennifer worked as a private chef in Vancouver B.C. where she developed menus for families and worked on custom creations of healthy children menus. She was also the opening chef at Edible Canada at the Market, where she hosted demo dinners and focused on sustainable produce in conjunction with local farmers. Jennifer has over 10 years of experience and attended the Dubrulle International Culinary & Hotel Institute Of Canada.
Head sommelier, Michael Kennedy
Michael is the Head Sommelier for The Ritz-Carlton, Grand Cayman and five star Blue by Eric Ripert. Michael, originally from St. Louis, graduated from Purdue University in 2009 and started immediately working with wine. He began working part-time behind the tasting bar and grew into Director of Wine within three years. His role included oversight of winemaking in the winery’s four state region of California, Oregon, Washington State and Missouri. In 2012, Michael took the Sommelier role at The Ritz-Carlton in Washington DC, in order to gain a more global wine perspective. In his time there, Forbes rated Michael’s wine programs as “One of three best restaurants for wine by the glass” and “Top three reasons to visit Washington DC this summer (2014)”.
With more than 10 years of international experience, Chef Sven perfected his skills, repertoire and distinctive style while working at two and three-starred Michelin restaurants in his native Germany.
Prior to joining the team of the Ritz Carlton Grand Cayman, he served as Head Chef for the JW Marriott Hotel in Hong Kong and as Sous Chef with The Ritz Carlton Hotel Guangzhou for a total of four years.
Prior moving to Asia, his roles included positions at The Ritz Carlton Wolfsburg in both of its Restaurants “The Grill” and the fine dining Restaurant “Aqua”.
As award-winning chef, Sven took home numerous prizes from various national and international competitions and championships. His talent lies in a broad band of culinary skills accumulated over the years on his journey through different cultures and cuisines.