Peter Tischmann was inspired to pursue a career in the hospitality industry from a very young age. Born in Gravenbruch, Germany, Tischmann’s childhood was spent traveling the world, as his father worked as an hotelier himself.

After graduating from Cornell University, Tischmann moved to New York, where he began his food and beverage career working for the Four Seasons Hotel. Several successes in the industry at a young age then propelled him to Las Vegas in 1998 as part of the opening team for the Bellagio Hotel & Resort, where he helped launch the famed Le Cirque and Osteria del Circo restaurants. After working with at the Aureole Restaurant in the Mandalay Bay Hotel, Tischmann became part of the opening team of Wynn Las Vegas in 2003. In 2006, Tischmann returned to the Four Seasons Hotels group, reconcepting the Maui property’s DUO restaurant. From there he moved to the Four Seasons Miami and finally landing in Chicago for the Four Seasons Hotel in 2010. Tischmann brought a fresh perspective to the hotel’s dining concepts and the hotel’s critically acclaimed Seasons Restaurant was awarded back-to-back Michelin Stars in 2011 and 2012.

Peter joined The Ritz-Carlton Hotel company in spring of 2012 and now oversees one of the company’s largest food and beverage operations at The Ritz-Carlton, Grand Cayman.

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. In 2011, Chef Frederic was invited into the ranks of one of the most prestigious associations of chefs in the world: the Maîtres Cuisiniers de France. He is only the second Maître Cuisinier presently working in the Caribbean.

Born in North Bay, Ontario, Canada into a family of restaurateurs, Chef Garry O’Connor began his culinary journey at the age of 14 while working in his grandfather's butcher shop.

Instilled with his family’s passion for cooking, he traveled to Edmonton, Alberta and began training and honing his skills at the Marriott International Courtyard, before taking up the position of dining room chef at Fantasyland Hotel, located in the heart of the world’s largest shopping mall.

In 1991 Chef Garry diverted from the hotel restaurant scene and spent nine years in the challenging world of private catering with Canadian company, Elizabethan Catering, handling functions and high profile events for up to 28,000 people.

Garry and his wife Lisa, also trained in the culinary arts and the Assistant Pastry Chef at The Ritz-Carlton, Grand Cayman, left Canada in 2000 to tour the islands of the South Pacific. He began working as the Resort Chef in Raratonga, Cook Islands at the Crown Beach Resort, before island hopping over to Fiji to take up the Executive Chef Position at The Hideaway Resort.

After obtaining his Certified Chef De Cuisine Diploma in Hyde Parke, New York 2006, Garry’s sense for fine cuisine and adventure brought him to Grand Cayman in October 2007. He joined the ladies and gentlemen of The Ritz-Carlton, Grand Cayman as Sous Chef in Periwinkle and was soon promoted to Chef.