THE RITZ-CARLTON, GRAND CAYMAN

PO Box 32348 KY1-1209, Seven Mile Beach, Grand Cayman, Cayman Islands
Phone:  +1 (345) 943-9000   •  Map & Directions
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Seven: Culinary Team

  Director of Food & Beverage, Peter Tischmann
  Executive Chef, Frederic Morineau

Director of Food & Beverage, Peter Tischmann



Peter Tischmann

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.
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Executive Chef, Frederic Morineau



Frederic Morineau
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.
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