Born in the seaport city of Valparaíso, Chef Tomás Olivera Leiva studied international cuisine at the professional institute INACAP.

After working for 7 years in his hometown, Chef Olivera moved to Santiago where the new trends of Chilean gastronomy were being created. He worked in a Morrocan-influenced restaurant before joining The Ritz-Carlton family in 2004.

For The Ritz-Carlton, Santiago Chef Olivera has held several positions in the Culinary Division. Since June 2006, he has been in charge of the main kitchen of the hotel, providing sumptuous food to our restaurants Adrá and Wine 365.

Over the past two years, chef Olivera has participated in a number of contests and culinary festivals. He was awarded third place in the International Culinary Contest in Florianopolis, Brazil, where he represented Chile. He was also in charge of a Chilean Food Festival that took place in Miami, Florida.

Chef Olivera’s menus reflect the influence of some of the chefs he had the privilege to work with and his passion for Chilean ingredients.

David Seeman was born in Holland and studied international cuisine at Amsterdam’s Culinary School.

Before joining The Ritz-Carlton, Seeman worked for two years in one of Amsterdam’s most prestigious hotels and for five years on renowned cruise ships.

At The Ritz-Carlton, Santiago Seeman has held several positions in the main kitchen. On June 2006, he was appointed Sous Chef. Along with Chef Olivera, he is helping create some exceptional memories in our restaurants Adrá and Wine 365.