Fabien Gnemmi brings his passion for cuisine and a unique culinary perspective to his position as Executive Chef of The Ritz-Carlton, St. Thomas. In this role, he oversees the operations for Bleuwater, GBL, Coconut Cove, Sails, banquets, in-room dining, garde manger, pastry, employee cafeteria and all culinary operations for the Residences at The Ritz-Carlton, St. Thomas.

Most recently, Gnemmi served as Executive Sous Chef at The Ritz-Carlton, Sarasota, where he demonstrated the culinary flair needed to manage the hotel’s six food and beverage outlets, as well as its full-service banquet facility. Prior to his five year tenure in Sarasota, Gnemmi held culinary positions at a host of luxury properties, including Hotel Arts Barcelona and The Ritz-Carlton, Half Moon Bay.

Originally from France, Gnemmi learned to love the art of cookery at a young age and credits his family with cultivating his culinary talents. Starting his career at age 16, Gnemmi brings international expertise to The Ritz-Carlton, St. Thomas, having learned a variety of cuisines and methodologies while training and working for fine restaurants in Italy, Ireland, France, England and Spain.

“I believe in the importance of cooking from your heart and soul and putting passion into everything you create,” said Chef Gnemmi. “It’s passion, along with a focus on freshness and quality that will elevate the restaurants venues of The Ritz-Carlton, St. Thomas to new heights.”