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Executive Chef, 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 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.

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 for 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 Manger 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 Cordon Bleu Culinary Arts in Austin, Texas.

Seven Restaurant, Jennifer Dodd

Chef 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, Dodd worked as a private chef in Vancouver B.C. where she developed menus for families and worked on custom creations of healthy children's 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. Dodd has over 10 years of experience and attended the Dubrulle International Culinary & Hotel Institute of Canada.

Executive Sous Chef, Sven Wunram

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 fine dining restaurant “Aqua”.

As an 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.