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Frederic Morineau, Executive Chef

Born in France and educated in both France and England, Frederic Morineau has presided in the kitchens of some of Europe and the Caribbean’s finest four and five star dining establishments. When an ad in a newspaper attracted him to a chef’s position at restaurant in Aspen, Colorado, he secured the job and moved from Europe to Colorado. While living in Aspen, he was invited by a co-worker to visit a Ritz-Carlton hotel which had just opened. As soon as he walked in, Chef Morineau knew he wanted to work at a Ritz-Carlton hotel. Since then, he has overseen many Ritz-Carlton premium culinary divisions including those of The Ritz-Carlton Buckhead, Atlanta, Sarasota and now Grand Cayman, where he has won numerous service and leadership accolades. In 2011 he 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.

Sven Wunram, Executive Sous Chef

With more than 10 years of international experience, Chef Wunram perfected his impressive 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, where he also leads the culinary experience for Taikun, he served as Head Chef for the JW Marriott in Hong Kong and as Sous Chef for The Ritz-Carlton, Guangzhou in China. He also brought his expertise to The Grill and Aqua restaurants at The Ritz-Carlton, Wolfsburg in Germany. As an award-winning chef, Chef Wunram has captured numerous prizes at various international competitions and culinary championships, and his ability to create memorable cuisine across multiple cultures and nationalities makes him one of the most accomplished chefs in the region.

Melissa Logan, Executive Pastry Chef

With more than 24 years of acclaimed culinary and leadership experience, Melissa Logan oversees all pastry and dessert operations for The Ritz-Carlton, Grand Cayman. Her experience includes roles as executive pastry chef for one of the top ranked luxury resorts in Hawaii, for the Grand Del Mar in California, and for leading luxury properties both on Maui and on Great Exuma. A graduate of the esteemed Culinary Institute of America in New York, Chef Logan brings major strength in specialty cakes, baking and pastry applications and chocolate. She is famed for the enchanting, all-chocolate holiday elves display which she and her team design each year, and which has become a huge December draw for travelers from throughout the world.  

Thomas Seifried, Chef de Cuisine, Blue by Eric Ripert

Chef Thomas Seifried oversees the Caribbean’s only AAA Five Diamond restaurant, Blue by Eric Ripert. Beginning his illustrious career in Europe, the Austrian-born chef has presided and worked in some of the world’s most respected restaurants including Le Ciel in Vienna (one Michelin star) and Atelier in Munich (two Michelin stars). Chef Seifried joined The Ritz-Carlton, Grand Cayman in 2013 after serving as Chef de Cuisine for Sand at The Ritz-Carlton, Sanya in China. In his current role, he works under the guidance of Chef Eric Ripert of New York’s famed three Michelin star Le Bernardin to create an unforgettable dining experience at Blue by Eric Ripert. In 2015, he became the youngest chef ever to have won Austria’s coveted “Golden Cloche” award, presented to chefs who perform abroad at the highest level.

Marcello Piacentini, Chef de Cuisine, Andiamo

Chef Marcello Piacentini is the newly announced chef de cuisine for popular Andiamo Restaurant and, before that, held the same position both for SEVEN and for Bar Jack. Born and trained in Italy, he has served as sous chef and chef de cuisine for noted restaurants around the world, including the Hard Rock Hotel & Casino Punta Cana in Dominican Republic, as well as Rustico in Hamilton, Bermuda. He has also held key culinary positions at the Armani Hotel & Resort in Dubai and the famed Peck in Milan. Chef Piacentini trained at the Collegio Arcivescovile Ballerini di Seregno in Milan and is fluent in English, Italian and Spanish. His expertise in the art of pasta is especially lauded by resort guests.

Jennifer Dodd, Sous Chef, SEVEN

Originally from British Columbia, Canada, Jennifer Dodd oversees the culinary experience at SEVEN and began her hands-on career as a line cook in Vancouver. Displaying what would become an acclaimed talent from the onset of her career, Chef Dodd quickly advanced through the ranks and was tapped as executive chef for several award-winning restaurants in greater Vancouver. Immediately prior to joining The Ritz-Carlton, Grand Cayman, she worked as a private chef in Vancouver, developing bespoke menus for families and working on the custom creation of healthy children's menus. Chef Dodd has more than 10 years of culinary experience, enhanced by a passion for sustainable cuisine and advance training at the prestigious Dubrulle International Culinary & Hotel Institute of Canada.