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New Season Brings Added Menu Selections, Coveted Ingredients
and Sustainability to Popular Al Fresco Dining Experience

GEORGE TOWN, GRAND CAYMAN – 17 November, 2016 -- The Ritz-Carlton, Grand Cayman has expanded its culinary team to welcome Italy’s Marcello Piacentini, newly announced Chef de Cuisine for Andiamo restaurant.

Chef Piacentini is noted not only for his flavorful Italian creations but also for light and fresh dining selections brilliantly suited to the Caribbean climate. He has introduced several such new menu additions, including a new seared tuna combined with fresh ricotta and eggplant, and saffron linguine presented with prawns, calamari, mussels and clams.

Added culinary highlights at Andiamo also include Roman-style thin-crust pizza, hand-made pasta, house-made ricotta, treasured new cheeses imported from throughout Europe, and locally-sourced fresh seafood and produce.

Trained in Italy and exceptionally familiar with Caribbean cuisine, Marcello Piacentini previously served as sous chef for SEVEN and Bar Jack, also located at The Ritz-Carlton, Grand Cayman. He has held senior culinary positions at noted restaurants around the world, including the Hard Rock Hotel & Casino Punta Cana and RIU hotel in the Dominican Republic, and Rustico in Hamilton, Bermuda. Piacentini has also provided his expertise to the Armani Hotel & Resort in Dubai and the famed Peck in Milan. He perfected his art at the Collegio Arcivescovile Ballerini di Seregno in Milan and is fluent in English, Italian and Spanish.

About Andiamo

Located on a scenic terrace overlooking the waterways of the resort, Andiamo is a favorite at The Ritz-Carlton, Grand Cayman and offers flavorful bruschetta and flatbreads, fresh-made pasta with delicate sauces, seafood, salads and child-friendly Italian favorites. The restaurant is home to nightly movies under the stars at Harbour Club Theater and daily tarpon feeding at 5:30 p.m. Open daily for both lunch and dinner, Andiamo offers private parking and also is accessible by water. For reservations, please visit