Skip to Content



Eric Ripert, widely known for his acclaimed New York restaurant Le Bernardin, began his culinary journey at the age of 15 when he left home to attend culinary school. Two years later he moved to Paris, where he worked, at the legendary La Tour D’Argent and the Michelin three-starred Jamin, where he would return after completing his military service. In 1989, Ripert moved to the States where he would hold positions at Jean Louis at the Watergate Hotel in Washington, D.C. and, eventually, Le Bernardin, where he is both the chef and co-owner. Le Bernardin was named the No. 1 restaurant in the US and the No. 2 restaurant in the world by La Liste in 2017. Ripert is the vice chairman of the board of City Harvest, which works to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest.



Winner of Bravo’s Top Chef Masters. Host of Mexico-One Plate at a Time. Author of nine cookbooks. Recipient of seven James Beard awards. Creator of a line of salsas, cooking sauces and organic chips. Chef Rick Bayless has made a name for himself outside of his renowned Chicago restaurants Frontera Grill, Toplobampo, Lena Brava and Cervecería Cruz Blanca. In 2007, Bayless was awarded Humanitarian of the Year by the International Association of Culinary Professionals for his many philanthropic endeavors, which include the Frontera Farmer Foundation to support small Midwestern farms and his work to benefit Mexico, which earned him the Mexican order of the Aztec Eagle from the Mexican government.



Considered one of America’s leading culinary authorities and one of the most revered chefs in New York (where he has lived since 1982), Daniel Boulud is chef-owner of 13 restaurants around the world, most notably DANIEL in Manhattan. Boulud has authored nine cookbooks, received multiple James Beard awards, has been honored by The Culinary Institute and The World’s 50 Best Restaurants and was named a Chevalier de la Légion d'Honneur by the French government. He has been co-president of Citymeals-on-Wheels for more than two decades, and is chairman of the Ment’or BKB foundation.



Anthony Bourdain is best known for traveling the globe on his Emmy- and Peabody-winning TV series Anthony Bourdain: Parts Unknown, but his onscreen presence began with the Emmy Award-winning Anthony Bourdain: No Reservations. He has authored 13 books, including the bestselling Kitchen Confidential: Adventures in the Culinary Underbelly, and his writing has appeared in The New Yorker, The New York Times, The Times of London, Food & Wine, Vanity Fair and Lucky Peach. In 2012 he launched his own publishing line with ECCO, Anthony Bourdain Books, an imprint of HarperCollins. Bourdain was an executive producer for Jeremiah Tower: The Last Magnificent and Wasted! The Story of Food Waste, both of which debuted at the Tribeca Film Festival in 2016 and 2017, respectively.



Raised in rural Virginia, chef Sean Brock is passionate about preserving and restoring heirloom ingredients, which inspired his cookbook Heritage, a New York Times Bestseller and winner of the 2015 American Cooking James Beard Award. Brock is a four-time finalist for the foundation’s Outstanding Chef category and was named Best Chef, Southeast in 2010. He is chef/partner of four restaurants in Charleston, Nashville and Atlanta including McCrady’s, McCrady’s Tavern, Husk and Minero. He has appeared on Iron Chef America and hosted season two of the Emmy Award-winning The Mind of a Chef.



Dominique Crenn, named World’s Best Female Chef in 2016 by San Pellegrino’s 50 Best, focuses on the craft of cuisine and the inspiration of community for her two Michelin-starred Atelier Crenn of San Francisco. The deeply personal project is an ode to “poetic culinarian,” expressed through her whimsical creations. She is an active member of the international culinary community and promotes innovation, sustainability and equality through her collaboration with Basque Culinary Center, TasTAFE and others.



In his 27 years as a culinary professional, chef Robert Irvine has cooked his way across the globe. He is currently on tour with his new interactive show, Robert Irvine Live and hosted the highly rated Restaurant: Impossible, Dinner: Impossible and Worst Cooks in America, all on the Food Network. Irvine is passionate about healthy eating and supporting military personnel and their families, which drove him to launch Robert Irvine Foods; establish the nonprofit Robert Irvine Foundation; open Robert Irvine’s Fresh Kitchen at the Pentagon, launch the Robert Irvine Magazine and open a Gold’s Gym. For his efforts, he was designated Honorary Chief Petty Officer by the U.S. Navy and awarded the Bob Hope Award for Excellence in Entertainment and Support of our Service Members. He recently opened Robert Irvine’s Public House at the Tropicana hotel in Las Vegas.


Chef Emeril Lagasse recently opened his 13th restaurant in the US, Meril in New Orleans, and premiered Eat the World with Emeril Lagasse on Amazon. He has hosted more than 2,000 shows on the Food Network, is the food correspondent for ABC's Good Morning America and has written 19 cookbooks. He has been a guest judge Bravo’s Top Chef for three seasons and continues to host Emeril’s Florida on the Cooking Channel. His Emeril Lagasse Foundation supports children's educational programs through the culinary arts, nutrition, healthy eating and important life skills.


San Francisco’s reputation as an epicurean destination is partly due to chef Michael Mina, who has brought his bold dining concepts to the city for more than two decades. He has been recognized by the James Beard Foundation, Bon Appétit, San Francisco magazine and the International Food and Beverage Forum. His Mina Group, in partnership with Andre Agassi, has opened 30 establishments across the U.S. and in Dubai including his namesake Michael Mina in San Francisco.



Chef Alfred Portale is a culinary creator whose heart belongs to the very restaurant where his career began 31 years ago — Gotham Bar and Grill. In 1985, Portale created a restaurant that emulated the standards of the 3-Star Michelin restaurants from his time in France with Jacques Maximin, Michel Guérard and the Troisgros brothers. Portale continues to transform haute cuisine, making it vibrant, contemporary and relaxed. Among his many accolades are five three-star reviews from The New York Times and James Beard awards for Outstanding Restaurant and Outstanding Chef.


Luke is from Cincinnati, Ohio and grew up in a large Italian family where cooking was a time to celebrate food, family, and friends. He found his passion for cooking at Jean-Robert at Pigalls, awarded four stars for five consecutive years by Mobil Travel Guide. Luke continued his passion for cooking, joining The Ritz-Carlton, Phoenix, where he developed creative menus with the freshest foods from local farms. Luke was the Chef De Cuisine at The Westin Kierland Resort and Spa before becoming the Banquet Chef at The Hilton Netherland Plaza, No. 1 Hilton food and beverage hotel in the U.S. for six of the last seven years.


Chef Chéramy was educated and trained throughout the South of France and moved to the United States in 1998 to work as Assistant Pastry Chef at The Bellagio, Las Vegas. He joined The Ritz-Carlton Company in 2000 in Naples and moved up after a year to Executive Pastry Chef for The Ritz- Carlton, Sarasota before joining The Ritz-Carlton, Orlando and JW Marriott Orlando, Grande Lakes. He has received many awards and accolades including the Rising Chef Award for Ritz-Carlton Worldwide in 2004, trained pastry chefs, participated in and judged numerous competitions and became part of the Academie Culinaire de France.



Chef Frederic Morineau has served as executive chef at The Ritz-Carlton, Grand Cayman since 2008, overseeing one of the largest culinary divisions within The Ritz-Carlton Hotel Company worldwide. In his current role, Chef Frederic also heads the Caribbean’s most prestigious annual culinary event, Cayman Cookout, with Eric Ripert and an incomparable roster of worldfamous chefs. For more than a decade, Chef Frederic has presided in some of the finest kitchens in Europe and the Caribbean. He joined The Ritz- Carlton in 1996, working and overseeing culinary divisions in many premium Ritz-Carlton hotels and resorts including those in Buckhead, Atlanta and Sarasota, to name a few. In 2011, Chef Frederic was invited into the ranks of the elite Maîtres Cuisiniers de France. Presently he is one of two chefs in the Caribbean to have achieved such distinction.


Chef Dodd serves as the Sous Chef at 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 11 years of experience and attended the Dubrulle International Culinary and Hotel Institute of Canada.


Chef Logan oversees all pastry and dessert operations at The Ritz-Carlton, Grand Cayman. She began her career at hotels in Las Vegas, Maui and Great Exuma. She has also 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 work to Cayman Cookout.


Chef Marcello graduated in August 2005 from the Colleggio Ballerine as Chef and Food Science and he is now the current Chef at Andiamo, the Italian Restaurant at The Ritz-Carlton, Grand Cayman. Chef Marcello ‘s experiences back in Italy helped build his reputation and definitely his passion for Italian cuisine, taking him to work in different locations of the world, but always bringing Italian cuisine with him. Chef Marcello first started at The Ritz-Carlton, Grand Cayman in June 2015 as Sous chef de cuisine for the kitchen operations of Seven Restaurant, Barjack Beach Restaurant and In-Room Dining. His great performance has presented him with new challenge—chef of the famous Italian restaurant Andiamo. He is definitely a great addition to the Cayman Cookout team.



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.




Fourth in his family and only second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef), Xavier Salomon is a fifth-generation restaurateur with a passion for food that began at his family’s kitchen table in Savoie, France. His European tenure includes training under Jo Rostang at his Michelin three-star restaurant La Bonne Auberge in Antibes, France. Chef Salomon continued his education at Le Bateau Ivre in Courcheval and graduated from Thonon les Bains Culinary Academy. In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, he moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead. Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the Northern California resort.


Chef Samake’s career began in 1985 as commis de cuisine in three Parisian restaurants, Le Vivarois, Le Petite Bretoniere and La Tour D’Argent before coming to the U.S. to study at Johnson & Wales University. A veteran of Ritz-Carlton hotels, Chef Samake has worked in Montego Bay, Jamaica, Dubai, Half Moon Bay, California, and most recently, Atlanta, Georgia. Although his cooking techniques are primarily French, Chef Samake was heavily influenced by his upbringing in West Africa and has since also developed a great passion for Southern American foods. In his current role at The Ritz-Carlton, Buckhead, Chef Samake oversees all culinary operation for the 300-room hotel


Chef David Serus’ earliest memories were spending vacations at his uncle’s bakery in France and waking to the smell of freshly baked bread. At the age of 14 he decided to pursue his passion…food. This passion led to a career which includes stints at Michelin starred restaurants like Villa St. Elme and Jean-Christophe Novelli in London. Since joining The Ritz-Carlton Hotel Company in 2002, Chef David refined his cooking style to express his passion for simple, well executed yet flavourful dishes. Currently, as Executive Chef of The Ritz-Carlton, Dove Mountain, Chef David is exploring products native to the Sonoran desert focusing of impeccably prepared dishes to deliver optimal flavours. In 2013, Chef David was awarded the title of Maître Cuisinier de France.


Chef Carlos oversees the culinary operations at The Ritz-Carlton, Grand Cayman as Executive Sous Chef. Born in Ecuador, he began his career in his native city of Quito, and also worked in Dominican Republic, Mexico and now in the Cayman Islands. Chef Carlos brings his experience of Latin American cuisine and his style influenced by the cuisines of the world.


Chris Southwick directed culinary operations for two years at The Ritz- Carlton, Sanya in China prior to his current position as Executive Assistant Manager of Culinary and Food & Beverage at The Ritz-Carlton, Dallas. His illustrious, 20-year career is highlighted by a Ritz-Carlton pedigree with some of the brand’s top hotels. Throughout his career, Southwick has had the opportunity to create dining experiences for dignitaries, heads of state and presidents worldwide. Southwick has also designed and implemented major dinners for the Chaîne des Rôtisseurs™ annual culinary event and the Aspen Food & Wine Festival.



Rainer Zinngrebe has had an illustrious 34-year career full of awards and recognition. In his current role as Vice President Culinary, Corporate Chef Luxury Brands, he heads the global culinary innovation, strategy and execution for The Ritz-Carlton Hotel Company, LLC and Bulgari Hotels & Resorts. A German national, Rainer has inspired Ritz-Carlton chefs the world-over not only to achieve excellence — but to cook with passion, relevance and with the cultural preferences of their guests in mind. His culinary leadership expertise spans 27 countries, including the U.S., Canada, China, Japan, France, Germany, Italy, UK, Egypt and Qatar.


Chicago native Charles Joly is an award-winning, lifelong food and beverage professional. A certified mixologist, Joly focuses on a balance between the classics and his own original cocktails. His program at the Aviary, which won a James Beard Award in 2013, offers a glimpse at mixology in the golden age of the cocktail. His career quickly rose in the international mixology scene with a long list of competition wins and industry awards. In 2013, Joly launched Crafthouse Cocktails – the nation’s first all-natural, premium line of prepared cocktails. Crafthouse was awarded the highest ratings ever received in the prepared cocktail category.


Award winning mixologist, Arnd Heissen, is the Bar Manager of Fragrances at The Ritz-Carlton, Berlin where one can enjoy exclusive drinks based on the scents and flavors of famous perfumes. Arnd is the creative genius behind this unique concept bar and Fragrances is the first bar, worldwide, dedicated exclusively to cocktail art in connection with perfume aromas.


Michele Buster has imported cheese for more than 15 years, all the while cultivating expertise in specialty foods of the Mediterranean. Like most people who fall hard for cheese, Buster fed her passion with firsthand experience, living abroad in Italy and Spain, tasting their rich varieties of cheeses and observing local artisanship with her own eyes. As any good traveler does, Buster built her career on bringing home the treasures she’d tasted abroad. And over the past decade, she has been instrumental in shaping the emergence of European products in the American marketplace. Buster was recently inducted into the prestigious Guilde Internationale des Fromagers. She also was given an award in Murcia, Spain, for being the person who most stimulated the agronomy of the region.


Mikel de Luis has a degree from the Escuela de Hostelatge de Barcelona and has worked for several world-renowned chefs in Spain, including Jaume Rius at the Stella Hotel, Jordi Aros of the Taller de Tapas restaurant group and the Michelin-starred Martin Berasategui, for whom de Luis served as his sous chef at The Ritz-Carlton, Abama in the Canary Islands. Chef de Luis honed his skills with several certifications: one with Tony Botella in sous vide and another in new technologies at San Pol University in Girona. Chef de Luis moved to the USA in 2008 where he worked as Sous Chef with esteemed Chef Anthony Bombaci, James Beard Award Winner 2007, at Nana Restaurant in Dallas, Texas. Subsequently, he did a stint as chef/instructor for Kirsten Dixon at a resort in Alaska, and then executive chef at a Mediterranean restaurant in Dallas, which garnered awards for being the best in its category two consecutive years.


Maître Cusiniers de France and award-winning chef, Bernard Guillas, joined La Jolla Beach & Tennis Club Inc. as Executive Chef in 1994. Guillas is responsible for directing the resort’s three restaurants and all catering operations for the Club and the Shores Restaurant at the La Jolla Shores Hotel, and the landmark Marine Room restaurant. For this chef, it is the magic of adding unusual seasoning to titillate the palate. Born into a family of butchers, bakers, and restaurateurs, Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine.


Philippe Haddad has 37 years of global, culinary and hospitality experience, offering innovative cooking techniques and recipe creations along with his character and passion for food and wine. Prior to joining the Cape Dutch team, Haddad starred as guest chef of the restaurant, Yebo, for their Sunday brunch series, in addition to leading the kitchen in Atlanta as Executive Chef for three years. A Belgium native, Haddad began his culinary journey as a teenager with deep interest in the culinary arts. Haddad was accepted to a renowned hotel institute in Belgium, Hotel School Ter Duinen after enrolling in a preliminary cooking school at age 14. Haddad’s passion and elite training exposed him to work in many countries such as Belgium, France, the UK, Bermuda, the U.S. Virgin Islands and the United States. Along the way, Haddad gained insight into the many customs and cultures that surround each country’s culinary traditions.


Chef Martinez’s experience resides with the chefs and restaurants he trained in with exceptional results. Chef Martinez established a presence as a first-rate talent seizing an opportunity to apprentice with the legendary French chef and restaurateur, Joël Robuchon at Restaurant Jamin in Paris. Chef Martinez continued his career working at Lucas Carlton, in Paris with Alain Senderens, a founder of New French cuisine; and then with Chef Michel Guerard at Eugénie les Bains, which earned three Michelin stars. Chef Martinez was awarded his own Michelin star for Maison Blanche, Paris and in 2010 became a James Beard Award nominee for Best Chef South. Maison Blanche on Longboat Key is unanimously praised by foodies and reviewers as Sarasota’s best. Additionally, the restaurant just made the OpenTable list of the 100 Best Restaurants in America for 2016.


Norman Love blends a master’s appreciation of the sensuous with the art of a chef to create handcrafted chocolates reserved for those who expect nothing less than perfection. Norman Love Confections has been satisfying connoisseurs of fine chocolates since 2001, when the chocolatier first introduced the masterpieces he produces at his facility in Ft. Myers, FL. Today, Love enjoys international recognition for the incomparable, handcrafted natural sweets with tastes and textures that arouse the senses.


Gerard Bertholon, chief strategy officer since 2012, joined Cuisine Solutions in 1989, as corporate chef. While working for the world renowned Oriental Express train, he first began using the sous-vide technique to prepare 70% of all proteins served on the train. He was a co-founder of Fiveleaf, a gourmet food brand with Daniel Boulud, Thomas Keller, and Mark Miller, a concept that brought sous-vide preparations of the world’s greatest chefs into homes. He trained in France with two, three-starred Michelin chefs, Alain Chapel and Louis Outhier, who he cites as his greatest inspirations. In 2012, he was named Maitre Cuisinier de France. This very exclusive and prestigious society focuses on the continuity of French culinary traditions. Currently, he is a major contributor to Sous-Vide Magazine, the world’s first publication dedicated to the art and science of the cooking method, and is referred by many as the “Sous-Vide Guru”.



Tyson Grant has established Parkshore Grill as downtown St. Petersburg. Florida’s premiere dining destination. Self-taught and widely traveled, with tours in Washington, DC and Turks & Caicos, Tyson first won acclaim at The Grill at Feather Sound in Clearwater, where his vision for contemporizing American cuisine won him the award for Best Chef of Tampa Bay 2001. Parkshore Grill, now in its 10th year, boasts the accredited Wine Spectator Award of Excellence for the 6th year acknowledging their well versed wine list and collection as well as the Florida Trend Golden Spoon Award in addition to many other accolades of Best Contemporary Cuisine and Best Sidewalk Dining and having been awarded a third year as Tampa Bay magazine’s Best Chef of Tampa Bay 2015. The menu at Parkshore Grill reflects Tyson’s respect for our environment serving Niman Ranch meats, sustainably caught fish and seafood and organic, local produce.


With over 30 years’ experience in the Hospitality Industry, Executive Chef Keith Griffin is one of Cayman’s most renowned chefs. As the Past President of Cayman Culinary Society and Director of the Caribbean Culinary Federation, Keith is the Manager of the Cayman Islands National Culinary Team. He is Certified as a Culinary Judge for International Competition and Vice Consular Culinaire of the Chaine des Rotisseures (Cayman). He has traveled extensively as a Culinary Ambassador for the Cayman Islands Department of Tourism and has won numerous awards in national culinary competitions. After nine successful years as a popular local restaurateur, Keith is now focusing on teaching, cooking demonstrations and Personal Chef Services.



Roman Kleinrath was born in a small town in Austria where he apprenticed as a chef/waiter. He decided to become a full time chef so he moved to Vienna, where he worked in some of the finest restaurants. Wanting to see the world, he moved to Grand Cayman where he worked at Ragazzi, (LUCA’S sister restaurant), for 6 years. After 2 years in Australia he returned to Cayman where he is now the head chef at LUCA. On his days off he is always out fishing, where whatever he catches ends up on the menu at LUCA the next day. His favorite things to cook include risotto, homemade pasta, seafood, including local fish, octopus and jumbo scallops. He is inventive and skilled, and loves to combine the freshest ingredients, including produce grown on the island, to make a vast array of colorful and sumptuous dishes. As Head Chef at Luca, he now has the opportunity to showcase his innovative and inspired style of cooking.


Tony Biggs has a world view of the culinary scene. He brings this knowledge and experience to the table as director of culinary arts for the Certified Angus Beef (CAB) brand. In this role, he focuses on expanding the brand's culinary vision and heightening its position in the culinary community. He also works alongside CAB’s sales team and in the Education & Culinary Center to help customers interpret the use of premium beef on menus and in meat cases around the globe. Biggs has 36 years of hospitality management experience, most recently as executive chef for the royal family in Jordan. A graduate of the Culinary Institute of America, he also worked at Second Harvest Food Bank in New Orleans, Casino 5-Star Resorts in the Philippines, Tokyo America Club in Japan and Hyatt Hotels in the U.S. and Caribbean. Biggs has appeared on Food Network's Chopped, The Late Show with David Letterman and, for nine years, on a cooking show in Savannah, Georgia.



Over the course of his 25 year career, Sandy Tuason has worked in New York City as executive sous chef at the 5 Star Four Seasons Hotel, in the Caribbean at the five-star Four Seasons Resort Nevis and in Hawaii as executive chef at the four-Star Mauna Lani Bay Hotel. While in Hawaii, Tuason hosted two James Beard Celebrity Chef Dinners with chefs Jonathan Waxman, Michael Symon, Tyler Florence and Ming Tsai. Some of the highlights of his career include stints at New York City’s Le Cirque, Park Avenue Café and Sign of the Dove. Additionally, he has worked numerous dinners at the James Beard House in New York City, and worked with Chefs Daniel Boulud, David Burke and Andrew D’Amico. Tuason joined the Westin Grand Cayman Seven Mile Beach Resort in 2014 where he brought his passion for food and working collaboratively in his kitchen to the Culinary Capital of the Caribbean.


Executive Chef Vidyadhara Shetty with 28 years of experience, orchestrates culinary feats, including superb banquets served in luxurious surroundings and with undeniable panache. Born in Mumbai, India, his passion for cooking began as a child spending time in the kitchen of the famous Udupi restaurants, as typically Shetty’s in Mumbai are known for. Chef Shetty says, “A good chef should always have his heart in the art.” His secret ingredient remains his reliance on the usage of seasonal produce, which he claims inspires his style of cooking. “I can trust them to impart the best flavor and quality which are the basic requirements to prepare a delicious dish.” Chef Shetty looks forward to taking many more guests on an exciting and exotic culinary journey at Blue Cilantro.



Aldo Sohm is the wine director of three-Michelin starred Le Bernardin, New York City’s longest The New York Times four-star restaurant and highest rated for food and service from the Zagat 2016 guide, where he oversees a wine collection consisting of 15,000 bottles made up of 900 wine selections. He is also the face of Aldo Sohm Wine Bar, a casual, convivial spot just steps away from Le Bernardin where guests can enjoy his approachable, meticulously crafted wine list. Sohm received the 2009 James Beard Award for Outstanding Wine Service and was the first representative of America to win the highly coveted title, Best Sommelier in the World 2008, by the World Sommelier Association. Sohm was named Best Sommelier in America 2007" after having upheld a similar title in his native Austria for four consecutive years starting in 2002, a feat never before or since accomplished.



Amba Lamb is an award-winning mixologist at Seven restaurant at The Ritz- Carlton, Grand Cayman. Originally from New Zealand, she moved to the Cayman Islands in 2014 as a mixologist for what is currently Andiamo, the Italian restaurant of the resort, and later moved on to Seven. In 2017, Amba participated in the World Class Mixology competition, winning first place for her innovative and flavorful creations. During the finals of the competition, she created a Carnival-themed bar, where she served a popcorn and Bulleit bourbon cocktail and a salted-caramel infused Johnnie Walker Premium, that led her to earn the title as the best bartender on the Cayman Islands and allowed her to enter the international World Class Mixology competition in Mexico City. For Amba, this was a great opportunity to showcase the talent and craft the Cayman Islands and landed her a spot among the world’s top 55 mixologists.


William Loyd is the Head Sommelier at Blue by Eric Ripert, the Caribbean’s only AAA Five Diamond restaurant. Raised in the Cayman Islands, Will has spent 15 years honing his knowledge in restaurants and wineries in the U.S. and Europe and he is excited to bring that knowledge home to the Caribbean. Will deeply believes that a sommelier’s goal isn’t merely to share wine knowledge; it’s to help create the best dining experience possible — even if those elements are not always about wine.


Andy Myers has been in restaurants for all but 14 of his years; apparently he's hooked. He found his love of wine when working at the Inn at Little Washington and never looked back. He did a long stint as Sommelier at CityZen with Chef Eric Zeibold. At this moment he is the Wine Director for Jose Andres' ThinkFoodGroup. He is covered in tattoos, practices yoga, drinks all the Fernet Branca, listens to Slayer like it's his job and spends all of his extra cash scuba diving any and everywhere he can. He doesn't like it when you mispronounce his title and call him a “Somalia,” but finds it funny when you call him a “Smelly-Air.” He's a freak for German Riesling, but he will drink great Burgundy if you let him. Oh yeah, he passed the Master Sommelier exam in May of 2014. If asked, he would tell you that the experience was awesome.



Michael Kennedy is an award-winning sommelier and winemaker, who was formerly the Head Sommelier for Cayman Cookout, Blue by Eric Ripert and the Ritz-Carlton, Grand Cayman. He got his start in the wine industry at an early age, working for a winery, then moved to become the sommelier for Ritz-Carlton Hotels in Washington DC, before moving on to the Cayman Islands. In 2016, Michael and his wife Rachel, yearning to get back into the winemaking side of the business, moved back to the US to start their winery in Napa Valley, Component Wine Company. Since founding the winery, he has been named Forbes 30 Under 30 and his winery has been featured in Forbes, Bloomberg, Vogue and Barron’s.


Bob Peters is actually a Charlotte native which makes him as rare and as special as the libations you will find behind his bar. With strong southern roots, Peters has always enjoyed the art of dining and taking care of friends. He is well known for his creative palate as well as for his ability to entertain. Peters has won numerous awards including the 2015 Global Bartender of the Year for The Ritz-Carlton Corporation. He has been featured in an international culinary magazine as well as countless local and regional publications. In the spring of 2016, he accompanied chefs from Charlotte, North Carolina, to the coveted James Beard House in New York City to present a “Taste of Charlotte” dinner. When you join Peters for a cocktail, be prepared to linger and let go of the reins. In no time, you will be carried away on a journey sure to delight the senses. Check him out at The Punch Room in The Ritz-Carlton, Charlotte. You will be captivated by what you find, and heʼll have the hootch ready.


Born in Caracas, Venezuela, Arturo Savage has been chef of several important restaurants in the city and served as a consultant throughout the region. Since 1999, he has worked with DIAGEO as a Johnnie Walker brand ambassador in Venezuela, Colombia, Panama, Mexico, Costa Rica, Dominican Republic, Uruguay, Argentina and the Caribbean islands. As a chef, he has contributed to the DIAGEO scotch portfolio, designing and executing Scotch whisky dinners for Johnnie Walker, James Buchanan and Old Parr. In 2011, Savage began formally as Reserve Whiskies regional brand ambassador for Latin America and the Caribbean, and dedicated full time to DIAGEO, leading the World Class Dark Spirits Waves. Today Savage is respected as a World Whisky Guru. He served as a global judge in the World Class competition finals in 2013 and 2014. As a part of his research, he developed a Scotch whisky food paring and whisky blending lab in which he shares passion and secrets about art of blending Scotch whisky.