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Born and educated in France, Frederic Morineau is the Executive Chef of The Ritz-Carlton, Grand Cayman and has presided in the kitchens of some of Europe and the Caribbean’s finest four and five star dining establishments. He has overseen many Ritz-Carlton premium culinary divisions including those of The Ritz-Carlton, Buckhead in Atlanta, The Ritz-Carlton Sarasota in Florida and now in 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. Chef Frederic is known for organizing Grand Cayman’s most revered culinary event, Cayman Cookout, for the past ten years alongside Chef Eric Ripert. In addition to organizing this annual event, Chef Frederic ensures each of The Ritz-Carlton, Grand Cayman’s restaurants run smoothly and continuously strives to keep the culinary capital of the Caribbean alive.

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.

Chef Marcello Piacentini

Before becoming Chef of Banquets in 2019, Marcello held the position of Chef de cuisine for popular Italian restaurant, Andiamo, since 2016, after spending one season as Sous Chef of both Seven and Bar Jack at The Ritz-Carlton, Grand Cayman. Born and trained in Italy, after completing his studies at Collegio Ballerini Culinary School in Seregno, Marcello began gaining experience at the historical Milan deli shop, Peck, before taking his culinary skills around the world. After a first stop in London, United Kingdom, he held key culinary positions at the Armani Hotel & Resort in Dubai, Rustico Italian restaurant in Hamilton, Bermuda and the Hard Rock Hotel & Casino in Punta Cana, Dominican Republic. Before moving to Grand Cayman in 2015, Chef Marcello held the Executive Sous Chef position for RIU Hotel & Resort in the Dominican Republic. He is fluent in English, Italian and Spanish. His cuisine collects traditions from five different continents to satisfy every guest palate at each of his banqueting and catering events. Expertise in the art of pasta and pizza is especially lauded by resort guests.