Skip to Content

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.

Born in Ecuador, Carlos Sierra, Executive Sous Chef at The Ritz-Carlton, Grand Cayman, discovered his passion for culinary at the age of 12 through his mother. After completing his education at 20-years-old, Carlos led several culinary businesses in his hometown. His culinary style is influenced by cuisines from around the world with which he creates unique and memorable experiences for his guests. Chef Carlos supported Madera Restaurant, one Michelin star, in Rosewood Sand Hill in Palo Alto, California and Martin Berasategui and his team in the opening of Passion Restaurant by Martin Berasategui, winner of the 4-Diamond Award by the AAA, at Paradisus Palma Real in Punta Cana, Dominican Republic. He has experience in the following roles: Executive Sous Chef of Rosewood Mayakoba, Ultra Luxury Resort in Mexico; Executive Chef of Excellence Punta Cana, Luxury Resort; Executive Sous Chef of Hard Rock Hotel and Casino Punta Cana, Chef de Cuisine of Bana Restaurant at Paradisus Palma Real in Dominican Republic; and his own catering company in Quito, Ecuador.

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.

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.

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.

Amba Lamb is an award-winning mixologist at The Ritz-Carlton, Grand Cayman. Originally from New Zealand, she moved to the Cayman Islands in 2014 as a bartender for what is currently Andiamo, the Italian restaurant of the resort. She later moved on to Seven and now is the Beverage Manager for the resort. In 2017, Amba participated in the World Class Cocktail competition in the Cayman Islands, winning first place for her innovative and flavorful creations. Having earnt the title as the best bartender in the Cayman Islands, she went on to compete at the World Class Global Final in Mexico City. For Amba, this was a great opportunity to showcase the talent and craft the Cayman Islands has to offer and she certainly demonstrated it through the competition’s challenges, which landed her a spot among the world’s top 55 bartenders.