International & Island Flavors

Dining

Restaurants at this Grand Cayman resort embrace the Caribbean in their own way. Seafood at Blue by Eric Ripert is locally sourced. The beachside Saint June is known for its piña coladas. The waterfront Andiamo offers a casual ambience. And Afternoon Tea at Silver Palm features bold island flavors.

Seafood

Blue by Eric Ripert

Grand Cayman's only AAA Five Diamond restaurant featuring locally caught seafood. Blue by Eric Ripert offers four- or -six course prix fixe and tasting menus, innovative craft cocktails and impressive collection of more than 700 fine wines.

Mon&Sun:

Closed

Tue-Sat:

6:00 PM-9:00 PM

Dress Code:

Shirt/Slacks Req.

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A small mound of spaghetti and sauce topped with fresh basil

Italian

Andiamo

Classic Italian cuisine meets casual Caribbean ambiance at Andiamo. Our al fresco Italian kitchen celebrates homemade favorites - fresh-made pasta, pizza and delicately grilled entrees - on a breezy terrace overlooking the resort's winding waterways.

Mon&Sat:

Closed

Tue-Fri,Sun:

11:00 AM-9:00 PM

Dress Code:

Casual

Phone:

+1 345-815-6912

American

Seven

Seven blends casual Ritz-Carlton elegance with a dash of Caribbean flair. Dine from an exceptional menu featuring Niman Ranch All-Natural Beef and redefined classic deserts. On Sunday, enjoy Grand Cayman’s most extravagant Champagne brunch.

Everyday:

7:00 AM-11:00 AM, 6:00 PM-9:00 PM

Dress Code:

Casual

Close-up of hanging lamps of different shapes and sizes

Japanese

Taikun

Taikun offers the island's finest sushi and real wasabi grated tableside, the island's largest sake selection and an unconventional Riesling wine pairing flight.

Everyday:

6:00 PM-9:00 PM

Dress Code:

Casual

Phone:

+1 345-815-6912

Eclectic

Silver Palm

By day, indulge in casual bites and traditional Afternoon Tea. By night, feel the heart of the Caribbean, with lively regional rum, cigar, and chocolate pairings with live entertainment on the weekends.

Everyday:

11:00 AM-11:00 PM

Dress Code:

Smart Casual

International

Saint June

Saint June provides a luxurious, relaxed setting, where guests can enjoy sophisticated and stylish beverage and food offerings. Situated within the striking beauty of Seven Mile Beach, feeling inspired and open to possibility is inevitable.

Everyday:

11:00 AM-9:00 PM

Phone:

+1 345-525-0675

Dining Experiences

Discover hotel dining beyond breakfast, lunch and dinner with chef-led experiences, wine tastings, private dining, brunches and other special events and offers.

Culinary Studio

The Culinary Studio is the ideal setting for a unique dining experience. We invite you to participate in a unique and exciting activity. We have an exciting lineup of cooking classes taught by our talented chefs and culinary specialists. They will work alongside you to help you achieve a simple goal: to leave our cooking lessons with the experience and confidence to reproduce newly learned recipes and techniques. | Reservations made a minimum of 48 hours in advance, based on availability & business levels. Offered to parties of 10 or more guests.

For additional information or to place your reservation, please call +1 (345) 815-6117.

Culinary Team

Executive Chef

Frederic Morineau

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. As Executive Chef since 2008, 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.

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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, 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.

Chef De Cuisine, Blue by Eric Ripert

Thomas Seifried

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.

Executive Sous Chef

Marcello Piacentini

Born and trained in Italy, after completing his studies at Collegio Ballerini Culinary School in Seregno, Executive Sous Chef Marcello Piacentini started his culinary in the early 2000’s gaining experiences in various parts of the world. He started 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.

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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. At The Ritz-Carlton, Grand Cayman, Marcello held different roles at the resort as Chef of Banquets in 2019 Chef de cuisine for popular Italian restaurant, Andiamo, since 2016, after spending one season as Sous Chef of both Seven and Saint June.

Chef of Banquets

Jason Ao

Jason is a native of Toronto Canada, where he attended the George Brown College studying Culinary Management. After completing an internship at the Royal Canadian Yacht Club, he took the opportunity to work in Italy for 6 month where he studied Italian Cuisine at Alma Sri Scuola Internazionale Di Cucina Italiana. Jason started with The Ritz-Carlton, Toronto in 2010 working as a junior cook then promoted to Senior Banquet Chef while at the same time becoming a Certified Culinarian with the Ministry of Canada. In 2014, Jason had an opportunity to move to The Ritz Carlton Grand Cayman as an assistant butcher. Over the course of years, hours upon hours of hard work, dedication and in pursuit of his dream, Jason has moved up the ranks throughout the years from Sous Chef in Seven Restaurant to Garde Manger Chef and Taikun Chef.

Pastry Chef, Camilla Testa

Andiamo Sous Chef, Lorenzo Manni

Seven Restaurant, Federico Bacciocchi

Taikun Restaurant, Manohar Maharjan

DATES (1 NIGHT)

Rooms & Guests

1 Room, 1 Adult

Special Rates

Lowest Regular Rate

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PO Box 32348 KY1-1209, Seven Mile Beach,

Grand Cayman, Cayman Islands, KY1-1209

Fax: +1 345-943-9001