The Ritz-Carlton, Grand Cayman is happy to announce the appointment of Michele Tenzone as Chef de Delicacies at Blue by Eric Ripert, the resort’s famend fine-dining restaurant and the Caribbean’s first and solely restaurant to obtain the distinguished Forbes 5-Star Restaurant Award. With an intensive and distinguished culinary profession, Chef Tenzone brings a wealth of expertise from Michelin-starred kitchens in Italy, China, and Luxembourg. His ardour for revolutionary delicacies and dedication to excellence will elevate Blue’s famend culinary choices.
In his new position, Chef Tenzone will lead the restaurant’s culinary imaginative and prescient, preserving its popularity because the Caribbean’s premier eating vacation spot. His focus will stay on creating distinctive dishes that spotlight the freshest native and seasonal elements, guaranteeing a continued dedication to culinary innovation and world-class eating.
Earlier than becoming a member of The Ritz-Carlton, Grand Cayman, Chef Michele Tenzone honed his culinary experience at La Distillerie at Château de Bourglinster, acclaimed because the world’s Greatest Vegetarian Restaurant. He beforehand served as Chef de Delicacies at 8 1/2 Otto e Mezzo Bombana at Galaxy Macau, which earned a Michelin Star. Chef Tenzone’s journey additionally contains 5 years in China the place he performed a key position within the pre-opening and launch of each The St. Regis Zhuhai and The St. Regis Hong Kong, serving as Chef de Delicacies at LaBrezza at The St. Regis Resort Zhuhai. These formative experiences fueled his ardour for progress inside the resort business, in the end main him to The Ritz-Carlton, Grand Cayman. His time in Luxembourg and China was pivotal in shaping his culinary journey, serving to him evolve into the visionary chef he’s at present.
Born in Apulia, Italy, because the youngest of 4 siblings, Chef Tenzone’s love for meals started at an early age, helping his mom with grocery procuring. At simply 14, he labored at an Italian bar, serving espresso, croissants, and cappuccinos, sparking a lifelong ardour for cooking. He later attended Armando Perotti Culinary Faculty, the place he spent two years studying front- and back-of-house operations, earlier than dedicating the subsequent three years to mastering the kitchen. From ages 19 to 26, Chef Tenzone labored at numerous Michelin-starred eating places throughout Italy, refining his abilities below celebrated cooks, together with Moreno Cedroni (2 stars, “La Madonnina del Pescatore”), Pierluigi di Diego (1 star, “Il Don Giovanni”), Guido Havercock (a number of stars), and Enrico Crippa (3 stars, “Piazza Duomo”). At 27, Chef Tenzone moved to Luxembourg, working at Mosconi, the one Michelin-starred Italian restaurant outdoors Italy, the place he spent six years additional creating his experience and kitchen administration abilities.
“As I start my journey at Blue by Eric Ripert, I’m thrilled to collaborate with Chef Ripert and produce recent concepts to the kitchen,” mentioned Chef Michele Tenzone. “I’m excited to infuse a Southern Italian contact into our dishes, showcasing the magnificence and flavors of my hometown. Each dish I create displays my roots, and my purpose is to assist Blue proceed its legacy as the highest luxurious restaurant within the Caribbean by providing distinctive meals and a heat, inviting environment for our company.”
Chef Tenzone shared that what he most enjoys about his work is collaborating with people from numerous nationalities, merging completely different strategies and concepts to create one thing new and thrilling within the kitchen.
Exterior of the kitchen, Chef Tenzone is an avid diver, having already loved two dives since arriving on the resort. Along with his culinary ardour, he’s an artist with a deep appreciation for museums and galleries, dreaming of at some point opening his personal gallery in Apulia to showcase his paintings. An enthusiastic fan of Italian soccer, he additionally spent his childhood enjoying the game.
“We’re excited to welcome Chef Tenzone to the Blue crew,” mentioned Chef Eric Ripert. “His intensive data, revolutionary strategy, and recent perspective will elevate our culinary choices to new heights. We’re assured he’ll be an incredible asset to our crew and play an integral position in persevering with to boost the eating expertise at Blue.”