Michele Tenzone has been appointed as Chef de Cuisine at Blue by Eric Ripert at The Ritz-Carlton, Grand Cayman
The Ritz-Carlton, Grand Cayman is pleased to announce the appointment of Michele Tenzone as Chef de Cuisine at Blue by Eric Ripert, the resort's renowned fine-dining restaurant and the Caribbean's first and only restaurant to receive the prestigious Forbes Five-Star Restaurant Award. With an extensive and distinguished culinary career, Chef Tenzone brings a wealth of experience from Michelin-starred kitchens in Italy, China, and Luxembourg. His passion for innovative cuisine and dedication to excellence will elevate Blue's renowned culinary offerings.
In his new role, Chef Tenzone will lead the restaurant's culinary vision, preserving its reputation as the Caribbean's premier dining destination. His focus will remain on creating exceptional dishes that highlight the freshest local and seasonal ingredients, ensuring a continued commitment to culinary innovation and world-class dining.
Before joining The Ritz-Carlton, Grand Cayman, Chef Michele Tenzone honed his culinary expertise at La Distillerie at Château de Bourglinster, acclaimed as the world's Best Vegetarian Restaurant. He previously served as Chef de Cuisine at 8 1/2 Otto e Mezzo Bombana at Galaxy Macau, which earned a Michelin Star. Chef Tenzone's journey also includes five years in China where he played a key role in the pre-opening and launch of both The St. Regis Zhuhai and The St. Regis Hong Kong, serving as Chef de Cuisine at LaBrezza at The St. Regis Hotel Zhuhai. These formative experiences fueled his passion for growth within the hotel industry, ultimately leading him to The Ritz-Carlton, Grand Cayman. His time in Luxembourg and China was pivotal in shaping his culinary journey, helping him evolve into the visionary chef he is today.
Born in Apulia, Italy, as the youngest of four siblings, Chef Tenzone's love for food began at an early age, assisting his mother with grocery shopping. At just 14, he worked at an Italian bar, serving coffee, croissants, and cappuccinos, sparking a lifelong passion for cooking. He later attended Armando Perotti Culinary School, where he spent two years learning front- and back-of-house operations, before dedicating the next three years to mastering the kitchen. From ages 19 to 26, Chef Tenzone worked at various Michelin-starred restaurants across Italy, refining his skills under celebrated chefs, including Moreno Cedroni (2 stars, "La Madonnina del Pescatore"), Pierluigi di Diego (1 star, "Il Don Giovanni"), Guido Havercock (multiple stars), and Enrico Crippa (3 stars, "Piazza Duomo"). At 27, Chef Tenzone moved to Luxembourg, working at Mosconi, the only Michelin-starred Italian restaurant outside Italy, where he spent six years further developing his expertise and kitchen management skills.
Chef Tenzone shared that what he most enjoys about his work is collaborating with individuals from diverse nationalities, merging different techniques and ideas to create something new and exciting in the kitchen.
Outside of the kitchen, Chef Tenzone is an avid diver, having already enjoyed two dives since arriving at the resort. In addition to his culinary passion, he's an artist with a deep appreciation for museums and galleries, dreaming of one day opening his own gallery in Apulia to showcase his artwork. An enthusiastic fan of Italian football, he also spent his childhood playing the sport.