The Ritz-Carlton, Grand Cayman is proud to announce the appointment of Michele Tenzone as the new Chef de Cuisine at Blue by Eric Ripert, the resort’s world-renowned fine-dining restaurant. As the Caribbean’s first and only restaurant to receive the prestigious Forbes Five-Star Restaurant Award, Blue continues to set the standard for culinary excellence. With Chef Tenzone’s extensive and distinguished career, his leadership is set to elevate the restaurant’s renowned offerings to new heights.
Chef Tenzone’s Culinary Journey
Chef Michele Tenzone brings a wealth of experience from Michelin-starred kitchens across Italy, China, Luxembourg, and beyond. Known for his passion for innovative cuisine and dedication to excellence, Tenzone has worked in some of the most esteemed kitchens in the world. His culinary journey includes key roles such as Chef de Cuisine at La Distillerie at Château de Bourglinster, recognized as the world’s Best Vegetarian Restaurant, and at the Michelin-starred 8 1/2 Otto e Mezzo Bombana at Galaxy Macau.
Tenzone’s time in China was formative, where he played a significant role in the pre-opening and launch of The St. Regis Zhuhai and The St. Regis Hong Kong. As Chef de Cuisine at LaBrezza at The St. Regis Hotel Zhuhai, he gained valuable experience and honed his culinary vision. His experiences in Luxembourg, China, and Italy have shaped him into a visionary chef, bringing a unique global perspective to his work.
A Focus on Local and Seasonal Ingredients
In his new role at Blue, Chef Tenzone will lead the culinary vision of the restaurant, ensuring its reputation as the Caribbean’s premier dining destination remains intact. His focus will be on creating exceptional dishes that highlight the freshest local and seasonal ingredients. This commitment to innovation and world-class dining will continue to set Blue apart as a top-tier fine-dining destination.
Early Life and Culinary Education
Born in Apulia, Italy, as the youngest of four siblings, Chef Tenzone’s love for food began early. He spent his childhood assisting his mother with grocery shopping and developed a deep appreciation for the culinary arts. At the age of 14, he worked at an Italian bar, sparking a lifelong passion for food and cooking. Chef Tenzone went on to attend Armando Perotti Culinary School, where he dedicated two years to studying both front- and back-of-house operations before focusing exclusively on mastering the kitchen.
His career path took him through Michelin-starred restaurants across Italy, where he worked under celebrated chefs like Moreno Cedroni, Pierluigi di Diego, Guido Havercock, and Enrico Crippa. This experience refined his skills and set him on a path toward culinary excellence.
A Visionary Chef with a Passion for Diversity
Chef Tenzone’s greatest enjoyment in the kitchen comes from collaborating with people from diverse nationalities, merging different techniques and ideas to create something new and exciting. His experience in international kitchens has allowed him to blend a variety of culinary influences, shaping his approach to innovative cuisine.
Outside of the kitchen, Chef Tenzone is an avid diver, having already experienced two dives since arriving at the resort. He is also an artist with a deep appreciation for museums and galleries, with a dream of someday opening his own gallery in Apulia to showcase his artwork. A lifelong fan of Italian football, Chef Tenzone spent his childhood playing the sport, adding yet another layer to his dynamic personality.
Looking Ahead at Blue by Eric Ripert
With Chef Tenzone’s appointment, Blue by Eric Ripert at The Ritz-Carlton, Grand Cayman is set to continue its legacy as one of the Caribbean’s premier dining destinations. His innovative approach to cuisine, passion for excellence, and dedication to using the freshest local ingredients will ensure that Blue remains at the forefront of culinary excellence in the region. Guests can look forward to an elevated dining experience under Chef Tenzone’s expert guidance.
Related topics: