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 prestigious fine-dining restaurant. Known as the Caribbean’s first and only restaurant to receive the Five-Star designation from Forbes Travel Guide, Blue is set to see a new chapter of culinary innovation under Chef Tenzone’s leadership.
Chef Tenzone brings a wealth of experience from Michelin-starred kitchens across the globe, including Italy, China, and Luxembourg. With a career marked by his commitment to culinary excellence and creativity, he is poised to elevate Blue’s reputation as one of the region’s premier dining destinations.
Chef Tenzone’s Culinary Journey
Chef Michele Tenzone’s culinary journey has been shaped by his extensive experience in some of the world’s finest kitchens. Before his appointment at The Ritz-Carlton, Grand Cayman, Chef Tenzone honed his skills at La Distillerie at Château de Bourglinster, recognized as the world’s Best Vegetarian Restaurant. He also served as Chef de Cuisine at 8 1/2 Otto e Mezzo Bombana at Galaxy Macau, which was awarded a Michelin star during his tenure.
Chef Tenzone’s career also includes significant contributions to the development of luxury dining experiences in China. He played a key role in the pre-opening and launch of The St. Regis Zhuhai and The St. Regis Hong Kong, where he served as Chef de Cuisine at LaBrezza in Zhuhai. These experiences paved the way for his move to The Ritz-Carlton, Grand Cayman, where his expertise will shape the future of Blue by Eric Ripert.
A Culinary Vision Rooted in Tradition and Innovation
Born in Apulia, Italy, Chef Tenzone developed a deep love for food at an early age. His culinary path began at just 14 years old when he worked at an Italian bar, serving coffee and pastries. His formal culinary education came from the Armando Perotti Culinary School, where he studied both front- and back-of-house operations. Chef Tenzone spent his early years refining his skills in various Michelin-starred restaurants across Italy, including work with acclaimed chefs such as Moreno Cedroni, Pierluigi di Diego, Guido Havercock, and Enrico Crippa.
At 27, Chef Tenzone moved to Luxembourg, where he worked at Mosconi, the only Michelin-starred Italian restaurant outside of Italy, further expanding his culinary expertise.
Bringing a Southern Italian Touch to Blue by Eric Ripert
In his new role at Blue, Chef Tenzone will continue to uphold the restaurant’s legacy of culinary excellence while infusing a unique Southern Italian touch into the menu. He is passionate about highlighting the flavors of his hometown, ensuring that each dish reflects his roots. Chef Tenzone expressed his excitement for collaborating with renowned Chef Eric Ripert, stating, “I’m thrilled to bring fresh ideas to the kitchen and continue to offer exceptional food that reflects the elegance of Southern Italian cuisine.”
Chef Tenzone also emphasized his love for working with diverse teams, blending various culinary techniques and ideas to create innovative dishes. “What excites me the most is collaborating with individuals from different backgrounds to create something new and exciting,” he said.
A Passion for Diving and Art
Outside of the kitchen, Chef Tenzone is an avid diver and has already enjoyed two dives since arriving at The Ritz-Carlton. In addition to his culinary career, Chef Tenzone is an artist with a deep appreciation for museums and galleries. He dreams of opening his own gallery in Apulia to showcase his artwork. An enthusiastic football fan, Chef Tenzone spent his childhood playing the sport and continues to follow Italian football.
A Bright Future for Blue by Eric Ripert
Chef Eric Ripert, renowned for his own culinary achievements, welcomed Chef Tenzone to the Blue team. “We are excited to welcome Chef Tenzone to the Blue team,” Chef Ripert said. “His innovative approach and fresh perspective will elevate our offerings to new heights. We are confident that he will be a tremendous asset and continue to enhance the dining experience at Blue.”
Chef Michele Tenzone’s appointment marks the beginning of an exciting new chapter for Blue by Eric Ripert. Guests can look forward to an even more exceptional dining experience as the restaurant continues to build on its reputation as one of the Caribbean’s most exclusive and luxurious culinary destinations.
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