The Ritz-Carlton, Grand Cayman recently welcomed Michele Tenzone, the new head chef for Blue by Eric Ripert, while also showcasing the renovated restaurant, its new manager, and new menu.
At a reception marking the occasion, patrons enjoyed mixing and mingling at the Caribbean’s first and only restaurant to earn the coveted Triple Five-Star designation from Forbes Travel Guide.
They indulged in a five-course tasting menu at the 14 March event, featuring Tenzone’s seafood creations, which brought a flavourful and authentic taste of the chef’s home of Apulia, Italy.
Tenzone takes over from chef Thomas Seifried, who was with the hotel for 10 years.
Since arriving in December last year, Tenzone told the Cayman Compass, “It’s been a nice three months … really busy, intense, with the holidays and Cayman Cookout, but overall an amazing three months. I’m really happy.”
Seasoned roots
Tenzone’s love and passion for food began at an early age.
“I started when I was 16, 17. At the beginning, it started out as a necessity to help my mom and then eventually it became my biggest passion. I’ve been developing my career in Italy. When I was 27, I lived and worked in Luxembourg for seven years and then worked in Asia for five years in China, back to Luxembourg, and now here in Cayman.”
Tenzone honed his culinary expertise at La Distillerie at Château de Bourglinster in Luxembourg, 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 launch of both The St. Regis Zhuhai and The St. Regis Hong Kong.
Landing the culinary job in Cayman came about from a message from a friend.
“I was back in Luxembourg and then one day I got a screenshot from a chef friend who said it would be a nice opportunity for you,” he recalled, noting that the name Eric Ripert was a compelling motivation.
“I’m extremely happy … I’m extremely proud to take over this place,” Tenzone said. “Blue has been the best Caribbean restaurant in Forbes, so the job that has been done before has been well and important, so … I have this responsibility to … maintain this restaurant the same way. It’s quite challenging but I love challenges so… [it’s] exciting to take it.”
Tenzone noted the menu will “definitely” be influenced by his Italian heritage.
“I love to bring a touch or ingredient that links with my hometown; it’s super important for me, [to] have this feeling in every dish, so for sure you’re going to find this in … our new dishes like you can feel it’s something related with my own personality, my background, and my hometown and everything.”
He added, “I have an emotional attachment [to] every dish. I’m sure you’re going to feel it and my team will bring you this feeling to the table.”
When he’s not creating in the kitchen, Tenzone is an avid diver as well as an artist who has an appreciation for museums and galleries. He hopes for a chance to open his own gallery one day.
‘A lot of new’
With a recently renovated restaurant, a new menu and chef, as well as a new beverage, Aodhan Coakley, the hotel’s general manager Marc Langevin told the Compass, there’s “a lot of excitement”.
Noting that along with the changes, some things will stay the same, he said, such as “achieving the best service we can … [and] ensuring that we are true to Eric Ripert – the certain style, food, the balance.”
Finding a chef that can understand that mission, Langevin said, is always difficult, but he said that the way Tenzone has been managing the restaurant, “we can see that his style is meeting our Ritz-Carlton philosophy”.
Langevin added, “It’s finally time to present him to our local population.”
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