ONE | GT’s executive chef and director of food and beverage have revealed their plans for the boutique hotel for the first time as they prepare for the hotel’s spring opening.
Executive head chef René Cahane and director of food and beverage Norman Martinez have worked in hospitality around the world and together will oversee ONE | GT’s three dining options, the French-Mediterranean restaurant Perle, Asian-inspired Byū, a rooftop restaurant and bar and the Italian-themed Café Bellini on the ground floor of the hotel.
Classically trained chef Cahane began his career at luxury London hotels The Stafford and The Cadogan and arrives in Grand Cayman from Sandals Grande St. Lucian in St Lucia.
“Culinary experiences are the soul of a memorable getaway and at ONE | GT, our food and beverage program strives to craft moments that transcend the table, for guests to remember, recreate and share long after they’ve departed,” said Cahane. “Whether curating an intimate meal or orchestrating a signature event, our team’s dedication will be reflected in the loyalty of our guests and the satisfaction that comes from delivering excellence, with heart.”
Joining him is Martinez, an accomplished hospitality executive who has worked in senior food and beverage leadership roles with global brands such as The Ritz-Carlton, Autograph Collection, Sheraton and Tryp by Wyndham.
“ONE | GT is more than a luxury hotel; it’s a destination where cuisine serves as a bridge between cultures,” said Martinez. “From morning coffee at Café Bellini to fine dining at Perle and evenings at Byū .. .every experience is designed to embody the highest standard of hospitality while celebrating international flavors.”
Opening in spring 2026, ONE | GT will feature 96 hotel suites and 81 private residences as well as the rooftop infinity pool.
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