Michele Tenzone

As Executive Chef at Blue, Michele Tenzone brings a disciplined and considered approach to the kitchen, one shaped by a deep respect for ingredient, technique, and balance. His work is guided by precision, where each element is composed with intention and nothing is extraneous.

Formed through experience in some of Europe’s most refined culinary environments and further shaped by time in Asia’s Michelin‑recognized kitchens, his approach reflects a quiet confidence, favoring clarity and structure over excess. His work has been recognized at the Michelin level, reinforcing a style that is both controlled and expressive.

CHEF MICHELE TENZONE

Chef Michele Tenzone, originally from Apulia, Italy and the youngest of four siblings, began his early life with a love of food assisting his mother. He later attended the Armando Perotti Culinary School. From ages 19-26 he worked through various Michelin Star restaurants including the 3 star Piazza Duomo, 2 star La Madonnina del Pescatore. Chef Tenzone also spent 5 years in China where he earned a Michelin star as Chef de Cuisine of 8 ½ Otto Mezzo Bombana at The Galaxy Macau. He also assisted with the launches of both St. Regis Zuhai and Hong Kong.

Later he moved to Luxemburg taking the helm of La Distillerie at Chateau de Bourglinster known as the best vegetarian restaurant in the world. Chef Tenzone has now joined The Ritz-Carlton Grand Cayman working with 3 star Michelin Chef Eric Ripert in Blue Restaurant.