The Culinary Team Expands With Newly Appointed Chefs at Kimpton Seafire Resort + Spa
At Grand Cayman Resort, new Executive Sous Chef, Banquet Chef and Chef De Partie brings a wealth of kitchen excellence
Kimpton Seafire Resort + Spa is pleased to announce the appointment of Executive Sous Chef Christian Gonzalez Ponce to its culinary team, as well as the promotion of Chef Andre Wilson to Banquet Chef and Chef Abhimanyu “Abhi” Ghuliani to Chef De Partie. Together, Chef Christian, Chef Andre, and Chef Abhi will help to further elevate Seafire’s acclaimed restaurants & bars program at the resort’s three restaurants.
“Since our opening, Kimpton Seafire has established itself as a true culinary destination, and we’re thrilled to introduce our guests to Chef Christian, Chef Andre, and Chef Abhi’s dynamic flavors and innovative techniques,” said Steve Andre, the resort’s General Manager. “We’re looking forward to seeing — and tasting — what they have in store in their new roles.”
As Executive Sous Chef, Chef Christian will be in charge of supporting all of the culinary programming at Kimpton Seafire Resort + Spa. Born in Chile, he has worked in kitchens across the globe, including helping famed Chef Ferran Adriá’s El Bulli restaurant in Spain achieve its third Michelin star. As well as, opening his own Indigenous-Spanish restaurant in Chile, which was included on the prestigious San Pellegrino World’s 50 Best Restaurants list. With a PHD in culinary anthropology from San Pol de Mar in Barcelona, Chef Christian has also served as an international culinary instructor in Mexico and contributed to several South American cooking shows.
Hand selected to be part of Kimpton Seafire’s pre-opening team in 2016 as Chef De Partie for Banquets, Chef Andre was instrumental in the culinary recruitment and recipe development ahead of the resort’s grand opening. Now as the Banquet Chef, he will continue to support Seafire’s banquets, catering, conferences, and assistant manager operations. As well as inspire and implement new and innovative culinary concepts based on global culinary trends. Prior to joining the team, Chef Andre gained extensive experience within fine resorts and restaurants, including a stint with award-winning Chef Cindy Hutson in 2014. He also has a natural love for the Culinary Arts, and has acquired diplomas within the culinary, wellness and nutrition disciplines.
Chef Abhi is no stranger to Seafire, having been an integral part of the resort’s culinary team since 2019. As Chef De Partie, he will oversee the creation of Seafire’s delicious pastries, which are baked fresh on-site every day. Originally from India, Chef Abhi has gathered global experience in such locales as Malaysia, New York, Cambodia and Thailand, including stints with W Hotels and JW Marriot.
At Kimpton Seafire Resort + Spa, an impressive selection of fresh, local cuisine is dished up morning, noon and night at three extraordinary restaurants: Ave, where the simple, vibrant cuisine of the Mediterranean meets the bounty of Grand Cayman’s land and waters; Avecita, an exhibition-style “restaurant within a restaurant” that offers a much-sought-after nightly tasting menu; and Coccoloba, Seafire’s casual on-the-beach restaurant, which is part Mexican street taco joint, part beach hut.
Learn more about Seafire’s culinary offerings at www.seafireresortandspa.com/grand-cayman-restaurants
Amit Singh
Mumbai, India
Excellent Company For Hospitality Professionals