our team

executive chef massimo defrancesca


Massimo De Francesca is an award winning chef whose career took root in his culinary journeys through the kitchens of Italy, Canada, USA and Caribbean. With over 18 years of professional experience, Massimo has been at the helm of kitchens producing innovative dishes infused with local flare.

In 2008, Chef Massimo joined Kimpton Hotels at Domaso Trattoria Moderna in Arlington, Virginia and then spent three years in Manhattan as Executive Chef at Nios, adjacent to The Muse Hotel, and SilverLeaf Tavern at 70Park Ave Hotel. Most recently he was producing notable dishes at Taggia at FireSky Resort and Spa in Scottsdale and SaltRock Kitchen at Kimpton's Amara Resort and Spa in Sedona.

He has appeared on national and local television and radio programs, and has been featured in articles in notable regional and national publications such as AZ Central, The New York PostUSA Today and The Washington Examiner. Chef Massimo has participated in prestigious culinary events including a collaborative Beach Glamour Dinner at the James Beard House in New York City, New York Food & Wine Festival, Grand Gourmet, Devoured Food & Wine Classic and Flavors of Phoenix.

Chef Massimo brings his many global influences to the new Kimpton Seafire Resort + Spa. An authority on the multicultural culinary scene in Grand Cayman, he incorporates his extensive knowledge gleaned from locals, restaurateurs and fishermen into the unique culinary offerings at the resort and its three unique restaurants.

director of fb himanshu jethi


Himanshu Jethi has over 10 years of experience in the hospitality industry, the majority of which is on the Food & Beverage side of operations. Most recently, he worked as the Assistant Director of F&B at the Singapore Marriott Tang Plaza Hotel, and his international management experience also includes stints as F&B Manager of Blue by Eric Ripert and SEVEN at The Ritz Carlton, Grand Cayman as well as Restaurants & Banquet Manager at the Taj Falaknuma Palace in India. Jethi graduated with a degree in Hotel Management and a Bachelors Degree in Tourism Studies, and was nominated for Restaurant Manager of the Year by Cayman Islands Tourism Association in 2014.

jim crop


Wrigley, an expert mixologist, has accomplished a lot in over two decades, working within all aspects of the massively diverse international hospitality industry. From running award-winning bars & restaurants in Edinburgh, London, to being an award-winning International Brand Ambassador, Jim's wide-range of expertise has allowed him to work with some of the most prestigious clients and locations. The beverage connoisseur has had the pleasure to fix & shake drinks at Buckingham Palace and the Monaco Grand Prix; make Martinis for Bond and Tiki-up Caribbean beach bars, as well as train some of the bar industry's best & brightest.

Following on from managing & directing bars such as Lonsdale, Trailer Happiness & Made in the Shade, Jim was most recently the Bar Operations Manager for Bourne & Hollingsworth Group, where he worked with Jamie Forbes, re-uniting the team that created the Internationally-renowned Albannach.

Over ten years of his career have been spent working in numerous global markets to build and develop all areas of brand communication. Jim often consults on product and brand development for some of the most interesting and iconic liquids in the UK and International markets, and is a co-founder of the award-winning Luhv Drinks cold-pressed juice. In addition to being regularly featured in print & radio as an expert in cocktails, Jim also plays a key role in the drinks-side of international events like Lisbon Bar Show & the UK Rumfest.