South African Born, Ignatius studied Hotel Management and Culinary Arts, and then started his career working in Boutique Hotels, and Lodges. His passion for food and excellence inspired him to apply to one of the biggest Luxury Brands Worldwide.

His Journey with the Ritz Carlton began as an Intern in 2013 at the Ritz Carlton Naples Golf Resort, where he was mesmerized by the Ritz Carlton Mystique. In 2015 he came to the Ritz Carlton Grand Cayman and worked his way up through the ranks until he was appointed as Sous Chef in Andiamo in 2018, and then continued his role in Seven Kitchen in 2019.