Chef Lola Ribouleau started her culinary journey in France at the age of 16 workings as an apprentice in Michelin Star restaurants.

After graduating, she worked in a large-scaled Resort in Orlando, Florida for a year. She then returned to France, to Lyon, a city well known for its gastronomic creations and love for food, where she worked for the world-famous Chef Paul Bocuse for over 2 years as his Chef De Partie.

Lola came to the Ritz-Carlton Grand Cayman in 2013 and continued to work her way up and was promoted as Chef De Partie in Seven kitchens and again in 2019 where she became the Sous Chef of Andiamo Kitchen.