Join chef Eric Ripert at the culinary event of the decade
JOIN CHEF ERIC RIPERT AT THE CULINARY EVENT OF THE DECADESave the Date for Cayman Cookout 2018

Headline Chefs

  • Eric Ripert

    Photo of Eric Ripert

    Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin. Born in Antibes, France, Eric moved to Andorra, a small country just over the Spanish border as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

    In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, DC. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.

    In September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events. Some of his most recent accolades include La Liste’s #1 restaurant in the United States and #2 restaurants in the world (2017).

    Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest When not in the kitchen, Ripert enjoys good tequila and peace and quiet.

  • José Andrés

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    Named as one of Time’s “100 Most Influential People” and awarded "Outstanding Chef" by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and award-winning group of 25 restaurants located throughout the country and in Mexico City. Andrés’ work has earned awards and distinctions such as Outstanding American by Choice, the McCall-Pierpaoli humanitarian award, the 2015 EY Master Entrepreneur of the Year in Greater Washington and CHCI’s Chair’s Medallion Award.
  • Rick Bayless

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    Winner of Bravo’s Top Chef Masters, Chef Rick Bayless, host of Mexico-One Plate at a Time has been nominated for a Daytime Emmy for Best Culinary Host in 2016. An author of 9 cookbooks, Rick has also received a great number of James Beard award nominations in many categories and has won seven awards total. Rick’s side-by-side award-winning restaurants, the casual Frontera Grill and 4-star Toplobampo are located in Chicago. His award winning Frontera line of salsas, cooking sauces and organic chips can be found coast to coast. In 2016, he opened two new restaurants in Chicago; the Baja-inspired, wood-fired Lena Brava and Cervecería Cruz Blanca, a craft brewery and Oaxacan-style taquería – both of which have earned critical acclaim. Rick and his staff established Frontera Farmer Foundation in 2003 to support small Midwestern farms. To date, the foundation has awarded nearly 200 grants totaling nearly $2 million. In 2007, Rick was awarded Humanitarian of the year by the International Association of Culinary Professionals for his many philanthropic endeavors. The Government of Mexico has bestowed on Rick the Mexican order of the Aztec Eagle – the highest decoration bestowed on foreigners whose work has benefited Mexico and its people.
  • Daniel Boulud

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    Daniel Boulud, a native of Lyon, France, is considered one of America’s leading culinary authorities and one of the most revered chefs in New York, his home since 1982. Daniel is Chef-Owner of 13 restaurants around the world, and is best known for his eponymous, exquisitely refined DANIEL on Manhattan’s Upper East Side. Outside of New York, the chef’s cooking can be found in London, Singapore, Toronto, Montréal, Miami, Palm Beach, Washington DC, and Boston. Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Chef” and “Outstanding Restaurateur,” as well as The Culinary Institute of America’s “Chef of the Year Award” (2011) and The World’s 50 Best Restaurants “Lifetime Achievement Award” (2015). Boulud was named a Chevalier de la Légion d'Honneur by the French government in March 2006 in recognition of his contributions to the advancement of French culture. He is a generous supporter and Co-President of Citymeals-on-Wheels for more than two decades, and is Chairman of the Ment’or BKB foundation.
  • Anthony Bourdain

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    Anthony Bourdain is best known for traveling the globe on his stomach, on his Emmy and Peabody-winning TV series Anthony Bourdain:Parts Unknown. He is the author of 13 books, including the bestselling Kitchen Confidential: Adventures in the Culinary Underbelly, a portrait of life in restaurant kitchens that has been translated into more than 28 languages. His writing has appeared in The New Yorker, The New York Times, The Times of London, FOOD & WINE, Vanity Fair, Lucky Peach and many other publications. Bourdain joined the writing staff of HBO’s Treme in 2011, contributing to the popular drama’s restaurant storylines. In 2012 he launched his own publishing line with ECCO, Anthony Bourdain Books, an imprint of HarperCollins. The first titles were released in 2013.

    Anthony Bourdain: No Reservations , which he made from 2004 – 2012, won two Emmy Awards, with several other nominations. He is an executive producer of Jeremiah Tower: The Last Magnificent, a documentary about legendary chef Jeremiah Tower, which made its debut at the Tribeca Film Festival in April 2016, and will have a theatrical release in 2017. He is also an executive producer of Wasted! The Story of Food Waste, which will debut at Tribeca in 2017.

    Anthony Bourdain lives in New York City with his wife and daughter.
  • Sean Brock

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    Sean Brock is chef/partner of McCrady’s and McCrady’s Tavern in Charleston, South Carolina, Husk in Charleston and Nashville, and Minero in Charleston and Atlanta. He won the James Beard Award for Best Chef, Southeast, in 2010 and is a four-time finalist for Outstanding Chef. His cookbook, Heritage is a New York Times Bestseller and winner of the 2015 American Cooking James Beard Award. Brock’s TV resume includes Iron Chef America and hosting season 2 of the Emmy Award-winning The Mind of a Chef. Raised in rural Virginia, he is passionate about preserving and restoring heirloom ingredients. He divides his time between Charleston and Nashville.
  • Dominique Crenn

    Photo of Dominique Crenn
    Dominique Crenn, the chef/owner of two Michelin starred Atelier Crenn of San Francisco, focuses on cuisine as a craft and the community as an inspiration.

    Crenn’s parents had a strong influence on her interest and love for the culinary arts. She began her formal culinary training when she moved to San Francisco in 1988 to work at Stars, under luminaries Jeremiah Tower and Mark Franz. In 2011, Crenn opened Atelier Crenn, a deeply personal project, where her heritage and ode to “poetic culinaria” is embodied through the whimsical creations she shares with her guests. Atelier Crenn received its first Michelin Star in 2011, and its second Michelin Star in 2012. Crenn was awarded World’s Best Female Chef in 2016 by San Pellegrino’s 50 Best, and continues to be an active member of the international culinary community, to promote innovation, sustainability, and equality, through her collaboration with Basque Culinary Center, TasTAFE, and others.
  • Robert Irvine

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    With over 27 years in the culinary profession, Chef Robert Irvine has cooked his way across the world. As the host of one of the Food Network’s highest-rated shows, Restaurant: Impossible, Irvine saved struggling American restaurants. Previously, he was the host of the Food Network’s Dinner: Impossible and Worst Cooks in America and has also authored two cookbooks and one healthy living book. He is currently on tour with his new interactive show, Robert Irvine Live, and appears regularly as an expert guest on national talk shows. In 2015, Robert Irvine Foods was launched, featuring a nutritionally-improved line of products. He established the non-profit The Robert Irvine Foundation to support military personnel and their families. For his efforts, he was designated Honorary Chief Petty Officer by the U.S. Navy as well as awarded the Bob Hope Award for Excellence in Entertainment and Support of our Service Members. To further his support, he opened Robert Irvine’s Fresh Kitchen at the Pentagon last fall. Recent efforts include launching the Robert Irvine Magazine, the opening of a Gold’s Gym in Florida, and the debut of Robert Irvine’s Public House this fall in Las Vegas.
  • Emeril Lagasse

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    Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, PA. His 13th restaurant, Meril, opened in New Orleans in September 2016. Lagasse has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC's "Good Morning America." He has appeared as a guest judge in three seasons on Bravo’s “Top Chef” and in 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the Worldwith Emeril Lagasse, premiered on Amazon in September. Lagasse is the best-selling author of 19 cookbooks. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs through the culinary arts, nutrition, healthy eating, and important life skills.
  • Michael Mina

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    Michael Mina’s story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago.

    With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.

    Michael’s culinary and business vision led to the founding of Mina Group, with partner Andre Agassi in 2002. Under the auspices of Mina Group, he has opened 30 operations including Michael Mina, Clock Bar, Rn74, Bourbon Steak, Arcadia, Stonehill Tavern, Stripsteak, Wit & Wisdom, Pub 1842, The Handle Bar, Michael Mina 74, Pabu, The Ramen Bar, Bourbon Pub, Locale Market, Farmtable Kitchen, Bardot Brasserie, The Mina Test Kitchen, Firebird Diner, And Penrose Lounge.
  • Alfred Portale

    Photo of Alfred Portale
    Chef Alfred Portale is a culinary creator whose heart belongs to the very restaurant where his career began 31 years ago—Gotham Bar and Grill. In 1985, Portale created a restaurant that emulated the standards of the 3-Star Michelin restaurants from his time in France with Jacques Maximin, Michel Guérard and the Troisgros brothers. Portale continues to transform haute cuisine, making it vibrant, contemporary and relaxed. Among his many accolades are five separate three-star reviews from The New York Times; the James Beard Foundation Award for Outstanding Restaurant in 2002; and the James Beard Foundation Award for Outstanding Chef in 2006.

The Ritz-Carlton Hotel Company Chefs

  • Rainer Zinngrebe

    Photo of Rainer Zinngrebe
    Rainer Zinngrebe has had an illustrious 34-year career full of awards and recognition. In his current role as Vice President Culinary, Corporate Chef Luxury Brands, he heads the global culinary innovation, strategy and execution for The Ritz-Carlton Hotel Company, LLC and Bulgari Hotels & Resorts. A German national, Rainer has inspired Ritz-Carlton chefs the world-over not only to achieve excellence - but to cook with passion, relevance and with the cultural preferences of their guests in mind. His culinary leadership expertise spans 27 countries including the USA, Canada, China, Japan, France, Germany, Italy, UK, Egypt and Qatar.

Participating Chefs

  • Bernard Guillas

    Photo of Bernard Guillas
    Maître Cusiniers de France and award-winning chef, Bernard Guillas, joined La Jolla Beach & Tennis Club Inc. as Executive Chef in 1994. Guillas is responsible for directing the resort’s three restaurants and all catering operations for the Club and the Shores Restaurant at the La Jolla Shores Hotel, and the landmark Marine Room restaurant. For this chef, it is the magic of adding unusual seasoning to titillate the palate. Born into a family of butchers, bakers, and restaurateurs, Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine.
  • Phillippe Haddad

    Photo of Phillippe Haddad
    Philippe Haddad has 37 years of global, culinary and hospitality experience, offering innovative cooking techniques and recipe creations along with his character and passion for food and wine. Prior to joining the Cape Dutch team, Haddad starred as guest chef of the restaurant, Yebo, for their Sunday brunch series, in addition to leading the kitchen in Atlanta as Executive Chef for three years. A Belgium native, Haddad began his culinary journey as a teenager with deep interest in the culinary arts. Haddad was accepted to a renowned hotel institute in Belgium, Hotel School Ter Duinen after enrolling in a preliminary cooking school at age 14. Haddad’s passion and elite training exposed him to work in many countries such as Belgium, France, the UK, Bermuda, the U.S. Virgin Islands and the United States. Along the way, Haddad gained insight into the many customs and cultures that surround each country’s culinary traditions.
  • Norman Love

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    Norman Love blends a master’s appreciation of the sensuous with the art of a chef to create handcrafted chocolates reserved for those who expect nothing less than perfection. Norman Love Confections has been satisfying connoisseurs of fine chocolates since 2001, when the chocolatier first introduced the masterpieces he produces at his facility in Ft. Myers, FL. Today, Love enjoys international recognition for the incomparable, handcrafted natural sweets with tastes and textures that arouse the senses.
  • Jose Martinez

    Photo of Jose Martinez
    Chef Martinez’s experience resides with the chefs and restaurants he trained in with exceptional results. Chef Martinez established a presence as a first-rate talent seizing an opportunity to apprentice with the legendary French chef and restaurateur, Joël Robuchon at Restaurant Jamin in Paris. Chef Martinez continued his career working at Lucas Carlton, in Paris with Alain Senderens, a founder of New French cuisine; and then with Chef Michel Guerard at Eugénie les Bains, which earned three Michelin stars. Chef Martinez was awarded his own Michelin star for Maison Blanche, Paris and in 2010 became a James Beard Award nominee for Best Chef South. Maison Blanche on Longboat Key is unanimously praised by foodies and reviewers as Sarasota’s best. Additionally, the restaurant just made the OpenTable list of the 100 Best Restaurants in America for 2016. Chef Martinez is married to Victoria with three children, Jose, Jr., Sophia and Carla.

Culinary & Beverage Experts

  • Hossein Aimani

    Photo of Hossein Aimani
    Established in 1991 by husband and wife team Hossein Aimani & Amy Arrow-Aimani, Paramount Caviar is one of the largest direct importers & distributors of fine caviar worldwide. With Aimani’s vast 33 years of caviar experience he takes pride in selecting the finest caviar from around the world often times flying to remote areas to select the very best of this extremely rare & precious commodity. Currently his abundant inventory is the largest and most diverse within the United States, satisfying the most discerning of Michelin starred chefs including Chef Eric Ripert of Le Bernardin, Chef Daniel Humm of Eleven Madison and Chef Cesar Ramirez of Chefs Table at Brooklyn Fare.
  • Michele Buster

    Photo of Michele Buster
    Michele Buster has been importing cheese for over 21 years and is an expert in Mediterranean food. Her experience living in Italy and Spain helped fuel her passion for the business. She has helped shape the emergence of unique products in our marketplace over the last decade. Michele and her partner formed Forever Cheese, which focuses on cheeses and specialty foods from Italy, Spain, Portugal and Croatia. She spends a good deal of her time sourcing products in Europe as well as traveling the U.S. conducting classes and tastings for the finest specialty stores and restaurants in the country. Recently she was inducted into the Guilde International des Fromagers and was award in Murcia, Spain for being the person who most stimulated the agronomy of the region. In April of 2015 Michele was invited to be an honorary member of the D.O.P for the Sao Jorge cheese.
  • Jeremy Schaller

    Photo of Jeremy Schaller
    Ferdinand Schaller began his career in 1918 as an apprentice butcher and sausage maker in Stuttgart, Germany. After five years, he began looking for opportunities to expand his knowledge and talents, traveling throughout his homeland for another five years, learning his craft at the sides of masters - their techniques, recipes and dedication. He would take this learning with him when he signed up in Hamburg for a cook’s mate position on a ship bound for America. Almost a century after opening its doors, Schaller & Weber is still a family-run business and is operated by the third generation, Jeremy Schaller. He is still dedicated to producing the same premium meats—according to the same standards and time-honored recipes—that originated in long forgotten butcher shops. To eat any Schaller & Weber product today is to experience something increasingly rare in this world—the tradition of taste.
The Ritz-Carlton Grand Cayman
If you have any event-related questions, please call 345-815-6117.