Born in Antibes, France, Eric Ripert’s illustrious career includes tenure at La Tour D’Argent, the Michelin three-star Jamin, the Watergate Hotel in Washington D.C. and work in New York with David Bouley. Under his direction Le Bernardin has been named the number one restaurant in New York by Zagat's for several years and received the coveted Michelin three-star award since the inception of that honor in the U.S.

Chef Frederic Morineau undertook the role of Executive Chef at The Ritz-Carlton, Grand Cayman in 2008. With a career that spans over a decade, Chef Frederic has presided in the kitchens of some of Europe and the Caribbean’s finest four and five star establishments. Frederic Morineau has worked for and has overseen many of Ritz-Carlton premium culinary divisions including The Ritz-Carlton Buckhead, Atlanta, and Sarasota. In 2011, Chef Frederic was invited into the ranks of one of the most prestigious associations of chefs in the world: the Maîtres Cuisiniers de France. He is only the second Maître Cuisinier presently working in the Caribbean.

Chef de Cuisine Luis Lujan was born in the small town of Oaxaca, Mexico. In 2003, Chef Lujan joined The Ritz-Carlton Hotel Company and has worked at The Ritz-Carlton, New York Central Park, Cancun, and Orlando Grande Lakes. Recognized for his culinary acumen, Chef Lujan was selected to compete for the prestigious award of Best National Young Mexican Chef 2007, and he merited first place. In December 2009, Chef Lujan joined The Ritz-Carlton, Grand Cayman as Chef de Cuisine for Blue by Eric Ripert.

Kristian Netis was born a Greek citizen of Germany –places renowned for food and drink. He worked in such leading restaurants as the 3-star Michelin rated restaurant, Juan Amador in Frankfurt and the Ente restaurant located in Wiesbaden which earned Wine List’s Best Award of Excellence. Kristian Netis joined Blue by Eric Ripert in 2008.