THE RITZ-CARLTON, GRAND CAYMAN

PO Box 32348 KY1-1209, Seven Mile Beach, Grand Cayman, Cayman Islands
Phone:  +1 (345) 943-9000   •  Map & Directions
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Blue by Eric Ripert: Culinary Team

  Eric Ripert
  Executive Chef, Frederic Morineau
  Head Sommelier, Kristian Netis

Eric Ripert



Blue – by Eric Ripert : Culinary Team
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.
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Executive Chef, Frederic Morineau



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.
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Head Sommelier, Kristian Netis



Kristian Netis
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.
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