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Restaurant Team

Eric Ripert

Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 19 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated restaurant holds three stars from the Michelin Guide, a consistent “29” food rating, the highest in the city, from the Zagat Guide since 2011, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout five reviews, and is the only restaurant to maintain four stars for that length of time. In September 2011, Ripert unveiled the next chapter in the restaurant’s history: a significant redesign from Bentel & Bentel that earned Le Bernardin a James Beard Award for “Best Restaurant Design” in 2012, followed by a 2013 “Outstanding Restaurateur” award for co-owner Maguy Le Coze. Additionally, Ripert has partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman. He is chair of City Harvest’s Food Council, a New York-based food rescue organization, as well as a recipient of the Legion d’Honneur, France’s highest honor. He is the host of YouTube’s “On the Table,” which debuted on the RESERVE CHANNEL in July 2012. He was also the host of his own Emmy-award winning PBS TV series “Avec Eric,” which ran for two successful seasons. Ripert is the author of four cookbooks, including Avec Eric (2010), On the Line (2008), A Return to Cooking (2002) and Le Bernardin –- Four Star Simplicity (1998).

Thomas Seifried, Chef de Cuisine  

Chef Thomas Seifried oversees the Caribbean’s only AAA Five Diamond restaurant, Blue by Eric Ripert, as Chef de Cuisine. Starting his career in Europe, the Austrian-born chef has presided and worked in some of the world’s most respected restaurants. He joined The Ritz-Carlton, Grand Cayman in 2013 after serving as Chef de Cuisine of Sand at The Ritz-Carlton, Sanya in China. In his current role, Chef Thomas works under the guidance of Chef Eric Ripert of New York’s famed Le Bernardin to create an unforgettable dining experience at Blue by Eric Ripert.

Frederic Morineau

Chef Frederic Morineau has served as Executive Chef at The Ritz-Carlton, Grand Cayman since 2008, overseeing one of the largest culinary divisions within The Ritz-Carlton Hotel Company worldwide. In his current role, Chef Frederic also heads the Caribbean’s most prestigious annual culinary event – Cayman Cookout – with Eric Ripert and an incomparable roster of world-famous chefs. For more than a decade, Chef Frederic has presided in some of the finest kitchens in Europe and the Caribbean. He joined The Ritz-Carlton in 1996, working and overseeing culinary divisions in many premium Ritz-Carlton hotels and resorts including those in Buckhead, Atlanta and Sarasota, to name a few. In 2011, Chef Frederic was invited into the ranks of the elite Maîtres Cuisiniers de France; presently he is one of two chefs in the Caribbean to have achieved such distinction. Chef Frederic was honored with the Gold Standard Award and the J. Willard Marriott Award of Excellence in 2014, prestigious awards bestowed to top employees across the brand for exemplifying outstanding performance and demonstrating service excellence.