Ritz Carlton Grand Cayman Teams Up With Eric Ripert

The Ritz-Carlton, Grand Cayman and Eric Ripert have introduced two restaurants that are hoped to define the dining experience at the Caribbean’s newest and most elegant resort. With Ripert Consulting, Inc. overseeing the design, development and operations of both establishments, they will be the first two restaurants to bear the name of the internationally acclaimed chef and co-owner of Le Bernardin, the top rated restaurant in New York.Blue by Eric Ripert will be a fine dining seafood restaurant while Periwinkle by Eric Ripert will offer an al fresco Mediterranean experience overlooking the resort’s waterways. Appropriate to their setting in the Caribbean, each in its own distinctive way will reflect Ripert’s passion, and extraordinary talent for celebrating the essential nature and character of seafood. Ripert has chosen his colleague, Richard Brower, currently Sous Chef at Le Bernardin, to be Chef de Cuisine for both restaurants.

“The Ritz-Carlton, Grand Cayman gives me an opportunity to once again explore and celebrate the pleasures of seafood, bringing together the traditions of the Mediterranean, the Caribbean and all the other parts of the world where the gifts of the sea are the centerpiece of local cuisine. It is exciting to have this opportunity to create a new dining experience in the Caribbean. It is especially gratifying to work with my outstanding colleague, Richard Brower, who has distinguished himself so highly here in New York,” Ripert said.

Brower was named Sous Chef at Le Bernardin in 2000 after joining the restaurant in 1998. He began his career ten years earlier as a cook at the Huntington Hilton Hotel on Long Island where he was named Cook of the Year in 1990. After two years as Chef Garde Manger at Seasons Resort and Conference Center (1991-1993), he joined the North St. Grill where he was promoted to Sous Chef. Brower also held that position at Tapika and Sign of the Dove before joining Le Bernardin.
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