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Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin.
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.
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.
In September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm.
When not in the kitchen, Ripert enjoys good tequila and peace and quiet.
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.
Chef, author, and raconteur Anthony Bourdain is best known for traveling the globe on his stomach, on his TV show Anthony Bourdain: Parts Unknown.
He has established himself as a professional gadfly, bĆŖte noir, advocate, social critic, and pork enthusiast, recognized for his caustic sense of humor worldwide.
He is as unsparing of those things he hates as he is evangelical about his passions.
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 ā€” 2012, was widely popular all over the world, has won two Emmy Awards, with several other nominations.
He an executive producer of Jeremiah Tower: The Last Magnificent, a feature documentary about legendary chef Jeremiah Tower which made its debut at the Tribeca Click Festival in April 2016, and will have a theatrical release in early 2017.
Anthony Bourdain lives in New York City with his wife and daughter.
The son of Virginia restaurateurs, Brennan began cooking at the age of 13 and rose steadily through the ranks to become one of America's most renowned and imaginative chefs.
Following positions at several Washington, DC restaurants and hotels, Terrance moved to New York to work at the renowned restaurant Le Cirque.
Following his tenure at Le Cirque, Brennan went on to work in some of Europe's greatest Michelin-starred kitchens including Taillevent, La Tour d'Argent, Le Moulin de Mougins, Gualtiero Marchesi, Les Crayeres, and La Gavroche.
Brennan's signature culinary style took form while working under Chef Roger VergƩ at Le Moulin de Mougins in the south of France.
Inspired by the region's "cuisine of the sun," Terrance returned to New York City and in 1993 opened his first restaurant, Picholine, serving French-Mediterranean cuisine.
Picholine quickly earned three stars from The New York Times, 4 stars from New York Magazine, two Michelin stars and many James Beard nominations, including Outstanding Restaurant.
In 2001, Brennan opened Artisanal, a bistro-fromagerie-wine bar that gained immediate prominence as a shrine to the pleasures of fine cheeses and was awarded Best Brasserie Cuisine in the 2002 Zagat Gratis jocuri casino de descarcat />He has celebrated the launch of numerous destination restaurants, starting in 1999 with his flagship, 3030 Ocean restaurant created in the Harbor Beach Marriott Resort in Ft.
He quickly opened Latitude 41 in the Renaissance Columbus, Ohio and then the Brasserie in Grand Cayman, AMP 150 in Cleveland, Asador restaurant in the Dallas Renaissance, Parallel Post restaurant in Trumbull, Connecticut, his namesake restaurant, James Republic, in Long Beach California, and most recently his the restaurants at Pink Sands Resort in Harbor Island Bahamas.
His restaurants are all based around farm-to-table concepts and they are deeply involved in grass roots marketing programs that develop them as destination locations.
His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors.
A native of Switzerland, he was to food at a very young age, and began working in kitchens at the age of 14.
From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24.
In 2003, Daniel moved to the United States to become the executive chef at Campton Place link San Francisco, where he received four stars from the San Francisco Chronicle.
Three years later, he moved to New York to become the executive chef at Eleven Madison Park.
In 2011, Daniel and partner Will Guidara purchased Eleven Madison Park from Union Square Hospitality Group and the following year also opened the critically acclaimed NoMad.
Together with Will, he is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, and The NoMad Cookbook.
His 13th restaurant, Meril, opened in New Orleans 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.
His latest project, Eat the World with Emeril Lagasse, premiered September 2016.
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.
Texas chef Tim Love is known as much for his vibrant personality as his signature urban, western cuisine.
This spring, Love will bring Lonesome Dove and Love Shack to his Alma Mater city of Knoxville, TN.
He lives between Austin and Fort Worth with his wife and three children.
Roland Passot is chef and owner of La Folie Restaurant and Lounge in San Francisco, Left Bank in Larkspur, Menlo Park and San Jose, and LB Steak in Menlo Park and San Jose, CA.
Chef Roland Passot began his culinary career at the tender age of fifteen in France's gastronomic capital of Lyon.
Traditionally trained by some of the most famous chefs in France.
Passot opened La Folie with his wife Jamie in March of 1988.
Through his rigorous French training and several positions in the Midwest, Southwest and in San Francisco, Passot had developed his personal style of cooking, in which he showcases at La Folie.
In April 2009 La Folie celebrated 21 years with the opening of La Folie Lounge, located next door to the restaurant.
Christina founded the dessert programs at Momofuku and went on to build a culinary empire of her own.
Christina is a role model to her team of over 200 and is also a big believer in giving back.
Her unstoppable and free-spirited approach to life and inspiring achievements make her one of the most well-rounded and desirable chefs in the world.
Behind the scenes at The Ritz-Carlton, Toronto is Chef Jordan Barnett.
Recently returned to Canada from Grand Cayman where he had made his home since 2005.
He was a member of the opening team for The Ritz-Carlton, Grand Cayman starting as an entry level cook in the Banquet Kitchen, and rose in the ranks to become Restaurant Chef at Andiamo formerly Periwinkle and Chef de Cuisine at SEVEN.
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Chef Dodd serves as the Sous Chef with The Ritz-Carlton, Grand Cayman.
Chef Dodd is responsible for overseeing meal preparation and execution throughout dining outlets, in-room dining and private dinners.
She also coaches and develops a staff of over 20 ladies and gentlemen in accordance with hotel standards.
Prior to joining The Ritz-Carlton, Grand Cayman, Dodd worked as a private chef in Vancouver B.
She was also the opening chef at Edible Canada at the Market, where she hosted demo dinners and focused on sustainable produce in conjunction with local farmers.
Recently appointed as Executive Pastry Chef at The Ritz-Carlton, Buckhead relocating to Atlanta from Puerto Rico, Felizmenio brings a dynamic perspective and accomplished skill set to the luxury Buckhead hotel.
Felizmenio has worked with The Ritz-Carlton Hotel Company since 2008.
Prior to joining The Ritz-Carlton, Buckhead, he served as Executive Pastry Chef at The Ritz-Carlton, Moscow, The Ritz-Carlton, Sanya and The Ritz-Carlton San Juan, Puerto Rico.
Previously, he worked in pastry programs for various hotels around the world, including St.
Petersburg, Russia and Jeddah, Saudi Arabia.
Felizmenio began his career in the Philippines after extensive training focusing on chocolate in Tokyo, traditional French cakes and pastries at DGF Culinary School in Paris and bread making at Le Cordon Bleu in Paris.
He also completed training in artistic sugar in Perpignan, France.
Originally from Cebu in the Philippines, Felizmenio attended Bicol College of Art and Trade in Naga City, Philippines, where he obtained a Bachelor Degree of Science and Technology, majoring in Food Culinary Pastry and Bakery.
Felizmenio is happy to be part of this upcoming Cayman Cookout 2017.
Chef Logan oversees all pastry and dessert operations at the Resort.
She began her career on a hotels in Las Vegas, Maui and Great Exuma.
She has also worked as pastry chef at the Valley View Casino and the Grand del Mar Resort.
A graduate of the esteemed Culinary Institute of America in New York, Chef Melissa brings her strengths in specialty cakes, baking and pastry applications and chocolate work to Cayman Cookout.
Situated in a landmark building in the prestigious neighborhood of Nob Hill, The Ritz-Carlton, San Francisco features three dining outlets including the critically-acclaimed Parallel 37.
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.
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 article source Sarasota, to name a few.
In 2011, Chef Frederic was invited into the ranks of the elite MaƮtres 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.
His European tenure includes training under Jo Rostang at his Michelin three-star restaurant La Bonne Auberge in Antibes, France.
Chef Salomon continued his education at Le Bateau Ivre in Courcheval and graduated from Thonon les Bains Culinary Academy.
In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, he moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead.
Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the Northern California resort, including the signature fine dining restaurant Navio, The Conservatory Lounge, The Library, and 17,000-square-feet of banquet and wedding suites and ballrooms.
Chef Marcello graduated in August 2005 from the Colleggio Ballerine as Chef and Food Science and he is now the current Chef at Andiamo, the Italian Restaurant at The Ritz-Carlton, Grand Cayman.
Chef Marcello first started at The Ritz-Carlton, Grand Cayman in June 2015 as Sous chef de cuisine for the kitchen operations of Seven Restaurant, Barjack Beach Restaurant and In-Room Dining.
His great performance has presented him with new challengeā€”chef of the famous Italian restaurant Andiamo.
He is definitely a great addition to the Cayman Cookout team.
He joined The Ritz-Carlton, Grand Cayman in 2013 after serving as Chef de Cuisine of Sand at The Ritz-Carlton, Sanya in China.
With more than 10 years of international experience, Chef Sven perfected his skills, repertoire and distinctive style while working at two and three-starred Michelin restaurants in his native Germany.
Prior to joining the team of the Ritz Carlton Grand Cayman, he served as Head Chef for the JW Marriott Hotel in Hong Kong and as Sous Chef with The Ritz Carlton Hotel Guangzhou for a total of four years.
As award-winning chef, Sven took home numerous prizes from various national and international competitions and championships.
His talent lies in a broad band of culinary skills accumulated over the years on his journey through different cultures and cuisines.
Rainer Zinngrebe has had an illustrious 33-year career full of awards and recognition.
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 From cooking with family to cooking for royalty, Tony Biggs has a world view of the culinary scene.
He brings this knowledge and experience to the table as director of culinary arts for the Certified Angus Beef Ā® brand.
In this role, he focuses on expanding the brand's culinary vision and heightening its position in the culinary community.
Biggs has 35 years of international hospitality management experience, most recently as executive chef for the royal family in Jordan.
A graduate of the Culinary Institute of America, he also worked at Second Harvest Food Bank in New Orleans, Casino 5-Star Resorts in the Philippines, Tokyo America Club in Japan and Hyatt Hotels in the U.
Biggs has appeared on Food Network's "Chopped," the "Late Show with David Letterman" and for nine years on a cooking show in Savannah, Georgia.
He's currently writing a book about his culinary journey, starting in his hometown of Cohasset, Mass.
In his spare time, Biggs enjoys golf, skiing and cooking at home for his wife, Candy, and their two children.
Utilizing local ingredients and recipes and combining them with his European roots, Gilbert has created a menu that is sure to please all who visits the restaurant.
Master Chef of France, Jean-Louis Dumonet is the Executive Chef of The Union Club in NYC.
A native of France, Jean-Louis comes from a family of restaurateurs.
His parents were the hearts behind the Paris bistros: Josephine and La Rotisserie.
As of January 1st, 2008, Jean-Louis has been the Executive chef of the prestigious Union Club.
Jean-Louis is a member of the James Beard Foundation and has cooked at the James Beard House.
In 1994 he was awarded the prestigious title of MaƮtre Cuisinier de France.
Fernandes has been immersed in the culinary world for over 28 years.
It was during this time he worked in restaurants as a waiter, to put himself through school, determined to become a chef.
He traveled the world as a chef on Carnival Cruises.
He decided to settle in the Cayman Islands and has been living in Grand Cayman for the last 22 years and during which time he has worked for some of the finer hotels and restaurants on the island.
In 2010, he joined Kirk Market as executive chef, where he creates a diverse range of gourmet and home-style dishes for the Go here Gourmet Deli.
Massimo De Francesca is an award winning chef whose career took root in his culinary journeys through the kitchens of Italy, Canada, USA and Caribbean.
With over 18 years of professional experience, Massimo has been at the helm of kitchens producing innovative dishes infused with local flare.
In 2008 he joined Kimpton Hotel and Restaurant Group at Domaso Trattoria Moderna in Arlington, Read article and then spent three years in Manhattan as Executive Chef at Nios in The Muse Hotel and SilverLeaf Tavern at 70 Park Ave Hotel.
Most recently he was producing notable dishes at Taggia at FireSky Resort and Spa in Scottsdale and SaltRock Kitchen at Amara Resort and Spa in Sedona.
He has appeared on national and local television and radio programs as well as, featured in articles in AZ Central, The New York Post, USA More info and The Washington Examiner.
He has been appointed as a Chef Ambassador for Niman Ranch.
While continuing in the successes of Parkshore Grill as St.
As the Past President of Cayman Culinary Society and Director of the Caribbean Culinary Federation, Keith is the Manager of the Cayman Islands National Culinary Team.
He is Certified as a Culinary Judge for International Competition and Vice Consular Culinaire of the Chaine des Rotisseures Cayman.
He has travelled extensively as a Culinary Ambassador for the Cayman Islands Department of Tourism and has won numerous awards in national culinary competitions.
After nine successful years as a popular local Restauranteur, Keith is now focusing on teaching, cooking demonstrations and Personal Chef Services.
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 restauranteurs, Guillas' Britannic upbringing was influenced by his daily exposure to fine cuisine.
Philippe Haddad brings 36 years of global, culinary and hospitality experience to Cape Dutch, offering his innovative cooking techniques and recipe creations along with his life-of-the-party character and passion for food and wine.
A Bruges, Belgium native, Haddad began his culinary journey as a teenager, when he exhibited more than a passing interest in the culinary arts.
At a young age, Haddad was accepted to the most 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 allowed him to find work in a myriad of regions and countries such as Belgium, the south of France, the United Kingdom, Bermuda, the West Indies, the U.
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.
Chef Martinez established a presence as a first rate talent seizing an opportunity to apprentice with visit web page legendary French chef and restaurateur, Joƫl 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 EugƩnie 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.
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.
He decided to become a full time chef so he moved to Vienna, where he worked in some of the finest restaurants.
After 2 years in Australia he returned to Cayman where he is now the head chef at LUCA.
On his days off he is always out fishing, where whatever he catches ends up on the menu at LUCA the next day.
His favorite things to cook include risotto, homemade pasta, seafood, including local fish, octopus and jumbo scallops.
He is inventive and skilled, and loves to combine the freshest ingredients, including produce grown on the island, to make a vast array of colorful and sumptuous dishes.
As Head Chef at Luca, he now has the opportunity to showcase his innovative and inspired style of cooking.
The past two decades marked an impressive trajectory for Morrone.
Following graduation from The Culinary Institute of America, his ascent started on the opening team for Chef Charlie Palmer at the River CafƩ in New York and later with Chef Bradley Ogden as executive sous chef at Campton Place Hotel.
After Aqua, he opened the Blue Door at the Delano Hotel in Miami with Madonna.
Morrone later joined the Kimpton Group jimmy eat world big casino traduĆ§Ć£o opened the first Palomar Hotel.
As executive chef of the Fifth Floor; earning a second four-star accolade; the first Bay Area chef to be awarded the honor twice.
Dining guests included Oprah Winfrey, Mick Jagger, Keith Richards, Metallica, Michael Jordan, and Julia Childs etc.
Morrone later published the cookbook titled Simply Elegant Soup.
Jonathan Rivard is the head chef at Agua and also the Certified Angus Beef brand ambassador for the Cayman Islands.
He started his career at the tender age of ten working after school for his mother who owned a food truck in Quebec.
So saying Jonathan has the chef genes in his blood might be closer to home than you think!
He has worked in Canada, Paris and Bermuda, and he is pure French Canadian, though with a little bit of Toronto thrown in as well.
visit web page Chef Vidyadhara Shetty with 28 years of experience, orchestrates culinary feats, including superb banquets served in luxurious surroundings and with undeniable panache.
His secret ingredient remains his reliance on the usage of seasonal produce, which he claims inspires his style of cooking.
In London, he trained in classic European techniques and combined this knowledge with cutting edge culinary procedures to climb the ranks in the competitive chef world.
Over the course of his 25 year career, Tuason has worked in New York City as Executive Sous Chef at the 5 Star Four Seasons Hotel, in the Caribbean at the 5 Star Four Jimmy eat world big casino traduĆ§Ć£o Resort Nevis and in Hawaii as Executive Chef at the 4 Star Mauna Lani Bay Hotel.
While in Hawaii, Tuason hosted two James Beard Celebrity Chef Dinners with Chefs Jonathan Waxman, Michael Symon, Tyler Florence and Ming Tsai.
We are excited to see how his dishes will evolve to combine local island flavors during his time here in the culinary capital of the Caribbean.
He has a passion for food and working collaboratively in his kitchen.
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