Chefs for the Cayman Cookout 2014 included:
Eric Ripert is 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 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 by Eric Ripert in Grand Cayman. He is chair of the City Harvest’s Food Council, a New York-based food rescue organisation, as well as a recipient of the Legion d’Honneur, France’s highest honour. He is the host of YouTube’s “On the Table,” which debuted on the RESERVE CHANNEL in 2012. He was also the host of his own Emmy-award winning PBS TV series “Avec Eric,” which ran for two successful seasons. Eric 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).
Named “Outstanding Chef” by the James Beard Foundation in 2011, José Andrés is an internationally-recognised culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup. Andrés is the force behind renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami and Puerto Rico. He is Dean of the Spanish Studies programme at the International Culinary Center and he also teaches at Harvard and George Washington University. He is the founder of the non-profit World Central Kitchen. In 2012, Andrés was named one of TIME magazine’s 100 Most Influential.
Daniel Boulud is today considered one of America’s leading culinary authorities and one of the most revered French chefs in New York. Boulud is chef-owner of db Bistro Moderne, DBGB Kitchen and Bar, Bar Boulud, Café Boulud, Boulud Sud, and Épicerie Boulud. Best known for New York’s exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant, his French-American cooking can also be discovered in Miami and Palm Beach, FL, London, Singapore, Beijing, Montréal and Toronto. He is the author of seven cookbooks, the recipient of three James Beard Foundation awards, including “Outstanding Chef” and “Outstanding Restaurateur,” as well as “Chef of the Year” in 2011 by The Culinary Institute of America.
Chef, author and raconteur Anthony Bourdain is best known for travelling the globe on his stomach, on his TV show “Anthony Bourdain: Parts Unknown.” Somewhat notoriously, he has established himself as a professional gadfly, bête noir, advocate, social critic and pork enthusiast, and recognised for his caustic sense of humor worldwide. He is as unsparing of those things he hates, as he is evangelical about his passions. The “chef-at-large” at New York’s famed Brasserie Les Halles, Bourdain is the author of the bestselling “Kitchen Confidential: Adventures in the Culinary Underbelly”, among other celebrated works and has appeared in The New Yorker, The New York Times, The Times of London, Bon Appetit, Gourmet, Vanity Fair and Lucky Peach. “Anthony Bourdain: No Reservations”, which he made from 2004 – 2012, was widely popular all over the world, has won two Emmy Awards, with several other nominations. 2013 saw the premiere of two new television shows hosted by Bourdain: “The Taste,” a cooking competition series for ABC with Nigella Lawson, and “Parts Unknown,” a travel docu-series for CNN, which won two Emmy Awards in 2013 and a Peabody Award in 2014.
Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Viginia, it was the experience of his family growing their own food that left a deep impression. Fine tuning his craft in acclaimed restaurants across the south, Brock joined McCrady’s Restaurant as executive chef. In 2010, Brock opened his second restaurant with the Neighborhood Dining Group, Husk, a celebration of Southern cuisine, only serving food that is indigenous to the South. Brock and the Neighborhood Dining Group, inspired by the success of the restaurant in Charleston, opened a second Husk location in Nashville, TN in 2013. Brock’s abilities have earned him a number of awards and accolades. In 2008 and 2009, he was a finalist for the James Beard Foundation’s “Rising Star Chef” award and in 2010 he took him the foundation’s award for “Best Chef Southeast.” Most recently, he was a finalist for the James Beard Foundation “Outstanding Chef” award for 2013 and a semifinalist in 2014. He appeared on “Iron Chef America” in December 2010, taking on Michael Symon in “Battle Pork Fat”, and in September 2011 Bon Appétit named Husk “Best New Restaurant in America”. In the fall of 2013, Brock hosted season two of Anthony Bourdain’s “The Mind of a Chef” on PBS. In February 2014, GQ named Husk Nashville one of the 12 Most Outstanding Restaurants of the year. His first cookbook is slated to be released in October 2014 by Artisan Books.
Food Network Celebrity Chef and celebrated award-winning cookbook author, Lynn Crawford has over 25 years of culinary experience. Crawford was the executive chef for the Four Seasons Hotel in both Toronto and New York and is currently the chef-owner of the acclaimed Ruby Watchco in Toronto’s East End. The first female Canadian invited to participate in the Food Network’s “Iron Chef America” in battle with Bobby Flay, Lynn has made regular television appearances on programs such as “Top Chef Masters Season Five,” “Chopped Canada,” “The Marilyn Dennis Show,” “Steven and Chris,” CBS’ “The National,” “CityLine,” CTV’s “Canada AM” and Global TV’s “Morning Show.” In addition, she has received numerous professional awards, including the OHI’s Chef of the Year (2012), Chevalier du Fromage, Thomas Jefferson Award Honouree from The Pennsylvania Academy of Fine Arts, Consumer’s Choice Business Woman of the Year and Spokesperson for the James Beard Celebrity Tour.
Norman Love blends a master’s appreciation of the sensuous with the art of a chef to create handcrafted chocolates reserved for those who expect nothing less than perfection. Norman Love Confections has been satisfying connoisseurs of fine chocolates since 2001, when the chocolatier first introduced the masterpieces he produces at his facility in Ft. Myers, FL. Today, Love enjoys international recognition for the incomparable, handcrafted natural sweets with tastes and textures that arouse the senses.
Award-winning chef and cookbook author Marcus Samuelsson is the youngest chef ever to receive two three-star ratings from The New York Times, the first of which was awarded to him just after three months as executive chef of Aquavit. His impressive list of accolades includes a 2003 James Beard Foundation award for “Best Chef: New York City,” having already won the foundation’s 1999 “Best Rising Star Chef” honour. He has received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, named one of the 40 under 40 by Crain’s, and was hailed as one of The Great Chefs of America by the Culinary Institute of America. Also named by the World Economic Forum as one of the Global Leaders of Tomorrow, this Ethiopian-born, Swedish-raised talent studied at the Culinary Institute of Goteborg, Sweden before apprenticing in Switzerland and Austria. Having made Aquavit a landmark in Scandinavian dining in New York City, Samuelsson has found additional success as the author of “Yes, Chef,” “The Soul of a New Cuisine” and “New American Table.” Samuelsson also served as guest chef for the Obama Administration’s first State Dinner honoring the Prime Minister of India.
Michael White is chef and owner of the renowned Altamarea Group, acclaimed worldwide for restaurants Marea, Ai Fiori, Costata, Ristorante Morini, Osteria Morini, Due Mari, Nicolette, The Butterfly, Chop Shop, Al Molo and Campagna and The Barn at Bedford Post Inn. Although White’s soulful, flavourful interpretations of Italian cuisine indicate otherwise, he is in fact a Midwesterner who spent his childhood in Beloit, WI. White has earned awards and accolades, receiving multiple stars from The New York Times and Michelin, and as Grand Chef Relais & Châteaux. His restaurant, Marea, won the James Beard Foundation’s award for “Best New Restaurant” in 2010 while White earned consecutive nominations for the foundation’s “Best Chef New York” award from 2010 to 2013. He is a member of The Bocuse d’Or USA Foundation’s Culinary Council and was named one of the 40 Most Influential New Yorkers under 50 by Crain’s New York Business.
The Ritz-Carlton Hotel Company Chefs
During the past decade, Sven Elverfeld has continually redefined his contemporary German and modern international cuisine. Personal memories, a thirst for knowledge and the constant search for new challenges are the inspiration for AQUA, the first three Michelin-star restaurant in Germany, at The Ritz-Carlton, Wolfsburg. Having presided in acclaimed restaurants in Germany, Crete, Japan and Dubai, Elverfeld started his career with The Ritz-Carlton in Dubai in 1998. Two years later, he returned to Germany as a member of The Ritz-Carlton, Wolfsburg’s pre-opening team, devoting his energy and talent into AQUA. Since its opening, AQUA has been lauded with top ratings including recognition as one of S. Pellegrino’s World’s 50 Best Restaurants.
Follow the Cookout conversation on Twitter at @CaymanCookout or @Cayman_Islands and use #CaymanEats.