Cayman Cookout 2016 | Eric Ripert, Jose Andres, Anthony Bourdain

Headline Chefs

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.

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.

Florian Bellanger

Previously, Chef Bellanger was the Fauchon’s Executive Pastry Chef in the United States; Florian Bellanger headed a team of Twenty Four pastry chefs to create the finest pastries, special occasion cakes, cookies, unique ice creams and sorbets for the legendary French epicurean emporium’s Tea Salon and flagship store in New York City. He has come full circle after serving Fauchon in Paris under the Command of Famous Executive Pastry Chef Pierre Herme from 1991 to 1994, as well as Executive Pastry Chef for Fauchon Flagship in Qatar from 1994 to 1996.

Growing up in Paris, Florian knew from an early age that his career would take a culinary path. Not only did he indulge in decadent cakes and pastries as a child, but he often spent his free afternoons in the kitchen, baking them for his family. While a childhood allergy to chocolate did ironically prevent him from relishing such treats for nearly six years, he fortuitously outgrew it and dedicated himself to the art of pastries even more passionately. At the age of fifteen, Florian applied to Paris’s prestigious pastry school, L’Ecole de Paris des Métiers de la Table. Although his application was rejected because he was a year too young to enroll, in 1983 the future chef was accepted and graduated with an emphasis in pastry and a specialty in chocolate and ice cream.

Chef Bellanger is a member of City Harvest’s Food Council and a guest chef at the French Culinary Institute in Manhattan, New York. He also spends his free time donating to charities such as C-CAP Careers Through Culinary Arts Program, the Wolfgang Puck Charity and the Jean-Louis Palladin Foundation.

Tom Colicchio

Colicchio was born in Elizabeth, New Jersey, the son of Beverly (Corvelli) and Thomas Colicchio. He is of Italian descent on both sides. He has been married to filmmaker Lori Silverbush since 2001. He has three sons.

In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. He sold his interest in 2006 and is no longer affiliated with the restaurant. In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. A year later, he opened the first Craftsteak at the MGM Grand in Las Vegas. In 2003, he began the first 'wichcraft, his sandwich shop. In 2010, he opened Colicchio & Sons, and also Riverpark. Shortly after the September 11 attacks, Colicchio joined volunteers serving food to rescue workers at Ground Zero.

Colicchio won the 2010 Outstanding Chef award from the James Beard Foundation.

Colicchio has written three cookbooks. He, Jeff Bridges, and Raj Patel appeared in the documentary film A Place at the Table released in the U.S. on March 1, 2013. He is also Executive Producer of "A Place At The Table."

Dean Fearing

Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is renowned for the “Elevated American Cuisine – Bold Flavors, No Borders” of his award-winning Fearing’s Restaurant in Dallas.

Since its opening in 2007, Fearing’s has been named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, as well as #1 in Hotel Dining in the U.S. by the prestigious Zagat Survey. The restaurant was nominated by the James Beard Foundation as Best New Restaurant and it is currently included on top national lists by TheDailyMeal.com, Gayot.com and many other influential food websites.

A well-known face on television and in culinary and news media, Dean Fearing has been featured in The New York Times, USA Today, Newsweek, Food and Wine, Bon Appétit, Garden & Gun, The Food Network, Texas Monthly, Guitar Aficionado, Modern Luxury, and more. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and he we also presented with the Silver Spoon Award for sterling performance by Food Arts. CRN Digital Talk Radio named Fearing Chef of the Year for 2014, and further top rankings for Fearing and his food have been published by Southern Living, Forbes, Fox News, Hotels Magazine, Robb Report, The New York Times, the Dallas Morning News and other leading media outlets.

Long known as the “Father of Southwestern Cuisine,” Dean Fearing has spent his life cooking for people who love good food. After 20-plus years at The Mansion on Turtle Creek, he opened Fearing's Restaurant at The Ritz-Carlton, Dallas in 2007. A reflection of his personal vision and design, the lively, comfortable restaurant features seven stylish dining settings, including the most distinctive alfresco experience in Dallas and a popular interactive display kitchen offering ringside seating for true foodies.

The son of a Kentucky innkeeper, Fearing grew up with grandmothers who knew all about food and who appreciated the finer details of Southern cooking and barbecue. He still uses and treasures their recipes, and they remain one of the most important inspirations of his culinary life. A graduate of the Culinary Institute of America, he can be spotted in Fearing’s wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled Lucchese cowboy boots. When not in the kitchen, Fearing is often found strumming his vintage Fender Telecaster guitar, one of an impressive collection of several dozen collectible guitars, playing songs from the album created by his all-chef alternative country band, The Barbwires. He is also known to spend his spare time searching the countryside for Texas culinary inspiration. The state’s rich variety of peppers, dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game play a major role in Dean Fearing’s ever-changing cuisine – and can be savored from afar in his widely acclaimed Texas Food Bible.

The exuberant, ever-friendly Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest,” and diners from across the country flock to Dallas to experience his signature dishes. Current menu highlights include flavorful Tortilla Soup, Barbecued Shrimp Tacos, Mopped Rib Eye cooked over Live Mesquite, Maple-Black Peppercorn-Soaked Buffalo Tenderloin, and Pan-Roasted “BBQ-Spiced” Filet with Chicken-Fried Maine Lobster, which has been described as a genuine “taste of Texas.”

Hubert Keller

Previously, Chef Bellanger was the Fauchon’s Executive Pastry Chef in the United States; Florian Bellanger headed a team of Twenty Four pastry chefs to create the finest pastries, special occasion cakes, cookies, unique ice creams and sorbets for the legendary French epicurean emporium’s Tea Salon and flagship store in New York City. He has come full circle after serving Fauchon in Paris under the Command of Famous Executive Pastry Chef Pierre Herme from 1991 to 1994, as well as Executive Pastry Chef for Fauchon Flagship in Qatar from 1994 to 1996.

Keller was born in Alsace, France, and graduated from the École Hoteliere in Strasbourg. Beginning as a pastry chef, he worked in various restaurants including Auberge de L'Ill, the cruise liner Mermoz, Domaine de Chateauneuf, and Moulin de Mougins in France, and La Cuisine du Soleil in São Paulo, Brazil. He trained under Paul Haeberlin, Paul Bocuse, and Roger Vergé before coming to San Francisco in 1982 to revitalize the now-defunct Sutter 500.[1] In 1986 he became co-owner and executive chef of the original Fleur de Lys in San Francisco. He later opened a gourmet Burger Bar in Las Vegas, Nevada, which features a $60 "Rossini Burger" made of American Kobe beef, sautéed foie gras, and shaved truffles. Shortly thereafter he opened a second Fleur de Lys, at Mandalay Bay. Chef Keller also opened a French influenced steakhouse in Downtown St. Louis called SLEEK, which is regarded as the best steak house in St. Louis. He was the consulting chef at the Club XIX, at the Lodge in Pebble Beach in Pebble Beach, California. He is the author of The Cuisine of Hubert Keller and is the co-author of Dr. Dean Ornish's Eat More, Weigh Less. Keller was the first guest chef with Jean-Marc Fullsack to cook a dinner for a president (Clinton) in White House history and to train the White House chef in healthy cooking with the guidance of Jean-Marc Fullsack.

Ludo Lefebvre

Chef Ludo Lefebvre is one of the most influential chefs in Los Angeles dining, pioneering and revolutionizing the culinary industry. After training in France for 12 years with the great masters, Ludovic—or “Ludo”—Lefebvre came to Los Angeles to quickly be awarded prestigious Mobil Travel Guide Five Star Award at two different restaurants, L’Orangerie in 1999 and 2000 and Bastide in 2006. He then went to challenge the definition of what a restaurant is, by creating his uber-popular LudoBites concept, a multi-city restaurant tour. Ludo now carries the flag for "refined" dining in Los Angeles with his restaurant Trois Mec, which was named by both Esquire and GQ Magazine’s list of Best New Restaurants and topped the list for both Los Angeles Magazine and LA Weekly. Additionally, Trois Mec earned the top spot on Food & Wine Magazine's Best Restaurant Dishes of the Year for 2013 and was recently named Best Restaurant in Los Angeles for the second consecutive year by LA Weekly.

In July 2014 Ludo opened his new "Bar a la carte" concept, Petit Trois, which was honored as a James Beard Finalist in 2015 for Best New Restaurant. Los Angeles Times’ Jonathan Gold said: “There may be no better plate of escargot in town than at the new Petit Trois.” LA Weekly’s Besha Rodell simply said, “The best omelet I have ever had. It is not the only dish at Petit Trois that falls into this category. Let's see, what else? The best jambon beurre sandwich. The best croque-monsieur. The best escargot.” Angeleno Magazine’s Lesley Balla called it “Petit Perfection.”

Ludo has been named one of the “World’s 50 Greatest Chefs” by Relais & Chateaux and was nominated by the James Beard Foundation for a “Rising Star Chef” Award. He also starred in the ABC hit cooking competition, The Taste. Ludo is the author of two cookbooks, LudoBites, Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave, A Feast of the Five Senses.

MIchael Mina

Michael Mina is an award-winning chef and restaurateur renowned for his innovative twists on classic dishes and his focus on balance of flavors. Born in Cairo, Egypt and raised in Washington State, Michael's love affair with the kitchen started at an early age. Michael remains committed to carrying on his passion for creating memorable dining experiences and welcoming guests into his home. He received his formal training at the Culinary Institute of America in Hyde Park, NY.

James Beard Foundation Awards - Rising Star Chef - 1997, Best Chef - California 2002; Bon Appetit - Best Chef 2005; International Food & Beverage Forum - Restaurateur of the Year 2005; San Francisco Magazine - Chef of the Year 2005; Richard Melman Award - 2009; HauteLiving.com - Top Chef in San Francisco 2010; Gayot.com - Restaurateur of the Year 2011; Food Arts - Silver Spoon Award 2011; His eponymous San Francisco restaurant is a Michelin-starred destination since opening in October of 2010.



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