Photography provided by Ritz-Carlton, Grand Cayman
When The Ritz-Carlton first approached famed Le Bernardin chef Eric Ripert about opening a second restaurant in the Caribbean, he was dubious. “I usually say no to everybody because, as you know, I have Le Bernardin,” he tells me over coffee in the restaurant’s dining room. Dressed in black jeans and a black T-shirt with black prayer beads on his wrist, Ripert laughs gently at the memory. “I was like, maybe, I don’t know. I had never been to Grand Cayman. And they said, ‘When can you come?’”
The next day, Ripert was on a plane. “As soon as I landed, they put me on the boat and we went swimming with the stingrays,” he shares. “We had a case of Champagne. From the boat, I could see the hotel. They asked, ‘What do you think?’ And I said, ‘Where do I sign?’”
Blue debuted with the opening of The Ritz-Carlton, Grand Cayman in 2005. For more than two decades, the restaurant has been offering a refined Caribbean-centric take on the Michelin-quality cuisine that made Ripert a culinary superstar at Le Bernardin. And now, with a stunning restaurant redesign by the acclaimed firm Champalimaud Design, the dining experience has been elevated to new heights.
Seamlessly blending modern coastal elegance with the rich cultural heritage of the Cayman Islands, the reimagined space reflects the same artistry found on the plate. A sophisticated yet relaxed ambiance perfectly complements Ripert’s visionary approach to coastal cuisine. The new interior draws inspiration from the island’s natural beauty, touting a color palette that mirrors the bold turquoise hues of the Caribbean Sea, the lush greens of tropical foliage and the soft beige tones of Seven Mile Beach’s sands. “The renovation is designed to enhance not only the physical space but the entire dining experience,” says Ritz-Carlton, Grand Cayman General Manager Marc Langevin. “We want you to feel like you’ve been whisked away to another world.”
The design team at Champalimaud took cues from the island’s 19th-century heritage, incorporating subtle nods to Caymanian craftsmanship, such as intricate woven patterns reminiscent of the Silver Thatch Palm rope-making tradition. These details, found in textured inlays and crisp borders, add cultural depth to the restaurant’s modern aesthetic.
The restaurant’s art collection further underscores this connection to Cayman’s vibrant culture. Featuring works from both established and emerging local artists like Nasaria Suckoo Chollette, the dining destination’s colorful pieces offer a dynamic foil for the restaurant’s traditional elegance.
Under the direction of Chef de Cuisine Michele Tenzone, the menu, too, has been reimagined. Highlights include lightly seared Hamachi with Asian pear and kimchi emulsion and butter-poached lobster with ancho chile-dashi broth. Each dish is a celebration of local ingredients, artfully crafted to showcase the flavors of the Caribbean. “As I begin my journey at Blue by Eric Ripert, I’m thrilled to collaborate with chef Ripert and bring fresh ideas to the kitchen,” says Tenzone.
And just maybe, he’ll get to go swimming with Ripert and the stingrays at next year’s Cayman Cookout.
