Blue By Eric Ripert

The story

Crafted with passion, served with love

The Caribbean's Standard for Fine Seafood

Blue by Eric Ripert holds a distinction that no other restaurant in the Caribbean can claim: a Forbes Travel Guide Five-Star rating, making it the region's first and only restaurant to reach that mark. Set within The Ritz-Carlton, Grand Cayman on Seven Mile Beach, the restaurant brings globally acclaimed seafood cuisine to an oceanfront setting where the dress code is formal and the service is built to match.

The philosophy is straightforward and uncompromising — precision, pristine ingredients, and refined technique applied to the art of seafood. That commitment earned Blue by Eric Ripert the Wine Spectator Best of Award of Excellence in 2024, a recognition that reflects not just the kitchen but the depth and curation of what arrives in your glass.

The People Behind the Pass

The culinary structure here is a collaboration between two serious figures. Executive Chef Frederic Morineau, born and trained in France, has led the kitchens of The Ritz-Carlton Grand Cayman since 2008. In 2011 he was inducted into the Maîtres Cuisiniers de France — one of the most prestigious associations of chefs in the world — and remains only the second Maître Cuisinier working in the Caribbean today.

At Blue specifically, Chef de Cuisine Michele Tenzone oversees day-to-day operations. His career spans Michelin-starred kitchens across Italy, China, and Luxembourg, with senior roles at The St. Regis Zhuhai and The St. Regis Hong Kong. His culinary focus at Blue centers on exceptional dishes built around fresh, local ingredients — a natural fit for a seafood restaurant with this kind of pedigree.

Setting and Experience

Dinner at Blue runs Tuesday through Saturday, evenings only, in a serene oceanfront room designed for immersive, unhurried dining. The formal dress code signals the register of the experience before guests even sit down. It is the kind of place where every element — the sourcing, the plating, the wine list — is held to the same exacting standard.

For those who want a broader sense of what the Ritz-Carlton culinary program offers, the annual Cayman Cookout festival — organized by Chef Frederic alongside Eric Ripert himself — brings the island's food culture into sharp international focus each January. But Blue by Eric Ripert stands apart from the festival calendar as a year-round argument for Grand Cayman as a serious seafood destination.