Grand Finale Dinner at Blue by Eric Ripert (Cayman Cookout Event) 2026

The Grand Finale Dinner at Blue by Eric Ripert is the culminating, most coveted table of Cayman Cookout 2026, a multi‑course celebration crafted by Eric Ripert and a star roster of guest chefs to close five sensational days on Seven Mile Beach. Set inside Blue, the Caribbean’s only Forbes Five‑Star restaurant at The Ritz‑Carlton, Grand Cayman, this one‑night experience pairs signature dishes from world‑renowned culinary talents with rare wine pairings in a refined, intimate dining room steps from the sea. With Cayman Cookout confirmed for January 14–19, 2026, and the resort simultaneously celebrating its 20th anniversary, the Grand Finale is positioned as a tribute to two decades of culinary excellence—and to 17 unforgettable editions of the Cookout—making 2026’s dinner especially unmissable.​

Dates, setting, and why this dinner matters

Cayman Cookout 2026 runs Wednesday to Monday, January 14–19, hosted by Eric Ripert at The Ritz‑Carlton, Grand Cayman on Seven Mile Beach. The Grand Finale Dinner at Blue typically takes place on the festival’s closing weekend, with a cocktail reception followed by a seated, multi‑course menu. For 2026, official materials highlight the Grand Finale as a “20‑Year Legacy” celebration, bringing together headline chefs to contribute their culinary voices to a seamless tasting progression—each course choreographed with exceptional wines and delivered with the quiet precision that defines Blue.​

Blue by Eric Ripert is the Caribbean’s sole Forbes Travel Guide Five‑Star restaurant and the signature dining venue of the resort, fresh from a design transformation that balances coastal elegance with gallery‑like focus on the plate. That stature, coupled with the Cookout’s global reputation, makes the Grand Finale Dinner the island’s hardest booking all week.​

What to expect on the night

• Reception and timing: Prior editions list a 6:30 PM cocktail reception and a 7:00 PM seated start; 2026 programming pages describe a 7:00 PM to 9:30 PM dinner window, with exact timing confirmed on your ticket. Expect elegant passed canapés, Champagne, and curated wines to set the tone before you move into Blue’s dining room.​
• Multi‑course menu: A progressive tasting designed by Eric Ripert with contributions from featured chefs—past lineups include names such as José Andrés, Emeril Lagasse, Stephanie Izard, Andrew Zimmern, Elena Reygadas, and more—each bringing a signature expression that complements Blue’s seafood‑forward DNA and the night’s wine pairings.​
• Pairings: Exceptional selections poured course‑by‑course, often including limited releases or sommelier‑chosen verticals that mirror the menu’s arc.​

Service is as much performance as hospitality: synchronized plate drops, tables paced to the room, and storytelling from chefs or hosts between select courses to frame craft, provenance, and technique.

2026 ticketing, pricing guidance, and VIP access

• Ticket window: The Ritz‑Carlton opens Cayman Cookout ticket sales on or about October 1 for the January festival; 2026 on‑sale was announced for October 1, 2025. Marquee events—including the Grand Finale Dinner—sell out quickly.​
• Pricing guidance: While final 2026 pricing is published on the Cookout ticketing portal at checkout, reference events at Blue list premium dinner pricing and caviar experiences at $600 per person for single‑evening seats; the Grand Finale, as a flagship event with pairings, prices at a premium tier. Check the official ticketing page for the live rate.​
• Room packages: The optional Cayman Cookout Room Package starts at $2,600 USD per night (exclusive of taxes/fees), five‑night minimum Jan 14–19 for two guests, bundling luxury accommodations with access to signature events across the week and daily culinary amenities. This route offers the best chance for preferred access to high‑demand experiences.​

Tip: Build a short list of must‑do events and purchase as soon as the portal opens. Pair one marquee dinner (Grand Finale), one beach classic (Barefoot BBQ), and one tasting or demo for a balanced weekend.​

Dress code, seating, and service cadence

• Dress: Island elegant. Think cocktail attire or a chic suit for the dining room; avoid beachwear, heavy fragrances, and large handbags. Men do not need a jacket, though some guests wear one; opt for polished smart‑casual at minimum.​
• Seating: Tables are assigned; parties seated together. If traveling as a group, buy tickets simultaneously and note your request.
• Cadence: Expect 7–10 courses with pairings and short interludes; plan for a two‑to‑three‑hour arc that prioritizes conversation and craft over speed.

Chefs and program highlights across the week

Beyond the Grand Finale Dinner, Cayman Cookout 2026 features more than 60 events: demos, beach feasts, rum and cigar evenings, and chef‑hosted lunches—many staged at Blue. Confirmed and recurring names include José Andrés, Andrew Zimmern, Stephanie Izard, Carla Hall, Elena Reygadas, Gavin Kaysen, and others joining host Eric Ripert. This breadth allows you to meet culinary heroes in small‑format settings long before the final toast.​

Headline events include Epicurean Eve (Grand Opening), Barefoot BBQ on the sand, Rum & Robusto poolside, and unique one‑off dinners—plus a room‑only day‑trip to GoldenEye in Jamaica with Eric Ripert—before everything crescendos at Blue’s Grand Finale.​

How to plan your Cookout weekend

• Book early: Secure the room package or room‑only first, then buy tickets at portal open. The Grand Finale sells quickly; refresh the page at on‑sale time.​
• Balance sun and supper: Schedule pool or Seven Mile Beach downtime on heavy dining days; build a late start after the Grand Finale.
• Transport: If you’re staying on property, you can walk to Blue. Off‑property guests should taxi; parking is limited during festival hours.
• Dietary notes: Note allergies at purchase; the team accommodates many requests with advance notice.

Island flavor beyond Blue

Make time for local Caymanian tastes around the festival:

• West Bay fish fry stands, conch stew, and turtle stew at traditional spots.
• Rum cake bakeries and the island’s new wave of coffee roasters.
• North Sound excursions (Stingray City) on a lighter day, and a sunset walk on Seven Mile Beach to reset your palate before the night’s wines.

Why 2026 is special

The Ritz‑Carlton, Grand Cayman celebrates its 20th anniversary during the 17th Cayman Cookout, and Blue remains the only Forbes Five‑Star restaurant in the Caribbean. The Grand Finale Dinner is framed explicitly as a tribute to two decades of hospitality and 17 years of Cookout—a one‑night time capsule of the resort’s culinary legacy with Eric Ripert at the helm. Expect a room full of alumni talent, memory courses, and forward‑looking plates that nod to what’s next.​

Booking checklist

• Set calendar alerts for October 1 ticket on‑sale and room‑package release.​
• Confirm dress and timing the week prior; plan to arrive 15–20 minutes before the cocktail reception.​
• Consider dining room seating preferences when buying as a group; share order numbers with the concierge if needed.
• Add one chef demo and one beach event to round out your weekend around the dinner anchor.​

Ready to toast the Caribbean’s most exclusive culinary weekend? Secure your Cayman Cookout seat, and savor a once‑a‑year menu where Eric Ripert and friends compose an edible love letter to Seven Mile Beach—course by exquisite course.

Verified Information at a Glance

• Event: Grand Finale Dinner at Blue by Eric Ripert (Cayman Cookout 2026)​
• Festival dates: January 14–19, 2026 (The Ritz‑Carlton, Grand Cayman)​
• Venue: Blue by Eric Ripert, Forbes Five‑Star restaurant at The Ritz‑Carlton, Grand Cayman (Seven Mile Beach)​
• Format: Cocktail reception then multi‑course, chef‑collaboration dinner with wine pairings; listed dinner window 7:00–9:30 PM; reception historically 6:30 PM​
• Ticketing: Sold via the Cayman Cookout portal; marquee events sell out quickly after the Oct 1 on‑sale​
• Price guidance: Premium Blue dinners at $600 per person listed on the portal; Grand Finale prices at premium tier—check live cart for the final rate​
• Room package: Cayman Cookout Room Package from $2,600 USD per night (five‑night minimum Jan 14–19, two guests; taxes/fees extra), with curated access to signature events​
• Chefs/hosts: Eric Ripert hosting with a roster including José Andrés, Emeril Lagasse, Stephanie Izard, Andrew Zimmern, Elena Reygadas, Gavin Kaysen, Carla Hall, and more across 60+ events​
• Resort notes: The Ritz‑Carlton, Grand Cayman is the Caribbean’s only Forbes Triple Five‑Star property; Blue is the region’s only Forbes Five‑Star restaurant​