The Washington Post

Logan Cox to leave Ripple in Cleveland Park

Executive chef Logan Cox is leaving Cleveland Park’s Ripple to explore parts of the Pacific Northwest and Alaska. (Jahi Chikwendiu/The Washington Post)

Their ultimate destination: Seattle, where Cox, 32, eventually hopes to find a restaurant gig. En route, however, he wants to spend some time cooking and learning in some of the country’s most celebrated dining destinations, perhaps the Catbird Seat in Nashville and Meadowood in Napa, he says. In Alaska, the two plan to work for a wilderness lodge outside Homer.

Fans have time to squeeze in a few meals at the wine-themed Ripple. Cox and interior designer Sara Knowles plan to head out by mid-March, which should give Ripple owner Roger Marmet time to find a kitchen replacement at his contemporary American restaurant in Cleveland Park. 

The parting is bittersweet, say both men.

  “Logan’s high standards, personal integrity and boundless creativity have served Ripple incredibly well for the past two years,” Marmet saluted Cox in a statement. “We are excited to help him in his transition to the West Coast and know that diners on the other side of the country are in for a treat.”  Cox returned the bouquet: “If I was staying in DC, I wouldn’t leave this place,” he said in a phone interview, during which he called Marmet “the best boss I’ve ever had.” 

 Cox and Knowles, a former server, met two years ago at Ripple. “We had the same start date,” he says.

Meanwhile, the restaurateur says he’s launching a national search for someone who likes to “take chances and do something innovative in an open, non-corporate atmosphere.”

Weaned on a beige buffet a la “Fargo” in Minnesota, Tom Sietsema is the food critic for The Washington Post. This is his second tour of duty at the Post. Sietsema got his first taste in the ‘80s, when he was hired by his predecessor to answer phones, write some, and test the bulk of the Food section’s recipes. That’s how he learned to clean squid, bake colonial cakes and distinguish between nutmeg and mace.


Success! Check your inbox for details. You might also like:

Please enter a valid email address

See all newsletters

Show Comments
Most Read


Success! Check your inbox for details.

See all newsletters

Your Three. Video curated for you.