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

Dust off your resumes, ambitious chefs. Logan Cox says he’s leaving Ripple and the District this spring for, well, some parts unknown in the Pacific Northwest and Alaska, the birthplace of his girlfriend who is joining the executive chef on the cross-country “adventure.”

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.”