Chef Logan Cox of Ripple - Biography

Washington, D.C.

November 2011

Logan Cox began his career at the ripe age of 15 working as a baker at Chesapeake Bagel Bakery. In college he may have been playing football for Virginia Tech, but it was his culinary extra curricular that stole his heart. He soon transferred to North Carolina’s Appalachian State College to study art and music-choosing creativity over jock-ularity.

During the course of his career Cox has contributed to a myriad of restaurants across the map. Cox made a pilgrimage to Italy where he found his mentor Lorenzo Polegri of Ristorante Zeppelin in Orvieto, Italy. According to Cox, Polegri taught him, “the classic Umbrian technique of letting ingredients and seasonings speak for themselves.” Back in the United States, Cox earned a basis in French cuisine working with Chef Bob Kinkead at Colvin Run Tavern. He can also count Tom Colicchio's Voysey's in South Carolina, Veritas in New York, the restaurant at The Goodstone Inn, and Colvin Run Tavern in Virginia as sources of culinary inspiration.

In 2008 Cox took over the kitchen at New Heights Restaurant in Washington, DC to a host of praise. His extensive training in Italy is easy to see and taste in his in-house charcuterie, pickles, and burrata. Noteworthy of the young rookie chef is his courageous experimentation. In such an established restaurant, Cox strove to define his own creative voice-the resulting cuisine was as promising as this DC chef. In June 2011, Cox was named Executive Chef of Cleveland Park’s Ripple.