Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin. Born in Antibes, France, Ripert moved to Andorra, a small country just over the Spanish border as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.
In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s— and the world’s—great chefs.
In September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events.
Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good scotch and peace and quiet.
- Le Bernardin (1986) – Three Michelin-starred restaurant serving fine French cuisine in Midtown Manhattan.
- Blue (1999) – Acclaimed restaurant celebrating exquisite local seafood, located in the Ritz Carlton Grand Cayman.
- Aldo Sohm Wine Bar (2014) – Wine bar pairing simple plates with wine director Aldo Sohm’s extensive wine list.
- James Beard Foundation Award: “Top Chef in New York City” (1998), “Outstanding Chef in the United States” (2003)
- The Michelin Guide: Three Stars (2005-present)
- World’s 50 Best Restaurants: #36 (2019)
- La Liste: #1 restaurant in the world (2020)
- The New York Times: Four stars (1995-present)
- New York magazine: Five stars and “#1 Restaurant in the City” (2005)
- GQ: “Best Restaurant in America” (1997) and one of the “Seven Food Temples of the World” (2007)
- “32 Yolks: From My Mother’s Table to Working the Line” (2016) – The New York Times bestseller
- “My Best: Eric Ripert” (2014)
- “Avec Eric” (2010)
- “On the Line” (2008)
- “A Return to Cooking” (2002)
- “Le Bernardin: Four Star Simplicity” (1998)
- “Vegetable Simple” (September 2020)
- Host of “Avec Eric” (2009-2015) o Emmy Awards: Nominated for “Outstanding Culinary Host” (2016); winner of “Outstanding Culinary Program” (2011) + “Outstanding Achievement in Main Title and Graphic Design” (2010) o James Beard Awards: Nominated for “Broadcast Media Award for Visual and Technical Excellence” (2016); winner of “Best Show”