Eric Ripert

Eric Ripert, the chef and co-owner of the acclaimed New York restaurant Le Bernardin, was born in Antibes, France. He began his career at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. In 1989, he seized the opportunity to come to the United States to work under Jean-Louis Palladin at the Watergate Hotel in Washington, D.C. He 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. In September 2014, Chef Ripert and Le Coze opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm.

He 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.

Accolades include, La Liste: #1 restaurant in the US, #2 restaurant in the world (2022), World’s 50 Best Restaurants (2006-present), Michelin Guide: Three stars (2005-present), The New York Times: Four stars (1995-present), Forbes 2021 All-Star Eateries: Four stars (2000-present), AAA Five Diamond (2013-present), Zagat Guide for New York City: #1 Most Popular restaurant (2020), Condé Nast Traveler‘s 33 Best Restaurants in New York City (2019), GQ: “Best Restaurant in America” (1997) and one of the “Seven Food Temples of the World” (2007), New York magazine: Five stars and “#1 Restaurant in the City” (2005), and James Beard Foundation Awards: “Top Chef in New York City” (1998), “Outstanding Chef in the United States” (2003).

He is the author of eight books, Seafood Simple (2023), Vegetable Simple (2021) – The New York Times bestseller, 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), and Le Bernardin: Four Star Simplicity (1998). Chef Ripert was also the Host of Avec Eric (2009-2015), an Emmy Award-winning television show.

When not in the kitchen, he enjoys good scotch and peace and quiet.