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Eric Ripert
Eric Ripert (French: [ʁipɛʁ]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.
Ripert's flagship restaurant, Le Bernardin, in Midtown Manhattan, New York has been ranked among the best restaurants in the world by culinary magazines and the most prestigious culinary ranking systems around the globe. From 2022 to the present, Le Bernardin has been ranked No.1 on "La Liste", an annual list. It has held the maximum rating of four stars for over three decades from The New York Times and three stars from the Michelin Guide
Ripert was born in Antibes, France southwest of Nice and learned to cook as a child from his mother. When he was young, his parents divorced and he moved to Andorra with his mother, where he grew up. His mother remarried, and his stepfather was abusive. Ripert's father died in an accident on a hiking trip when Eric was 11. At the age of 15, Ripert left home to attend a culinary school in Perpignan, France east of Andorra.
At 17, he moved to Paris where he worked for two years at La Tour d'Argent, a famous restaurant which claims to be more than 400 years old. Next, he worked at Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier. In 1989, he moved to Washington, D.C. and was hired as a sous chef in the Watergate Hotel's Jean Louis Palladin restaurant. He left for New York in 1991, working briefly as David Bouley's sous-chef before Maguy and Gilbert Le Coze recruited him to be the chef for Le Bernardin. In 1994, Ripert became executive chef of Le Bernardin following the death of Gilbert Le Coze. Le Coze had already begun entrusting him with increasing responsibility in the kitchen. In 1995, at 29, Ripert earned a four-star rating from The New York Times, and in 1996 he became a part-owner of the restaurant.
In the NYC 2006 Michelin Guide, Ripert's Le Bernardin was one of four New York City restaurants to be awarded the maximum three Michelin stars for excellence in cuisine. Le Bernardin received four stars from The New York Times six consecutive times, making it the only restaurant to maintain an exquisite status for that length of time and never dropping a star. Ripert has since firmly established himself as one of New York's and the world's great chefs. In September 2014, Ripert and Maguy Le Coze opened Aldo Sohm Wine Bar, named for their wine director Aldo Sohm. In the same month, the two expanded Le Bernardin's private dining offerings beginning Le Bernardin Privé.
Ripert has made several guest appearances on cooking-based television shows, including guest judge and assistant chef roles on the second, third, fourth, and fifth seasons of Bravo TV's Top Chef. Ripert appeared in many episodes of A Cook's Tour, Anthony Bourdain: No Reservations, and Anthony Bourdain: Parts Unknown. In September 2009, Avec Eric, Ripert's first TV show, debuted on PBS and ran for two seasons, earning two Daytime Emmy Awards: Outstanding Culinary Program (2011) and Outstanding Achievement in main title and graphic design (2010). Avec Eric returned for a third season on the Cooking Channel in February 2015 and is available through iTunes and Netflix.
Ripert launched a series of brief online cooking videos called "Get Toasted" on his website, focusing on easy and quick meals which can be prepared and cooked in minutes with a toaster oven. In 2010, he played himself in the television show Treme on HBO (season 1 episode 5), alongside David Chang, Wylie Dufresne, and Tom Colicchio. Ripert returned in a cameo role in Season 2, in multiple episodes. Ripert appeared in Netflix's original series Chef's Table, in an episode about Jeong Kwan (Season 3 Episode 1) airing in 2017.
In 2021 and 2023 Ripert published his newest books "Vegetable Simple" and "Seafood Simple", which both became instant best sellers on the New York Times best seller list. In 2014, he released My Best: Eric Ripert (Alain Ducasse Publishing). In 2016, he published his memoir: 32 Yolks: From My Mother's Table to Working the Line (Random House), which also was a The New York Times bestseller.
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Eric Ripert
Eric Ripert (French: [ʁipɛʁ]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.
Ripert's flagship restaurant, Le Bernardin, in Midtown Manhattan, New York has been ranked among the best restaurants in the world by culinary magazines and the most prestigious culinary ranking systems around the globe. From 2022 to the present, Le Bernardin has been ranked No.1 on "La Liste", an annual list. It has held the maximum rating of four stars for over three decades from The New York Times and three stars from the Michelin Guide
Ripert was born in Antibes, France southwest of Nice and learned to cook as a child from his mother. When he was young, his parents divorced and he moved to Andorra with his mother, where he grew up. His mother remarried, and his stepfather was abusive. Ripert's father died in an accident on a hiking trip when Eric was 11. At the age of 15, Ripert left home to attend a culinary school in Perpignan, France east of Andorra.
At 17, he moved to Paris where he worked for two years at La Tour d'Argent, a famous restaurant which claims to be more than 400 years old. Next, he worked at Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier. In 1989, he moved to Washington, D.C. and was hired as a sous chef in the Watergate Hotel's Jean Louis Palladin restaurant. He left for New York in 1991, working briefly as David Bouley's sous-chef before Maguy and Gilbert Le Coze recruited him to be the chef for Le Bernardin. In 1994, Ripert became executive chef of Le Bernardin following the death of Gilbert Le Coze. Le Coze had already begun entrusting him with increasing responsibility in the kitchen. In 1995, at 29, Ripert earned a four-star rating from The New York Times, and in 1996 he became a part-owner of the restaurant.
In the NYC 2006 Michelin Guide, Ripert's Le Bernardin was one of four New York City restaurants to be awarded the maximum three Michelin stars for excellence in cuisine. Le Bernardin received four stars from The New York Times six consecutive times, making it the only restaurant to maintain an exquisite status for that length of time and never dropping a star. Ripert has since firmly established himself as one of New York's and the world's great chefs. In September 2014, Ripert and Maguy Le Coze opened Aldo Sohm Wine Bar, named for their wine director Aldo Sohm. In the same month, the two expanded Le Bernardin's private dining offerings beginning Le Bernardin Privé.
Ripert has made several guest appearances on cooking-based television shows, including guest judge and assistant chef roles on the second, third, fourth, and fifth seasons of Bravo TV's Top Chef. Ripert appeared in many episodes of A Cook's Tour, Anthony Bourdain: No Reservations, and Anthony Bourdain: Parts Unknown. In September 2009, Avec Eric, Ripert's first TV show, debuted on PBS and ran for two seasons, earning two Daytime Emmy Awards: Outstanding Culinary Program (2011) and Outstanding Achievement in main title and graphic design (2010). Avec Eric returned for a third season on the Cooking Channel in February 2015 and is available through iTunes and Netflix.
Ripert launched a series of brief online cooking videos called "Get Toasted" on his website, focusing on easy and quick meals which can be prepared and cooked in minutes with a toaster oven. In 2010, he played himself in the television show Treme on HBO (season 1 episode 5), alongside David Chang, Wylie Dufresne, and Tom Colicchio. Ripert returned in a cameo role in Season 2, in multiple episodes. Ripert appeared in Netflix's original series Chef's Table, in an episode about Jeong Kwan (Season 3 Episode 1) airing in 2017.
In 2021 and 2023 Ripert published his newest books "Vegetable Simple" and "Seafood Simple", which both became instant best sellers on the New York Times best seller list. In 2014, he released My Best: Eric Ripert (Alain Ducasse Publishing). In 2016, he published his memoir: 32 Yolks: From My Mother's Table to Working the Line (Random House), which also was a The New York Times bestseller.
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