Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and to Andorra, the small country where he moved as a child. At 15, he left home to attend culinary school in Perpignan, moving to Paris at 17 to cook at the legendary La Tour D’Argent before serving as chef poissonier at the Michelin three-starred Jamin under Joel Robuchon.
Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before he was recruited to Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs. In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Le Bernardin continues to receive universal critical acclaim, and currently ranks 18th on the San Pellegrino World’s 50 Best Restaurants list. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005 and each year thereafter.
In September 2009, AVEC ERIC, Ripert’s first TV show, debuted on PBS, earning two Daytime Emmy Awards, and returned for a third season (2015) on the Cooking Channel. In addition to a host of television appearances including the “Late Show with David Letterman,” and “The Charlie Rose Show,” Ripert is the author of two cookbooks, Le Bernardin – Four Star Simplicity and My Best: Eric Ripert.