Eric Ripert is grateful for his early exposure to two cuisines—he was born in Antibes, France, then moved as a young child to Andorra, just over the Spanish border.  His family inculcated 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 the city’s—and nation’s—top chefs. 

In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times, and has subsequently been praised in magazines such as Gourmet, Food Arts, The Wine Spectator, W, USA Today and Elle. In 1997, GQ named Le Bernardin the best restaurant in America.  It continues to receive critical acclaim for its food and service, including being recognized by the Zagat Guide as the “Best Food” in New York City for the past six consecutive years.  In 1998, the James Beard Foundation named Le Bernardin Outstanding Restaurant of the Year and Eric Ripert Top Chef in New York City, and in 1999 they received the Outstanding Service Award.  In 2003, the Beard Foundation named Ripert Outstanding Chef in the United States and in January 2005, Bon Appetit declared Ripert’s “Butter-Poached Lobster with Tarragon and Champagne” its “Dish of the Year.”  Also in 2005, for the fourth-consecutive time, Le Bernardin once again earned the New York Times’ highest rating of four stars, becoming the only venue to maintain this superior status for this length of time, without ever dropping a star.

Ripert is also the Chair of City Harvest’s Food Council.  In this capacity he works to bring together New York’s top chefs, restaurateurs and others in the food community to assist City Harvest in its mission to raise funds and to increase the quantity and quality of food donations.  Ripert is also the President of the newly formed Jean-Louis Palladin Foundation.  The foundation serves as an ongoing tribute to Chef Jean-Louis Palladin and seeks to keep alive his great contributions to the culinary arts.  Part of its mission will be to develop programs to increase the understanding and appreciation of high quality ingredients among young chefs and food professionals.    

Ripert has published two cookbooks, most recently, A Return to Cooking, which was published in November 2002 by Artisan.  A collaborative effort with photographers Shimon and Tammar Rothstein, artist Valentino Cortazar, and writer Michael Ruhlman, A Return to Cooking was selected by Newsweek Magazine as one of their best gift books of the season.   He is also coauthor of the Le Bernardin Cookbook with Maguy Le Coze.

Today, Eric’s passion is still in the kitchen – at Le Bernardin and in his home kitchen where he’s developing a variety of healthy, organic baby food recipes for his infant son, Adrien. 

Pictured below: (from left) Eric Ripert's Hamachi Tuna Tartare Topped with Wasabi Tobiko, Ginger-Coriander Emulsion; Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil; and Seared-Rare Yellowtail Marinated in Tandoori Spices; Pickled Cucumber and Mango Salad