Discover the culinary journey of Chef Eric Ripert, an esteemed American chef and author. Delve into his exceptional career, from his early days in France to his rise as the renowned chef at Le Bernardin in New York City. Explore his innovative cooking techniques, passion for seafood, and dedication to sustainable practices. Immerse yourself in Chef Eric Ripert’s world as you uncover the secrets behind his Michelin-starred cuisine and witness the profound influence he has had on the culinary landscape.
Eric Ripert is a world-renowned chef, restaurateur, and author. He was born on March 2, 1965, in Antibes, France, and grew up in Andorra, a small country in the Pyrenees mountains between France and Spain.
Ripert began his culinary career at the age of 17, when he moved to Paris to work in some of the city’s finest restaurants. He worked his way up through the ranks, eventually becoming a sous chef at the Michelin three-starred restaurant Jamin, where he worked under the celebrated chef Joel Robuchon.
In 1989, Ripert moved to the United States to work at the Watergate Hotel in Washington, D.C. He then went on to become the executive chef at the acclaimed New York City restaurant Le Bernardin in 1994. Under his leadership, Le Bernardin earned four stars from The New York Times and three Michelin stars, making it one of the most celebrated seafood restaurants in the world.
Ripert is also the author of several cookbooks, including “Le Bernardin Cookbook: Four-Star Simplicity,” “A Return to Cooking,” and “On the Line: Inside the World of Le Bernardin.” He has also hosted several cooking shows, including “Avec Eric,” which aired on PBS.
In addition to his culinary achievements, Ripert is known for his philanthropic work, particularly through his involvement with City Harvest, a New York City-based nonprofit organization that rescues excess food and redistributes it to those in need.
Overall, Ripert’s passion for food, his dedication to his craft, and his commitment to giving back to his community have made him one of the most respected and admired chefs in the world.
