Eric Ripert is the chef and co–owner of the acclaimed New York restaurant Le Bernardin.Born in Antibes, France, Ripert moved to Andorra, a small country just over the Spanishborder as a young child. His family instilled 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 movedto Paris and cooked at the legendary La Tour D’Argent before taking a position at theMichelin three–starred Jamin.After fulfilling his military service, Ripert returned to Jaminunder Joel Robuchon to serve as chef poissonier.
In 1989, Ripert seized the opportunity to work under Jean–Louis Palladin as sous–chef atJean 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 himas chef for Le Bernardin.Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.
In September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for theiracclaimed wine director Aldo Sohm. That same month, the two expanded Le Bernardin’sprivate dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm WineBar that can accommodate a range of events.Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs toraise funds and increase thequality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoysgood scotch and peace and quiet
