Eric Ripert
Eric Ripert is grateful for his early exposure to two cuisines — he was born in Antibes, France, and then moved as a young child to Andorra, just over the Spanish border. 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.
Later Eric honed his culinary skills working under Joel Robuchon in Paris and with Jean-Louis Palladin in Washington, DC. Since 1991 he has been with Le Bernardin and, in 1995, he took over the kitchen after the untimely passing of his predecessor, Gilbert Le Coze. Since then, he has lead Le Bernardin forward, consistently earning top ratings from the New York Times (4-stars), the Michelin Guide (3-stars) and the Zagat Guide.
