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Eric Ripert of New York’s Le Bernardin is America’s most brilliant seafood chef. He sources the best fish, cooking it with astonishing technique or leaving it raw or semi-raw, as its flavors dictate; then he devises deft sauces that reflect his fascination with Latin America, the Caribbean and Asia. A million food fads have come and gone since Ripert arrived at Maguy and Gilbert Le Coze’s Le Bernardin in 1991, yet he has continued to stay relevant, grow creatively and maintain the highest standards— a near impossible accomplishment.