Eric Ripert

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Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times.

Experience

In his early years, Eric Ripert got a taste of two cuisines: that of Antibes, France, where he was born, and that of Andorra, just over the Spanish border. Ripert's family instilled a passion for food in him at an early age, and at 15 years old he left home to attend culinary school in Perpignan. At 17, Ripert moved to Paris and cooked at the legendary La Tour D'Argent before taking a position at the three Michelin-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

In 1995, Ripert earned Le Bernardin a four-star rating from The New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin again earned The New York Times' highest rating of four stars. The French seafood restaurant has been ranked the No. 1 Restaurant in the World by La Liste and No. 44 among the World's 50 Best Restaurants.

Ripert has been recognized as one of the top chefs in the world, winning the James Beard Awards for Best Chef: New York City in 1998 and Outstanding Chef in 2003. He hosted food travel show Avec Eric on PBS and has authored eight books, including On the Line, Vegetable Simple, and 32 Yolks.

Education

Ripert completed culinary school in Perpignan, France, in 1982.

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