Toasted Bread with Olive Oil, Garlic and Herbs

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 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D'Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

In 1995, at just 29 years old, Ripert earned 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. This is the only restaurant to maintain this superior status for this length of time, without ever dropping a star.

Ripert has been recognized as one of the top chefs in the world. In 1998, the James Beard Foundation named Ripert "Top Chef in New York City" and in 2003, "Outstanding Chef in the United States."