Eric Ripert
Le Bernardin, New York NY
http://www.le-bernardin.com
The 2003 James Beard Outstanding Chef of the Year was born in Antibes, France in 1965. Chef Eric Ripert began his relationship with food in the most formative of all kitchens: his grandmother’s. Watching, tasting and learning at her elbow, Ripert developed the Mediterranean palate that influences his cooking today. When the young chef’s family moved to Andorra, just over the Spanish border, he expanded his repertoire to include Spanish flavors and ingredients.
Ripert attended culinary school in Perpignan, France, and in 1982 went to work at La Tour d’Argent, the renowned Parisian establishment that dates back more than 400 years. After two years as a cook, Ripert moved to the 3-Michelin Star restaurant Jamin, where he soon was promoted to chef poissonier. He left to fulfill his military service in 1985, then returned as chef poissonier at the request of Jamin chef/owner Joel Robuchon.
Ripert came to the United States in 1989 to work as a sous chef for Jean Louis Palladin, the man who was called the ‚“The Chef of the 20th Century,‚” at his Watergate Hotel in Washington, D.C. – In 1991 Ripert moved to New York, where he worked briefly as sous chef under David Bouley until he received an offer to work for Maguy and Gilbert Le Coze as a chef for Le Bernardin.
In 1995, Ripert earned four-star rating for Le Bernardin from The New York Times, and has subsequently been praised in magazines such as Food Arts, Wine Spectator, W, and Elle. In 1997, GQ named Le Bernardin the Best Restaurant in America. Le Bernardin – continues to receive critical acclaim for its food and service, including being recognized by the Zagat as the “Best Food” in New York City for the past four consecutive years. This year, Time Out New York recognized Le Bernardin as The Best Seafood Restaurant in New York.
In 1998, the James Beard Foundation named Le Bernardin Outstanding Restaurant of the Year and Eric Ripert Top Chef in New York City. In 1999 they received the Outstanding Service Award. The 2003 James Beard Awards capped this with the designation ‚“Outstanding Chef.‚”
Ripert has been the guest chef at the French Embassy (in both Mexico and Venezuela), the Master of Food and Wine for the New York City Ballet, and a guest chef in Carmel, California. In 1996, Chef Ripert became partners with Maguy Le Coze. Brasserie Le Coze in Atlanta is one of their restaurants.
The opening of AZUR by Le Bernardin at La Quinta Resort & Club in La Quinta, California, marks Ripert and LeCoze´s first consulting endeavor. Opened in November 2001, AZUR features Le Bernardin´s innovative seafood cuisine amidst understated elegance.
