Eric Ripert Biography

Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin. Born in Antibes France Ripert moved to Andorra a small country just over the Spanish border as a young child. 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. 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 1989 Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington D.C. Ripert moved to New York in 1991 working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.
In September 2014 Ripert and Le Coze opened Aldo Sohm Wine Bar named for their acclaimed wine director Aldo Sohm. That same month the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events.

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