French-born Eric Ripert is chef and co-owner of New York-based three Michelin-starred seafood restaurant, Le Bernardin, as well as a partner with The Ritz-Carlton Hotel Company, with whom he has opened restaurants in various locations, including Blue in Grand Cayman, Westend Bistro in Washington D.C. and 10 Arts Bistro in Philadelphia. Specialising in modern French cuisine and seafood, chef Ripert’s culinary style reflects his training in fine-dining and philosophy, which holds traditional ingredients and flavours at its heart, paired with elegance and sophisticated presentation.

Eric’s culinary expertise derives from his early exposure to two cuisines of Antibes, France where he was born, and that of Andorra, Spain where he grew up. After attending culinary school in Perpignan, he moved to Paris where his career took off with flying colours. Chef Ripert honed his culinary skills working under Joel Robuchon at Jamin in Paris and with Jean-Louis Palladin at Jean Louis in Washington, DC.

In 1991 he was recruited to work at Le Bernardin and in 1995, he took over the kitchen. Since then, he has lead Le Bernardin forward, consistently receiving universal acclaim, including three Michelin stars, 4 New York Times stars and a ranking of 19 in San Pellegrino’s World’s 50 Best Restaurants.

  • Number 19 San Pellegrino World's Best Restaurants
  • The New York Times: only restaurant to maintain a four-star review for over 20 years (1986, 1989,1995, 2005)
  • 3 Michelin stars
  • Legion D'Honneur (2009)
  • Zagat Guide: "Best Food" in New York (2002 – 2009)

Le-Bernardin Restaurant

Pictures © Nigel Parry & Daniel Krieger