Pictures © Nigel Parry & Daniel Krieger
- 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)
Eric Ripert, born in Antibes, France, and then moved as a young child to Spain, left home at 15, to attend culinary school in Perpignan.
Eric honed his culinary skills working under Joel Robuchon in Paris and with Jean-Louis Palladin in Washington, DC.
Since 1991 he has been with Le Bernardin and, in 1995, he took over the kitchen after the untimely passing of his predecessor, Gilbert Le Coze. Since then, he has lead Le Bernardin forward, consistently earning top ratings from the New York Times (4-stars), the Michelin Guide (3-stars) and the Zagat Guide.
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