Chef and Owner, Le Bernardin
Tasting Beat: Guest blogger
My name is Eric Ripert, and I am the executive chef and co-owner of Le Bernardin restaurant in New York. I was born in Antibes, France, then moved as a young child to Andorra, just over the Spanish border. I feel extremely fortunate to have grown up with two distinctive cuisines. I began a culinary apprenticeship in France at the age of 15, and cooked in Paris and Washington, D.C. before coming to New York in 1991.
I am the author of two cookbooks: Le Bernardin Cookbook, which I co-authored with Le Bernardin's co-owner, Maguy Le Coze, in 1998; and A Return to Cooking, co-authored by Michael Ruhlman, in 2002. In 2006, I opened two new restaurants for the Ritz-Carlton, Grand Cayman: Blue by Eric Ripert, a fine dining seafood restaurant; and Periwinkle by Eric Ripert, a Mediterranean restaurant. I am also the Chair of City Harvest's Food Council, and the president of the Jean-Louis Palladin Foundation.
Recent blog posts by Eric Ripert
