Eric Ripert

Éric Ripert (rih-pair) (born 1965 in Antibes) is a French chef, author and television personality specializing in modern French cuisine and renowned for his work with seafood. Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S. Pellegrino's annual "Worlds 50 Best Restaurants" list. It holds the maximum ratings of four stars from The New York Times and three stars from the Michelin Guide. Eric Ripert was born in France and learned to cook at a young age from his grandmother. When he was young, his family moved to Andorra, where he was raised. He later returned to France and attended culinary school in Perpignan. At the age of 17 in 1982 he moved to Paris where he worked for two years at La Tour d'Argent, a famous restaurant more than 400 years old. Ripert next worked at Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier. In 1989, Ripert moved to the United States and was hired as a sous chef in the Watergate Hotel's Jean Louis Palladin restaurant.


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