Chef, author and host of PBS’ Avec Eric Eric Ripert has been honing his talents at the three-star Michelin restaurant Le Bernardin, as executive chef and co-owner, for the last 18 years. The New York Times called Ripert “a maestro, and his kitchen a finely tuned orchestra,” and has consistently given Le Bernardin a four-star rating almost since its inception.
Born and raised in southern France, Ripert began his career at a young age wielding his knives with such legendary chefs as Joel Rubechon and Jean Louis Palladin. He has garnered the highest level of respect from colleagues, critics and patrons alike for his professionalism and work ethic, not to mention palate, and has since gained wide public recognition with frequent appearances on Top Chef as a guest judge, mentor and “fan favorite.”
He is the author of three books including Le Bernardin Cookbook: Four-Star Simplicity; A Return to Cooking and his most recent, On the Line, which provides insight into the inner workings of the restaurant. From management and costs to the service and employee benefits, Ripert offers his four-star wisdom on the business of a running a successful restaurant.
Ripert is the winner of countless accolades including the French Legion of Honor and four James Beard awards. In 2005, he founded Ripert Consulting, bringing his innovative philosophy and business acumen to projects including three properties at Ritz-Carlton hotels. An active community leader, he is Chair of the Food Council for City Harvest.
He has been profiled by Fortune, The Wall Street Journal, Gourmet, GQ and many other publications. Ripert has also been featured on Good Morning America, Charlie Rose, The Late Show, and is a frequent guest star on Anthony Bourdain: No Reservations. His new show, Avec Eric, premiered on PBS fall 2009.
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