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Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin. From his early exposure to two cuisines—that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where moved as a young child. A passion for food was instilled in Ripert, and at the age of 15 he left home to attend culinary school in Perpignanfollowed by time spent in Paris at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin followed by training under Joel Robuchon as chef poissonier. In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991 where Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Over 15 years later and for the fifth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
“I have always had an appetite for eating caviar. Ever since I first tasted it when I was ten years old, I have been in love with this enchanting ingredient. As the chef of Le Bernardin, I make it my utmost responsibility to provide our guests with the highest standard of taste and quality caviar. Over the years, I have developed an expertise and strong passion for this luxurious delicacy and that is why I am ready to create my own exclusive line of Imperial Select Caviar.”
- Chef Eric Ripert