Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 15 on the S. Pellegrino World’s 50 Best Restaurants list.
The celebrated restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout four reviews, and is the only restaurant to maintain four stars for that length of time. In addition, Ripert has partnered with The Ritz-Carlton Hotel Company to open restaurants at various destinations including Blue in Grand Cayman, Westend Bistro in Washington D.C., and 10 Arts Bistro in Philadelphia. He is chair of City Harvest’s Food Council, a New York-based food rescue organization, as well as a recipient of the Legion d’Honneur, France’s highest honor. He serves as a regular guest judge on “Bravo’s Top Chef” and is the host of his own Emmy-award winning PBS TV series “Avec Eric,” currently in its second season. Ripert is the author of four cookbooks, including Avec Eric (2010), On the Line (2008), A Return to Cooking (2002) and Le Bernardin –- Four Star Simplicity (1998).