How a childhood in Andorra shaped one of the world's most acclaimed chefs
In short: Eric Ripert, the force behind New York's Le Bernardin, transformed from a young boy in Andorra into a global culinary icon. Beyond his legendary seafood expertise and consistent four-star ratings, Ripert is a dedicated Buddhist who balances the intense pressures of high-end kitchen management with daily morning meditation.
Born in Antibes in 1965, Eric Ripert’s path to culinary excellence began early, learning to cook from his mother. Following his parents' divorce and his father's death in a hiking accident when Ripert was 11, he moved to Andorra. At 15, he left home for culinary school in Perpignan. His professional ascent included stints at prestigious Parisian institutions like La Tour d'Argent and Jamin, where he worked under Joël Robuchon. By 1991, he had moved to New York, eventually taking the helm at Le Bernardin in 1994 following the death of Gilbert Le Coze.
Le Bernardin has maintained an unparalleled reputation under Ripert's leadership. It is the only restaurant to hold four stars from The New York Times for six consecutive times without ever dropping a star, a streak beginning in 1995. Since 2022, it has held the number one spot on La Liste. Beyond the kitchen, Ripert has built a significant media presence, appearing on shows like Top Chef and his own PBS series, Avec Eric, while authoring several New York Times bestsellers, including his memoir 32 Yolks.
Ripert's life is marked by deep personal connections and a commitment to service. He was a close friend of the late Anthony Bourdain, with whom he collaborated frequently on television projects. Today, he serves as vice chairman of City Harvest, New York City's largest food rescue organization. A practitioner of Buddhism, Ripert maintains a disciplined routine, meditating for an hour each morning to navigate the demands of his career, which spans fine dining, philanthropy, and literary success.
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- Summary by Intellect · source: Eric Ripert
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