Eric Ripert – Updated February 2024

Eric Ripert is a popular chef, author and television personality from France. Eric Ripert is the executive chef of Le Bernardin, a three-Michelin-star seafood restaurant located in New York City.

Early life

Eric Ripert was born in Antibes, France, on March 2, 1965. She has French citizenship and belongs to a European ethnicity. She celebrates her birthday on March 2 every year and is currently 58 years. According to the astrological chart, he has the birth sign of Pisces and practices the Buddhist religion.

From a very young age he learned to cook from his mother. When he was young, his parents separated and he moved to Andorra with his mother, where he grew up. His mother remarried and his stepfather abused him.

When Ripert was 11 years old, his father died in a hiking accident. Despite all these facts, she has not mentioned or shared any information about her parents’ identities and his professions.

Eric Ripert – Education

Speaking of his academic qualifications, he was sent to a boarding school. At the age of 15, Ripert left his home to attend culinary school in Perpignan.


At the age of 17, Eric Ripert moved to Paris. And he spent two years working at La Tour d’Argent, a renowned restaurant that claims to be more than 400 years old. He later worked at Jamin with Joël Robuchon and was quickly promoted to assistant chef de partie. Additionally, he left in 1985 to serve in the military before returning to Jamin as Chef Poissonier.

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He went to the United States in 1989 and was hired as a sous chef at the Jean Louis Palladin restaurant at the Watergate Hotel in Washington, DC. In 1991, he moved to New York and worked temporarily as David Bouley’s sous chef until Maguy and Gilbert Le Coze hired him. him as chef at Le Bernardin.

Additionally, he took over as executive chef at Le Bernardin in 1994, after Gilbert Le Coze died unexpectedly following a heart attack. The following year, at age 29, he received a four-star rating from the New York Times and, in 1996, became part owner.

Subtitle: Eric Ripert preparing the dish (Source: TASTE Cooking)

His restaurant Le Bernardin was one of four New York City restaurants to earn the highest possible three Michelin stars for culinary excellence in the 2006 Michelin Guide NYC.

The New York Times awarded Le Bernardin four stars six times in a row, making it the only restaurant to maintain that exceptional rating over that long period without losing a single star. Subsequently, Ripert has established himself as one of the best chefs in New York and the world.

In addition, Ripert and Le Coze created the Aldo Sohm Wine Bar in September 2014, named after their wine director. The following month, the two launched Le Bernardin Privé, which increased the restaurant’s private dining options.

television personality

In addition to his work as a chef, he has appeared several times as a guest on cooking television shows, including guest judging and assistant chef. He was chosen as a judge on the second, third, fourth and fifth seasons of Bravo TV’s “Top Chef.” Similarly, he has appeared in many episodes of “A Cook’s Tour,” “Anthony Bourdain: No Reservations,” and “Anthony Bourdain: Parts Unknown.”

His first television show, “Avec Eric,” premiered on PBS in September 2009 and aired for two seasons, receiving two Daytime Emmy Awards: Outstanding Achievement in Title Title and Graphic Design (2010) and Outstanding Culinary Program (2011). .

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It launched a series of short online cooking videos titled “Get Toasted” on its website, focusing on simple, quick meals that can be prepared and served in minutes using a toaster oven. He appeared as himself in the HBO series “Treme” (season 1, episode 5), with David Chang, Wylie Dufresne and Tom Colicchio. In season 2, he reprized his cameo appearance in several episodes.

Ripert appeared in the 2017 season 3 episode of the Netflix original series “Chef’s Table,” which focused on Jeong Kwan.


In addition, he has also published several cookbooks. Furthermore, in 1998, his first cookbook, “Le Bernardin – Four Star Simplicity” (Clarkson Potter), was published.

His second book, titled “A Return to Cooking,” was published in 2002, a collaboration between Ripert, photographers Shimon and Tammar Rothstein, artist Valentino Cortázar, and writer Michael Ruhlman that was selected by Newsweek as one of his best books. the season.

Additionally, he published another book “On the Line” in 2008 with Artisan. In 2014, he published his new cookbook, “My Best: Eric Ripert” (Alain Ducasse Publishing). In 2016, he wrote his book “32 yolks: from my mother’s table to working the line” (Random House). It debuted on the New York Times bestseller list.

Eric Ripert – Awards

As a renowned chef, he has won several awards. Some of them are #1 Restaurant in the world by La Liste, Four stars (since 1995) by The New York Times, Three stars (since 2005) by the Michelin Guide, The 50 best restaurants in the world (since 2006), Forbes All- Star Restaurants: Four stars (since 2000) by Forbes, AAA Five Diamond (since 2013) by the American Automobile Association, Mentor Chef Award (2022) by the Michelin Guide, “Best Restaurant in the United States” (1997) by GQ, “ Best Food in New York City” (2000–2007) by Zagat, “Best Restaurant of the Year” (1998) by the James Beard Foundation, “Best Chef in New York City” (1998) by the James Beard Foundation , “Outstanding Service Award (1999) by the James Beard Foundation and “Outstanding Chef of the Year” (2003) by the James Beard Foundation.

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Net worth 2024

As a chef, television personality, and author, he has earned a huge sum of money. His net worth is estimated to be around $20 million. While his salary and annual income are under review.

civil status

Eric Ripert is happily married to his wife Sandra (née Nieves). However, the chef has not mentioned when they started dating or the date of their marriage. With the marriage, the couple has a son whose name is unknown.

Caption: family photo of Eric Ripert (Source: Facebook)

Three years in a row, he hosted the Tibetan Aid Project’s Taste & Tribute New York benefit dinner and auction at his Manhattan restaurant, Le Bernardin. “Funds raised at the annual Taste & Tribute charity dinners help support efforts to restore Tibetan language texts in libraries across the Himalayan region.

Body measurements

This French chef is 5 feet 8 inches tall and weighs around 78 kg. Furthermore, he has a pair of gray eyes with hair of the same color.

Social media

On his Instagram page ‘@ericripert’ he has more than 756,000 followers. Likewise, there are more than 542.1 thousand followers on his Twitter page ‘@ericripert’ and more than 1.2 million followers on his Facebook page.

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