Eric Ripert (rih-pair') (born 1965 in Antibes) is a French chef working in New York City. He was raised in France and learned to cook at a young age from his grandmother. When he was young, his family moved to Andorra. He later returned to France and attended culinary school in Perpignan. In 1982 he moved to Paris where he worked for two years at La Tour d'Argent, a famous restaurant more than 400 years old. Ripert next worked at Jamin and was so...
more
Eric Ripert (rih-pair') (born 1965 in Antibes) is a French chef working in New York City. He was raised in France and learned to cook at a young age from his grandmother. When he was young, his family moved to Andorra. He later returned to France and attended culinary school in Perpignan. In 1982 he moved to Paris where he worked for two years at La Tour d'Argent, a famous restaurant more than 400 years old. Ripert next worked at Jamin and was soon promoted to Assistant Chef de Partie. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier.
In 1989, Ripert moved to the United States and was hired as a sous chef in the Watergate Hotel's Jean Louis restaurant. He stayed for two years before moving to New York City in 1991 to work for David Bouley. He stayed for just a few months before being offered a job at Le Bernardin. In 1994, Ripert became Le Bernardin's executive chef after Gilbert Le Coze died unexpectedly of a heart attack. The...
less
