Eric Ripert is the chef/co-owner of the New York restaurant Le Bernardin. The celebrated restaurant holds three stars from the Michelin Guide and has upheld a four-star review from The New York Times for more than two decades. It has never dropped a star throughout four reviews, and is the only restaurant to uphold four stars for that length of time.

Ripert is also the Culinary Director of 10 Arts by Eric Ripert at the Ritz-Carlton in Philadelphia, Westend Bistro by Eric Ripert at the Ritz-Carlton in Washington, D.C. and Blue at the Ritz-Carlton in Grand Cayman. 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.

Ripert is the author of three cookbooks, including On the Line (2008), A Return to Cooking (2002) and Le Bernardin – Four Star Simplicity (1998).

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