Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin.

The celebrated restaurant has held three stars from the Michelin Guide since its inception in 2005, ranks 21 on the S. Pellegrino World’s 50 Best Restaurants list and was most recently rated New York City’s top restaurant for food and service by the Zagat 2015 guide. The restaurant has maintained a consistent “29” food rating, the highest in the city, from the guide since 2010, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout five reviews, and is the only restaurant to maintain four stars for that length of time. In September 2011, Ripert unveiled the next chapter in the restaurant’s history: a significant redesign from Bentel & Bentel that earned Le Bernardin a James Beard Award for “Best Restaurant Design” in 2012, followed by a 2013 “Outstanding Restaurateur” award for co-owner Maguy Le Coze. In September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, a casual spot just steps from Le Bernardin named for their acclaimed wine director, and Le Bernardin Privé, a dynamic private events space upstairs.

Additionally, Ripert has partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman, is Vice Chairman of the board of City Harvest, and is a recipient of the Legion d’Honneur, France’s highest honor.  He has hosted YouTube’s “On the Table,” which debuted on the RESERVE CHANNEL in July 2012, and was also the host of his own Emmy-award winning PBS TV series “Avec Eric,” which will return for a third season in winter 2015. Ripert is the author of five cookbooks, including Avec Eric (2010), On the Line (2008), A Return to Cooking (2002), Le Bernardin – Four Star Simplicity (1998) and most recently, My Best: Eric Ripert (2014), an illustrated recipe guide to 10 of his signature dishes.