Le Bernardin

Ripert is a globally renowned and celebrated French chef and co-owner of the legendary three-Michelin-star restaurant Le Bernardin in New York City. Born in Antibes, France, in 1965, Ripert grew up immersed in the culinary traditions and flavors of the Mediterranean, which have influenced his cuisine. He trained at the prestigious culinary school in Perpignan before further developing his skills under culinary giants like Joël Robuchon at Jamin in Paris and later, after moving to the US, with Jean-Louis Palladin at the Watergate Hotel in Washington DC.

Ripert’s career took a major leap in 1994 when he became the Executive Chef at Le Bernardin, just three years after joining the restaurant. Under his leadership, the restaurant has maintained three Michelin stars since 2005 and is consistently ranked among the world’s best. Le Bernardin is celebrated for its innovative seafood dishes, emphasizing simplicity, precision, and freshness.

Ripert's cooking style is known for its elegant minimalism, often using just a few high-quality ingredients to elevate seafood to its full potential. He has won numerous awards, including multiple James Beard Awards, and Le Bernardin has been named the best restaurant in New York by The New York Times. Ripert is also a television personality, author, and advocate for sustainable seafood and was a close friend of the late Anthony Bourdain.

Restaurant

Le Bernardin, located in the heart of New York City, is one of the world’s most acclaimed restaurants, specializing in seafood. Established in 1986 by siblings Maguy and Gilbert Le Coze, the restaurant quickly earned a reputation for its refined approach to French cuisine and especially seafood. The dining room exudes elegance, featuring a sleek, minimalist design with soft lighting, modern art, and warm wood accents, creating an atmosphere of sophistication and calm.

Le Bernardin's ambiance is upscale yet welcoming, with impeccable, unintrusive service. The restaurant’s menu is divided into three sections: ‘Almost Raw,’ ‘Barely Touched,’ and ‘Lightly Cooked,’ emphasizing Ripert’s light-touch approach to fish. Signature dishes like tuna carpaccio, poached lobster, and Dover sole highlight Ripert’s philosophy of letting the natural flavors take center stage.

Le Bernardin holds three Michelin stars and has been consistently ranked as one of the top restaurants in the world. It also boasts four stars from The New York Times—a rating it has maintained since its opening. Additionally, Le Bernardin has won several James Beard Awards, further cementing its place as a pinnacle of fine dining in America.

Recipes and dishes

Ripert is renowned for his masterful handling of seafood with dishes that emphasize simplicity and precision, allowing the natural flavors of the ingredients to shine. One of his most iconic dishes is his tuna carpaccio, with layers of thinly pounded yellowfin tuna, served raw, and topped with foie gras and a sprinkle of chives. Another is his poached lobster with delicate butter sauce, showcasing his classic French technique. Dover sole, lightly sautéed and paired with a seasonal garnish, represents the chef’s commitment to freshness and balance.

Ripert has authored several cookbooks, including Le Bernardin Cookbook and On the Line, offering home cooks a glimpse into his expertise with fish. His memoir, 32 Yolks, delves into his personal journey and career. Ripert has also appeared as a guest judge on Top Chef and made numerous appearances on Anthony Bourdain’s No Reservations and Parts Unknown. Known for his mindful approach to life and cooking, Ripert is also a passionate advocate for sustainable fishing practices.