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, just over the Spanish border. He later returned to France and attended culinary school in Perpignan. In 1982 he moved to Paris where he worked for two years work 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 following year, Ripert earned a four-star rating from the New York Times, and in 1996 he became a part-owner. In the Michelin Guide NYC 2006, Ripert's Le Bernardin was one of four New York City restaurants to be awarded the maximum 3 Michelin stars for excellence in cuisine.Ripert is the Chair of City Harvest’s Food Council, and President of the Jean-Louis Palladin Foundation. He has been a guest chef at the French Embassies in Mexico and Venezuela and for the New York City Ballet.Ripert lent his name, talents, and several members of his team including Le Bernardin's then-sous chef Richard Brower to the Ritz-Carlton, Grand Cayman, in the form of two restaurants: Blue and Periwinkle. The former received an AAA Five Diamond Award, the only restaurant in the Caribbean to receive this rating. Both restaurants make creative and extensive use of local food products - particularly the lobster and red snapper, which are strictly sourced from the surrounding waters - as well as sea salt harvested by evaporation. Blue features a three course prix-fixe menu by tradition, as well as a six course taster menu and � la carte selection. They were the first restaurants to bear Ripert's name and he reportedly brings a team to the restaurants once a month to ensure quality.Westend Bistro by Eric Ripert at the Ritz-Carlton on 22nd & M Streets in Washington, D.C., opened on November 8, 2007. The concept features casual French and American bistro fare in DC's West End neighborhood. BooksLe Bernardin Cookbook (co-authored with Maguy Le Coze) (1998), ISBN 0-385-48841-6A Return to Cooking (co-authored with Michael Ruhlman) (2002), ISBN 1-57965-187-9 Awards"Best Restaurant in America" (1997) by GQ"Best Food in New York City" (2000-2007) by Zagat"Outstanding Restaurant of the Year" (1998) by the James Beard Foundation"Top Chef in New York City" (1998) by the James Beard Foundation"Outstanding Service Award" (1999) by the James Beard Foundation"Outstanding Chef of the Year" (2003) by the James Beard Foundation