Eric Ripert is the chef and co-owner of Le Bernardin in New York City, named the No. 1 restaurant in the world by La Liste four times. Prior to being recruited as chef to Le Bernardin in 1991, he was sous-chef for David Bouley and, before that, sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Previously, Ripert was chef poissonier at Jamin under Joel Robuchon. He began his career cooking at La Tour D’Argent in Paris. Ripert has guested on cooking shows and his PBS program “Avec Eric” earned two Daytime Emmys. Ripert is the author of eight books, including the memoir “32 Yolks: From My Mother's Table to Working the Line.” Ripert is board vice chair of City Harvest food-rescue organization.