Aside from foie gras, we think Eric Ripert is one of the best French imports in culinary history. Winner of the James Beard Award for 2003 Outstanding Chef of the Year, Ripert first arrived in the U.S. in 1989, working in D.C. and later, New York, where he earned a four-star rating from the New York Times in 1995 and again in 2005—helping to make Le Bernardin  the restaurant with the longest-standing four-star rating ever. With endless awards and his most recent book, A Return to Cooking , Ripert continues to make the world salivate over his innovative creations. When he’s not in the kitchen, Ripert spends his time as Chair of City Harvest’s Food Council  and President of the newly formed Jean-Louis Palladin Foundation. All that, and he still has time to make dinner… which is a lot more than we can say for ourselves.

photo credits: Nigel Parry, Shimon & Tammar

ERIC RIPERT

I’ve traveled in Asia to Singapore and Hong Kong, to Scandanavia including Norway, Finland, Sweden and Iceland, to Spain, France, Italy, Brazil, Puerto Rico, Cayman Islands, Mustique and Bequia, Colombia, Canada, Mexico, etc… Traveling is essential to me. It helps me stay inspired and it refreshes my creativity. There’s always something new to discover.

I love the Meurice  in Paris, the Plaza Athenee  in Paris, Ritz Carlton – Grand Cayman Islands ,and the Mandarin Oriental – Hong Kong and the Chateau Marmont in L.A.

All these hotels have extraordinary service, as well as excellent cuisine, décor and an atmosphere of luxury.