Chef, author, and television personality Eric Ripert has a net worth of $25 million. The French chef is renowned for his seafood dishes and has won numerous awards for his work. He lives in New York City and is the owner of the Michelin-starred restaurant Le Bernardin.
Eric Ripert was born in France and learned to cook from his mother. He moved to Andorra as a youngster, but returned to France to go to cooking school in Perpignan. The chef also has a son, Adrien, who was born in October 2003. His net worth has risen significantly since.
Ripert has been featured on numerous cooking-based television shows. In addition to the Food Network, he has also appeared in several episodes of the late Anthony Bourdain’s Parts Unknown. The chef was also the star of his own TV show, AVEC ERIC, which debuted on PBS in September 2009. It was later renewed for a third season on Cooking Channel. The show is also available on iTunes and Netflix.
Aside from his cooking career, Eric Ripert is also a successful writer, having written several books and appeared on television shows. He has amassed a net worth of $20 million as a result of his phenomenal career in cooking. As an author, he has been featured on many cooking shows and has published several best-selling books. He also has a renowned cafe.
Ripert has also been a supporter of charity. The “Taste & Tribute” benefit dinner supports the distribution of Tibetan-language texts in libraries throughout the Himalayan region. This project has given over two million free books to those in need. The chef has also been an ambassador for Vacheron Constantin watches. He enjoys a good scotch and spending time alone.
Eric Ripert was born on March 2, 1965 in France. He is best known for his work at Le Bernardin in New York City. His restaurant has been rated the number one restaurant by Zagat and has been included in the S. Pellegrino’s World’s 50 best restaurants list since 2015. In addition to cooking, Ripert has written five cookbooks and hosted his own show on PBS.
The chef first began his career in the United States in 1991, working as a sous-chef at David Bouley’s restaurant. In 1994, he joined the Le Bernardin as executive chef. After a few years, he became a part-owner of the restaurant.
Ripert’s cooking has earned him an impressive amount of money. Many awards have been given to him for his culinary genius. He has even been recognized by The New York Times as one of the best chefs in the world. He has also become a much-loved television personality.
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