2012 Keynote Speaker

Keynote Address

Chef Eric Ripert

On Leadership, Team-Building, and Staying Ahead of the Curve
Friday, March 23, 2012  9:10 a.m.

Chef, author, host of PBS’ Avec Eric, and guest judge on Bravo's "Top Chef", Eric Ripert has been honing his talents at the three-star Michelin restaurant Le Bernardin, as executive chef and co-owner, for the last 18 years. The New York Times called Ripert “a maestro, and his kitchen a finely tuned orchestra,” and has consistently given Le Bernardin a four-star rating almost since its inception.

Born and raised in southern France, Ripert began his career at a young age wielding his knives with such legendary chefs as Joel Rubechon and Jean Louis Palladin. He has garnered the highest level of respect from colleagues, critics and patrons alike for his professionalism and work ethic, not to mention palate, and has since gained wide public recognition with frequent appearances on "Top Chef" as a guest judge, mentor and “fan favorite.”

He is the author of four books including "Le Bernardin Cookbook: Four-Star Simplicity," "A Return to Cooking," "On the Line," and his most recent, "Avec Eric: A Culinary Journey with Eric Ripert." Based on his PBS TV program "Avec Eric," the book follows Ripert as he explores the culture and culinary traditions of regions around the world.

Ripert is the winner of countless accolades including the French Legion of Honor and four James Beard awards. In 2005, he founded Ripert Consulting, bringing his innovative philosophy and business acumen to projects including three properties at Ritz-Carlton hotels. An active community leader, he is chair of the Food Council for City Harvest.

He has been profiled by Fortune, The Wall Street Journal, Gourmet, GQ and many other publications. Ripert has also been featured on "Good Morning America," "Charlie Rose," "The Late Show," and is a frequent guest star on "Anthony Bourdain: No Reservations." His new show, "Avec Eric," now in its second season, has won a Beard Award this year for Television Program, On Location and a Daytime Emmy award in the Outstanding Culinary Program category.