Welcome to CayFilm 2017. Schedule could have small changes as we get closer to event.
All ages are welcome unless it has a MATURE rating. Those films need an adult to accompany anybody aged 17 or under.
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Eric Ripert

Celebrity Chef

Born in Antibes, Eric Ripert is grateful for his early exposure to cuisine. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin.  

In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin where he took over after Gilbert’s untimely passing in 1994. 

In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times.  Over 15 years later and for the fifth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.  

In September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, a casual spot just steps from Le Bernardin named for their acclaimed wine director, and Le Bernardin Privé, a dynamic private events space upstairs. Additionally, Ripert partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman, is Vice Chairman of the board of City Harvest, and is a recipient of the Legion d’Honneur, France’s highest honor.  He has hosted YouTube’s “On the Table,” which debuted on the Reserve Channel in July 2012, and is also the host of his own Emmy-award winning PBS TV series, AVEC ERIC, which began its third season on the Cooking Channel in February 2015. Ripert is the author of five cookbooks, including Avec Eric (2010), On the Line (2008), A Return to Cooking (2002), Le Bernardin –- Four Star Simplicity (1998) and My Best: Eric Ripert (2014), an illustrated recipe guide to 10 of his signature dishes. Additionally, Ripert released his debut memoir entitled, 32 Yolks: From My Mother’s Table to Working the Line, in 2016.