Profiles

Eric Ripert

Eric Ripert, executive chef at the acclaimed Le Bernardin in New York City, has been a Seafood Choices Alliance member since 2001.

What is your favorite seafood to eat? And what is your favorite seafood to prepare at the restaurant?
What matters for us is not necessarily the species, but the freshness of the product. Lately we are very interested in the seafood from Hawaii.

What are the most popular seafood dishes on your menu?
Tuna is always very popular, as well as shrimp and striped bass.

How did you get interested in the issue of sustainable seafood?
Because I think if we want to be able to serve seafood in 20 years, we have to take care of the problem today.

How would you describe your philosophy on ocean conservation?
I think there are plenty of fish in the ocean but we need to be smart about how we fish. We need to respect the spawning seasons of the fish, not to overfish, and have quotas; if we do this there will be plenty of fish for everybody. It shouldn’t be a problem if we are smart about it.

How has your philosophy changed what you serve at your restaurant?
Le Bernardin is always involved in important campaigns to protect endangered species. We were involved with the "Give Swordfish a Break" campaign. And today we still do not serve swordfish or Chilean sea bass.

Have your diners noticed?
Yes, because we explain for our customers on our menu why we don’t serve these fish. I have never heard a complaint from a customer that his/her favorite fish is not on the menu. I think when people are informed about what is at stake, they are actually excited and supportive of the campaign.

Do you feel it limits what you can offer?
No, not really, because you have those same limitations with the seasons for the vegetables anyway, for example. You don’t have tomatoes in January; although tomatoes are in the stores, but they are not good, so you don’t cook them. No, the limitation is not that big. Actually, it’s more exciting; you adapt yourself to new products.

Have your seafood purveyors worked with you on getting sustainably caught seafood?
Yes, definitely yes.

What trends or changes have you seen in seafood industry in the last 10-20 years?
The handling of the fish is much better than before. The transport is very fast, using FedEx or overnight delivery, so now you see a lot of raw, marinated seafood in the restaurants. Before you couldn’t, because it was too dangerous. That is the biggest change I have seen.

What trends do you forsee in the next 10-20 years?
I see more fish being raised organically on fish farms that are more environmentally friendly. For the upper end of the market, I also think fish will be raised with food that brings good flavors to the fish.

Why are you a Seafood Choices Alliance member?
If we can create a better world by conserving our resources today, and changing our habits today, I want to be a part of that in any way that I can.