Maguy Le Coze and Chef Eric Ripert have brought the cuisine and ambiance of their internationally acclaimed Le Bernardin in New York to La Quinta Resort & Club.
Maguy Le Coze, owner of Le Bernardin, was born in Brittany, France. With her brother Gilbert, she opened a restaurant in Paris: Le Bernardin, which became one of Paris`s hottest restaurants. In 1981, it garnered two Michelin stars. Expanding on their Parisian success, Maguy and Gilbert opened a second restaurant in 1986 in New York City. Just three months later, they earned a four-star review from The New York Times, an unprecedented record.
Chef Eric Ripert was born in Antibes, France. He spent several years in France perfecting his culinary techniques, including at the Michelin rated three-star Jamin. In 1989, Ripert moved to Washington, D.C., to work as a chef at Jean Louis in the Watergate Hotel. He moved to New York in 1991 where he worked briefly as sous chef under David Bouley, until he became chef of Le Bernardin a few months later. He has been honored by the James Beard Foundation as American Express Best Chef in New York City and earned accolades from Wine Spectator, Food Arts, W and Elle magazines. In 1997, GQ magazine named Le Bernardin Best Restaurant in New York City.
Jasper Schneider is Chef de Cuisine for Azur by Le Bernardin. A native of England, Jasper learned his love for cooking from his grandmother and mother. His culinary career evolved in New York, where he attended the French Culinary Institute. He later worked with Jean-Marie Josslin at “A Pacific Cafe,” in Kauai, which was named one of the top three restaurants in Hawaii and received the Hale Ana Award for “Best Restaurant on Kauai.” Most recently, Jasper has trained with Chef Eric Ripert at Le Bernardin in New York, in anticipation of the opening of Azur by Le Bernardin.