My Queue

There are no Videos in your queue.

Click on the Add to next to any video to save to your queue.

There are no Articles in your queue.

Click on the Add to next to any article to save to your queue.

There are no Podcasts in your queue.

Click on the Add to next to any podcast episode to save to your queue.

You're not following any authors.

Click the Follow button on any author page to keep up with the latest content from your favorite authors.


How Going Bigger Was Not Better for This Celebrity Chef

4 min read

Mario Batali, Thomas Keller, Daniel Boulud -- these men are among a handful of world-famous celebrity chefs who have scaled big and now have restaurants all over the world.

Le Bernardin’s award-winning chef, Eric Ripert, was once headed in that direction. 

“I didn’t really enjoy spending my life in the planes or trains,” Ripert says. “Having extra stress. Not being able to focus on my family. Not being able to give 100 percent to Le Bernardin.”

He ultimately pulled out of ownership in restaurants in Philadelphia and Washington, D.C. but eventually opened another restaurant, Aldo Sohm Wine Bar, close to his flagship restaurant Le Bernardin in 2014. He also is part owner of Blue, a seafood restaurant in the Cayman Islands.

To learn more about why this top chef decided that going bigger wasn’t necessarily better, watch the video above.

Related: Le Bernardin’s Eric Ripert Reveals the Most Important Advice He’s Gotten from a Mentor


More from Entrepreneur

Jason's expertise and experience can help you with storytelling, motivation, and pitching your business to media.
In as little as seven months, the Entrepreneur Authors program will turn your ideas and expertise into a professionally presented book.
Create your business plan in half the time with twice the impact using Entrepreneur's BIZ PLANNING PLUS powered by LivePlan. Try risk free for 60 days.

Latest on Entrepreneur