Compared to his peers, chef Eric Ripert is a minimalist. He has four restaurants, four books, and hasn’t launched his own line of spices, pots, or knives. The bio on his website is called “A Short Biography.” And it is. It skims over his career, skirting past the myriad stars—both Michelin and The New York Times—bestowed upon his New York restaurant Le Bernadin, and the Emmy and James Beard awards given to his television show Avec Eric. It buries his Legion d’Honneur, France’s highest honor. But humility is Ripert’s game.