Anyone with a passion for gourmet food and cooking probably knows the name Eric Ripert. Of late, the executive chef and co-owner of the famed Le Bernardin in New York City has become even more of a familiar face, thanks to his frequent appearances on Bravo's Top Chef as a guest judge, as well as the airing of his own TV series on PBS, AVEC ERIC. A native of Antibes, France, Ripert laid the foundations for his illustrious career at such well-known restaurants as the La Tour D'Argent and Jamin—where he served as chef poissonier under Joel Robuchon—before crossing the pond to work as sous-chef to Jean-Louis Palladin at Jean Louis at the Watergate Hotel, in Washington, D.C. He arrived in New York City in 1991 and following a stint as David Bouley's sous-chef, was recruited by Maguy and Gilbert Le Coze to be chef at Le Bernardin. Their decision proved to be an astute one. In 1995, at just 29 years old, Ripert earned the restaurant a four-star rating, the highest possible, from The New York Times. Le Bernardin would repeat this performance four more times over the next decade. Other accolades followed, including being named "Top Chef in New York City" by the James Beard Foundation in 1998; earning a three-star rating for four consecutive years from the Michelin Guide, since its 2005 debut in New York; and receiving the rank of Chevalier in France's Légion d'Honneur earlier this year. And as if that isn't enough, Ripert has published two books and is chair of City Harvest's Food Council.

So what does the home kitchen of this celebrated chef look like? Well, Ripert has two (one in New York and one in Sag Harbor) and if you think both are the ultimate in not only aesthetics but also functionality, think again. K+BB caught up with this master chef and here are his thoughts:

What is the ideal kitchen for cooking and entertaining at home?
The ideal kitchen is beautiful, of course, but a kitchen is an instrument and it has to be a convivial space with the obvious function of cooking. Therefore, you have to think with a certain logic. For instance, you need a great source of heat with plenty of space around it. Your cabinets and drawers have to be organized in a way that is going to help you cook in a very efficient manner. As an example, you do not want to have the garbage can 10 yards from where you will be prepping your food. And the ingredients you use the most should be close to you. The refrigeration should be just behind you, so it is easy to grab fresh ingredients as you need them, etc.

How is your kitchen at home laid out?
My home kitchen right now is not my dream kitchen. But the next one will be ultra-practical—a space where I can enjoy cooking yet also be extra-efficient. That way I can entertain my friends and cook elaborate meals without any struggle. I am actually designing one now.

Do you entertain at home? And for how many people?
I entertain in my country house where we spend our weekends. I have a good-sized kitchen with an island where guests can sit down around the counter and it is fun for them and for me to interact while I am cooking. I don't duplicate the food that we serve at Le Bernardin, but cook refined home-style food with a French twist most of the time. The perfect number for me is eight. You are not overloaded with prepping and cooking and plating, and the energy is really good with this number.

Do you have multiples of certain appliances or other kitchen amenities?
I have a double sink as well as another one in the next room where I can wash large pots and pans (it's in the same room as the washer and dryer). I have two dishwashers and a double oven and great appliances from a coffee machine to rotisserie and blenders...

What kind of range/cooktop do you have?
It took me a long time to abandon gas, but now I have an induction cooktop. I love it because it doesn't create extra heat and doesn't consume unnecessary energy and it's super easy to clean. The source of heat is very powerful and precise.

What do you like best about your kitchen at home?
Surprisingly, my toaster oven and, of course, my secret stash of knives.

What other cherished appliances do you have in your home kitchen?
I just bought a new blender from Cuisinart and I'm experimenting a lot with it. I am astonished by the results.

Is there anything you would change in your kitchen at home if you could? If so, what is it?
In New York, everything. The kitchen I am designing right now will be a Poggenpohl kitchen—they do the best job of creating beautiful cabinetry. It will be modern yet warm with great lighting and of course plenty of windows.

What is the biggest pet peeve that you have in terms of home kitchens?
I am very anal and need everything in its place and of course the kitchen must be perfectly clean.

What do you consider a must-have for any kitchen?
Great appliances and a great set of pots and pans.

And finally, we have to ask: What is your favorite dish to cook at home?
In the winter, coq au vin.

Want more? Find out what 2003 James Beard Foundation winner Marcus Samuelsson looks for in a cooktop and what Iron Chef Cat Cora would like to have in her kitchen. Or read what Top Chef fan favorite Richard Blais has to say about microwaves and what Emmy-winning Food Network host and chef Michael Chiraello would like to have in his kitchen.