Eric Ripert, chef of the Michelin-starred restaurant Le Bernardin in New York, is penning a memoir about his life.

DON’T MISS: ERIC RIPERT HAS HIS OWN LINE OF CAVIAR

The details are sparse. For now, the only information available is that the as-of-yet untitled book will be published next spring by Random House.

Though Ripert has penned five cookbooks, the newest book will mark the first to chronicle his trajectory to fame.

The journey started in Antibes, France where he was born and moved on to Andorra and Paris, where he cooked in the kitchens of the legendary La Tour D’Argent, a historic 16th century landmark located along the Seine where the ‘fork’ first made its debut in France.

He also trained with Joel Robuchon before moving to New York where he found celebrity ‘chefdom’ for Le Bernardin, a triple Michelin-starred eatery considered one of the best seafood restaurants in the city.