NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Bruce Bromberg, one half of the chef-founder-brother duo of pioneering Blue Ribbon Restaurants, has been a guiding force in the culinary scene since 1992. Family trips to the South of France fostered his (and his brother’s) appreciation for French cuisine, which blossomed into his studies at Le Cordon Bleu in Paris. After culinary school, Bruce apprenticed at Le Recamier, Bistro du Louvre and the Michelin two-star Duquesnoy. In 1990, he learned the art of bread baking at Boulangerie Poilâne in Paris and haute cuisine at Michelin three-star restaurant Pierre Gagnaire in Saint-Etienne.
After honing their skills in restaurants in France and New York, in 1992 the Brombergs opened, with a dedicated cadre of friends and colleagues who still make up the core of the Blue Ribbon team today, a restaurant where they would want to not only eat but one in which they wanted to work—the original Blue Ribbon Brasserie on Sullivan Street in Manhattan. Blue Ribbon introduced a new wave of dining with an eclectic range of food and a casual atmosphere that became an industry meeting ground for chefs and gourmands alike.
The brothers currently own and operate Blue Ribbon Restaurants with a range of cuisines from sushi to fine dining to fried chicken in New York City, Los Angeles, Las Vegas and Miami. Bruce lived in Kona for three years with his family before moving to Pacific Palisades to oversee Blue Ribbon’s latest concept—Hank’s, a modern American burger restaurant as well as a second concept, that’s yet to be announced.