Bruce and Eric Bromberg have been guiding forces in the culinary world for 30 years, and are founders of Blue Ribbon Restaurants. Family trips to the South of France fostered the Brothers' appreciation for French cuisine, which blossomed in their studies at Le Cordon Bleu in Paris. Together they seamlessly melded their culinary expertise with their passion for service excellence to create the original Blue Ribbon in 1992. Here they served what they liked to eat—an eclectic range of foods—in a room they wanted to be in— casual, unfussy and welcoming. The industry soon followed and Blue Ribbon became the place for chefs, restaurateurs and loads of happy guests.
However, this was only the beginning of the Brombergs' culinary journey, which later brought them to some of the most talked about kitchens in America. Blue Ribbon Sushi began in 1995 with Bruce and Eric's collaboration with sushi master, Toshi Ueki and his team, a collaboration that now includes Blue Ribbon Sushi restaurants in NYC, Las Vegas, Los Angeles and Miami.
Blue Ribbon Restaurants are annually recognized for excellence by many leading culinary institutions and publications including Zagat Survey, the James Beard Foundation, the Michelin Guide, Wine Spectator, Gourmet, Time Out New York, New York Magazine, and Citysearch.com.
