CHEF BIO: BRUCE & ERIC BROMBERG
“With Blue Ribbon at the Cosmopolitan of Las Vegas, we offer the city a true taste of the Blue Ribbon restaurant experience and our family’s culinary sensibility,“ says Bruce Bromberg. Eric adds, “Much like New York, Las Vegas is up late, always on, and filled with people who understand and appreciate good food.”
In their early twenties, Bruce and Eric Bromberg attended Le Cordon Bleu in Paris, graduating with the highest honors. After apprenticeships in New York and Paris, the brothers created the first Blue Ribbon restaurant in Manhattan’s SoHo neighborhood, and it was an immediate success. Blue Ribbon, the English translation of Cordon Bleu, signifies first prize and top quality, and references Bruce and Eric Bromberg’s culinary experience in France. The original Blue Ribbon restaurant ushered in a new era in dining, one with no reservations and an eclectic mix of familiar and fine foods.
In the years that followed, the duo assembled a small empire, and the Blue Ribbon world now encompasses more than a dozen restaurants and bars.
