Eric Bromberg is the co-founder of Blue Ribbon Restaurants, which he established in 1992 alongside his brother, Bruce Bromberg. 

A Tulane University graduate (1984), Eric went on to study at the prestigious Le Cordon Bleu in Paris, graduating with Grande Distinction honors and becoming the first American to teach at the storied culinary school. While in Paris, he cooked at the Michelin-starred Au Quai des Ormes and the acclaimed Le Récamier. Eric launched his professional restaurant career in New York City, honing his skills at standout spots like Nick & Eddie, Raoul’s, Jams and the American Hotel in Sag Harbor. These formative experiences shaped his refined yet approachable culinary sensibility—one that continues to define Blue Ribbon’s signature style.

The Bromberg brothers founded Blue Ribbon in 1992 and introduced their Blue Ribbon Sushi brand in 1995 with the opening of Blue Ribbon Sushi in SoHo, in partnership with the late Master Sushi Chef Toshi Ueki. Since then, the team has opened nearly two dozen premier culinary destinations in New York City, Las Vegas, Los Angeles, Boston and Miami. The Bromberg brothers’ unique and authentic dining experiences have earned them a James Beard Best Restaurateur Award nomination.