Chef Markus Ripperger

Markus Ripperger took the helm as the Executive Chef at the Hampshire House in 1992, with the confidence of a seasoned professional. Trained in culinary arts in his native Zurich, Switzerland, Markus went on to make a name for himself at the famed Restaurant L’Oasis in La Napoule, France. He then joined the Savoy Hotel and Grosvenor House in London before earning his stripes in Boston, where he presided over the dining rooms at the Colonnade Hotel, the Sheraton Boston Hotel, and Swissotel.

Markus has flourished at the Hampshire House, bringing the best of the old world and the new world together with dishes such as oven-roasted lamb rack, almond crusted Salmon, and roasted gulf shrimp and portobello mushrooms. All the while he keeps one hand in New England with regional creations: Martha’s Vineyard corn pudding, quahog chowder, Nantucket scallop and shrimp stew and maple Maine lobster. Diners at the Hampshire House are always impressed by Markus’ unique creations like the tenderloin of buffalo with blueberry peppercorn sauce, roast leg of wild boar, monkfish, venison Medallions and Cape shark.

Markus’ philosophy is "To prepare a fine meal for your family or for guests is to share with them a special gift. This gift is not just a memorable meal, but the joy of celebrating life, love, and good health with food."

For all his serious training and expertise, Markus still lets his playful side loose, and it is clear he enjoys his work, which includes supervision of the menu of the Bull & Finch Pub. He makes cooking seem easy and natural.

Markus thrives on experiments, and Boston food connoisseurs know his magic well through appearances at Gourmet magazine’s Winter Cooking Series at Bloomingdale’s, the annual Edible Art Gala and Fund Raiser and the Festival of Food and Wine.

In the Winter of 1997, Old Town Trolley organized a Chocolate Tour and the Hampshire House was invited to be one of the three establishments that hosted the tour. Chef Markus Ripperger was challenged to develop a unique and delicious chocolate creation. He decided on Maple Roasted Almond and Swiss Chocolate Soup, a smooth blend of Swiss chocolate, Amaretto, Crème de Cacao and Kahlua accompanied by a chocolate-dipped wheat crunch.

His suggestion was met with disbelief – Chocolate Soup? Perhaps this idea was too unique. However, Chef Markus would not be swayed from his creation and introduced it on the first Chocolate Tour. It was an instant success!