Since 75 Chestnut’s founding in 1997, Markus Ripperger has served as the culinary mastermind behind the neighborhood restaurant’s success. Classically trained in Zurich, Markus specializes in carefully weaving hints of his Swiss roots into new dishes in his distinctly New England setting. His oven-roasted lamb rack, Nantucket seafood stew and porterhouse pork chop showcase the impressive breadth of his abilities.

While Markus often draws on old world delicacies for inspiration, he is an innovator in 75 Chestnut’s kitchen. Markus’s tenderloin with blueberry peppercorn sauce, roast leg of wild boar, and venison medallions delight his guest’s taste buds with their unique flavors. Markus’ delectable chocolate soup, which he crafted for Boston’s 1997 Old Town Trolley Chocolate Tour, especially highlights his innovative spirit. Markus aims to make every guest experience at 75 Chestnut more than just a memorable meal, but also an opportunity to celebrate life, love and good health.

Before he served as executive chef for 75 Chestnut, Markus presided over the dining rooms at Boston’s Colonnade Hotel, Sheraton Hotel and Swissotel. In Europe, Markus mastered his trade at La Napoule, France’s famed Restaurant L'Oasis and London’s Savoy Hotel and Grosvenor House.

Since 1992, Markus has also overseen the menus at the Hampshire House and both Cheers locations, where he is a proud industry leader in eco-friendly and sustainable cooking practices. In 2007 he was promoted to Vice President of Operations of the entire Hampshire House Corporation.