President / Executive Chef
Chef Markus Ripperger took the helm as the Executive Chef at the Hampshire House in 1992 with the confidence of a seasoned professional. Trained in the Culinary Arts as a native from 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 Toque in Boston, where he presided over all aspects of dining at the Colonnade Hotel, the Sheraton Boston Hotel and Swissotel.
Markus flourished at the Hampshire House, merging the best of his European heritage with classic New England creations. This is evident in such dishes as Horseradish-Crusted Rack of Lamb, Caramelized Apple & Cranberry Salad, and the nationally acclaimed Maple Roasted Almond & Swiss Chocolate Soup. Another of Markus’ passions are the eco-friendly operations of the Hampshire House Hospitality Group's locations as well as their sustainable menus, focusing on the use of the freshest local ingredients. This passion has been realized in Markus’ newest creations including his Sweet Local Corn Tartlets , Organic Chantenay Carrot Soup, Pan-Roasted Wild Salmon with Truffle Vinaigrette, and Golden Clover Honey-Crusted Nut Strudel.
Despite his profoundly extensive background, and the business of day-to-day operations for the entire company, it is clear Markus enjoys his work and still lets his playful creative side loose, which is prevalent in each locations individualized menus: Hampshire House, The 75’s, and even Cheers.
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.”