While most kids were playing with action figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, New York, Eric found excitement, challenges and passion in his favorite place—the kitchen.
His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food.
Chef Eric believes that food speaks a universal language. To become a truly accomplished chef, one must be aware of the styles from other cultures. Working with some of the best chefs from around the world , he learned how to finesse the romance of a dish, learned how to infuse passion and robust flavor into his cooking. And learned how to meld old-world practices with modern cuisine.
The world took notice, as Chef Eric became Chef de Cuisine at the famed Marriott Marquis in New York City. Chef Eric continued to incorporate internationally flavors while introducing new techniques to his preparation and presentation.
The James Beard Foundation, world famous for re-establishing the American way of cooking and the technique of using only fresh, indigenous ingredients, recognized Chef Eric for his contributions to the gastronomic culinary scene in the United States. Chef Eric has been invited 6 times to host a dinners at the James Be¬ard House in New York, the first internationally recognized catering chef to be given this prestigious opportunity.
The superlatives continued when The International Chef’s Association named Chef Eric Creative Caterer of the Year and Chef of the Year—the only American chef to receive that distinction.
Complimenting the industry recognition was the tremendous media attention Chef Eric has received. He has twice featured in Wine Spectator Magazine with an Award of Excellence. USA Today recognized him as one of the Top Ten
