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 Chef Jean-Louis Le Massion from Le Petite Café, he learned how to finesse the romance of a dish. From his tenure with Chef Giovanni Brunell from Il Tratattoire da Familia, he learned how to infuse passion and robust flavor into his cooking. From there, he studied with Master Chef Lee Ho of Otani where he 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.
