About Chef Eric
After graduating from the International Culinary Academy in Pittsburgh, Eric began his internship in the classical French Kitchen at the Morris Inn in Notre Dame, Indiana. He moved west to Lake Tahoe, where he worked as a chef de partie and then migrated further west to Sonoma County, where he worked as sous-chef at the Madrona Manor under Michelin-star chef Jesse Malgren. While working at the Madrona Manor, Eric was inspired to travel to Europe and explore the continent's varied cuisines. In Europe, Eric spent time in the kitchens of the Fat Duck in England and Oud Sluis in the Netherlands, both world-renowned three Michelin-star restaurants. He traveled throughout France, Spain and Italy, dining at top restaurants and visiting culinary capitals such Lyon, San Sebastian, and Emilia-Romagna. Upon returning to California, Eric began working with longtime friend Justin Wangler. At K-J, Eric has had the opportunity to work with the seasonal culinary gardens, develop a bread program, and learn the intricacies of food and wine pairing.