Chef Eric believes that food speaks a universal language.
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 in his preparation and presentation.
He has worked with Chef Jean-Louis Le Massion from Le Petite Café in France, Chef Giovanni Brunell at Il Tratattoire da Familia in Italy, and Master Chef Lee Ho of Otani from Japan.
The James Beard Foundation recognized Chef Eric for his contributions to the gastronomic culinary scene in the United States and nominated him for Outstanding Chef of Year. In addition, Chef Eric was also invited for the third time to host a dinner at the James Beard House for the Great Regional Chefs of America Series.
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. In addition, Wine Spectator Magazine featured him twice with an Award of Excellence. USA TODAY recognized him as one of the Top Ten New Chefs.