Co Owner - Morris Tap & Grill
NJ Chefs & Brews Reception, June 14, 2013
Chef Eric is known as the 'chef's chef' – turned to by caterers and restaurateurs throughout the world who need direction on the latest trends in the culinary industry.
It's one of those rare stories where a childhood dream actually came true. Instead of wanting to be a pro quarterback or famous musician, Eric wanted to be a rock-star chef. As a youngster growing up in Brooklyn, Eric started testing recipes on friends and family at 10-years old and by 20-years old, he was already working with the world's most famous chefs.
To get his chops on right, 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.
From there, he went on to build a world-wide repertoire. It's Chef Eric's belief that to become a truly accomplished chef, one must be aware of every culinary style. Working with Chef Jean-Louis Le Massion from Le Petite Café in France, he learned how to finesse the romance of a dish. From his tenure with Chef Giovanni Brunell at Il Tratattoire da Familia in Italy, he learned how to infuse passion and robust flavor into his cooking. From there, he studied with Master Chef Lee Ho of Otani from Japan where he learned how to meld old-world practices with modern cuisine.
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 Be¬ard House in New York for the Great Regional Chefs of America Series, the first 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's been twice featured in Wine Spectator Magazine with an Award of Excellence. USA Today recognized him as one of the Top Ten New American Chefs and The New York Times honored his restaurant, Pleiades, with a three-star rating.
Food Art Magazine named Chef Eric one of the Top Ten Chefs in America. He was featured in Jezebel Magazine in the Top Twenty Chefs of Distinction. Catering Magazine, Cater Source Magazine and Chef Magazine all recognized him for his creative small plate creations and trend setting approach.
He has made numerous network appearances across NBC, ABC, Fox5, and The Food Network where he became a 2011 winner of Chopped, the network's highest rated show.
The media continues to celebrate Chef Eric, now with the launch of his most recent cookbook "Stick It, Spoon It, Put It in a Glass". This literary feast for the eyes is fast becoming a culinary 'must' to caterers, restaurateurs and home chefs alike.
Chef Eric is owner of EXQ Consulting, sits on the advisory board at Chef Magazine, and serves as a contributing editor. He also serves as the International Caterers Association Culinary Council Chairman. He is also co-owner of Sarah's Bakery and Morris Tap & Grill.
A five-time cancer survivor, Chef Eric knows the importance of a support circle in fighting this life-threatening disease. He advocates for the American Cancer Society and has been recognized by the Society with their prestigious Heart and Soul Award.