ABOUT THE AUTHOR

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 of other cultures. Working with chefs from around the world filled his mind with excitement and creativity and opened doors to his future.

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 international flavors while introducing new techniques to his preparation and presentation.

The James Beard Foundation, world famous for reestablishing the American way of cooking and for the practice of using only fresh, indigenous ingredients, recognized Chef Eric for his contributions to the gastronomic culinary scene in the United States. Chef Eric was also invited for the fifth time to host a dinner at the James Beard 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.

Complementing 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 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. He was featured in Jezebel magazine in the Top Twenty Chefs of Distinction. Catering Magazine, Catersource magazine, and Chef Magazine all recognized him for his creative small plate creations and trendsetting approach.

He has made numerous network appearances across NBC, ABC, Fox5, and The Food Network, where he became the 2011 Champion of Chopped, the network’s highest-rated show. His first cookbook, Stick It, Spoon It, Put It in a Glass, is fast becoming a culinary “must” for caterers, restaurateurs, and home chefs alike.

Chef Eric is chef/partner at Morris Tap and Grill, Sarah’s Bakery, and partner in Culinary Development and Design Group. A 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 its prestigious Heart and Soul Award.

Visit him at ChefEricLeVine.com.