Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
I was born in Madison, WI but grew up in Oak Park, IL. I lived there until I left for college.
My favorite restaurant for date night is Avec in Chicago, but my most frequented restaurant is Small Cheval. My 3 year old loves it!
One of my favorite things to cook at home is honey glazed ginger salmon with grilled pineapple. It's really for my daughters - they can’t get enough of it.
My favorite type of cuisine to cook is Mediterranean and Middle Eastern. I have a lot of experience in this area and the food is so healthy & flavorful.
I became a chef to bring people joy and happiness through food. That is why I love working for Elite Personal Chefs. Bringing families delicious dinners where they can sit down together and enjoy a meal, without the stress of cooking after a busy day. It's a very satisfying process for me.
When I am not cooking, I enjoy working out and going camping/hiking with my family.
It's amazing to be a part of a company that provides ownership for its teammates. There is a lot of support here.
The best part of being a private chef is being able to create a customized experience for my clients. I love being able to hand tailor meals to suit their individual needs. Being a private chef allows me to spend more time with my family than working in a traditional restaurant.
