HOMETOWN: Chappaqua, N.Y. – currently resides in San Francisco, Calif.
PROFESSION: Executive Chef at Circa Restaurant
CULINARY EDUCATION: Self-Taught
FAVORITE SPRING RECIPE: Spring lamb with fresh spring garlic
A third generation chef, Erik gets his love of cooking from his grandfather and mother, who are both chefs. He worked his way through the ranks of several New York City restaurants before becoming sous chef at Eros and then Tapas Lounge. He eventually tired of the cold and decided to move to California, where he now works as executive chef at Circa Restaurant in San Francisco. He says his favorite thing to cook is Circa’s popular pan-seared Chilean Sea Bass with wild chanterelle, truffles and caramelized leek ragout.