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職場能力評價定義
Eric Korsh
Experienced Chef with Proven Success
With family roots on Long Island, Eric Korsh has an extensive background as a Manhattan restaurant owner and chef. As executive chef of North End Grill, Eric Korsh helped guide an American-French restaurant that achieved two stars from the New York Times. He previously led Calliope as chef and owner, where he earned rave reviews for his novel twist on rustic French cuisine.
Mr. Korsh’s experience extends to a tenure as owner and chef of Restaurant Eloise, a Sebastopol eatery in Sonoma County that earned accolades for its farm-to-table approach to traditional Northern French dishes.
Guests at Mr. Korsh’s 60-seat establishment were treated to braised and boiled delicacies such as bronze-seared roast guinea hen and roasted saddle of rabbit. Diners benefitted from a 1-acre, on-site garden, with composting and raised beds resulting in exceptional fresh herbs, tomatoes, cucumbers, and eggplant.
Eric Korsh began his culinary pursuits while still a teenager, when he held a position cooking at a diner in his local area. His early resume includes chef positions at high-profile restaurants such as Prune and Jerry’s Cafe.
Brooklyn, NY, US
Work Experience
May 2014 - Dec 2017
Executive Chef
North End Grill
Mar 2012 - Apr 2014
Owner & Chef
Calliope
Feb 2010 - Feb 2012
Chef
Waverly Inn
Eric Korsh
Experienced Chef with Proven Success
With family roots on Long Island, Eric Korsh has an extensive background as a Manhattan restaurant owner and chef. As executive chef of North End Grill, Eric Korsh helped guide an American-French restaurant that achieved two stars from the New York Times. He previously led Calliope as chef and owner, where he earned rave reviews for his novel twist on rustic French cuisine.
Mr. Korsh’s experience extends to a tenure as owner and chef of Restaurant Eloise, a Sebastopol eatery in Sonoma County that earned accolades for its farm-to-table approach to traditional Northern French dishes.
Guests at Mr. Korsh’s 60-seat establishment were treated to braised and boiled delicacies such as bronze-seared roast guinea hen and roasted saddle of rabbit. Diners benefitted from a 1-acre, on-site garden, with composting and raised beds resulting in exceptional fresh herbs, tomatoes, cucumbers, and eggplant.
Eric Korsh began his culinary pursuits while still a teenager, when he held a position cooking at a diner in his local area. His early resume includes chef positions at high-profile restaurants such as Prune and Jerry’s Cafe.
Brooklyn, NY, US