Eric Dorsch
New York,
Overview
6
6
years of professional experience
Work History
Tournant Chef
The Lannin, The Union, and The General
East Meadow
11.2025 - Current
- 3 separate ventures that all operate out of 1 kitchen
- The Union- 250 seat restaurant open to the public,
- The General- 100 seat private cigar lounge & steakhouse
- The Lannin- Catering hall for up to 1,000 guests
- Prepared large scale hors d'oeuvres, buffet lines, plated main courses, & desserts
- Worked live stations in front of the guests for large weddings & events
- Served hundreds of individually plated dishes as part of an assembly line for the main course of large weddings
- Worked the line on sauté as needed
Commis Chef
Restaurant Alchemist
Copenhagen
01.2024 - 10.2025
- Worked as an intern from January, 2024, until hiring in October, 2024
- Prepared mise en place across hot, cold, and pastry sections to the high standards set by the head chef, gaining broad experience in high-end, progressive cuisine
- Passed all service exams, interacted with guests, explaining dishes and serving food as part of the restaurant's immersive dining experience
- Maintained strict hygiene, organization, and quality standards in a fast-paced, fine-dining environment
- 2 Michelin Stars, Copenhagen, Denmark
Tournant Chef
Opus Steakhouse
NY
05.2022 - 04.2023
- Only open for dinner service, 16:00-22:00
- 500 seat restaurant
- 2 private dining rooms, fits an additional 150 seats
- Hosts up to 500 cover catered events, Saturday & Sunday mornings
- Smaller events can be held in private dining rooms 7 days a week during dinner service
- 500-800 covers (event cover included) on Fridays during busy season
- 800-1,000 covers (event cover included) on Saturdays during busy season
- 16 cooks Friday-Sunday shifts
- Rotated through multiple stations including broiler, sauté, grill, fry, raw bar, and prep team, providing versatile support across the kitchen
- Ensured consistency and quality in plating, timing, and flavor during high-volume service
- Assisted in training and supporting team members to maintain kitchen efficiency and cohesion
- Fine dining Mediterranean steakhouse, NY
Chef De Partie
The Hideaway Restaurant
NY
05.2021 - 09.2021
- 100 seat restaurant
- Open 11:00-22:00
- 300-400 covers on weekends
- 4 cooks per shift
- Cross-trained through key kitchen stations including garde manger, raw bar, hot appetizer, fry, saute, and grill
- Stepped into expeditor role as needed, coordinating communication between kitchen and front of house to maintain smooth service flow
- Kept track of inventory, placed food and supply orders accordingly
- Seafood/American restaurant, NY
Line Cook
Verde Kitchen and Cocktails
NY
09.2020 - 05.2021
- 80 seat restaurant
- Open for lunch & dinner
- 200-300 covers on weekends during busy season
- Operated as part of a tight 3-4 person line
- Rotated between garde manger, fry, pastry sections
- Solely responsible for all in-house dessert production
- Upscale Mexican restaurant, NY
Line Cook
Bakuto Restaurant
NY
02.2021 - 03.2021
- 40 seat restaurant
- Open for lunch & dinner
- 80-100 covers on busy weekends
- Worked in a two-person line team per shift in an open kitchen, maintaining high performance under guest observation
- Rotated between grill, fry, & garde manger stations
- Executed menu items with consistency and speed while maintaining exceptional cleanliness and professionalism in a guest-facing environment
- Upscale-modern Japanese restaurant, NY
Education
Associate Degree - Culinary Arts
The Culinary Institute of America
NY12-2023
References
Chef Tom Gloster- Opus Steakhouse, The Union, The General, The Lannin
tgloster7386@gmail.com | 631-949-5394
Valentin Gury- Former Head of Pastry at Alchemist
- valentingury08@gmail.com
Timeline
Tournant Chef
The Lannin, The Union, and The General
11.2025 - Current
Commis Chef
Restaurant Alchemist
01.2024 - 10.2025
Tournant Chef
Opus Steakhouse
05.2022 - 04.2023
Chef De Partie
The Hideaway Restaurant
05.2021 - 09.2021
Line Cook
Bakuto Restaurant
02.2021 - 03.2021
Line Cook
Verde Kitchen and Cocktails
09.2020 - 05.2021
Associate Degree - Culinary Arts
The Culinary Institute of America