Summary
Overview
Work History
Education
Skills
Reviews
Timeline
Generic

ERIC KORSH

Summary

For 25 years I have been teaching, training, hiring, and implementing dynamic kitchen and dining room teams that have operated at the pinnacle of the restaurant business. With culinary experience that runs from European and American cooking styles and wine curating and training, my own experience is varied and unique

Overview

24
24
years of professional experience

Work History

Executive Chef

Cru Restaurant
Nantucket, MA
04.2022 - Current
  • Combined Classic French and Italian Technique with regional seafood focused New England cuisine. High volume meets fine dining and I am very proud of my work here.

Chef De Cuisine

Skirt Steak
NYC
03.2021 - 03.2022
  • Worked with Laurent Tourondel to open one of New York's busiest and most successful steak houses.

Executive Chef

Worthwild
NYC
01.2019 - 05.2020
  • Gastropub with a focus on bistronomie and classic French and American cuisine.
  • Curated the wine list and trained the staff on it.

Executive Chef

North End Grill
NYC
03.2014 - 12.2017
  • Danny Meyer’s Battery Park restaurant; Emphasis on French cooking with natural fuel, 250 seats
  • Trained and managed 5 Sous Chefs, pastry chef, kitchen staff of 50
  • Increased top line sales by 10% per year, 3 years in a row
  • Received 2 stars from The New York Times.

Chef and Owner

Calliope
NYC
02.2012 - 02.2014
  • Fresh take on French Brasserie and Farmhouse classic cuisine; The first restaurant to bring “Bistronomy” to NYC
  • Received 1 star from New York Times
  • One of twelve restaurant triumphs in 2012” - Pete Wells, New York Times.

Executive Chef

Waverly Inn
NYC
01.2010 - 02.2012
  • Worked with Graydon Carter and Sean McPherson to create a successful menu of Classic American cuisine.

Chef and Owner

Restaurant Eloise
Sebastopol, CA
09.2007 - 12.2009
  • Named 2009 Rising Star Napa/Sonoma by Star Chefs; Named Rising Star of 2009 by San Francisco Magazine. 2 stars San Francisco Chronicle
  • Farm to table, destination food and beverage program frequented by America’s top tastemakers and winemakers. I curated and trained the staff on the wine list.

Sous Chef

Prune
NYC
01.2003 - 12.2006
  • Worked alongside Gabrielle Hamilton, a study in simplistic, gutsy cooking
  • New American with a healthy dose of French influence.

Chef De Cuisine

Café Des Artistes
NYC
01.2004 - 12.2005
  • Worked with culinary icon George Lang in this piece of New York history, cooking updated French and Viennese classics.

Saucier

Picholine
NYC
01.2000 - 06.2002
  • i worked all savory line positions and then promoted to Saucier at this legendary New York City restaurant known for French food at its finest
  • Chef Terrance Brennan provided a base of technique that was formative and lasting.

Education

Bachelor of Arts - European History

Hobart College
06-1998

Skills

  • Restaurant Opening
  • Project Management
  • Wine List/Buying/Training
  • Budget Planning
  • Menu Planning
  • Food Preparation Techniques
  • Hiring, Training, and Development
  • Recipe Development
  • Kitchen Operations Oversight
  • Staff Management
  • Operations Management

Reviews

  • The Danny Meyer Restaurant You Don’t Know About—but Should, https://www.bloomberg.com/news/articles/2016-02-02/north-end-grill-review the-danny-meyer-superstar-you-don-t-know
  • Waiter, How Far to the Eiffel Tower?, https://www.nytimes.com/2012/10/03/dining/reviews/restaurant-review calliope-in-the-east-village.html
  • Tables for Two, October 8, 2012 Issue, https://www.newyorker.com/magazine/2012/10/08/calliope
  • Restaurant Review: North End Grill, https://www.nytimes.com/2015/01/28/dining/restaurant-review-blue smoke-and-north-end-grill.html

Timeline

Executive Chef

Cru Restaurant
04.2022 - Current

Chef De Cuisine

Skirt Steak
03.2021 - 03.2022

Executive Chef

Worthwild
01.2019 - 05.2020

Executive Chef

North End Grill
03.2014 - 12.2017

Chef and Owner

Calliope
02.2012 - 02.2014

Executive Chef

Waverly Inn
01.2010 - 02.2012

Chef and Owner

Restaurant Eloise
09.2007 - 12.2009

Chef De Cuisine

Café Des Artistes
01.2004 - 12.2005

Sous Chef

Prune
01.2003 - 12.2006

Saucier

Picholine
01.2000 - 06.2002

Bachelor of Arts - European History

Hobart College

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