Chef Eric’s taste for culinary excellence stems from his upbringing in his parents bakery, which inspired him to further his education at the Lincoln Culinary Institute in Connecticut. Since then, he has worked alongside highly acclaimed chefs in establishments like the Michelin-rated Eleven Madison Park, where the importance of ‘attention to detail’ became a lifestyle, and not just a job requirement. He credits his travel adventures for developing regional flavors and techniques, and has been utilizing his experience to develop and execute the award-winning cuisine at Fleetwood’s on Front St. since becoming the Executive Chef in 2012.
“Sustainable Agriculture is my passion – I implement this practice in every dish that I create at Fleetwood’s. I believe in balanced, unprocessed whole foods. I believe in community involvement and take an active role in advocating for Sustainable Agriculture.”