Eric joined DZ Restaurants in June of 2015 as a line cook at Forno Bistro and was promoted to the position of Sous Chef at Forno Bistro in December of 2016.
Eric’s first job experience in the food and hospitality industry was as a prep cook at The Sherwood Inn in Skaneateles, NY. It was that job that confirmed his interest in the field and encouraged him to attain a Bachelors Degree in Business Administration with a Major in Culinary Arts at the State University of New York at Cobleskill.
“My philosophy with cooking is keeping with the seasons and utilizing the freshest ingredients possible. At Forno Bistro we are lucky enough to work with local farmers and small shops from around the area, which allows us to keep our plates fresh with new specials every day. I approach cooking with the mindset of keeping things simple, we are not reinventing the wheel. People sometimes have a tendency to overthink food, which ultimately can lead to undesirable outcomes. When it comes to cooking, I believe that if you treat the ingredients properly, and make them shine in their truest forms, the rest will come. That is the ultimate premise of Italian cuisine; do not overthink.”
What Eric enjoys most about being a chef is the ability to make something with his hands that will impact someone in a positive way. Whether that means a guest is receiving a warm meal after a long day of work, or it’s a private event for a group and creating memories, knowing that he is part of improving someones day is a great feeling.
“When it comes to preparing food for a guest, I maintain the mindset that I am cooking for my own family. If you are a guest at Forno Bistro, we are welcoming you into our house for dinner, and the experience of that should be reflected in the food.”