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2016-08-30T00:00:00.000Z

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North End Grill

104 North End Ave.

New York, New York 10282

United States

Company Description

Located in the heart of Battery Park City, Danny Meyer's North End Grill showcases Chef Eric Korsh's rustic, elemental French-inspired cooking infused with subtle smoke from the restaurant's wood-burning grills and mesquite charcoal ovens. ... more

Find other employees at this company (26)

Background Information

Employment History

Executive Chef

The Waverly Inn

Chef

Calliope NYC Restaurant

Web References (166 Total References)


Beginning Sept. 1, customers flying in ...

thecolumbusceo.com [cached]

Beginning Sept. 1, customers flying in the Delta One cabin on select trans-Atlantic routes to Europe and Transcon flights will enjoy meals thoughtfully handcrafted by North End Grill's Executive Chef Eric Korsh.

The Delta One menu is evocative of the restaurant's ingredient-first, elemental way of cooking that has made it a treasured downtown culinary destination, known for blending the rich flavors of New York and France.
It features some of North End Grill's signature dishes that Korsh expertly translated for the in-flight experience including Pink Sea Trout with Turnips and Pearl Onions and North End Grill's Classic Opera Cake as well as Short Rib Cannelloni with port, black truffle, wild mushrooms and parmesan. In addition to partnering on menu development, the actual dishes will be prepared daily in the Union Square Events kitchen, located in Chelsea, New York, home to the catering and venue hospitality arm of Union Square Hospitality Group.
"We selectively chose to partner with North End Grill and Chef Korsh as they share in the same philosophy of serving fresh, local and seasonal food to customers," said Allison Ausband, Delta's Senior Vice President - In-Flight Service.
...
Menus created by Korsh will be offered in Delta One for breakfast, lunch and dinner.


Eric ...

www.ushgnyc.com [cached]

Eric Korsh

...
Eric Korsh
Executive Chef
As Executive Chef of North End Grill, Eric Korsh deftly crafts rustic cuisine with classic technique and a lively use of ingredients in Lower Manhattan's Battery Park City.
Originally from Long Island, NY, Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. Following his graduation from Hobart College, he cooked in Boston for a time before landing a Saucier position at Terrance Brennan's flagship restaurant Picholine, where he refined his skill at tasting and learned technique. From there, Korsh cooked at restaurants throughout New York City, including Prune and Aretsky's Patroon.
Ready for a fresh experience and to build something new, in 2008 Korsh decided to open his own restaurant. He moved across the country to Sebastopol, CA and opened Restaurant Eloise, a 60-seat eatery with traditional French fare named after Kay Thompson's iconic children's book protagonist. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009.
In late 2009, Korsh returned to New York City, where he soon became Executive Chef of The Waverly Inn and received acclaim for the nuanced, classic style he applied to the restaurant's seasonal American comfort food. After two years, Korsh jumped back into ownership, opening the European bistro Calliope, which was named one of '12 Restaurant Triumphs of 2012' by the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill.


Eric ...

www.ushgnyc.com [cached]

Eric Korsh

...
Eric Korsh Executive Chef
As Executive Chef of North End Grill, Eric Korsh deftly crafts rustic cuisine with classic technique and a lively use of ingredients in Lower Manhattan's Battery Park City.
Originally from Long Island, NY, Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. Following his graduation from Hobart College, he cooked in Boston for a time before landing a Saucier position at Terrance Brennan's flagship restaurant Picholine, where he refined his skill at tasting and learned technique. From there, Korsh cooked at restaurants throughout New York City, including Prune and Aretsky's Patroon.
Ready for a fresh experience and to build something new, in 2008 Korsh decided to open his own restaurant. He moved across the country to Sebastopol, CA and opened Restaurant Eloise, a 60-seat eatery with traditional French fare named after Kay Thompson's iconic children's book protagonist. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009.
In late 2009, Korsh returned to New York City, where he soon became Executive Chef of The Waverly Inn and received acclaim for the nuanced, classic style he applied to the restaurant's seasonal American comfort food. After two years, Korsh jumped back into ownership, opening the European bistro Calliope, which was named one of '12 Restaurant Triumphs of 2012' by the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill.


ERIC ...

www.ushgnyc.com [cached]

ERIC KORSH

...
ERIC KORSH EXECUTIVE CHEF
As Executive Chef of North End Grill, Eric Korsh deftly crafts rustic cuisine with classic technique and a lively use of ingredients in Lower Manhattan's Battery Park City.
Originally from Long Island, NY, Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. Following his graduation from Hobart College, he cooked in Boston for a time before landing a Saucier position at Terrance Brennan's flagship restaurant Picholine, where he refined his skill at tasting and learned technique. From there, Korsh cooked at restaurants throughout New York City, including Prune and Aretsky's Patroon.
Ready for a fresh experience and to build something new, in 2008 Korsh decided to open his own restaurant. He moved across the country to Sebastopol, CA and opened Restaurant Eloise, a 60-seat eatery with traditional French fare named after Kay Thompson's iconic children's book protagonist. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009.
In late 2009, Korsh returned to New York City, where he soon became Executive Chef of The Waverly Inn and received acclaim for the nuanced, classic style he applied to the restaurant's seasonal American comfort food. After two years, Korsh jumped back into ownership, opening the European bistro Calliope, which was named one of '12 Restaurant Triumphs of 2012' by the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill.


ERIC ...

www.ushgnyc.com [cached]

ERIC KORSH

...
ERIC KORSH EXECUTIVE CHEF
As Executive Chef of North End Grill, Eric Korsh deftly crafts rustic cuisine with classic technique and a lively use of ingredients in Lower Manhattan's Battery Park City.
Originally from Long Island, NY, Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. Following his graduation from Hobart College, he cooked in Boston for a time before landing a Saucier position at Terrance Brennan's flagship restaurant Picholine, where he refined his skill at tasting and learned technique. From there, Korsh cooked at restaurants throughout New York City, including Prune and Aretsky's Patroon.
Ready for a fresh experience and to build something new, in 2008 Korsh decided to open his own restaurant. He moved across the country to Sebastopol, CA and opened Restaurant Eloise, a 60-seat eatery with traditional French fare named after Kay Thompson's iconic children's book protagonist. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009.
In late 2009, Korsh returned to New York City, where he soon became Executive Chef of The Waverly Inn and received acclaim for the nuanced, classic style he applied to the restaurant's seasonal American comfort food. After two years, Korsh jumped back into ownership, opening the European bistro Calliope, which was named one of '12 Restaurant Triumphs of 2012' by the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill.

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