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Wrong Eric Korsh?

Eric Korsh

Chef

North End Grill

HQ Phone:  (646) 747-1600

Direct Phone: (646) ***-****direct phone

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North End Grill

104 North End Ave

New York City, New York,10282

United States

Company Description

North End Grill is a non-tipping restaurant. ... more

Find other employees at this company (26)

Background Information

Employment History

Executive Chef

The Waverly Inn


Chef

Calliope NYC Restaurant


Web References(81 Total References)


North End Grill

www.northendgrillnyc.com [cached]

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.
Eric Korsh Executive Chef Originally from Long Island, New York, Eric entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. In 1999, after graduating from college, Korsh moved back to New York City and worked his way up to the Saucier position at Picholine. He gained experience at several other acclaimed New York City restaurants before moving across the country to Sebastopol, California in 2008. There, he opened his own restaurant, Restaurant Eloise, where he began to develop his distinct style of rustic farmhouse cuisine for which he would later become known at Calliope in New York City. While in California, Korsh was named 2009 Rising Star Napa Sonoma by Star Chefs and Rising Star of 2009 by San Francisco magazine. In 2009, Korsh returned to New York City, where he soon became Executive Chef of the Waverly Inn. Two years later, he opened Calliope, which was named one of '12 Restaurant Triumphs of 2012' by Pete Wells in the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill. Emily met Chef Eric Korsh in 2012 and shortly after went to work with him at Calliope in the East Village in her first Sous Chef position. Chef Eric Korsh or a guest chef will create a complementary seasonal tasting menu, showcasing the fires at the heart of North End Grill's kitchen. Chef Jean-Paul's southern barbecue-infused cooking meets Chef Eric Korsh's rustic, French-inspired fare.


Leaders | Union Square Hospitality Group

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.


www.ushgnyc.com

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.


Our Team | North End Grill

northendgrillnyc.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. Following his graduation from Hobart College, Korsh cooked in Boston for a time before landing a Saucier position at Terrance Brennan's flagship restaurant Picholine. 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 Korsh Cooked for Urban Farms

sus.org [cached]

On May 18, Eric Korsh joined a team of New York's greatest chefs in preparing tasty hors d'oeuvres before a 5-course meal at our Dinner For A Better New York to help raise funds for SUS Urban Farms.
Originally from Long Island, New York, Eric entered the hospitality industry when he was in the 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. He gained experience at several acclaimed New York City restaurants before moving across the country to California where he opened his own restaurant, Eloise, and began to develop his distinct style of rustic farmhouse cuisine. While in California, Eric was named 2009 Rising Star Napa Sonoma by Star Chefs and Rising Star of 2009 by San Francisco magazine. In 2009, Eric returned to New York City, where he soon became Executive Chef of the Waverly Inn. Two years later, he opened Calliope, which was named one of '12 Restaurant Triumphs of 2012 by Pete Wells in the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill and six months later, the restaurant earned Two Stars from the New York Times.


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