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.
graduation from Hobart College
cooked in Boston for a time before landing a Saucier position at Terrance Brennan's
flagship restaurant Picholine, where he
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
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.