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This profile was last updated on 3/20/14  and contains information from public web pages and contributions from the ZoomInfo community.

Ms. Erika Rapp

Wrong Erika Rapp?

Chef and Owner

Registry Bistro

Employment History

46 Total References
Web References
THE CHEF | ERIKA RAPP | ..., 20 Mar 2014 [cached]
Chef Erika Rapp's education at the Culinary Institute of America taught her that food can provide unlimited opportunities; on a plate and in life. The 2001 graduate not only learned the classic techniques of food preparation but was also inspired by some of the most acclaimed master chefs of our time. Her experience gained from travel and exposer to a kaleidoscope of cuisines has influenced her to create wonderfully eclectic and artfully crafted modern American dishes.
The Northwest Ohio native has taken that world class education and parlayed it into an impressive culinary career, developing her skills in some of the finest kitchens from New York to Texas to Chicago. In 2005 Chef Rapp brought that tapestry of experience back home and became executive chef of the celebrated Diva restaurant in downtown Toledo. After Diva's untimely closing, she moved on to become the lead as the Director of Culinary and Special Events and Chef and at the renowned Toledo Museum of Art.
Now Chef Rapp presents the best of her worldly food knowledge and culinary art prowess as co-owner and executive chef of Registry Bistro, inside the historic Secor Building in Downtown Toledo.
The local aspect appealed to Erika ..., 26 June 2013 [cached]
The local aspect appealed to Erika Rapp, chef/owner of Registry Bistro.
"It's a great [idea for] a fundraiser and it's for a really wonderful cause. It's nice to see something that has local ties working to feed people in town," she said.
Registry will serve a street-food style steamed bun stuffed with duck and a spicy peanut sauce along with an apricot-rose jam cookie.
Creating new items like the Jam City dish is fun, Rapp said.
"A lot of times, it'll actually inspire a menu item," she said.
Tags: Andrew Ellis, Balance Pan-Asian Grille, Bill Kline, Burger Bar 419, Cherry Street Mission, Columbia Gas of Ohio, Deet's BBQ, Dustin Hostetler, Erika Rapp, Feed Lucas County Children, Food for Thought, Free From Hunger 2013, Gradkowski's, Grumpy's, Hollywood Casino Toledo, Jam City, Jason Hudson Trio, Mancy's Steaks, People Being Human, Registry Bistro, Revolution Grille, Sam Melden, Scene, Swig, The Blarney Irish Pub, The Bricks, Toledo Free Press, Tony House, Wells Fargo Advisers, WNWO-TV and Moms on the Go, WSPD
Leadership Toledo | Toledo Newspaper, 9 Feb 2013 [cached]
Erika Rapp, chef and co-owner of Registry Bistro, which opened Downtown in June, said she was familiar with the Restaurant Week concept from going to culinary school in New York City and working in Dallas.
"It's always something I've admired in other towns and haven't had a chance to be involved in," Rapp said. "It's good exposure for the public and good exposure for us.
Rabbit pot pie is just one ..., 24 June 2012 [cached]
Rabbit pot pie is just one of the intriguing dishes (OK, maybe it's the most intriguing dish) at the Registry Bistro, the ambitious new restaurant from chef Erika Rapp.
Ms. Rapp has already made her culinary name in the area as executive chef of the greatly missed Diva restaurant and as chef of the Toledo Museum of Art.
Chef Erika Rapp presents ..., 4 Sept 2007 [cached]
Chef Erika Rapp presents appetizers made with fresh local produce.
Diva, a participating restaurant in the Northwest Ohio Fresh Network, was the venue for this event.Hosted by Diva's Executive Chef Erika Rapp and staff, Chef Erika prepared and served appetizers showcasing how local foods can be incorporated into restaurant menus.
Chef Erika also discussed how buying local affects the menu and customers and described the use of local produce in the appetizers.
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