Culinary Services

Offering a suite of personalized chef services each grounded in expertise, creativity, and commitment to quality. A professional through and through, you can be confident the job will be done with care and integrity every time.

  • Eric crafts bespoke dining experiences, creating custom menus for private events, ranging from intimate dinners to larger gatherings. He emphasizes fresh, seasonal ingredients and ensures each dish is tailored to individual tastes and dietary preferences.

  • Whether it’s short term or for the long run, Chef will keep your fridge stocked with nutritious, grounded meals to keep up with the speed of life. Clients range from new parents to patients recovering from surgery, to families who want healthy options to fill out their weekly meal schedules.

  • With a food and flavor-first mentality, Eric works closely with local food companies to refine and elevate their products. He was the first Chef to cook with Air Protein - contracted by Dr. Lisa Dyson to prepare the NASA created ingredient, the founding Chef that launched the first fully autonomous restaurant - Mezli, and a Chef Consultant for Mission Barns - conducting the preliminary tastings for their lab grown meat, assisting in data collection that eventually led the company to FDA approval.

  • With two decades of tenure in the industry, Eric draws on his experience at every position and level of restaurant management to provide consulting services for concept development, menu creation, and operational strategies to help businesses succeed.

  • Eric offers hands-on cooking lessons and workshops, sharing his culinary knowledge on everything from technique to ingredient sourcing. Whether your needs are one-on-one, small groups or team building —-home cooks and aspiring chefs are empowered to expand their skills.

PRIVATE EVENTS & CATERING

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MEAL PLANNING

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FOOD PRODUCT CONSULTING

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RESTAURANT CONSULTING & OPENINGS

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COOKING LESSONS & WORKSHOPS

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PRIVATE EVENTS & CATERING ✸ MEAL PLANNING ✸ FOOD PRODUCT CONSULTING ✸ RESTAURANT CONSULTING & OPENINGS ✸ COOKING LESSONS & WORKSHOPS ✸

MEET THE CHEF

A BAY Area native -

chef eric minnich

has a simple ethos

- combine a

straight forward

approach to food with

a deep appreciation

for the best

seasonal produce.

WITH A DEGREE IN CULINARY ARTS + CULINARY NUTRITION FROM JOHNSON & WALES UNIVERSITY, ERIC FURTHER HONED HIS CRAFT working alongside acclaimed chefs like Traci Des Jardins and Michael Mina, AND at prestigious establishments such as the Michelin-starred Madera at The Rosewood Sandhill and RN74. He also played a key role in launching nationally recognized restaurants, including The Commissary in San Francisco.

Beyond the kitchen, Eric is passionate about partnering with local food companies to refine their products, helping them connect with their customers. His collaborations include brands such as Air Protein, Mezli, mission barns, Teaspoon AND hyphy burger - among others - WHERE INGREDIENT integrity, FLAVOR & INNOVATION Are THE GUIDing principles. Whether crafting bespoke dining experiences or consulting for food ventures, Eric brings an unwavering dedication to quality and creativity.