Discovering new food, Discovering new wines, Consulting, Making Friends, Networking, Finding Investors, New locations, Gaining Knowledge
Damn, I love this business!
Look at my website or read this...
Chef Peter Eco’s culinary education began in perhaps the most fortuitous of ways: in the Little Italy kitchen of his Italian grandparents. Learning from the source about the importance of fresh, local ingredients, and deft preparation that does not obscure flavors, his tutelage in New York could have been self-contained and enormously successful, but he did not stop there. Beyond learning the cooking techniques of Rome and Piacenza, Chef Eco earned his degree from Johnson and Wales University in Providence, Rhode Island and continued his education under renowned chef Jonathan Waxman. Chef Eco’s culinary style further evolved, incorporating French, Asian, Mediterranean, Moroccan, and New American influences.
This cookwise evolution sped along with stints at the Harlequin (Worcester, MA), Upstairs on the Square (Cambridge, MA), and as Pastry Chef of Clio (Boston, MA), special-event dinners at Craftsteak (NYC) and 209 Boston (Boston, MA), and stagieres at the likes of Daniel, Café Boulud, Lutece, and the famed Friar’s Club (all NYC). Chef Eco has also enjoyed multiple appearances at the James Beard House, the last being with Michelin 2-star chef Miguel Sanchez Romera of L’Esugard (Barcelona).
Chef Eco personally challenges himself to be knowledgeable not only of the food arts, but all aspects of culinary operation. This top-to-bottom understanding helps him create a calm, focused kitchen of food enthusiasts whose attention to detail help him create award-winning cuisine. This dedication pervades not only his menus, but the entire restaurant, resulting in impressive presentation from your greeting at the door to the food on your plate. We look forward to seeing what comes out of the kitchen next, as it is sure to be whimsical, flavorful, and an inclusive distillation of the world’s gastronomical heritage.
Years in the Industry
Comment Wall (6 comments)
You need to be a member of FohBoh to add comments!
Del Frisco’s Double Eagle Steak House is coming to Boston!
All positions for both front of house and back of house. Including administrative assistant, server, host, busser, food runner, sommelier, bartender, cocktail server, and All kitchen positions. Del Frisco's Double Eagle Steak House is excited to be coming to Boston! We will be interviewing for all positions beginning Monday, February 28th. We are looking for high energy, knowledgeable, and passionate people to join our dynamic team. With panoramic views of the harbor at Liberty Wharf, our space is vibrant and will be the place to be. We offer medical and dental insurance for all of our hourly team members, as well as a 401K with a 50% company match that is fully vested after 4 years. If you have two years of upscale white tablecloth experience we encourage you to apply in person at our hiring office. We will be conducting interviews daily between 9 AM and 6 PM. Please apply in person and see what all the buzz is about!
Welcome to the FohBoh Network! I’m Donald Burns, CDMP & owner of chefTrac™. There are a lot of resources here if you apply them…..some of the groups I like are Leading Generation Y, Restaurant Marketing, Ask The Experts and of course the group I just started….Work Smart, Not Hard. If there is anything I can do to help your company or career move forward, please contact me. Make it a great day!
Hi Peter, Welcome to FohBoh! Feel free to join a group, comment on existing content, or post a blog or discussion on a topic of interest to the FohBoh community. Our members are from over 100 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you actually earn stock in FohBoh as you participate.
FohBoh Community Manager & Co-Founder
Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.