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Title: Executive Chef

Company: 33 Management Group - 33 Restaurant and Lounge and STIX Restaurant and Lounge

Website: http://www.petereco.com

Which Restaurant Segment best describes my company: Fine Dining, Quick Casual, Upscale Casual

Interests: Discovering new food, Discovering new wines, Consulting, Making Friends, Networking, Finding Investors, New locations, Gaining Knowledge

Personal Quote: Damn, I love this business!

Biography: 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: 20

Comment Wall (6 comments)

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At 8:30am on February 24, 2011, Non-OperatorJoleen Goronkin said…: 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!

230 Northern Ave, Liberty Wharf

Boston MA 02210

DF8635@steakco.com

At 5:02pm on August 27, 2008, Christopher Rovezzi said…: Just joined the site. Nice to see someone from my area

At 9:15am on May 6, 2008, Non-OperatorDonald Burns said…: The Road to Retention

At 9:15am on May 6, 2008, Non-OperatorDonald Burns said…: Adding Value with ChefTrac

At 3:12pm on March 1, 2008, Non-OperatorDonald Burns said…: 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!

At 8:03pm on February 28, 2008, Peter Eco said…: 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.

Cheers!

Michael Atkinson
FohBoh Community Manager & Co-Founder