Discovering new food, Discovering new wines, Consulting, Making Friends, Networking, Finding Investors, New locations, Gaining Knowledge
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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
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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.
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The voluntary program, which provides a growing selection of healthful children’s menu choices in every state, now counts more than 145 restaurant brands as participants, including new national companies Cosi, Jamba Juice and Rainforest Café, as well as Ovation Brands’ Country Buffet, HomeTown Buffet and Old Country Buffet, among other regional chains and independent restaurants.
This store will be the first of four to be operated by Starbucks across Disney properties in the United States and will serve as a destination for guests looking to relax and recharge as part of their visit.
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.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.