Eric Friedman grew up on the East Coast, where he developed a deep passion
for cooking, inspired by the bountiful seafood and classic home-style recipes of
his upbringing. From cheddar biscuits and shrimp and grits to low country boils
and oyster bakes, these flavors laid the foundation for his culinary journey.
for cooking, inspired by the bountiful seafood and classic home-style recipes of
his upbringing. From cheddar biscuits and shrimp and grits to low country boils
and oyster bakes, these flavors laid the foundation for his culinary journey.
Eric’s culinary career first began in South Carolina, and for the past 20 years, he has had the privilege of working in kitchens across the country, from the shores of Carolina to the West Coast, with Colorado, Nevada, and Arizona in between. After attending culinary school in Phoenix, Arizona, his style evolved to incorporate Southwestern influences, characterized by dried chilis, smoky
flavors, and controlled heat.
Having lived in Denver and the Vail Valley for a combined eight years, Eric has
enjoyed blending diverse flavors while incorporating the distinctive Rocky Mountain feel. For the past 12 years, he has been with Hyatt, taking on various
roles across eight different states. Throughout his career, he has remained
committed to sourcing exceptional local products, combining them with different flavors, and letting them shine. His passion revolves around giving ingredients the attention and care they deserve.
One quote that has always resonated with Eric is, “A steak can take 2-3 years
before it gets to the kitchen, and we have the ability to screw it up in 10 minutes if we are not careful.” This reminder keeps him grounded in his dedication to precision and respect for the ingredients he works with.
Eric Friedman is excited to bring his culinary expertise and passion for locally
sourced, thoughtfully prepared dishes to the Vail Wine Classic. He looks forward to creating memorable dining experiences that celebrate the rich, diverse flavors of our ingredients.
