Born in Manhattan and raised in Raleigh, North Carolina, Eric has been working in restaurants since he was 18. After finishing school, Eric worked with James Beard-winning chef Ashley Christensen in downtown Raleigh for several years before moving to New York to work at the acclaimed LES Italian wine bar Sorella. Following that, he spent time at Fedora and Terroir Tribeca. Eric started at Shuko in 2015. In 2016, he moved to Paris to study wine and learn more about winemaking in all parts of Europe. After moving back to NY, Eric joined the beverage team at Shuko where he now oversees the wine, sake and ever-growing Japanese whisky program. He lives in Hell’s Kitchen with his fiancée Rebecca and their cat Pip.