Eric Stangarone
Eric’s career has brought him full circle from the kitchen and back again, bringing with him an abundance of both culinary and business knowledge.
Education & Training:
Eric’s formal education is two-pronged, having graduated summa cum laude from Johnson & Wales University with a degree in Culinary Arts followed by a degree in Commerce from the University of Virginia.
Professional Highlights:
Upon graduation from culinary school, Eric headed abroad, working in restaurants throughout Austria, serving in roles including chef dé partie. Eric later returned to the US where he applied his classical French training as sous chef and poisonnier under chef Yannick Cam at Le Relais in Washington DC.
Afterwards, Eric shifted gears, turning his attention towards innovation and consulting, working at IDEO, one of the world’s top design firms. There, Eric was instrumental in crafting IDEO’s messaging, and worked on projects ranging from brand strategy to food & beverage development.
Now, at The Culinary Edge, Eric is back in the kitchen, lending his creative and practical culinary expertise to all of our concept and recipe development.