Eric Manuelli

Background

About Eric Manuelli

Eric Manuelli brings over two decades of culinary experience to Beacon Hill Country Club. He is looking forward to enhancing the experience of members and continuing the level of service that has kept this stunning club operating for over a century. After graduating from the Culinary Institute of America, Manuelli was schooled in some of New York City’s finest restaurants, including Alfred Portale’s Gotham Bar & Grill, which has notably been on Zagat’s top ten NYC restaurant list for years. Manuelli apprenticed with Portale and learned the true art of food preparation and presentation from this culinary master. Next stop for Manuelli was sous chef at Arizona 206, where he teamed with David Walzog on menu creation and helped earn a three-star rating from The New York Times. The duo then continued their collaboration at Tapika, a highly-acclaimed, southwestern-influenced restaurant designed by famous architect, David Rockwell. Tapika’s sister restaurant, Michael Jordan’s: The Steakhouse was Manuelli’s next adventure in New York’s culinary world. With Manuelli at the helm as chef de cuisine, the restaurant received a two-star review from The New York Times and was recognized as a leading steakhouse in the city. In 2002, chef Manuelli decided to work closer to home, in central New Jersey, where he resides with his wife and two children. He brought his talents to the Garden State and opened Red Restaurant in downtown Red Bank where he served as executive chef and kitchen manager. After moving on to run a busy gourmet market and catering business in East Brunswick from 2007-2016, Eric transitioned into the Country Club world. He spent 3 years at Bergen County’s Knickerbocker Country Club, renowned for its award-winning golf course and high-end clientele. His culinary expertise and creativity boosted the club’s reputation for providing members and their guests with exceptional cuisine and dining services. Manuelli’s cooking has been featured on both network and cable television, including Corner Table with Bill Boggs on The Food Network; The Today Show and Good Day New York. His original recipes were published in a series of photographic pasta and salsa recipe calendars.