Eric Nenneman

Background

About Eric Nenneman

During his 25 years in the food and beverage industry, Nenneman has risen through the ranks with dedication and hard work in the trenches to position as Sous Chef, Executive Sous and Executive Chef. He has worked with some of the most exclusive country clubs and fine dining establishments in Southern Nevada including Bear’s Best Golf Club and Red Rock Country Club as well as the JW Marriot, Spago and Alize at the Top of the Palms. Throughout his career Eric has passionately pursued his own personal culinary style and approach to innovative food preparation exceeding customer expectations in this fast paced society. Nenneman trained alongside some of the most prominent Chef’s like Andre Rochet, David Sacco, CMC Gustav Mauler, D.R. David Robins(Spago)and Bradley Jones from Pebble Beach to name a few. He has accredited certifications from Greystone C.I.A. in Napa Valley, R.E.A.C.H. Management Skills Program, S.T.A.R. Executive Chef Certification and has been Serve Safe Certified. As an Executive Chef, Chef Eric has featured a dish in “Restaurant Secrets of Orange County”, catered to functions like the Boston Pops Symphony, Michelin PGA Tour, Kraft Tennis Championship at Mission Hills, 2010 Latin Grammys and was Best in Show for the Bridal Spectacular Convention. Also getting runner up in an Iron Chef competition in Napa Valley and winning "Chef of the Year" in 2010 for the Siegal Group. Review Journal wrote an article on Eric,"Chef Gets in the MOOD to Create Masterpieces" on August 11th 2010.