Eric Shaw

Background

About Eric Shaw

I studied cooking at the Apicius school in Italy and have an affinity for cooking rustic and modern Italian foods, but I am happy and comfortable working with all types of cuisine - I’ve served as head chef for anupscale-Appalachian restaurant, as well as an authentic Mexican concept. I’m very comfortable writing new recipes, adapting existing ones, and producing tried-and-true dishes consistently. I am capable of considering multiple factors in recipe construction including quality and taste, ingredient cost, price point, nutrition and dietary restrictions, capacity (of kitchen equipment, staff, ingredient availability), production scale, congruence with a given concept, and market preference.Perhaps most importantly I am capable of working well in team settings and leadership roles, and am a hardworking, reliable employee. I am disciplined and well-rounded, drawing often on my academic background in philosophy and ethics to inform my professional choices. I’ve become known in the Louisville, Kentucky market as a valuable asset for restaurants in transition, and as such have been recruited several times by new and former employers seeking sound leadership through change.