Following his graduation from Hobart College, Eric cooked in Boston for a time before landing a Saucier position at Terrance Brennan’s flagship restaurant Picholine. From there, he cooked at restaurants throughout New York City, including Prune and Aretsky’s Patroon. Ready for a fresh experience and to build something new, in 2008 Korsh moved to Sebastopol, CA and opened the French eatery Restaurant Eloise. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009. After that, Korsh returned to New York City and was hired as Executive Chef of The Waverly Inn. After two years, Korsh opened the European bistro Calliope, which was named one of ’12 Restaurant Triumphs of 2012’ by the New York Times. In 2014, Korsh was named Executive Chef of North End Grill.