Originally from Long Island, New York, Eric entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. In 1999, after graduating from college, Korsh moved back to New York City and worked his way up to the Saucier position at Picholine. He gained experience at several other acclaimed New York City restaurants before moving across the country to Sebastopol, California in 2008. There, he opened his own restaurant, Restaurant Eloise, where he began to develop his distinct style of rustic farmhouse cuisine for which he would later become known at Calliope in New York City. While in California, Korsh was named 2009 Rising Star Napa Sonoma by Star Chefs and Rising Star of 2009 by San Francisco magazine. In 2009, Korsh returned to New York City, where he soon became Executive Chef of the Waverly Inn. Two years later, he opened Calliope, which was named one of '12 Restaurant Triumphs of 2012' by Pete Wells in the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill. Six months later, the restaurant earned Two Stars from the New York Times.