Chef Eric Kwan’s Bio

A true New Yorker, born in Brooklyn and raised in Chinatown of New York City, Chef Eric Kwan’s culinary art developed at an early age of 7. His family embraced him on his passion for cooking. At first learning from mom, grandma on weekends, aunties on other weekends. He has always said, “It’s more than a passion, it is a desire to cook.”  Instead of watching cartoons, he would watch Julia Child, Emeril Lagasse, Martin Yan, Galloping Gourmet, The Great Chefs Series, The Frugal Gourmet.  

When Eric was 13 years old, he got a job prepping at Mon Petit Cafe. He was picking thyme, making mirepoix, trout almondine, eggs over easy and Croque Madame. When Eric was 14 to 17 years old, he worked every summer and many weekends at Frank’s Trattoria. His aunt and Italian uncle taught Eric to make pizza and chicken Parmaggianna or Marsala.  When Eric was 15 and 16, he worked after school at The Lobster Place,  a wholesale and retail fish market. He shucked oysters, made lobster salad for the lobster rolls, cocktail sauce, cut and display fish. After high school, with family support, he pursued his dreams and went to culinary school.  While holding a job at Jolly King Restaurant(gourmet Chinese), he graduated from not just one, but two of the world-renowned schools,

The French Culinary Institute, now called International Culinary Center

https://www.internationalculinarycenter.com, in New York City and 

The Culinary Institute of America, https://www.ciachef.edu., in Hyde Park, NY.

Chef Eric Kwan

         Upon graduation, now professionally schooled, Eric looked for experience, always hustling.  He has worked the New York restaurant circuit for many years in French, American, Italian and Chinese cuisines. He has trained in restaurants such as The River Cafe, Ilo, DB Bistro Moderne, Dahlia Lounge(Seattle), Gramercy Tavern, Alain Ducasse, Shang, China Grill, and hotels such as the Gaansevort, and Eventi, just to name a few.  Eric was always trying to learn more and see more, following the best chefs, trying to figure out his own craft.  From working, Eric has been lucky to be part of hundreds of catered events, on and off-premise, buffet style, cooking stations, personal dinners, passed canapés, themed events, live DJ.

         Recently, he has consulted on a few restaurant concepts and helped to staff and deliver recipe guidelines for successful entrepreneurs.  He has opened such restaurants as, The Boil(two locations), 5ive Spice Tacos and Banh Mi, in Park Slope, Brooklyn, also Milk and Cream Cereal Bar in Nolita, and Lotus and Cleaver in Miami, Florida.

Working in restaurants most of his life, Chef Kwan decided to start Kwan’s Kitchen.  Call him to personalize, cater or consult your next project. His passion spills all over his work.  Let him design a unique, custom menu for you, it will be a melting pot of beauty and fresh flavors like New York is.