Eric LeVine

began his career at the age of eleven when he entered into the tutelage of Chef Jean-Louis Maisson at Le Petit Cafe in Lyon, France . He spent two years there before eighteen months of formal stage training in Florence, Italy with Chef Giovanni Brunell at Il Tratattoire de Familia. Impassioned by four years of classic European Culinary training, Chef Eric broadened his knowledge under the guidance of Master Chef Ho of the world-renowned Otani Restaurant in Tokyo, Japan .


LeVine studied at The Culinary Institute of America in Hyde Park, New York. After graduating, Chef Eric got his first taste of celebrity chef stardom working with Chef David Burke then of the River Cafe. He credits this experience with sparking his passion and creative artistry with food.


The world took notice, as Chef Eric became Chef de Cuisine at the Marriott Marquis in New York City . He was twice featured in Wine Spectator Magazine with an Award of Excellence in both 1992 and 1993. USA Today recognized him as one of the Top Ten New Chefs in both 1994 and 1995 . The New York Times honored his restaurant, Pleiades, with a Three Star Rating and The Bergen County Record awarded him Four Stars!



The James Beard Foundation , world famous for re-establishing the American Way of Cooking and the technique of using only fresh, indigenous ingredients recognized Chef Eric for his contributions to the gastronomic culinary scene in the United States. Food Art Magazine named LeVine one of the Top Ten Chefs . The Food Network featured him on "Food Today with Donna Hanover" and with Bobby Flay's "Ball Park Cooking" Series.


  • LeVine has been the Chef de cuisine at the prestigious Harvard Club. President Bush, Helmut Kohl, Chancellor of Germany and Hugo Chavez, President of Venezuela, have all enjoyed the culinary styling of Chef Eric. Whether a dinner for ten or an event for ten thousand, he has the talent to make it a memorable occasion.



  • The International Chef's Association named Chef Eric Creative Caterer of the Year in 2003. He was also named Chef of the Year in 2003 by the ICA and is the only American Chef to receive that distinction.


  • Chef Eric has recently feature in Jezebel Magazine in the Top Twenty Chefs of Distinction, July 2005, Catering Magazine July/August Magazine 2005 for his industry leading trends and creations as well as Cater Source Magazine June 2005 and Chef Magazine in May 2005 for his creative small plate creations.


  • In addition, Chef Eric was also invited for the third time to host a dinner on November 18 2005 at the James Beard House in New York for the Great Regional Chefs of America Series, the First Catering Chef to Host a Dinner.




  • 2007 International Caterer's Association Chef of the Year!

  • Chef Eric was Awarded The Chef of the Year in 2006 from Cystic Fibrosis Foundation for his unresting charity raising over $250,000.


  • Chef Eric was nominated for The ICA Chef of the Year 2006.


  • Chef Eric was also nominated by the James Beard Foundation for Southeast Chef of the Year and Outstanding Chef of the Year 2006.


  • Chef Eric serves as Chairman of the ICA Culinary Council and is also on the Culinary Advisor Board for Chef Magazine.


  • 2007 Catersource, ICA, Foodservice Judges and Peoples Choice Award, Mystery Box Challenge, Las Vegas, Champion 2007 ICA Star Award