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‹ backPress Release
McCRADY’S HIRES ERIC FOSTER AS CHEF D’CUISINE
Johnson & Wales Graduate Returns to Charleston
May 19, 2006, Charleston, S.C. – McCrady’s Restaurant has appointed highly regarded Eric Foster as its new Chef d’Cuisine, effective May 5, 2006. As Chef d’Cuisine, Foster will be responsible for supporting Executive Chef Sean Brock in McCrady’s main dining room, the Lounge, and the famous Long Room private dining space. Karen Johnston, General Manager of McCrady’s, made the announcement.
“Eric will be a great addition to the culinary team at McCrady’s,” said Johnston. “He studied and worked in Charleston for several years, and he’s worked with Sean Brock, our Executive Chef, since 2003, so he’ll fit right in. We’re also excited about his skill and experience as a Pastry Chef. The entire team is thrilled to have him, and we’re sure our guests will be, too.”
Foster is moving back to Charleston from Nashville, where he worked with Brock as Pastry Chef at The Hermitage Hotel and its fine dining restaurant, The Capitol Grille. He began his tenure at The Hermitage as Chef Tournant, during which he rotated among and fully mastered all stations in the kitchen at this Five-Diamond hotel. He also took on special projects, including assisting in the opening of The Sanctuary at Kiawah Island Resort.
Before moving to Nashville, Foster worked at The Grille at Turtle Point at Kiawah Island Resort, where he refined both his cooking and pastry skills. Prior to that, he spent a year at Blossom in downtown Charleston. His passion for both cooking and baking is reflected in his studies. He entered The Cooking and Hospitality Institute of Chicago as a baking and pastry student, but transferred to Johnson & Wales University in Charleston, where he graduated with a Culinary Arts degree in 2001.
