Chef Eric Haugen, 27, is the Executive Chef at The Lambs Club at The Chatwal Hotel in New York City. Overseeing breakfast, lunch, brunch and dinner, Haugen brings his humble passion for quality ingredients and precise technique to Chef/Partner Geoffrey Zakarian’s Modern American menu.
Born in South Korea, Haugen was raised in suburban Chicago and studied at the College of Culinary Art at Johnson & Wales University. Graduating Suma Cum Laude and completing a fellowship at his Alma Mater, he headed to Napa Valley for an apprenticeship at The French Laundry. With a strong foundation rooted in classical French cooking and a built-in ethic for hard work, he took a Sous Chef position at AAA Four Diamond restaurant L’Epicureo and then Michelin starred restaurants Cortez and One Market in San Francisco. From there, Haugen returned to the East Coast to conceptualize and open Seasons, the much lauded and decorated restaurant from the likes of Travel & Leisure and Departures, at The Ocean House in Watch Hill, RI. Shortly after opening, Forbes awarded Haugen 4 Stars, the property earned Relais & Chateaux status and one of Haugen’s creations was named in the Top 10 Dishes list for 2011 in Food & Wine Magazine. Haugen moved to New York City in 2012 to join Zakarian’s team as Executive Chef at The Lambs Club, and was later named one of the youngest honorees on Zagat’s “30 Under 30” list. In the upcoming season of Food Network’s Iron Chef America, Haugen is featured as a Sous Chef on Team Zakarian during each battle.
Several years ago, Haugen met Zakarian and they immediately formed a friendship. “He is a young, dedicated, extremely talented visionary, and I am thrilled to be able to both mentor him and work together as a team,” says Zakarian. “The grace with which he leads the kitchen is inspiring to all of the employees at The Lambs Club. A true gentleman.” Together, they are constantly building new menu items for The Lambs Club to showcase their shared culinary vision – buy the best product and treat it well. In this vein, Haugen religiously visits the greenmarket three times per week, grows fresh herbs and lettuces in the kitchen and orders via FedEx the most special produce and ingredients from around the country. “You can’t lose sight of making an honest plate of food,” says Haugen, “...and as cooks in the best restaurant city in the world, it’s our job to elevate the ingredients to a whole new level.”
Follow Chef Eric Haugen on Twitter: @erichaugen0
Chef Geoffrey Zakarian |
Will Regan |
David Rabin |
Jeffrey Jah |
Executive Chef Eric Haugen |
Executive Pastry Chef Björn Böttcher