Chef Eric Korsh of Calliope - Biography

New York, NY

March 2013

Originally from Long Island, NY, Korsh worked as a line cook at a local diner during his teen years. Following his college graduation, he cooked in Boston before landing a job at Picholine and pursuing a culinary career in New York City. He worked hard behind these stoves, landing the position of saucier and meeting his wife-fellow Picholine cook Ginevra Iverson. From Picholine Korsh moved to chef positions at restaurants throughout New York City, including Prune, Jerry's Cafe, and Aretsky's Patroon.

By 2008 the couple was ready for a change and departed for Sebastapol, California. Plunging into ownership the husband-wife team conceived Eloise, a 60-seat eatery in with traditional French fare. Only one year later Korsh was named 2009 Rising Star Napa Sonoma. Eloise was shuttered at the end of same year, and Korsh and Iverson returned to the East Coast.

Taking a position of executive chef at The Waverly Inn, Korsh took a departure from classic French cuisine to create seasonal American fare. After two years the dynamic duo jumped back into ownership partnering up for the 2012 opening of Calliope.