2019 New York Rising Star Chef Eric Bolyard of La Compagnie des Vins Surnaturels

2019 New York Rising Star Chef Eric Bolyard of La Compagnie des Vins Surnaturels
January 2019

La Compagnie des Vins Surnaturels
249 Centre St
New York, NY 10013


Eric Bolyard’s career began on Long Island at French-Mediterranean restaurant Kitchen A Bistro with Chef Eric Lomando. Seeking to learn more about European cuisines through travel and hands-on experience, in 2010, he moved to Spain’s Basque region and worked at Michelin-starred Asador Etxebarri, one of the “World’s 50 Best” restaurants. While abroad, Bolyard also put in time at St. John Bread & Wine in London and one-Michelin-star El Coq in Venice. These experiences set him up for success as a cook for Daniel Humm at Eleven Madison Park in New York. 

In 2011, Bolyard met and bonded with fellow cook Andrew Black while working the fish line at EMP. The two formed Tasting Society in 2014, a Brooklyn supper club that showcased their styles outside the rigid fine-dining kitchen that brought them together. In 2015, the pair formed Black & Bolyard, a grass fed, non-GMO brown butter company, selling a product that was beloved at their Tasting Society dinners. 

Since 2015, Bolyard has served as head chef of Compagnie des Vins Surnaturels—part of the international Experimental Group—where his travel-inspired food draws industry types and regulars to the wine bar. Additionally, Bolyard curates a seasonal dinner series entitled humblED Whole Farm Dinners, where he visits area farms and cooks with what’s available on-site. He plans to open a second location of CDVS in Manhattan with head sommelier and fellow Rising Star Caleb Ganzer soon, while also continuing to travel, gaining inspiration to further explore his concept of “Fringe France” cooking.