Erick Harcey developed his fondness for food and its origins as well as his strong work ethic growing up with two very influential grandfathers. One a farmer, the other a chef, Erick’s grandfathers’ fostered his love for food and inspired him to go to school for the culinary arts. Erick excelled and graduated from Le Cordon Bleu in Minnesota, landing a coveted job at the acclaimed Hotel Sofitel in the pastry division.

Erick promptly distinguished his talent and garnered a sizeable reputation working at the Hotel Sofitel and catering events at private country clubs. He quickly became the Assistant Pastry Chef and in 2001, Erick accepted a position as Head Pastry Chef at the Nicollet Island Inn.

This innate and tireless work ethic ascended him through the back of the house hierarchy, soon catapulting him to the head of the kitchen as the Executive Chef. Along with organizing the kitchen and its staff, Erick was in charge of room service, banquets, and a three meal a day restaurant where he pursued his interest in charcuterie, and began crafting his own sausages, terrines, and pates.

Today, Erick finds inspiration in head to tail cooking. He loves crafting the perfect coppa di testa as much as he does receiving the seasons’ finest tomatoes and local fresh produce. With three small boys at home and a supportive wife, there are always enough mouths around the table for him to continue to create and test his innovative new recipes.

Star Tribune

Minnesota Montly