Bio
Born in Brooklyn to a Syrian Jewish father and Italian Catholic mother, Eric Starkman spent most of his youth in central Jersey. As a youth Eric was a bit of a black sheep who had deep love and interest in nature, animal husbandry, and music.
Eric started his career at 17 in Philadelphia working as a cook while attending The Restaurant School at Walnut Hill College. While in culinary school he moved around to various kitchens most notably Marigold Kitchen, La Croix, and Serpico. Before graduating with his Bachelors in Culinary Sciences and finding a home at Townsend one of Philadelphia's historic and revered French kitchens. After working closely with Chef Todd Wentz at Townsend restaurant Eric achieved his first sous Chef position at Townsend. He then got the opportunity to work at 3 Michelin star restaurant, Alinea, and moved to Chicago. After leaving Alinea, Eric solidified his voice in cuisine through working private dinners for wine collectors in the Chicago suburbs. In 2018 He moved back to Philadelphia to take the helm of Townsend as Chef de Cuisine. During his second run at Townsend he moved the restaurant from South Philadelphia to Rittenhouse Square in Philadelphia central. In the new location he successfully procured a 3 bell review through Craig Laban, the city’s most serious critic, of the Philadelphia Inquirer in March of 2020.
In the fall of 2020 Eric moved to New York City to start a new chapter as the Executive Chef of Nice Matin. Nice Matin is a 25 year old French Brasserie in the heart of the Upper West Side of Manhattan at the base of the historic Lucerne Hotel. After 2 years at the helm of Nice Matin and review in the Michelin Guild Eric had the opportunity to work under Chef Daniel Boulud and jumped at the chance to work under once the best French Chefs in New York. While working for Chef Boulud, Eric helped with the openings of Le Gratin and Centurion.
In October Of 2023 Eric won the Creativity Prize at the Worldwide œufs en meurette Championship hosted by Château du Clos de Vougeot in the heart of Burgundy, France. Then moved into a Chef de Cuisine poisiton at L’abeille Tribeca neighborhood of NYC under Chef Mitsunobu Nagae.
Currently he’s back in Philadelphia taking over the iconic restaurant Caribou Cafe. Caribou is a 30 year old French Brasserie, in the heart of Philadelphia’s center city. Here working along side his wife, Stephanie Blanc (General Manager), he recreates french bistro classics, as well as obscure dishes, long forgotten by the public.
