Bios

Executive Chef Erin Hunt
Erin@ParkCentralTavern.com

My culinary career began over sixteen years ago in Madison, CT washing dishes and working the cold pantry station at the Cafe Lafayette. I was immediately drawn to the profession and rushed for the executive chef to write a letter of reccomendation to the Culinary Institute of America. He told me he would gladly write one when I was ready for school. Three years later, I got the letter and was off to Hyde Park, New York. Upon graduation, I was accepted into a stagier program at a two-star Michelin restaurant in Southern France. I studied under the tutelage of Roger Verge, the inventor of the Cuisine de Soleil. This was a remarkable opportunity to hone my skills in a pressure-packed state-of-the-art kitchen working with exceptionally talented cooks. Upon returning to the US, I accepted a position at the Ritz-Carlton, Buckhead, working in all sections of the Five Star, Five Diamond property. Two years later, I was promoted with a transfer to the Ritz-Carlton, Amelia Island, remaining there for the following four years. During this time, I held positions of Banquet Chef as well as Chef de Cuisine of the Cafe restaurant. At this point I was ready for a change. I packed up my knifes and moved with my family and dogs to Chicago, accepting an Executive Sous Chef position with Richard Melman's Lettuce Entertain You group. After a couple of years there, I had enough of the cold and headed back East to accept the Executive Chef position with Barcelona Wine Bar here in Connecticut. I had the opportunity to run the restaurant in Fairfield for a couple of years, and then bounced from Greenwich to New Haven during the past year. During my time with Barcelona, I was able to reach out to many local farmers and utilize their pristine food on my daily changing menu. I had the fortune of participating in two James Beard Foundation dinners, as well as many local farmer's market demonstrations, wine and beer dinners, and meeting so many folks excited to eat the kind of food I love to cook. Now I'm here at Park Central Tavern with a revamped menu, energized staff, and I couldn't be happier and so will you when you come on in!