Eric Pichardo
My Story
My culinary journey began with a genuine love for food and the way it brings people together. Working in professional kitchens, including RH Guesthouse, Fieldtrip, and Bloomingdale’s Studio 59, taught me discipline, creativity, leadership, and the importance of excellence. A defining milestone was becoming a WITS Chef with Wellness in the Schools, where I discovered how powerful cooking can be as a tool for education, wellness, and connection. I later founded Pichardo Cuisine, combining my passion for healthy food with entrepreneurship and personalized service. Today, I see myself not only as a chef, but as an educator, leader, and entrepreneur committed to creating meaningful culinary experiences.
My Approach
My approach is rooted in creativity, care, and genuine hospitality. I believe every meal should feel intentional, from the ingredients and preparation to the way it is presented. I value cleanliness, professionalism, communication, and attention to detail. Most importantly, I want clients to feel cared for, satisfied, and inspired, leaving with an experience that feels personal and memorable.
My Preferences
I have a flexible schedule and am comfortable working across all types of environments, from intimate private dinners to larger events. I specialize in wellness-focused, scratch-made cuisine, cultural fusion, and personalized menus. I enjoy collaborating with clients to create meals that reflect their tastes, dietary needs, and the experience they envision.
What Customers Say
“Chef Eric was professional, communicative, and incredibly quick to respond. Most importantly, the food was delicious! He made the entire process easy and enjoyable from start to finish.”