Eric Hara

Eric Hara began his culinary career when he left his native Los Angeles for the hills of Santa Barbara, where he attended Santa Barbara Culinary School from 1995-1996. Upon graduation, Hara went on to work with culinary talent such as Michel Richard at his flagship eatery Citronelle, John Downey at the celebrated Downey’s in Santa Barbara, and Camille Schwartz at Restaurant Mimosa.

After his positions at the Ritz-Carlton Laguna Niguel and the Fairmont Chateau Lake Louise in Canada, Chef Hara moved to New York City. At the age of 26, Hara became executive chef of New York Times two-star restaurant Chez Josephine. Rounding out a career marked by a series of renowned chefs, Hara worked alongside Rick Laakkonen before his next career move, joining David Burke as executive chef at David Burke & Donatella. (source: Chef Eric Hara. http://www.erichara.com/the-chef/) Chef Eric Hara was awarded the Awards Rising Star Chef of 2007.

In 2009, Hara launched David Burke’s restaurant Fishtail by David Burke where he first showcased his new hand at American cuisine and seafood. After that venture, he re-opened the legendary Oak Room at The Plaza Hotel as Executive Chef from 2009 to late 2010. The Academy of Hospitality Sciences recognized Hara's culinary feats by naming him as one of the finest chefs in the world in 2010.

As of 2011, Eric Hara is the Executive Chef/Partner at 9 Restaurant and Pier 9 Restaurant in Hell’s Kitchen in New York City where he reinvented classic American cuisine with his dedication to modern, seasonal ingredients. The newest venture to date is Coco-roons, an organic manufacturer of gluten-free macaroons.