Chef Gallanter's culinary philosophy is simple: Find the best seasonal
ingredients and they will tell you what to do. Elegance and simplicity are the goals. Execution is the key.
Chef Eric Gallanter has been working as a professional chef since 1981. Initially,
he was classically trained through a rigorous and extensive apprenticeship with a master chef. He then attended
and is an honors graduate of the Culinary Institute of America in Hyde Park, New York. Chef Gallanter has owned and operated
several fine dining restaurants and small hotels. He was the executive chef and culinary director of the four-star, Relaix
-Chateau "Meadowood" resort in St. Helena, California. He was also a senior instructor at the California culinary
academy where he developed and authored much of their curricula. He has served as a specialist and consultant to the Oriental
Hotel in Bangkok, Thailand, aiding them with the opening of new market driven restaurants. Chef Gallanter frequently consults
with major food manufacturers and is active in consumer product development.
Chef Gallanter started EGPD in 1999 while
working as a culinary instructor to allow for full creative expression.