Eric Kirkeeng - Executive Chef

Chef Eric started his career in Scottsdale, Arizona.  After High School, Eric worked at the Scottsdale Hilton and The Registry Resort before attending Scottsdale Culinary Institute.  In 1992 he moved to Chicago to complete his internship.  Upon completion of his internship, Eric became Sous Chef at the Arlington Park Hilton and over the next seven years worked his way up to Executive Sous Chef at the Hilton and eventually at the Sheraton Chicago Hotel and Towers.

In 1997, Chef Eric moved back to Scottsdale to take the position of Executive Sous Chef at The Orange Tree Golf Resort where he met his wife Darla.  Chef Eric and Darla work together at the Orange Tree Golf Resort for the next five years to help grow a small Resort to a successful and respectful food and beverage venue.  After they got married Eric and Darla moved to the Midwest and again had success at several hotels and Restaurants.

In 2002, their daughter Katie was born and they all moved to Washington D.C. where Eric took a Job at the Jury’s Washington Hotel on DuPont Circle.  Chef Eric was in charge of a kitchen full of talented future Chefs and Pastry Chefs that helped run two fulltime restaurants and Banquets.

In 2005 The Kirkeeng’s moved to sunny North Carolina.  Eric has been lucky to work for such places as Nobles grille in Winston Salem, opened OMBU Wood Fired Fusion, Bermuda Run Country Club and High Point Country Club.  Darla has had success at Forsyth Humane Society and Katie is working hard in School and Art camp at the Saw tooth Center in downtown Winston Salem.

The Kirkeeng’s enjoy vacationing, Tennis, Golf and Gardening.  They Volunteer their time with Forsyth Humane society and have been lucky to make fantastic friendships throughout the community.