chef eric partners with like minded organizations to create unique culinary experiences

Chef Eric Werner began his culinary career at the Culinary Institute of America and honed his pastry skills at Payard in New York City. He then joined Wylie Dufresne’s 71 Clinton Fresh Food. But it was at Peasant and later Vinegar Hill House in Brooklyn that his embrace of the primal, wood-fired cooking methods he’d explored over campfires in his youth found full expression. Together with Mya Henry he owns and operates Hartwood in Tulum, Mexico. As general manager and co-owner, Mya Henry is the front-of-the-house presence at Hartwood, where she oversees all operations, including the happiness of the guests.

CONSULT WITH CHEF ERIC

Hotel Bel Air

Wolfgang Puck joined by culinary legends Nancy Silverton, Francis Mallmann, and Eric Werner for a barbecue-themed meal to end the summer season.

edible schoolyard

Wolfgang Puck joined by culinary legends Nancy Silverton, Francis Mallmann, and Eric Werner for a barbecue-themed meal to end the summer season.

ballymoe ireland

Erik Werner was a guest chef at Ballymaloe Cookery School on 22nd May 2016

culinary institute of america

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

cook it raw charleston

Last October, Cook It Raw set foot on U.S. shores for the first time. The annual gathering of avant-garde chefs and traditional food producers is part summer camp, part educational experience with a whole lot of foraging, hunting and adventures thrown into the mix. The exclusive gathering hosted host of chefs in Charleston, South Carolina, including Albert Adrià, April Bloomfield, Alex Stupak, Eric Werner, Dan Barber, Roberto Solis, Enrrique Olvera, JP McMahon, and Sean Brock who explored BBQ and traditional Lowcountry ingredients. Great stuff, click above to watch the whole documentary.

Contact

Chef Eric Werner and partner Mya Henry:
Founders of Hartwood Restaurant in Tulum.

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