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 his wife Mya Henry, he owns and operates Hartwood in Tulum, Mexico. His first book is HARTWOOD: Bright, Wild Flavors from the Edge of the Yucatan.
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 his wife Mya Henry, he owns and operates Hartwood in Tulum, Mexico. His first book is HARTWOOD: Bright, Wild Flavors from the Edge of the Yucatan.