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KERT EGGERS

Executive Chef

 

 

Born and raised in northern California, Kert Eggers learned to have a great respect for food and land from an early age, growing up in an organic farming community. At thirteen, Eggers began his career by pairing his passion for the environment with his growing interest in food. At La Folie under Chef Roland Passot, Eggers pursued his interest in authentic French cooking and Eggers went on to try his hand at catering management and had the opportunity to direct many top society events in San Francisco and New York. Eggers returned to the kitchen in New York City with positions at Park Avenue Café, Tribeca Grill, and Maloney & Porcelli. After several years he was offered Executive Chef Positions at The American Hotel in Sag Harbor, ONE c.p.s. brasserie in The Plaza Hotel and Cité. After stints as Corporate Chef for STK , Citifield and most recently Executive Chef at The Post House. He has joined the RCANO Events team and is excited to bring his variety of experiences to one of New York premier full service catering companies.