Eric Carter, Executive chef

Eric started his culinary career in Lincoln Nebraska working in the kitchen of his grandmother’s Garden Restaurant. In college at the University of Nebraska Eric was in his junior year of his psychology major when he started working at the Renaissance Room, a local four diamond restaurant. It took him about six months to realize that his true passion was for food and quickly changed majors to begin his long arduous road in the culinary arts. He joined the American Culinary Federation in 2000, participated in the Skills/USA competition in Kansas City, Missouri at Bartle Hall where he was ranked fourth nationally. He is also a member of the Chef Collaborative.

After graduation, Carter moved to Kansas City where he polished his skills at the prestigious American Restaurant in Kansas City, MO under award winning Chef Celina Tio. Carter moved on taking his honed skills to the Polo Grill, a 3 diamond restaurant as Chef de cuisine in Tulsa, OK until 2005. In a matter of three short months, he was invited to participate for the prestigious James Beard House in 2004 as part of their next generation chef series.

The next stage in his journey landed him at the Sheraton Hotel in Overland Park, Ks. He became the Chef de Cuisine of OP1906 restaurant where he continued his passion for food. With his talent and zeal he put the restaurant on the map, receiving the ‘Best Hotel Dining Room’ award from the Pitch in 2006 following a highly favorable review by prominent Kansas City food critic, Charles Ferruzza. He also participated in the Iron Fork competition where he received second place.

He is currently the Executive Chef of the Hilton President Kansas City, the official hotel of the Power and Light District.

Read an article and interview of Eric by Charles Ferruzza of The Pitch