I am a professional chef with 12 years of experience in the fine-dining culinary world. I graduated with a degree in Culinary Arts and Food Service Management at Johnson & Wales University. I have proudly served as Chef de Cuisine at several award-winning fine-dining restaurants, including Baleen, Epicurean, and L'escale. I was the first runner-up on Food Network’s Chopped (Season 41) and was named among the top ten in Connecticut Magazine’s “Top 30 Chefs Under 30”. I now live in the beautiful Magnolia neighborhood of Seattle, where I enjoy working as a private chef for clients across the region and am the proud owner of my own successful charcuterie/grazing table catering company (Boards by Erica).

For me, cooking is...

bringing people together to savor exceptional flavors and creating memorable experiences.

I learned to cook at...

my Italian great grandma's home kitchen.

A cooking secret...

Herbs and seasonings, specifically mushroom seasoning.

My menus

Journey to Italy

STARTER

All inclusive

Burrata, pecan pesto, tomato

FIRST COURSE

All inclusive

Ricotta Cavatelli, eggplant, parmesan, fennel

MAIN COURSE

All inclusive

Braised Osso Bucco, polenta, broccolini

DESSERT

All inclusive

Journey to the Mediterranean

STARTER

All inclusive

Smoked Salmon Blini

FIRST COURSE

All inclusive

Tuna Tartare or Beef Tartare

MAIN COURSE

All inclusive

Pistachio Crusted Lamb or Alaskan Black Cod

DESSERT

All inclusive

Olive Oil Cake

Journey to Japan

STARTER

All inclusive

Otoro Cannoli

Miso Soup

FIRST COURSE

All inclusive

Nigiri/Rolls - tuna, salmon, eel, hamachi, etc

MAIN COURSE

All inclusive

American Wagyu (Japanese available MP)

DESSERT

All inclusive

Matcha Creme Brulee

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Chef Erica's reviews

5

•

8 services

We had an absolutely wonderful experience with Chef Erica for our 5-course Valentine’s dinner. We are vegetarian and requested a no onion and no garlic menu, and she thoughtfully curated every dish to accommodate our preferences without compromising on flavor or creativity. Each course was beautifully presented and perfectly paced. The flavors were balanced and intentional, and the highlight of the evening was the incredible Lion’s Mane mushroom osso buco — truly one of the most memorable vegetarian dishes we’ve had. Chef Erica was professional, warm, and made the entire evening feel effortless and special. We thoroughly enjoyed the experience and would highly recommend her to anyone looking for a personalized and elevated private dining experience. Thank you, Erica, for such a beautiful and memorable evening.