© 2017 by Dove Mountain Brewing Co., LLC

ERIK SAVIN

Erik grew up in Fremont, California, a suburb of San Francisco and at an early age learned the art of culinary from his grandmother.  He went on to study finance at San Diego State University, though during that time in school, he worked for a couple notable restaurants that made him want to pursue culinary as a career instead.  After researching several culinary schools, he decided to go back home and study at the California Culinary Academy.

 

While at the CCA he was introduced to many styles of cuisine.  As the CCA is located in SF, he was lucky to meet many wonderful chef’s including one of his favorite and most influential chef’s,  Carlo Middione.  He went to work for Carlo at Vivande Porta Via, a Southern Italian restaurant and market where he fell in love with risotto, pasta and simple Italian recipes. He also did an externship in New Orleans with James Beard award winner Anne Kearney at Peristyle. 

 

Erik moved to Tucson in 1997, and researched the finest restaurant in town.  Janos had just won the James Beard award for Best Chef in the Southwest so he auditioned for a cooks job and was hired.

 

After leaving Janos, Erik attained his first “chef” position at Westward Look Resort as sous chef of the Gold Room, a AAA five diamond restaurant, where he specialized in southwestern inspired dishes using classical technique and local ingredients.  He went on to serve many different chef positions in the Tucson Area, including:

 

  • Executive Chef at Nonie New Orleans Bistro

  • Executive Chef at Wildflower American Bistro

  • Boiler Chef at Flemings Steak house

  • Executive Chef at Fire Bistro

  • Opening Chef de Cuisine at PY Steakhouse

  • Chef at Stone Canyon Club

  • Sous Chef at Flemings Steakhouse

 

Needless to say, Erik has quite the experience and we are so proud to announce his employment as GM/Executive Chef at the Dove Mountain Brewing Company.

 

“I am looking forward bringing a unique mix of local craft beer, craft cocktails and locally sourced cuisine to the community,” Erik noted.

 

Please stop in and wish Erik well and try some of his great creations that pair perfectly with our locally handcrafted beer.

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