Brooklyn-born Eric LeVine started cooking in restaurant kitchens at the age of 12, working the fry station at a neighborhood diner. Although that would be considered illegal child labor today, he loved the work and never looked back.
LeVine fueled his passion as a student at the Culinary Institute of America and as a member of the kitchen team at Brooklyn’s renowned River Café, where celeb chef David Burke was his mentor and inspiration. Many kitchens and awards later, he is now chef-partner in two Long Island, New York, restaurants, 317 Main and Vico.
Throughout his 45-year culinary career, LeVine has experienced many ups and downs. He cycled through a number of restaurants, fought and survived several bouts of cancer, and gained and lost 180 pounds. Now he is on a health and wellness journey, both personally and professionally. LeVine ran his first marathon last year and is focused on staying healthy and improving and evolving his restaurants. Listen as he shares his journey, past and present.
Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.
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