Eric Yeager is an American Culinary Federation Certified Executive Chef from Baltimore Maryland. Since graduating from Johnson & Wales University in 1997 and obtaining a Master of Science in International Hospitality Management, Chef Yeager has been the Executive Chef of restaurants and hotels ranging from the North East down to his home town of Baltimore.
From fine dining at the Renaissance Harborplace Hotel to the National Aquarium of Baltimore, Chef Yeager has two decades of managing culinary teams. His pride in educating future chefs led him to teach Culinary Arts at Baltimore International College. He later accepted the position of Program Director & Faculty Lead for the School of International Hospitality Management & Culinary Arts at Stratford University in Baltimore in 2012.
During his tenure, Chef Yeager developed culinary and hospitality management education programs for graduate and undergraduate students.Fine dining at historic Sykesville’s Baldwin’s Station and the exclusive boutique New Haven Hotel at Yale University, has allowed him to educate himself in preserving and recreating our natural resources both land and sea. With constant use of modern styling, technique and presentation of his more formally trained classical-minded cuisine, Chef Yeager plans to keep moving forward with his "fusion" of modernly styled and prepared classical French and American cuisines.
Chef Yeager continues his education work as decorated Culinary Faculty for Stratford University’s Online Hospitality Graduate Programs and as the Executive Chef at The Estate at Kingsmill. He is the current sitting Secretary of the American Culinary Federation’s Coastal Virginia Chapter and the Immediate Past President of the Greater Baltimore Chapter and Vice Conseiller Culinaire for the Chaine des Rotisseurs Baltimore Bailliage. Chef Yeager is a silver medalist at the Villeroy & Boch Culinary World Cup in Luxembourg.