Eddie Tancredi Culinary
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Born and raised in Solon, Ohio a suburb of Cleveland, OH, Eddie Tancredi envisioned at a young age that one day he would own a restaurant. With little knowledge of the culinary industry, upon high school graduation, he attended Le Cordon Bleu in Pittsburgh, PA eager to learn all there was about the industry.
Being the competitor Eddie is, he quickly became a member of the Junior Hot Food Team while learning the basics of cooking. Eddie excelled at his studies while holding down a full time job as well as practicing and competing with the team. Upon graduation he was honored as Class Salutatorian and awarded the prestigious Academie Brillat-Savarin medal through Chaine Des Rotisseurs which is given to only a select few culinary students nationwide each year. Anxious to take the next step, Eddie moved to the beautiful mountain state of West Virginia where he was accepted into the The Greenbrier Apprenticeship Program under chef Timmins CMC at the young age of 20.
The Greenbrier Apprenticeship Program is an elite, comprehensive course of study, which is designed to provide students with the opportunity to acquire valuable skills in the culinary industry.The program consists of three years of extensive training, which includes; exposure to methods, demonstrations, and rotations that enables the apprentice to gain an advanced understanding of all the disciplines that the culinary craft encompasses.While at the Greenbrier Apprentice Program, Eddie continued to take part in competitions winning first place best of show in his salmon buffet platter at the American Culinary Federation National Convention in 2006 as well as several gold and silver medals in numerous competitions throughout the years.
In all, Eddie has competed in 30 international and domestic competitions in the past 10 years. Following completion of the program, Eddie took three months and back packed it to Europe staging at various places in Germany, Italy and London including The Fat Duck at the time considered one of the top restaurants in the world. Next up for Eddie was to help open up a brand new restaurant under decorated Chef Rosendale CMC as the sous chef where he was in charge of running the fish station and making five course monthly menus and daily eight course blind menus. Towards the end of his three years stay at Rosendale’s Eddie was ready to prepare for one of his dreams … becoming a Culinary Olympian. Scoring gold in hot food tryouts earned Eddie a spot on the 2012 team in 2009. Upon making the team, Eddie returned to the Greenbrier as Chef opening and running the new Italian restaurant, The Forum. While working at The Greenbrier he was practicing and preparing for the World Cup in Luxemburg with the team as well. Team USA took 3rd place out of 26 countries. Besides running The Forum restaurant at The Greenbrier, Eddie was busy teaching the new apprentices in the program, and meeting with and practicing monthly out of town with
the 2012 Olympic Team gearing up for the competition in Erfurt, Germany where Team USA took 2nd place out of 42 countries in Cold Food and 6th place overall. After returning from the Olympics, Eddie thought it was time to bring his experiences and knowledge back home to the Cleveland area where he plans on opening his own place to share all of his experiences.
Eddie also wanted to bring recognition and represent the Cleveland area by competing for Regional Chef of The Year; which he won, and moved on to compete and win 2013 USA Chef of the Year competition held in Las Vegas in July 2013. In 2015,Eddie represented USA in Global Chef Challenge in Ecuador, to move on to the final round in Greece.
Through Eddie Tancredi Culinary Inc., Chef Tancredi’s specializes in his brand of seasonings, catering, consulting and cooking classes. For booking your next event, go to contact and email me for inquiries.
