As founder and Chief Executive of EB WorldWide Hospitality Consulting, world-renowned Master Chef and talented management professional, Erik Blauberg draws on the skills, techniques and expertise of the world’s top restaurants and hospitality establishments to help restaurateurs realize their dreams. Blauberg utilizes over 23 years of experience to conceptualize and establish new restaurants, improve or transform operating establishments and provide strategic planning for all aspects of the hospitality industry. Blauberg’s commitment to excellence is demonstrated by his hands on approach, capacity to turn concept into reality, and a history of improving client profitability. He is recognized for his ability to understand and help restaurants respond to economic, dietary and industry trends.
Prior to founding EB WorldWide, Blauberg was most recently credited with his role in revitalizing New York’s iconic ’21’ Club. Food critic John Mariani, who has named Blauberg as one of top 10 chefs in New York City, described Blauberg’s infallible contribution, stating “None has been so strikingly brought up to date as the venerable ’21’ Club where new chef Erik Blauberg has replaced the once dreary ‘continental cuisine’ circa 1965 with real snap and great depth of flavor.” In addition to re-engineering the menu, Blauberg was instrumental in cutting costs, improving service, hiring key staff, developing an in-house sales force, and acclimating the historic ’21’ Club to the changing times and vast customer needs. Blauberg was also instrumental in the turnaround of Colors in Manhattan, where he transitioned this small operation from ten covers a day to a multi-million dollar business.
Experienced in restaurant design and openings, Blauberg was commissioned and successfully designed and launched the restaurants and bakery of the Walt Disney Celebration Project in Celebration, Florida and the West Indies distinguished Jalousie Plantation Resort, owned by Her Royal Highness Princess Margaret. Further, Blauberg was the Owner/Executive Chef of the acclaimed, American Renaissance restaurant. Blauberg’s experience and diversity enables him to work with all types of venues including high profile projects, high-end boutique restaurants, nightclubs, live entertainment/food establishments, and very large restaurants seating 1000+. Blauberg has been successful at turning around all types of establishments and hospitality businesses.
Blauberg’s education in the culinary arts came the old-fashioned way, by working alongside some of the most celebrated chefs in the world, in regions including the US, France, England, Switzerland, Austria, Italy and Japan. Blauberg traveled to the French kitchens of Paul Bocuse and Roger Verge and the Imperial Hotel in Tokyo, Kicho in Osaka and Restaurant Freddy Girardet in Switzerland, In New York, he sharpened his culinary skills at Bouley, La Cote Basque, Windows on the World, Tavern on the Green, and American Renaissance.
A culinary historian, avid traveler, truffle hunter and accomplished food photographer, Blauberg’s professional accolades include being named “One of the World’s Great Chefs” in the Culinary Institute of America’s Great Chef Series, serving as Executive Chef for the 12th Annual James Beard Holiday Auction, earning the Special Achievement Jay Walman Award, receiving 4 stars from Forbes Magazine eight years in a row, being named “One of the World’s Best Chefs” and receiving the “Five Diamond Award” from the Academy of Hospitality Sciences. Blauberg recently joined other prominent chefs such as Jean-Georges Vongerichten, Thomas Keller and Charlie Trotter, as a contributor to the vegan-inspired cookbook, “The Great Chefs Cook Vegan.”