Welcome Eric Goldberg, Cura’s new Corporate Executive Chef.
A classically trained chef, Chef Eric has served in the hospitality industry for over 20 years. He has worked in restaurants, casinos, has been a research and development chef, and is an experienced Corporate Executive Chef in the senior living and acute care segments.
Chef Eric is a passionate culinarian with an emphasis on scratch preparations, regionality and farm to table / locavore ingredient sourcing whenever possible. Chef Eric promotes menu engineering that honors traditional values while integrating contemporary preparations into menus to provide a dining experience that offers relatable and appealing offerings to all guests, including those with special dietary needs. In fact, during the interview process with Cura, Chef Eric prepared two pureed meals, including a pan seared shrimp with cauliflower mash and carrots, and spaghetti and meatballs. According to Chef Eric: “My job is not only to create great cuisine, but to ensure that all guests have a memorable and delicious dining experience.”
A proponent of the “Blue Zone” diet for its health benefits and its direct link to a longer, healthier life, Chef Eric will seek to leverage senior living menus to include additional healthier and gluten free selections. “We have to think creatively adding interesting menu items to keep our customers who have food allergens, food sensitivities and texture needs excited about the food they eat.”
Chef Eric resides in Pennsylvania with his wife and two children. He is an avid outdoorsman and can often be found in his home kitchen preparing recipes and trying new methods and preparations to share with his family and friends!
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