The Next Iron Chef

Greenspan Recipe:

Albacore Tartare with Carrots, Garlic and Pomegranate

From modest beginnings as a café dishwasher to executive chef and owner of one of Los Angeles' hottest restaurants, Eric Greenspan's career has been filled with hard work, passion, originality, and humor.

Eric's career started in college while attending UC Berkeley's prestigious Haas School of Business in 1993. Eric took a summer job at Berkeley's historic Caffe Mediterraneum as a dishwasher quickly working his way into the kitchen. By summer's end he was given the position of head chef. Continuing to work as chef while attending school full time, Eric graduated in 1997 and decided to further his career in the culinary arts.

Eric chose to attend the lauded Le Cordon Bleu Ecole de Cuisine in Paris, and graduated in 1998 with a Diplomme de Cuisine Superior. From here he went to New York City, the world's gastronomic capital. It was here that Greenspan honed his skills, working for the likes of David Bouley, Rocco Despirito, and Alain Ducasse. In 2001, after a brief apprenticeship in Spain at El Bulli with acclaimed Michelin three star chef Ferran Adria, Eric decided it was time to return to his home and family in Los Angeles to pursue the dream of opening his own restaurant.

Upon arriving in Los Angeles, Greenspan took a sous chef position at Joachim Splichal's famed Patina Restaurant. Within five months, the 27 years old was offered the Executive Chef position. During his two year stint at Patina, Greenspan was selected as one of Angeleno Magazine's "Eight Hot Chefs" and garnered a 27/30 in the Zagat guide for his cutting edge, yet traditionally based, Modern American cuisine.

Following Patina, Eric, at 29, joined forces with renowned restaurateurs Tim and Liza Goddell to open the inventive Meson G in Hollywood. The restaurant opened to rave reviews, including four stars from Angeleno Magazine and two-and-a-half stars from The Los Angeles Times.

Finally, in the summer of 2007, Greenspan's dream was realized with the opening of his first restaurant as chef and owner, The Foundry on Melrose. With is fine dining, modern American cuisine, designer Sandy Davidson's art deco, "warm yet industrial" feel, live jazz in the lounge, and Los Angeles' premier outdoor dining room, The Foundry on Melrose quickly muscled its way in to LA's fine dining scene. Added to food critic Jonathan Gold's Essential 99, Los Angeles Magazine's Top 75 (as well their runner up for Best New Restaurant), and chosen as Condé Nast Traveler's Best of the New, The Foundry opened to copious raves from critics and Angelenos alike.

In 2008, Eric was award the top honor at LA's famed Grilled Cheese Invitational beating over 100 chefs and cheese aficionados for the title. In 2009, he resided as judge for the Invitational. The auspicious grill cheese sandwich is a fixture on the Foundry's lounge menu.

Having just celebrated its two year anniversary, The Foundry continues to be a hot spot destination in the LA dining scene. A dream finally realized.