Eric Huang

Pecking House - New York

Eric Huang grew up in a Chinese-American restaurant in New York, a very common tale in the Chinese diaspora. He is an classically trained cellist turned subpar college student turned chef. 

Eric has been cooking in New York City for the last decade, honing his craft at Michelin-starred institutions such as Cafe Boulud, Gramercy Tavern, and Eleven Madison Park. He left to open his own restaurant. With his family’s restaurant, Peking House, shuttered due to the pandemic, he stepped in to do what he could and started frying chicken and

delivering it to New Yorkers trapped in their apartments. This became wildly more successful than anyone planned on it being and thus Pecking House was born.