Chef Erica Strauss

Chef Erica has been fortunate to work with or assist some of the most esteemed chef’s in the Pacific Northwest, including Tom Douglas (Dahlia Lounge, Ettas, Palace Kitchen, Lola), Jerry Traunfeld (The Herbfarm), Kaspar Donier (Kaspar’s Special Events and Catering) and Nick Musser (Icon Grill). An A.A.S-degree graduate of the Seattle Culinary Academy, Chef Erica was awarded the prestigious Most Outstanding Student Award and completed her Culinary Externship at The Herbfarm in Woodinville, WA. Further study earned Erica her Personal Chef Diploma from the Culinary Business Academy. Erica is a member of the United States Personal Chef Association and Puget Sound Personal Chef Association. Extensive travel supplements Chef Ericas formal training and experience, helping build her sophisticated and sensitive understanding of world flavors. In 1996 Chef Erica lived for four months in Kobe, Japan, and in 2001 she spent two months traveling France, gaining an appreciation for regional French cooking. She has also traveled (and eaten) in Russia, Iceland, Scandinavia and Continental Europe. Chef Erica’s most memorable meal took place with her husband at Le Pigeon Blanc in Cognac, France. The meal opened with Tarte aux Langustine, continued with Champagne-injected Tail of Lobster and culminated with several passes of the dessert cart. The drink, of course, was Cognac, shared with the proprietor Monsieur Jacques. In her free time, Erica enjoys time with her husband and daughter, hiking, gardening, travel, Pilates and golf.