Kitchen Mission

When we eat we make choices beyond what sounds good. Where was our food grown and by whom? Where was our meat raised? Was the animal treated humanely? Was the seafood sustainable? Were the farmers treated fairly? Were the fishermen? 

These are the questions we know you care about and so do we. We are never perfect but always mindful. We are passionate about food that is good for the soul but also for the planet. We are on a journey. We hope it will be a long one and we hope you will join us. 

EATS ROOTS LEAVES HOSPITALITY

conscientiously delicious

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ERL restaurants

 

 
 

 

Catering & Event Hosting

We've got the room, cuisine and know-how to make your event memorable 

I just want to let you know how pleased we were with your work over the weekend. The food was fantastic! Everyone raved about the avocado, the strawberries, the pasta, the fish, the veggies, dessert, all of it. The catering and service were so deftly executed and seamless, as to be invisible and yet always there. We will absolutely call on you for our next event, regardless of the venue.
— a recent & happy customer

CATERING

Cater your location or ours, with items from our restaurants or specialty menus we can develop just for you. Everything from stand up finger-food to sit-down meals. We'll help you prepare for intimate gatherings or parties of 50 and more. ERL also has the expertise to add an amazing beverage component to your catering - with access to selectively sourced wines, spirits and beers from around the world. 

 

EVENT HOSTING

Hosted events are more than just a room. They are the ambiance, comfort and dependable logistics of everything from staffing to glasses that make your function the best it can be.  

Sometimes the hardest part of an event is remembering to enjoy it yourself. With ERL you can sit back, relax and let us handle some of the hardest details of getting it right for you and your guests. Hosting can be scheduled at any of our restaurant locations and scaled to fit your needs. 

 
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OUR TEAM

David Starkey

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Shortly after moving up to the Hudson Valley with his family, David left a 12-year career as a television news producer/writer to open Tomatillo in 2004. The "Mexchester Original," with its Farm-to-Taco philosophy, was soon followed by Sweet Grass Grill and now Red Zebra all sharing the same locavore integrity. A fourth, a "fresh-casual" concept, is scheduled to open in the spring of 2017. 

 

Beau Widener

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Culinary Director

 

As a chef, I feel responsible to influence the food trends of today to ensure a positive impact on tomorrow. I believe that food is life and that it should be celebrated, respected and enjoyed.

Beau is a graduate of The Culinary Institute of America in Hyde Park, New York. After spending a decade working at some of the countries premier country clubs in South Florida he traveled to Vermont where he learned about sustainability through food systems and agriculture. He then traveled back to the Hudson Valley to work as an Executive Chef of a small farm to table restaurant in Millbrook, NY. He joined ERL Hospitality in 2016. 

 

Juan Jimenez

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Executive Chef

 

Chef Jimenez was born in Puebla, Mexico and grew up in nearby Morelos. After college he moved to San Diego and then eventually New York where he joined the restaurant group led by Louis Lanza. He learned every station and was quickly running Lanza's most popular restaurants, Citrus and Josephina, on the upper westside. In 2013, he joined Sweet Grass Grill as a sous chef and a year later took over as the chef de cuisine. He is now the executive chef at ERL Hospitality.  

 

Aldo Hernandez

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Chef

 

Aldo has focused his culinary career on bringing the flavors of the taquerias of Tijuana, Mexico to the east coast.  Growing up in Tijuana, Aldo developed an early appreciation for blending flavors with fresh ingredients through Latin cuisine.  After graduating with his bachelor’s degree from The Culinary Institute of America in Hyde Park, New York he went on to work across the east coast and Texas in restaurants and cafes focused on different cuisines.  He decided to return to his original culinary interest and passion of Latin cuisine when he joined ERL Hospitality in December 2016. 

 

 
 

 

ERL Employment

I believe that we lead through example and as professionals we should always strive to set the highest standards, with the utmost regard for the products and one another.

Beau Widener Culinary Director ERL Hospitality

 

A variety of cuisines, jobs and schedules across our locations means that we may have the position that's a great fit for you. We're always on the lookout for talent for our front-of-house and kitchen positions. Reach us below with your contact information, resume details and/or work experience.