Chef Markus began his career at what was supposed to be a summer apprenticeship at Restaurant Daniel with Chef Daniel Boulud, a French restaurant located on the Upper East Side of New York City. This experience, as well as his work with Chef Eric Ripert of Le Bernardin, provided classic training in French tradition. Over the past 23 years, Chef Markus has fine-tuned his culinary expertise with a special focus on clean, organic, non-GMO and sustainable sourcing practices and intensely flavorful, nutrient-dense cooking.
Advocating for a transparency between guests and the food served to them is Chef Markus’s personal and professional mission. Erik was actively involved with the Cultiva Youth Project, which teaches underprivileged teens how to grow organic vegetables, basic cooking skills and techniques to make use of the food they grow. He is also an active member of Chefs Collaborative, a national organization of chefs dedicated to making sustainable sourcing practices more accessible through education. For the last two years he has served as a member of the Sustainable Business Leadership Council for the Menus of Change Conference put on by the Culinary Institute of America in partnership with the Chan School of Public Health at Harvard. Recently, he served as executive brand chef of True Food Kitchen in Phoenix.
Chef Markus is now the culinary director for Boulder, Colorado-based FATE Brewing Company, bringing his deep rooted passion for sustainable practices, sourcing and education to bear in developing and sharing new dishes.