About Eric Pietila
My mother was a huge influence in my cooking, I was a son of a missionary's daughter and she grew up all over the world. Mainly in Indonesia. I trained under some of the best mentors. Kevin Brennen, Ken Yamasaki, Takashi Yagahashi, and Jim Oppat. My father was the grill master and taught me patience. My Executive Chef career started at 25. Im at Andiamos, after being at 220 Merrill for eleven years. So my cooking has evolved through the years made better by all my friends in this business.