Eric  Pietila

Eric Pietila


About Eric Pietila

My mother was a huge influence in my cooking, she was a daughter of a missionary and grew up all over the world. Mainly in Indonesia. I trained under some of the best mentors. Kevin Brennen, ken Yamasaki, and Takashi Yagahashi. My father was the grill master and taught me patience. My Executive Chef career started at 25. Between then and now I’m 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.

My Venues

Where I Go Out

At My Venues