Eric Rowse

Lead Chef-Instructor, Culinary Arts

Faculty

"How far you go in the industry is one-hundred percent determined by how much heart you have, how much you pay attention, how much you practice and your own self-dedication.”

Biography

Chef Eric Rowse has more than 15 years of professional cooking experience, nine of them in managerial positions. A fan of wood-fired cooking, pasta making and bread baking, Chef Eric feels at home teaching. He has served as chef de cuisine at Paul Ragan’s Altaeats, executive chef at Packing House Wines, a 90-seat wine bar and retail shop, and executive chef at Barcito in downtown LA. He loves teaching students how to provide an exceptional guest experience using creativity and over-the-top hospitality.

Chef Eric joined the Institute of Culinary Education’s culinary arts department in 2021.