BY
Tammy Asnicar for the Mail Tribune
July 18, 2018
As a young aspiring chef and would-be actor, Eric Eisenberg found behind-the-scenes action in a high-end, high-volume Manhattan restaurant to be very theatrical. Four decades later, as director of dining services at Rogue Valley Manor, the native New Yorker is performing on a different stage for a captive audience that expects a culinary encore 365 days a year.
Eisenberg says he never expected to end up where he is tasked with creating a fine-dining experience for the largest senior living community in Southern Oregon. Twenty-five years ago, the Le Cordon Bleu-trained chef was the executive chef at a classic French eatery on Manhattan’s Eastside, and 20 years ago, he was chef and proprietor of the internationally acclaimed Relais de Lyon, just outside Seattle.Read more on the Mail Tribune website.