Eric Taslimi, Executive Chef

Eric Taslimi was born in Tehran, Iran and moved to Chattanooga at age 10. After receiving a Bachelors Degree in Horticulture, moved to Charleston, SC to study Culinary Arts at Johnson & Wales Culinary Institute. After graduating, worked an externship at the Biltmore Estate - Asheville, NC, and then moved on to Nashville to help open Chapel Bistro as Sous Chef. In Nashville, Eric worked under the renowned chef, Debra Paquette, at Zola Restaurant.