Chef Eric Korn

Chef Eric Korn has spent over 20 years crafting meals that bring people together, combining creativity, technique, and a deep love of sharing food with people. His journey has been defined by a passion for soulful, simple food and an ability to create experiences that are as memorable as the dishes themselves.

At the heart of Eric’s career is Wolfert’s Roost, a passion project launched with his brother Will and Chef Jennie Werts. Opened on a shoestring budget of just $10,000—with no heat, no air conditioning, and no guarantees—it quickly became a beloved fixture of the Westchester dining scene. Known for great food, great fun, and great vibes, it earned Best New Restaurant (2015) from Westchester Magazine and remained packed until the day it closed. At its peak, still thriving, Eric and his team chose to walk away rather than let it become something different, preserving it exactly as they wanted it remembered.

Beyond the restaurant, Eric built a name for himself in catering, earning multiple "Best of Westchester" awards, including Best Caterer and Best Wedding Caterer for several consecutive years. During the COVID-19 pandemic, he launched an initiative that provided over 70,000 meals to those in need, proving that food has the power to not just nourish, but to uplift and unite communities in difficult times.

After years of leading bustling kitchens, Eric stepped away from cooking to focus on raising his children. Now, he’s back on his own terms—cooking with the seasons, embracing simplicity, and creating food meant to be shared.

For Eric, cooking has never been just about technique or presentation—it’s about the stories it tells, the connections it fosters, and the moments it creates.

“Good. Better. Best.” is his mantra—because in every experience, every meal, and every moment, the goal is to continuously grow, challenge, and inspire through the art of food.