Eric Huang - Pecking House

WHO: Eric Huang is the chef and founder of Pecking House.

ABOUT: Growing up, Eric spent a lot of time in his family’s Chinese restaurant and training as a cellist at The Juilliard School. He then renounced the instrument and focused on cooking, working in Michelin-starred restaurants in New York City for more than 10 years, beginning at Café  Boulud, then Gramercy Tavern, and finally Eleven Madison Park (when it earned the title of “Best Restaurant in the World'' in 2017). He would move on from his position in January 2020 with hopes of opening his own Michelin-starred restaurant, but a global pandemic stymied his efforts. Eric instead returned home to help his family’s restaurant that had been shuttered due to the lockdown.

Peking House in Queens was a key part of his parents’ life here in America. Eric tried to save it but found the place in a state of disrepair. He came up with the idea to fry chicken and figure out a way to deliver it to New Yorkers trapped in their homes. And thus, a new Pecking House was born. Though the restaurant moved to Brooklyn, the spirit of the Queens restaurant lives on. And though the cooking at Pecking House has many fine-dining touches, the chili-fried chicken still reigns supreme. 

WHAT: From the kitchens of Michelin-starred restaurants like Café Boulud and Eleven Madison Park to his own acclaimed eatery, Chef Eric Huang has captivated the culinary world for years. Join us as he reveals the secrets behind Pecking House, named one of Time Out New York's best new restaurants and featuring dishes lauded by The New York Times. Learn how Chef Huang masterfully elevates simple ingredients to create unforgettable dishes, including his renowned signature chicken.

WHEN: Tuesday, March 4, 6 PM - 8 PM EST

WHERE: De Gustibus Cooking School