Culinary Services

Offering a suite of personalized chef services —- each grounded in expertise, creativity, and commitment to quality. Thorough & professional, you can be confident the job will be done with care each and every time.

INQUIRE

  • CHEF EMC2 crafts bespoke dining experiences —- creating custom menus for private events ranging from intimate dinners to larger gatherings. We emphasize fresh, seasonal ingredients and ensure each dish is tailored to individual tastes and dietary preferences.

    Moments worth celebrating pass swiftly — let us focus on the food so you can focus on the memories.

  • Meals designed to meet the needs of your employees —- providing nutrition and satisfaction that uplifts productivity. Covering your bases long term or for special events. Prepared at our external kitchen and delivered hot on site.

    In addition to a foundation of excellent cuisine —- CHEF EMC2’s comprehensive offerings include menu design, custom tablescaping, tailored presentation and more.

  • Whether it’s short term or for the long run, CHEF EMC2 will keep your fridge stocked with nutritious, grounded meals to keep up with the speed of life. Clients range from new parents to patients recovering from surgery, to families who want healthy options to fill out their weekly meal schedules. No culinary need is too small — we cover SF, the Peninsula and most of the East Bay. Contact us for delivery openings in your area.

    ***Temporarily Paused for the Holiday Season***

  • With a food and flavor-first mentality, Eric works closely with local food companies to refine and elevate their products. He was the first Chef to cook with Air Protein - contracted by Dr. Lisa Dyson to prepare the NASA created ingredient, the founding Chef that launched the first fully autonomous restaurant - Mezli, and a Chef Consultant for Mission Barns - conducting the preliminary tastings for their lab grown meat, assisting in data collection that eventually led the company to FDA approval.

  • With two decades of tenure in the industry, Chef Eric draws on his experience at every restaurant position and level of management to provide consulting services for concept development, menu creation, and operational strategies to help businesses succeed.

PRIVATE EVENTS & CATERING

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CORPORATE CATERING

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MEAL PLANNING

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FOOD PRODUCT CONSULTING

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RESTAURANT CONSULTING & OPENINGS

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PRIVATE EVENTS & CATERING ✸ CORPORATE CATERING ✸ MEAL PLANNING ✸ FOOD PRODUCT CONSULTING ✸ RESTAURANT CONSULTING & OPENINGS ✸

Detailed technical schematic of a mechanical plant-like device with multiple parts, including cross-sectional views and measurements, resembling a stylized insect or plant structure.
A vine with green leaves and bright blue trumpet-shaped flowers growing upward.
Three fresh strawberries with green leaves on a black background.
Orange flower with a dark background.
A sprouting plant with green leaves and a thin stem on a white background.
Close-up of a flowering plant with green stems and small white flowers
Close-up of a purple flower with yellow center
Two orange nasturtium flowers with green leaves against a plain background.
Fresh rosemary herb plant with green, needle-like leaves.
Empty black frame.
The word 'CHEF' in large, yellow letters on a black background.
A man smiling, wearing glasses, a white shirt, and a tan vest, with a light skin tone and short, styled brown hair.
Herb with green, narrow leaves growing upright.
A whole garlic bulb with one clove separated from it.
Fresh green lettuce with water droplets.
White carnation flower
A single purple flower with a yellow center
Fresh green onions or scallions with white and green stalks and long green leaves, on a plain white background.
Yellow flower with ruffled petals
Red asterisk symbol with six irregularly shaped arms on a black background
Fresh microgreens with green leaves and white stems spread out on a black background.

A BAY Area native

- chef eric minnich

has a simple ethos -

combine a straight

forward approach

to food with

a deep appreciation

for the best

seasonal produce

White flowering plant with multiple star-shaped blooms on a green stem.
Logs burning with bright orange flames and smoke against a black background.
A glass bottle with a cork stopper filled with yellow liquid, possibly oil or perfume, against a black background.

WITH A DEGREE IN CULINARY ARTS + CULINARY NUTRITION FROM JOHNSON & WALES UNIVERSITY, ERIC FURTHER HONED HIS CRAFT working alongside acclaimed chefs like Traci Des Jardins and Michael Mina, AND at prestigious establishments such as the Michelin-starred Madera at The Rosewood Sandhill and RN74. He also played a key role in launching nationally recognized restaurants, including The Commissary in San Francisco.

Beyond the kitchen, Eric is passionate about partnering with local food companies to refine their products, helping them connect with their customers. His collaborations include brands such as Air Protein, Mezli, mission barns, Teaspoon AND hyphy burger - among others - WHERE INGREDIENT integrity, FLAVOR, & INNOVATION Are THE GUIDing principles. Whether it’s crafting bespoke dining experiences or consulting for food ventures, Eric brings an unwavering dedication to quality and creativity.

An ornate oval lace frame with intricate floral patterns in a light beige color.
Person stirring a pot of tortellini pasta with chopped parsley on top, on a stove.
Einstein's mass-energy equivalence formula: E equals M C squared, with E, M, and C in red and the equation written vertically on a black background.
A person riding a yellow bicycle on a residential street with trees and houses in the background.