Rentz-Eric

Eric Rentz

Biography

Born in Seoul, South Korea and raised in central Pennsylvania, Eric Rentz started his culinary journey making sandwiches at Subway inside a gas station at age 15. He’s come a long way since.

After receiving his degree in Hotel, Restaurant and Institutional Management from Penn State University, he moved to New York City and attended the French Culinary Institute.

Eric has spent the last twelve years cooking with some of the city’s top chefs including Harold Dieterle (Parilla, Kinshop, The Marrow); Harold Moore (Commerce); Bryce Shuman (Betony – 1 Michelin star, 3 star NY Times)... READ MORE

Born in Seoul, South Korea and raised in central Pennsylvania, Eric Rentz started his culinary journey making sandwiches at Subway inside a gas station at age 15. He’s come a long way since.

After receiving his degree in Hotel, Restaurant and Institutional Management from Penn State University, he moved to New York City and attended the French Culinary Institute.

Eric has spent the last twelve years cooking with some of the city’s top chefs including Harold Dieterle (Parilla, Kinshop, The Marrow); Harold Moore (Commerce); Bryce Shuman (Betony – 1 Michelin star, 3 star NY Times) ; and most recently as Executive Sous Chef at the famed Lilia (3 star NY Times) with Chef Missy Robbins in Williamsburg, Brooklyn.

In 2018, Eric left his position at Lilia to join the Clinton Hall team as Executive Chef, once again working with consulting Chef Harold Dieterle. With a passion for creating “elevated contemporary comfort food” the pair has developed an exciting and dynamic array of burgers, salads, sandwiches and more.

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What is your favorite NYC restaurant? And what is your go-to dish? There are so many amazing restaurants in NYC. One that stands out and has always been consistent is quality and service is Chef Leah Cohen's Pig and Khao. The flavors of south east Asia are very exciting and Chef Leah does an amazing job of getting it right. My go to dish at that Pig and Khao is the sisig. It's an amazing comfort food from the Philippines. What is your ultimate meal? My ultimate meal is just having a bunch of friends over to my apartment, and having a BBQ. We really go all out with buying a bunch of steaks from local butchers and vegetables from the farmers markets when we can. I really enjoy using my konro grill. The binchotan charcoal gives a unique flavor that just can't be matched. What three things are always in your pantry? Salt, olive oil, various hot sauces If you weren't a chef, what would you be? If I wasn't a chef I would be a professional magician. If you could cook with anyone, who would that be? I would really like the chance to cook with Kris Bryant the third baseman for the Chicago Cubs. I have been a huge Cubs fan my entire life, and I'm sure he has some amazing insider stories; especially being the player that made the final out in game seven of the world series to break a 108 year curse! What’s your favorite NYCWFF memory? My favorite food and wine festival moment comes from several years ago. I was privileged enough to be at dinner with some of the best chef's of our industry. Chef Tom Colicchio was at the head of the table; Chef Claudia Fleming was also there. Chef Marco Canora...the list goes on. It was such a beautiful moment of camaraderie amongst industry professionals. To be included at a table of so many industry giants was humbling, and a memory I will always cherish.

The Shipwreck

Ingredients:

2 ea Cornetfish stick
1 pt Cajun Beer batter
1 ea Martin’s potato bun
2 tbsp Remoulade
4 oz Old bay Fries
1 pc Lettuce/Tomato 

Cajun Beer Batter
4 cup AP Flour
Corn Starch 1 cup
1 cup Cajun Seasoning
2 ea Egg
2 tbsp Salt
1 1/4 qt Bitburger Beer 

CH Remoulade
1 gal Mayo
1 qt Sweet Pickled Relish
1 cup Capers- minced
½ cup Lemon Juice
½ cup Dijon Mustard
½ cup Franks Red Hot
S&P to taste

Directions: 

Fish Filet
With a knife; cut the fish fillets in half resulting in approximately 4 inch pieces.

Cajun Beer Batter
In a medium mixing bowl, whisk all ingredients together until smooth. Reserve for later use.

CH Remoulade
In a medium mixing bowl, whisk all ingredients together until smooth. Reserve for later use.

Assemble

Dip the cornetfish in the beer batter and fry until golden brown. Cook fries in the fryer, once golden brown put in a medium mixing bowl and reserve. Put the cooked fish sticks in with the fries and season with old bay. Place lettuce and tomato on the bottom of the bun, next the fish; a small bunch of fries on the fish, and finish with the remoulade. Place the remaining old bay fries on the side of the tray.