A Chef At Last

A Chef At Last

About the Substack

Musings on the hospitality industry, owning a restaurant and how a decade of high intensity cooking changes a man.

About Eric Huang

I am a longtime fine dining chef turned fried chicken monger. I've spent my entire life in restaurants and whiled away the monotonous stretches by pondering on the absurdity of our profession. Unfortunately, a lot of lobsters died along the way.