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Experience

Like many top chefs, Erik Reese, a California native, began working in restaurants at an early age. A passion for food led him into kitchens at the age of 14 and continued through college where he earned a B.S.B.A. at the University of Denver in Hotel/Restaurant Management ('94).

Wanting to further his culinary education, he progressed to the famed Cordon Bleu ('96) in Paris, France, where he graduated at the top of his class. The experience allowed him to work with some of the best chefs and restaurants in both Europe and the United States, and after landing in San Francisco in 1996, he continued as executive chef for many restaurants.

The drive to create and design led him not only to innovative menu concepts, but ultimately to the creation and development of restaurants themselves. A unique combination of culinary strength and business acumen, along with a propensity for innovative design and development have led to a long series of successful openings and turnarounds. His lifelong dedication is evidenced in creating great food, excellent service, and building successful restaurants and bars.