A chef who has focused much of his career on rustic French cooking, Eric Korsh has received multiple awards and distinctions. Most recently, Eric Korsh helped to lead North End Grill, a New York-based restaurant concept by Danny Meyer’s Union Square Hospitality Group, to attain two stars from the New York Times. Restaurant critic Pete Wells singled out the chef's charcuterie, which he described as "worth a visit all by itself.”

From 2012 to 2014, Eric Korsh co-owned and operated Calliope. His dishes featured French recipes from past generations. Naming the restaurant one of the 12 Restaurant Triumphs of 2012, the New York Times wrote that the chef and his partner had “breathed new life into bistro cuisine.”

Earlier in his career, Eric Korsh was named a 2009 Rising Star by two publications, San Francisco Magazine and StarChefs, for his work at Eloise in California. He laid the foundation for his career by cooking in restaurants in New York City, Boston, and Long Island.