“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.”
“Ernest and his team of up to 40 chefs turn out about 20,000 meals daily between students, faculty, the hospital, the hotel, the Coliseum and special events. So the pressure is on to produce and produce well.” “The question is not how do we fit their needs?” “Instead of what do they want, it’s what do they not know exists that they can’t live without?” Ernest insists.
USC’s pinnacle of fine-dining is Moreton Fig Restaurant + Lounge. The chef there is the highly-motivated Mireya Medina. Her first position at USC Hospitality was as a line cook. Great example of promoting an exceptional candidate from within.
Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.