Eric Hara

Executive Chef at the Plaza Hotel’s world renowned restaurant, the Oak Room – Eric Hara began cooking in New York City at Chez Josephine in 2004. Prior to making his Eastward journey, the Southern California native made his bones in the Santa Barbara restaurants Citronelle, Valentino, and Downey’s. His journey into the culinary world began when he was just 16 years old at the School of Culinary Arts at Santa Barbara City College. Now at the age of 30, Hara has received and been nominated for several awards including Star Chefs “National Rising Star Award” and Time Out New York’s 2009 Eat Out Award for “Best New Hand at Seafood.” Prior to joining the Oak Room in March, Chef Hara was most recently known as David Burke’s protégé, the Chef de Cuisine at his touted Upper East Side Eateries David Burke Townhouse and David Burke’s Fishtail.