Eric Ziebold, named one of “America’s Best New Chefs 2005” by Food & Wine Magazine has continued to demonstrate his rare talents at CityZen and maintains a creativity that has garnered numerous accolades.
After eight years at The French Laundry in California, Ziebold left to open CityZen in Mandarin Oriental, Washington, DC. This was a step of personal success after an excellent career that began when he graduated with honors from the Culinary Institute of America.
His affinity for cooking started in his mother’s kitchen growing up in Iowa. After graduation he gained his first position in Washington DC at Vidalia, from there he moved to Los Angeles as chef de partie at Spago Restaurant and then joined Thomas Keller with whom he worked with at The French Laundry and later assisted in the creation of Per Se in New York.
Chef Ziebold had established his own unique style of modern American cuisine. He brings his own interpretations and classic French style to introduce new flavors. The result is specialties such as Pan Seared Valley Duck Breast with Fois Gras or Poached Maine Lobster with Roasted Beech Mushrooms.
