The Chef

Chef Eric McCarthy’s name belies his heritage. Born and raised in the coastal Indian state of Goa and largely credits his culinary success to his Goan roots. His enthusiasm for cooking began at a very early age he’d work alongside his mother and grandmother as they prepared for the weekly Sunday feast, where they served friends and neighbors Goan classics like sorpotel, Vindalho, and Godshe. As he got older McCarthy began cooking for European guests at his family’s bed & breakfast perfecting the art of Yorkshire Pudding and German Rosti.

McCarthy graduated from the Institute of Hotel Management in Goa and gained valuable experience working at Goa’s prestigious Taj Hotel Group. He then went on to work for Carnival Cruise Lines exposing him to exciting new cuisines for the first time. In 2001, McCarthy moved to New York City where he held positions as Executive Chef at acclaimed restaurants Tamarind, Tulsi and Brick lane Curry House. McCarthy was awarded and maintained a Michelin Star for two consecutive years at Tamarind and four consecutive years at Tulsi.

McCarthy’s culinary talent has been recognized with one and two star reviews from The New York Times along with appearances on The Tonight Show showcasing his hottest curry in NYC – “Phaal” and Food Network’s Chopped. In addition, McCarthy has cooked for politicians and celebrities.