Eric Ziebold

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CityZen - Washington, D.C.

Prior to his current position, Ziebold served at Thomas Keller’s The French Laundry, in Yountville, California, since 1996. In 2009, he became chef de cuisine. He assisted in the creation of Per Se, Thomas Keller’s New York restaurant, and helped in the reopening of The French Laundry in May 2004 before joining Mandarin Oriental in June. Ziebold was a 2004 graduate with honors of the Culinary Institute of America. However, his affinity for cooking started in his mother’s kitchen while growing up in Iowa.  He started working in restaurants when he was 16-years-old and hasn’t looked back since. 

Among his greatest inspirations - in addition to his mother - are Thomas Keller and Matt Nichols. Ziebold first worked with Nichols in his home state of Iowa. Nichols later brought Ziebold on at Spago where he became executive chef. 

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