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the only process

is no process


It doesn't end with chowder...

Tender sea clams in a rich, roux-thickened clam stock with tempered light cream, diced potatoes, rendered salt pork, and sautéed onions. And yes, a few carrots.

Chef Services

In-home private chef
preparing a meal for 2 or 20.


Award Winning

Boston’s Best New England Clam Chowder & Soups

Classes & Parties

Learn, Share, Enjoy.
from 6 to 10 People


Eric Heinrich

"To Me, Food is Family"

Growing up in New Hampshire and being raised on a lake, I have always had a love for the water. I was also lucky to not be far from the ocean this combination led to a lot of fishing, clamming and lobstering and hunting for mussels. The women in my family were all great cooks, especially my mother and grandmothers; we did not do anything without cooking good food and enjoying good spirits. I wanted to learn how to cook my catch at 12 years old and had the people to show me. This began my culinary journey.

New England Culinary Institute, 1990

Graduated top 10 of my class and was asked to be an assistant instructor and help open the new campus in Essex Jct.


Hotel and Restaurant Openings
  • The Essex House Hotel/Les Celebreties NYC

  • Judson Grill, NYC

  • Emm & Cee Seafood Grille, St Pete FL

  • The Fromagerie, Rumson NJ (renovation & re-launch)

  • Capsouto Freres, Tribeca NYC (renovation & re launch)

  • Turner Fisheries, Boston MA (renovation & re launch)

  • Brookstone Grille & Event Center, Derry NH

  • The Andover Inn, Andover MA



Tel: ‭(603) 216-7752‬  |  Email:

Tell me a little about your needs
and I will do my best to accommodate you. 

Thanks for reaching out!

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