Eric Werner

Area Operations Manager

Eric Werner brings over two decades of culinary and operational experience to his role as Area Operations Manager at Lessing’s Food Service Management. A classically trained chef, Eric began his career with a foundation in French cuisine and fine dining, later expanding his expertise to include patisserie, butchery, and high-volume catering. He quickly rose through the ranks, earning the title of Chef de Cuisine at just 24 and later advancing to Executive Chef and Food Director roles within the Lessing’s organization.

Eric holds an associate degree in Culinary Arts from the New England Culinary Institute and is certified in Sous Vide through CREA. He also maintains credentials in ServSafe, Food Handling, and HACCP compliance.

A native of Long Island’s South Shore, Eric’s culinary style is deeply influenced by the coastal landscape he grew up in. He is passionate about sustainable seafood and has worked with organizations like Green Chefs/Blue Ocean to promote responsible sourcing in restaurant kitchens. His commitment to quality, precision, and professionalism stems from early mentorship under chefs Michael Meehan and Gerry Hayden, where he developed a deep appreciation for the farm-to-table philosophy.

Eric has represented Lessing’s at prestigious events including James Beard’s Chefs & Champagne and Dan’s Taste of Summer, and he continues to prioritize staff development, culinary excellence, and operational integrity across every account he oversees.