Chef Erin Zircher of Cru Oyster Bar - Biography

Erin Zircher started her career as an assistant saucier at the award-winning restaurant The Everest in Chicago. An alumnus of the New England Culinary Institute, she has worked at Oleana, a recipient of the prestigious James Beard Award. She has been a part of the teams at Lucques and AOC in California and spent a year in Brest, France working at La Fleur de Sel and Ma Petite Folie. For seven years, Miller was the chef de cuisine at the critically acclaimed Boarding House in Nantucket, before founding Cru Oyster Bar, where she is the executive chef and a partner. Her food combines her classical training with years of travel across the Mediterranean, to create memorable dishes worth the island hop. Her pork belly and fried oyster sliders sport tangy house-made pickles and creamy smoked paprika aioli is a must!