As early as his childhood in Long Island, NY, Chef Eric Wendorff has had a passion for food. His experience working in restaurants and hotels during high school years solidified his desire to pursue a career in the culinary arts. After graduation he enrolled in the Culinary Institute of America (CIA), as a student he learned everything from the basics of practical cooking skills to highly specialized techniques. His training at the CIA helped nurture his own distinctive signature cooking style that continues to evolve to this day. Upon completion of his CIA training he relocated to Rochester, NY to enroll at the Rochester Institute of Technology where he earned his Bachelor’s degree in Hospitality Management. Chef Wendorff decided to put down roots in Rochester, NY and accepted a culinary position at Wegmans Food Markets, Inc. At that time, the supermarket chain was just beginning to focus its efforts on building its prepared foods offerings, and Chef Wendorff began to play a key role in developing the company’s growing culinary culture.
Early in his career, Chef Wendorff was charged with creating chef developed grocery items that included Wegmans private label sauces and meal ingredients. Due to the success of those items, Chef Wendorff was asked to partner on creating Wegmans first Central Kitchen facility, producing soups, sauces and other prepared foods ingredients. That facility now supplies those products to the company’s 87 stores. His building experience led him to accepting the role of Executive Chef of their flagship research and development store in Pittsford, NY, overseeing the largest Prepared Foods area in the chain. Chef Wendorff currently holds the title of Corporate Operations Executive Chef and is responsible for culinary innovation and development of new perishable programs to include Asian foods, vegetarian cuisine produce convenience programs as well as Meat and Seafood Ready to Cook programs.