Meet Eric Samaniego | Executive Chef

We had the good fortune of connecting with Eric Samaniego and we’ve shared our conversation below.

Hi Eric, is there something that you feel is most responsible for your success?
I am continually on the lookout for new and interesting elements to showcase at Michael’s. My goal is to absorb as much as possible about Italian food and culture, allowing me to share these insights with both our guests and my staff. I’m never satisfied with the menu, so I’m always seeking something fresh to add or tweak, ensuring our menu stands out from those of other restaurants. One aspect I particularly enjoy is experimenting with new pasta shapes. I truly believe that there is always something new to learn and share with others.

Let’s talk shop? Tell us more about your career, what can you share with our community?
When I first ventured into the culinary world, my goal was clear; to work for the best, to learn from the best, and ultimately, to become the best. Throughout my journey, I’ve been fortunate to collaborate with amazing chefs who have influenced my culinary path. From the early days of my career, a quote from Chef Charlie Trotter has resonated with me, setting me on the trajectory I follow today. He once said, ‘You must be so earnestly devoted that any more would be perverse, and any less would not be enough.’ I encountered these words during my time in culinary school, and it became clear to me that I had to work for him. After graduation, I fulfilled that aspiration by joining his team.

So, yes, it has been challenging, but I wouldn’t change a thing. The struggles, heartache, and long hours have shaped me into the chef I am today.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
The first stop would for sure be the breakfast pastries and coffee at Colossus Bakery in Belmont Shore. Kristin and Nick are friends, and they have a wonderful shop. The next stop would be at Liv’s, also in Belmont Shore. Liv’s boasts an incredible oyster program and pristine seafood. There is nothing better than sparkling wine and oysters for lunch. The next stop is Kitchen Lingo Books in Long Beach. It’s a great little shop that specializes in new and vintage cookbooks. Dinner is undoubtedly going to be at Heritage in Long Beach. Phil Pretty and his sister Lauren run the only Michelin-starred restaurant in Long Beach. Phil and I have been friends for a long time, and I am incredibly proud of him. The nightcap has to be at The Bamboo Club for some tiki drinks.

Who else deserves some credit and recognition?
My shoutouts always go to my family – my wife and kids. Since the beginning of my career, my wife has stood by my side, enabling me to pursue my dreams. They all understand that my job demands odd hours and a significant commitment.

Website: https://www.michaelsonnaples.com/

Image Credits
Michael’s on Naples / Eric Samaniego