Thank you for visiting and getting to know a little more about us and our event and catering services
designed just for you in the Washington DC, Northern Virginia, Richmond and Baltimore areas.
Give us a call at (917) 319-9022 for your next event. Your the best DC Caterers.
Every dish served to you and your guests is personally created and prepared on-site by Chef Eric Fleischer. We treat every event like a restaurant opening and strive for perfection with every detail. What separates us from our competition is our dedication to each event. We only book one event per day to ensure that each detail is executed to the highest standards and to be the premium DC caterers around.
Chef Fleischer works with only the highest quality ingredients and has built a reputation and relationships with local farmers and purveyors, including Path Valley Farm and Free Bird Farm. Currently Eric Fleischer Catering is the only DC caterer to use D’Artagnan Meats, whose products you’ll also find in many of New York’s four-star restaurants. By offering a variety of fresh ingredients and personalized menus, Eric Fleischer Catering brings the chef table to your table.
Fleischer’s career in fine dining began in 2001, when he honed his skills at some of the finest restaurants in San Francisco and New York, including the Michelin two-star Gilt Restaurant at the Palace Hotel. In 2005 he moved to France, where he worked in some of Paris’ most elite kitchens, including Michelin three-star Lucas Carton and Michelin two-star Relais Louis XIII.
Fleischer returned to New York City in 2007, where for three years he served as Executive Chef of Bread and Lulu restaurants in the heart of Soho. During his tenure in New York, the New York Times raved about his cuisine inspired by “European and contemporary American trends” while New York Magazine described his food as "Euro-accented" and "eclectic."
In 2011 Fleischer was hired as Chef de Cuisine of Blue Duck Tavern, a Washington culinary institution renowned for its high-end rustic cuisine utilizing local, seasonal ingredients. Most recently, Fleischer opened and served as the Executive Chef/Partner for The Red Caboose Restaurant & Bar in picturesque upstate New York.
Throughout his career Fleischer has worked with some of the most highly regarded chefs in New York City and Paris, France. With chefs like Jacques Cagna, Gordon Ramsay, Paul Liebrandt and Bill Yosses (Executive Pastry Chef for the White House). Some Restaurants include “Lucas Carton” in Paris and the once famed “Gilt” of NYC. His creativity, dedication to excellence and enthusiasm for his craft ensures that you and your guests will enjoy thoughtful, creative cuisine in the comfort of your home or venue of your selection.
-Chef Eric still travels far and wide for his culinary inspiration with trips to south East Asia. Cooking his way through some of Bali’s finest restaurants and setting up camp in the mountains of Indonesia cooking with local villages.