Eric Upper

Eric Upper brings culinary excellence and a decorated background to Alexander’s Steakhouse San Francisco has worked with all cuisines and techniques. As a committed culinary professional who is highly experienced, Eric has garnered exceptional knowledge and strong leadership skills at various Michelin-rated restaurants including Joel Robuchon Restaurant at the MGM Grand Las Vegas and Aureole in New York.

Eric began his professional culinary journey in New York City, starting as a line cook at the well-known Morimoto. In 2012, Eric stepped into the Chef de Partie role at the Michelin-starred Aureole in New York ran by well-known Chef Charlie Palmer. Shortly after, Eric went to Las Vegas for the opportunity to work alongside the late, renowned Joël Robuchon at his 3 Michelin-starred restaurants at the MGM Grand as a sous chef.

Eric attended culinary school in 2006 at Lorenzo de’ Medici School in Florence, Italy to study Tuscan cuisine and Italian wine. In 2009, he was accepted into the French Culinary Institute in New York City, where he completed his education. In 2016, Eric joined the original launch team of Italienne as the Chef de Cuisine, where he developed and wrote unique and creative menus and expanded his expert talent in pasta making, full-animal butchery, charcuterie, sauces and more.

At Alexander’s Steakhouse San Francisco, Eric is responsible for overseeing all operations in the kitchen, managing the culinary team, developing high-quality menus and utilizing his vast knowledge in various techniques and cuisines. Eric will surely continue to hold Alexander’s Steakhouse up to the exceptional standard it is renowned for going beyond boundaries of the classic American-steakhouse genre.