The youngest of four children, Chef Eric Wells made his culinary debut at age eight with his rendition of chicken cacciatore. From there, his love for cooking grew as his mother continued to teach him how to use different ingredients, spices and herbs to make food that was unforgettable. But when it was time to make a career choice, Chef Wells decided to go to college and pursue a degree in Sports Journalism. That decision would ultimately change and eventually he would make good on a promise to his mother to have a career in culinary instead.
He eventually attended and graduated from the International Culinary Arts and Sciences Institute (ICASI) in his hometown of Cleveland, Ohio with a Culinary Arts certificate. Soon after in 2004, his company SkyeLarae’s Culinary Services was born.
Named after his oldest daughter, SkyeLarae’s Culinary Services specializes in preparing intimate 4 or 5 course dinners for couples. Name the location and time, and Chef Wells will take care of the rest. Clients have the option of selecting among 10 carefully designed and mouth dropping menu plans. Dinners include china, linens, candles and flowers to create an upscale restaurant look and feel. SkyeLarae’s services also include dinner parties and events, cooking classes for individuals, couples, groups and organizations.
Since starting his career in the culinary industry, Chef Wells has never looked back and has gone on to receive numerous awards and accolades. In addition, he is an instructor at Loretta Paganini School of Cooking in Chesterland, Ohio as well as at the gourmet retailer Sur La Table. He donates his time and talents to assist with charity programs such as the Autism Society of Greater Cleveland, CARE, and Our Lady of the Wayside. He has also been involved with efforts to assist Hurricane Katrina survivors and increase awareness about breast cancer. His story and passion for cooking has garnered a variety of media appearances on TV and radio as well as in print and online magazines.
While he loves the uniqueness of cooking for couples and bringing that restaurant feel to their homes, future plans include opening a brick and mortar location in 2011. His goal is to open an upscale restaurant in Cleveland that will serve what he calls “Progressive American Cuisine.” Caribbean, Moroccan, Spanish and other cuisines will lend their influence to the menu and patrons can still expect to be catered to from head to toe.
With a go-getter attitude and clear direction about the future, Chef Wells is well on his way to a lifetime of success in the industry and community.
For more about Chef Wells and Skylarae’s Culinary Services, visit www.skyelaraes.com.
To review Chef Wells’ recipe for Roast Au Jus, visit the Chef’s Corner.