Eric Huang grew up in a Chinese restaurant in New York. Like most first-generation Asian immigrants, his parents (*ahem) strongly encourage him to steer clear of the restaurant industry. In fact, they wouldn't even allow him to cook at home! Instead, he was introduced to classical music training and had to keep his fingers safe for the cello. Practice made perfect, and Eric was accepted at the prestigious Juilliard School, where he was eventually expelled and worked his way onto the campus at Northwestern University. But the restaurant life called his name. Huang finally enrolled and graduated from The Culinary Institute of America, and his chef career was born.

Eric has an impressive resume, having worked behind the stoves at such renowned New York City restaurants, Café Boulud and Gramercy Tavern, and eventually rising to Sous Chef at Michelin starred the legendary Eleven Madison Park. After 10 years in fine dining, Eric started the process of opening his own restaurant - but Covid-19 had other plans. Huang didn't sit on his hands, though. He began serving up fried chicken as a pop-up at his uncle's restaurant and is now onto his new brick-and-mortar location in Brooklyn with his concept, Pecking House.

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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.

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