Eddie Tancredi :: CHEF'S ROLL :: The Professional Chef Network

Eddie Tancredi

Chef Tancredi is a world renowned Chef that has competed in over 30 international and national culinary competitions. Chef Tancredi represented USA in 2016 in Global Chef Challenge, was the 2013 chef of the year through the ACF and was a member of the 2012 Culinary Olympic Team. Now is owner of etc!
Envisioning a goal is what makes it reality. "SEE it before you CONQUER it."
EDUCATION & EXPERIENCE
adega. Cleveland, OH
Executive chef/Partner. 2-3 yrs
The Greenbrier. White Sulphur Springs, WV
Sous Chef
Rosendales. Columbus, OH
Sous Chef
LE Cordon Bleu. Pittsburgh, PA
Assosicates degree
3 Year Apprentsihp Program
SKILLS & EXPERTISE
Leadership
TV/radio guest appearances
Food styling
Training
Menu development
Competition judging
Food industry consulting
Food/menu costing
Food sanitation
Lectures/classes
Recipe development
Training
Signature Dish: Tancredi Sunday Sauce - This Dish has been Passed down from generation to generation in my family which is still done to this day. Tancredi Sunday Sauce a mixture of Beef, Pork shoulder, Italian sausage and all seared to perfection with the addition of garlic, onions, braised in Red wine and tomatoes. You cook till tender and toss with pacheeri pasta and top with shaved parmesan cheese and Fresh Herbs- Recommend to drink with same bottle of red wine you cooked with.
MEMBERSHIPS & AFFILIATIONS
AWARDS & ACCOLADES
  • 2004 Received Academie-Brillat-Savarin Medal through Chaine Des Rotisseurs
  • 2006 Gold Medal Best of Show The American Culinary Federation
  • 2007 Graduated 3 Year Greenbrier Culinary Apprentice Program
  • 2009 First Place Ohio Taste of Elegance Pork Competition
  • 2010 Competed in Culinary World cup in Luxemburg
  • 2012 Competed in Culinary Olympics in Erfurt Germany
  • 2013 Chef of the year
  • Executive Chef adega Metropolitan 9 Cleveland
Eddie Tancredi
Eddie Tancredi
tancredieddie2@gmail.com
Cleveland, OH
United States

adega
Owner Eddie Tancredi Culinary



Born and raised in Solon, Ohio a suburb of Cleveland, OH, Eddie Tancredi envisioned at a young age that one day he would own a restaurant. With little knowledge of the culinary industry, upon high school graduation, he attended Le Cordon Bleu in Pittsburgh, PA eager to learn all there was about the industry.
Being the competitor Eddie is, he quickly became a member of the Junior Hot Food Team while learning the basics of cooking. Eddie excelled at his studies while holding down a full time job as well as practicing and competing with the team.
Upon graduation he was honored as Class Salutatorian and awarded the prestigious Academie Brillat-Savarin medal through Chaine Des Rotisseurs which is given to only a select few culinary students nationwide each year.  Upon graduation he was honored as Class Salutatorian and awarded the prestigious Academie Brillat-Savarin medal through Chaine Des Rotisseurs which is given to only a select few culinary students nationwide each year.  Anxious to take the next step, Eddie moved to the beautiful mountain state of West Virginia where he was accepted into the The Greenbrier Apprenticeship Program under chef Timmins CMC at the young age of 20.  Eddie has competed in 30 international and domestic competitions in the past 10 years. Following completion of the program, Eddie took three months and back packed it to Europe staging at various places in Germany, Italy and London including The Fat Duck at the time considered one of the top restaurants in the world.  Next up for Eddie was to help open up a brand new restaurant under decorated Chef Rosendale CMC as the sous chef where he was in charge of running the fish station and making five course monthly menus and daily eight course blind menus.  Towards the end of his three years stay at Rosendale's Eddie was ready to prepare for one of his dreams … becoming a Culinary Olympian. Scoring gold in hot food tryouts earned Eddie a spot on the 2012 team in 2009. Upon making the team, Eddie returned to the Greenbrier as Chef opening and running the new Italian restaurant, The Forum.  Eddie also wanted to bring recognition and represent the Cleveland area by competing for Regional Chef of The Year; which he won, and moved on to compete and win 2013 USA Chef of the Year competition held in Las Vegas in July 2013, which earned him to represent USA in Greece for the Global Chef Challenge.  Eddie has returned to his home town of Cleveland where he is the owner of Eddie Tancredi Culinary where he specializes in catering, consulting and cooking classes. Eddie also has his own line of seasonings and dressings that can be purchased at www.etculinary.com