Chef Eric Gephart is the Director of Culinary Inspiration for Kamado Joe Ceramic Grills. Working in restaurants while attending college, Chef Eric developed an interest and a passion for cooking. After graduating from UNC Wilmington with a degree in literature, Chef Eric pursued his culinary passion, graduating from the Culinary Institute of America in New York. Post grad, he migrated south.
Over the years, Chef Eric opened and operated two separate restaurants along the eastern North Carolina coast and racked up several Top Chef of Wilmington awards from 2008-2010.
Chef Eric has spent time in distinguished kitchens from New York City to New Zealand to Naples, Florida. His education and extensive experience eventually lead to an opportunity for him to help open The Chef’s Academy in Morrisville. This has quickly grown to be a notable culinary school in the Triangle area of North Carolina, offering education to those wishing to pursue a career in the culinary arts or pastry arts fields.
In addition to his many culinary awards and accomplishments, the theme consistent with Chef Eric is his passion for culinary education and community involvement. Chef Eric finds himself “constantly inspired” with kamado style of cooking and menu ideas and travels the world celebrating the Kamado Joe lifestyle and building meaningful relationships with kamado cooking enthusiasts.
Chef Eric Gephart cooks up New York Strip Steak with a unique reverse sear recipe on the Kamado Joe Kettle Joe. The strip loin is subjected to the best of low and slow bark building and direct fast searing. The mayonnaise-based sauce sear creates a crust and flavor profile second to none.
Chef Eric Gephart visits All Things Barbecue, once again, to share his preparation of Leg of Lamb, rotisserie style on the Kamado Joe Joetisserie in the Big Joe grill, and brings it all together for some fantastic lamb tacos!
Chef Eric of Kamado Joe is back with another amazing recipe. This time he cooks up a Wasabi Pea Crusted Chilean Sea Bass on the Kamado Joe Classic II using the Half Moon Soapstone inside the Divide & Conquer Cooking System.
Chef Eric Gephart of Kamado Joe finally shares his world-famous Shrimp & Grits recipe, and he’s doing it right here on The Sauce! From the perfectly cooked cheesy grits to the rich butter sauce and char grilled skewered shrimp, this recipe is an instant classic! Don’t miss out. Cook it and tell us what you think!
This recipe for Beer Braised Beef Cheek Blue Smoked Slaw seems to follow Chef Eric everywhere he goes, from backyard barbecues to his famous Kamado Joe Block Parties. It is a classic mash-up of flavors that undoubtedly becomes more than the sum of its parts.