Chef Erin Zircher is the executive chef and a partner at Cru. Her cuisine is simple and innovative, influenced by her classical French training and Mediterranean sensibilities, presenting a fresh interpretation of New England seafood classics. She has enhanced her skills through culinary trips to Morocco and the Andalusia region of Spain, Sicily and the Calabria region of Italy, and Istanbul, Turkey.
Zircher launched her career at the award-winning Chicago landmark restaurant The Everest as an assistant saucier and was trained in Alsatian inspired French cuisine. She spent time developing her skills in the kitchens of Lucques and AOC restaurants in West Hollywood, California. She honed her classic French training during a year in Brest, France at the highly rated La Fleur de Sel and Ma Petite Folie restaurants. She has worked at the noted James Beard Award winning restaurant Oleana where she received extensive training in Mediterranean cuisine.
As countless professionals have before her, Zircher moved to Nantucket for a summer job and never left. She spent seven years as chef de cuisine at the acclaimed Boarding House restaurant in Nantucket where she created seasonal farm-to-table menus that incorporated a Mediterranean inspired cuisine. In 2012, with business partners Jane Stoddard and Carlos Hidalgo, she opened Cru at the very end of Straight Wharf.
In her free time, Zircher enjoys walking at Sanford Farms, kayaking and fishing. She is a picnic connoisseur and can often be found at the beach with her friends grilling fresh-caught fish and making side dishes with locally picked produce.
Her culinary skills have been featured in publications like Wine Spectator, Zagat’s, Fodor’s, Rachel Ray, Nantucket Today, Cooking Channel and Boston.com. She is a graduate of the New England Culinary Institute.