Eric Bolyard
Compagnie des Vins Surnaturels | New York
SEPTEMBER 2019
Eric Bolyard’s career began on Long Island at French-Mediterranean restaurant Kitchen A Bistro with Chef Eric Lomando. Seeking to learn more about European cuisines through travel and hands-on experience, in 2010 he moved to Spain’s Basque region and worked at Michelin-starred Asador Etxebarri, one of the “World’s 50 Best” restaurants. While abroad, Bolyard also put in time at St. John Bread & Wine in London and one-Michelin-star El Coq in Venice. These experiences set him up for success as a cook for Daniel Humm at Eleven Madison Park in New York.
In 2011, Bolyard met and bonded with fellow cook Andrew Black while working the fish line at EMP. The two formed Tasting Society in 2014, a Brooklyn supper club that showcased their styles outside the rigid fine-dining kitchen that brought them together. In 2015, the pair formed Black & Bolyard—a grass-fed, non-GMO brown butter company—selling a product that was beloved at their Tasting Society dinners.
Since 2015, Bolyard has served as head chef of Compagnie des Vins Surnaturels—part of the international Experimental Group—where his travel-inspired food draws industry types and regulars to the wine bar. Additionally, Bolyard curates a seasonal dinner series entitled humblED Whole Farm Dinners, where he visits farms and cooks with what’s available on-site. He plans to continue traveling to gain inspiration and further explore his concept of “Fringe France” cooking and plans to open a second location of CDVS in Manhattan. In 2019, Bolyard received a StarChefs Rising Star Award for his work.
