CHEF SERIES
Meet the The Chef Who Found His Calling in the Controlled Chaos: Chef Eric
Chef Eric
Chef Eric has been in kitchens since he was 16. He started as a line cook, worked every station, and spent years moving up before something clicked. It wasn't until he stepped into a professional kitchen that he understood what the work actually meant: the effort and love that go into each ingredient, each recipe, each plate that leaves the pass. That realization turned a job into a calling. The controlled chaos, as he puts it, became the point.
At True Food Kitchen Tucson, that energy shows up in everything from the sourcing to the culture he's built around his team. His Father's Day burger, the Mediterranean Turkey Burger, captures that spirit well. Diestel Farms turkey, feta, red pepper pistachio spread, tzatziki, cucumbers, organic spinach, air-fried fries, and peri peri ketchup. Bold flavors, thoughtful sourcing, scratch-made from the ground up.
In this Chef Series interview, Eric talks about the dish he's most proud of right now, why culture is his north star, and what he's eating when he's finally off the clock.
At True Food Kitchen Tucson, that energy shows up in everything from the sourcing to the culture he's built around his team. His Father's Day burger, the Mediterranean Turkey Burger, captures that spirit well. Diestel Farms turkey, feta, red pepper pistachio spread, tzatziki, cucumbers, organic spinach, air-fried fries, and peri peri ketchup. Bold flavors, thoughtful sourcing, scratch-made from the ground up.
In this Chef Series interview, Eric talks about the dish he's most proud of right now, why culture is his north star, and what he's eating when he's finally off the clock.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
ERIC: I started as a line cook when I was 16 and worked my way up through the years. For a long time it was just a job, until I stepped into a professional kitchen and realized how much effort and love go into each ingredient, recipe, and dish. That's what inspired me to be part of it. The controlled chaos in which all chefs live each day.
INKIND: How did you create a burger that reflects an individual concept while staying true to True Food Kitchen?
ERIC: It was a fun opportunity to highlight some bold, scratch-made flavors alongside the health benefits we use in the restaurant, while bringing in my own creativity. The Mediterranean Turkey Burger felt like a natural fit: exciting, ingredient-driven, and still very much aligned with who we are.
INKIND: What has helped your restaurant stand the test of time in a dynamic market?
ERIC: Our team culture. We have a team that provides great experiences to every guest, and gives the care and attention to craft each dish to the high standards we and our guests expect. That consistency is what keeps people coming back.
INKIND: What's one dish you're especially proud of right now, and why does it matter to you?
ERIC: The Salmon Entrée. It really highlights some of our most creative and unique elements: our Thai basil vinaigrette, our wild rice pilaf, and our commitment to sourcing from Kvaroy Arctic farmers. It's a dish that says a lot about how we think.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
ERIC: Culture is my main guiding principle. It doesn't matter how good the ingredients or dishes are if you don't have a team behind them that understands, aligns with, and executes the mission. That's where it all starts.
ERIC: I started as a line cook when I was 16 and worked my way up through the years. For a long time it was just a job, until I stepped into a professional kitchen and realized how much effort and love go into each ingredient, recipe, and dish. That's what inspired me to be part of it. The controlled chaos in which all chefs live each day.
INKIND: How did you create a burger that reflects an individual concept while staying true to True Food Kitchen?
ERIC: It was a fun opportunity to highlight some bold, scratch-made flavors alongside the health benefits we use in the restaurant, while bringing in my own creativity. The Mediterranean Turkey Burger felt like a natural fit: exciting, ingredient-driven, and still very much aligned with who we are.
INKIND: What has helped your restaurant stand the test of time in a dynamic market?
ERIC: Our team culture. We have a team that provides great experiences to every guest, and gives the care and attention to craft each dish to the high standards we and our guests expect. That consistency is what keeps people coming back.
INKIND: What's one dish you're especially proud of right now, and why does it matter to you?
ERIC: The Salmon Entrée. It really highlights some of our most creative and unique elements: our Thai basil vinaigrette, our wild rice pilaf, and our commitment to sourcing from Kvaroy Arctic farmers. It's a dish that says a lot about how we think.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
ERIC: Culture is my main guiding principle. It doesn't matter how good the ingredients or dishes are if you don't have a team behind them that understands, aligns with, and executes the mission. That's where it all starts.
INKIND: For a first-time guest, what's a must-order combo that captures the spirit of your restaurant?
ERIC: Edamame Dumplings and the Ancient Grain Bowl, all day. Makes you feel good and tastes even better.
INKIND: What's something guests might not realize about what happens behind the scenes in your kitchen?
ERIC: Just how much fun we have. This work can be a lot sometimes, and we make sure we work hard and play hard. That energy is part of what makes the food good.
INKIND: What has partnering with inKind meant for your restaurant and your team?
ERIC: The exposure has been meaningful. inKind has allowed people to hear about us through their community who otherwise wouldn't have found us. That kind of reach makes a real difference.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
ERIC: Be fearless in your pursuit of success.
INKIND: When you're not in the kitchen, where do you love to eat or what do you cook for yourself?
ERIC: You'll find me at a taco stand eating carne asada or having a barbecue with family. Simple, good food with the people you love. That's it.
ERIC: Edamame Dumplings and the Ancient Grain Bowl, all day. Makes you feel good and tastes even better.
INKIND: What's something guests might not realize about what happens behind the scenes in your kitchen?
ERIC: Just how much fun we have. This work can be a lot sometimes, and we make sure we work hard and play hard. That energy is part of what makes the food good.
INKIND: What has partnering with inKind meant for your restaurant and your team?
ERIC: The exposure has been meaningful. inKind has allowed people to hear about us through their community who otherwise wouldn't have found us. That kind of reach makes a real difference.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
ERIC: Be fearless in your pursuit of success.
INKIND: When you're not in the kitchen, where do you love to eat or what do you cook for yourself?
ERIC: You'll find me at a taco stand eating carne asada or having a barbecue with family. Simple, good food with the people you love. That's it.
About inKind
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At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.