Chef Erik Heck

Erik Heck started his kitchen career as many others do, at home under the support and supervision of his parents, who shared their passion for using as many local and organic ingredients as possible with Erik.

On graduating from high school Erik made the natural transition by taking a job as a dishwasher at Earls in North Vancouver and over the next couple years he moved his way up through the kitchen, culminating in his decision to pursue a career in the restaurant industry with a cooking job at Joe Fortes. Erik started as a garde manger, did his apprenticeship and within three years moved into a Sous Chef position. It was here that Erik would meet John Crook, who was hired as Chef de Cuisine and between Scott Pratico, the chef at the time, and John, Erik was heavily inspired and influenced in his approach to great food.

When John took the Executive Chef job at Glowbal Grill, Erik soon followed as Executive Sous Chef and continued the mentorship. 2 years later Erik was part of the opening team for The Italian Kitchen as Executive Sous Chef under Chef Ryan Gauthier. His continued growth of culinary knowledge and leadership skills over his two years at Italian Kitchen lead to a promotion back to Glowbal Grill as the Executive Chef.

During his tenure at Glowbal Grill, the restaurant was rebranded as a steakhouse under the visionary guidance of Emad Yacoub. During his time at Glowbal Collection, Erik had the opportunity to work with a great group of chefs that help mould him including Emad, Sean Riley, Ryan Gauthier, Darren Brown, and of course John Crook . All played an integral role in his success and contributed to his desire to open his own place. After two years At Glowbal Grill, Erik made the decision to partner with John Crook to open up their first venture, The Flying Pig, and the dream became reality.

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