Today we’d like to introduce you to Erin Eastland.
Erin, can you briefly walk us through your story – how you started and how you got to where you are today.
I’ve always been drawn to this industry. In college, I had my first taste of the rush that comes from working in a fast paced kitchen and I was hooked. I worked making sandwiches at Provisions on Nantucket, a really popular lunch spot that had a line out the door from 10:30-1. There was a nasty manager that would snap at me to move faster and I was in awe of how quickly and neatly she could assemble and wrap a sandwich into a perfect tasty package. I loved that challenge. I never took another job that wasn’t in the industry after that and I wanted to learn as much as possible. I tried to hit all aspects of this industry to decide where it would take me. I interned as a prep cook, made prepared foods for a gourmet market, ran a cheese shop, catered and coordinated events, worked pastry, went to culinary school and worked my way up the line.
I eventually found myself in LA where I landed my first executive chef position by running the front cheese bar and buying farmers market produce to create specials for the kitchen. I eventually took over the menu and ran that kitchen for almost 7 years before joining the Rustic Canyon Group and becoming the Executive Chef of Milo and Olive and eventually Huckleberry as well. It’s been a fun and educational ride. I work with the best and craziest people and they are 1/2 the reason I love this industry so much.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Honestly, it’s been pretty smooth. Sure I’ve had those chefs that threw food at me and made me cry in the walk-in but I’ve been lucky in life so far and can’t complain. I don’t have a crazy story about what I had to go through to make it to where I am today. I have a loving and supportive family, I went to great schools, and I married the best guy ever, have 2 happy and healthy kids and am working my dream job for an awesome, forward thinking company that is literally 5 blocks from my home. I am so appreciative of the opportunities that have come my way. I really feel very blessed.
Huckleberry and Milo and Olive – what should we know? What do you guys do best? What sets you apart from the competition?
The Rustic Canyon Group is really special. I think it’s hard to find a group of people like this in such a challenging and competitive industry. Each restaurant is supportive of one another and it stems from the people who create and run them. It’s fun to be a part of and allows me to be a better manager. The owners are constantly working to make these restaurants and the people who work in them better. Whether it’s being there at 4am to make sure the scones are delicious, walking us through budgets, helping us troubleshoot daily challenges or fighting to make sure all of our employees are safe and supported during these difficult times. It is truly inspirational and 100% sets us apart from others in a cut-throat industry. I am very proud to say I am part of this team.
My role is to oversee the kitchens of Milo and Olive and Huckleberry. Both restaurants work very closely with our vendors and farmers to use only the best, local and organic ingredients on our menus. Milo serves rustic Italian cuisine and is known for our wood-fired pizzas, handmade pastas, fresh baked breads and pastries. We like to call ourselves the little restaurant that could, as we have grown up so much in the last five years and we are very proud of all we have been able to accomplish with both the menu, service and atmosphere. It feels like home and we hope that translates to our much loved customers.
At Huckleberry, we use the same high quality ingredients that we do at Milo (and all our other restaurants) to create a fast-casual brunch menu that focuses on the seasons and what’s available at the market. We are known for our amazing baked goods, from scratch brunch menu and lots of catering. At Huck, we are most proud of our commitment to using the best ingredients possible despite the challenges that come with being a fast casual restaurant. We don’t cut corners and we are constantly striving to be better. The transition to using only organic ingredients (in all our restaurants) was extremely difficult, both for our vendors, our budgets and our staff but we have never once looked back and I think it speaks very highly of the people we choose to work with and for.
What is “success” or “successful” for you?
To me, success is happiness. I can’t imagine how hard it is for people to be successful working at something they are not passionate about or doesn’t bring them happiness. I know it’s not always a choice, and I am so grateful that I am able to be both successful (at least I hope I am!) and happy in my career choice. I feel happy when I can motivate and teach people, make them laugh, help them grow and of course, make them really good food. I rely heavily on humor and positive reinforcement during difficult days and it always brings me back to the real reason I choose this career. It makes me happy.
Contact Info:
- Address: Milo and Olive – 2723 Wilshire Blvd, Santa Monica, CA 90403
Huckleberry – 1014 Wilshire Blvd, Santa Monica, CA 90405 - Website: miloandolive.com huckleberrycafe.com
- Phone: 310-453-6776 310-451-2311
- Instagram: @miloandolive @huckcafe
