Eric Zizka

Chef de Cuisine

Eric’s Zizka’s interest in the culinary arts began as a child watching his mother and grandmother cook for family gatherings and holidays. At the age of 15, he began washing dishes at a local steakhouse, eventually earning a position as a cook. To further his culinary career, Eric attended the Connecticut Culinary Institute where he received a degree in Culinary Arts in 2000.

After graduating, Eric became the chef de cuisine at Max’s Oyster Bar under Chef Scott Miller, a recognized top chef in Connecticut. From there, he went on to be the executive sous chef at Michael Jordan’s Steakhouse at the Mohegan Sun Casino & Resort in Connecticut, a $10.5 million dollar per year restaurant and cornerstone of the Chicago-based restaurant group. After two years there, Eric and his wife and moved to Newport, RI, where, for two years, he served as executive chef of Plantation Catering of Newport, an elite catering company in the city.

Eric joined Oak Steakhouse in 2013. Lured to Charleston, South Carolina, by the city’s natural beauty and proximity to water, Eric capitalizes on the availability and freshness of local seafood and produce. He lives and cooks according to a farm-to-table mentality, inspired to maintain the authenticity and integrity of the fresh, local ingredients in his dishes.