Eric Henning

Born and raised in San Diego, Henning first ventured into the food and beverage industry at the bakeshop at San Diego State University while earning his undergraduate degree at the Grossmont College culinary school in La Mesa. Henning then remained on the West Coast as the head baker at Bob’s Well Bread in Los Alamos. Currently, he’s the Executive Pastry Chef at Island Creek Oyster Bar and Row 34, where he creates breads and pastries for the restaurants, as well as supplies the kitchens and guests at Eastern Standard, The Hotel Commonwealth, and The Hawthorne. From perfecting his croissant lamination techniques to creating the very essential bun of the restaurants’ classic New England lobster rolls, Henning is constantly learning, testing, adapting and adopting new recipes.

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