Chef Erik Moritz was first inspired to pursue a career in culinary arts while working at the historic Timberline Lodge on Mt. Hood, Oregon under Executive Chef Lief Benson, manager of the Oregon Culinary Olympic Team. After three years, Erik moved to Las Vegas where he worked at the Circus Circus Hotel Casino for 10 years. There, he honed his skills in large-volume food and beverage production, customer service and administrative management.
He attended Le Cordon Bleu Australia where he earned his Diploma De Cuisine degree in 2001. While attending classes he worked at the Shangri-La Hotel overlooking the renowned Sydney Opera House where he was exposed to many styles of international cuisine from guest chefs from all over the world.
In 2003, Erik returned to Las Vegas and worked for 15 years at Ceasar’s Paris Las Vegas Hotel and Casino and eventually moved to the banquet department. During his tenure at Ceasar’s, he opened and managed several culinary venues.
Upon accepting a position as executive chef at the Nisqually Red Wind Casino, Erik moved to the greater Seattle metropolitan area. Since the COVID-19 Pandemic, he moved and built a home in Augusta, West Virginia.
Erik joined The Village at Orchard Ridge culinary team and working with residents and sharing his many years of culinary experience.