Food & Beverage Director – Atlantic Shores Retirement Community
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Food & Beverage Director

Eric Doarnberger

Eric DoarnbergerEric Doarnberger serves as award-winning Director of Food & Beverage for Atlantic Shores Retirement Community. With a career that has taken him from coast to coast, working at a range of premier restaurants, country clubs, and flagship hotels, Eric has continued his tradition of culinary excellence since joining Atlantic Shores in 2011.

In his position, Eric is responsible for overseeing culinary excellence at all three restaurants at Atlantic Shores, working with 25 chefs, and a staff of 100 food & beverage professionals to create high-quality dishes for daily meals, catered events and private functions for Atlantic Shores residents and their guests.

He’s also on the leading edge of a new trend in nouveau-senior cuisine, creating cutting-edge dishes to satisfy the demanding palates of Atlantic Shores’ sophisticated, “foodie” retirees. His new-generation range of culinary offerings and unique restaurant-modeled dining experiences are reinventing retirement cuisine.

In addition to rave resident reviews, Chef Eric’s cuisine has been recognized with awards in a wide range of competitions against acclaimed local and regional restaurants, thus earning Atlantic Shores the reputation of culinary leader in their industry and region.

His cuisine has won awards at Taste of Hampton Roads, House of Blues & Brews, and the prestigious People’s Choice and Chef’s Choice awards at the March of Dimes Signature Chef’s Event, where his dishes were selected for technique and artistry most appreciated and voted on by other culinary professionals.

Originally from Baltimore, Chef Eric grew up with an appreciation for seafood and a love of cooking. His culinary career has included Sous Chef, Executive Chef, and Chef de Cuisine positions in acclaimed establishments including Jenny Lake Lodge and Jackson Lake Lodge in Wyoming, Hull Street Blues in Baltimore, Columbia Tower Club in Seattle, and the Piedmont Club in Winston-Salem, North Carolina.

While at Vespa Restaurant in Baltimore, he contributed to the restaurant’s standing as “One of Baltimore’s Best Restaurants” by Baltimore Magazine.

Chef Eric came to the Tidewater area as Executive Sous Chef, progressing to Executive Chef at the Greenbrier Country Club in Chesapeake, Virginia, where he created popular cooking classes, and an annual crab feast.

Just prior to joining the Atlantic Shores team, Eric served as Executive Chef at The Founders Inn and Spa, where he supervised all aspects of food service throughout the hotel and spa, including the banquet kitchen, pantry, bakeshop, and the Swan Terrace restaurant.