Meet the Chef
Erica Hall is a Charlottesville native, born in December of 1975. Erica's passion for cooking began as a child and was cultivated as a teenager- working at Silver Thatch Inn and Foods of All Nations. Her official culinary career took a giant leap forward when she enrolled at New England Culinary Institute, in Vermont. Upon graduating, her dedication and hard work earned her positions in several of New Yorks finest kitchens- Restaurant Daniel and Le Cirque. After New York, Erica moved to Lyon, France where she learned the artistry and refinement of transforming traditional dishes into exquisite plated presentations. The following year, she went on to work for Jean Joho, one of the worlds great culinary talents, at the Everest Room, in Chicago. In 2001, Erica returned to her hometown, bringing her passion and experience to Barboursville Vineyards as the Sous Chef, along side, Chef Melissa Close. In 2004, Erica decided to launch From Scratch Baking Company, selling her baked goods at the Charlottesville farmers market, prompting her to open her retail location in 2005.
Erica resides in Charlottesville, with her two children- Alaina and Andrew.