Erik co-founded Tender Greens in Los Angeles in 2006, a pioneering fine casual brand with 30 locations and growing. At Tender Greens Erik focused on democratizing good food at scale, and has since moved on to join Cohere where he advises founders of food brands helping them do the same. His unique perspective on supply chain integrity, biodiversity and regenerative organic agriculture provides an intuition for future food trends in uncertain times. As a chef and entrepreneur himself, he Is able to meet up-and-coming food brands where they are.    
Erik's Book 

"Ten Year Plan"  follows the journey of three young entrepreneurs who in
2006 opened a radically fresh, disruptive restaurant concept in the heart
of Los Angeles. Defying the long odds stacked against everyone in the
restaurant industry, the founders and their skilled team built Tender
Greens, named by Conde Nast Traveler one of “The Ten Best Restaurant
Chains in the World,” and by Forbes as one of the “25 Most Innovative
Consumer Brands.” Ten Year Plan lays out a practical, proven approach to
creating enduring value—including missteps, misgivings, setbacks, and
successes. Applicable to any industry, the scalable business
model crafted for Tender Greens gives equal emphasis to margins and
mission. Your business, especially now, can be a powerful engine for
needed social change.  Ten Year Plan shows you how.