Steven Eckerd Named Interim Chef de Cuisine at Le Bec Fin

Steven Eckerd has been named the interim chef de cuisine at Le Bec Fin. According to a statement released by the restaurant, Walter Abrams and his fiance and executive pastry chef Jennifer Smith remain part of the “umbrella investment group.

Eckerd is from Etters, PA (a stone’s throw from Three Mile Island) and has been with Le Bec Fin since Nicolas Fanucci reopened the Walnut Street restaurant. Eckerd graduated from the Culinary Institute of America and has worked at Restaurant Daniel, Fish, Osteria and Vetri. At Le Bec he networked with local farmers to provide the restaurant with produce and proteins. He has also been responsible for Le Bec’s bread program.

Also announced today, Abigail Dahan has been promoted to pastry chef. Dahan has also been at Le Bec Fin since Fanucci took over. The native of France has also worked at the Ritz Carlton in Philadelphia and Orlando while most recently was at Joel Robuchon in Las Vegas.

No word on what Abrams and Smith might do in the future but the titles bestowed on Eckerd and Dahan, leave room for additional hires in the future.

Philadelphia, PA – Le Bec Fin owner Nicolas Fanucci announced today the promotion of Abigail Dahan as Pastry Chef and Steven Eckerd as interim Chef de Cuisine. Fanucci is excited by the new changes in the kitchen. He states, “I am eager to see the impact that Abigail and Steven will have on Le Bec Fin. They both have strong culinary backgrounds and have excelled in their roles. When this opportunity arose, they immediately came to mind to lead the kitchen and help shape our future menus.” Both Eckerd and Dahan were part of the opening kitchen team back in June 2012, when Fanucci purchased Le Bec Fin from legendary Chef Georges Perrier upon his retirement.

Dahan, a native of France, started her pastry training in the famed Parisian patisserie “Gerard Mulot.” She moved to the US, where she worked for the Ritz Carlton Philadelphia and Orlando. She then worked at the Park Hyatt Chicago as a supervisor, and in the same year won first place in the first ever “L’art du Chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Le Bec Fin team, she was a Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. In 2012, she was also a featured Chef on the Food Network’s Sweet Genius.

Eckerd grew up in the farming areas surrounding Philadelphia and has established a great rapport with the region’s best sustainable farms. He has partnered with Quarry Hill Farm and became the farm’s agricultural architect, carrying on his commitment to showcase the best produce on the restaurant’s creative menus. He is also responsible for instituting Le Bec Fin’s bread program.

Dahan adds, “Steven and I both learned a lot from (departing Chefs) Walter Abrams and Jennifer Smith. We are thankful for their leadership and guidance in establishing a great kitchen here at Le Bec Fin. Most importantly, we are excited to continue the restaurant’s tradition of excellence.”

Walter Abrams and Jennifer Smith shall continue collaborating with the umbrella investment group. Says Fanucci,” We appreciate the hard work and creative contributions that Walter and Jennifer have made to Le Bec Fin and we wish them much success.”