One of the most popular features of life in an Erickson community is the food! That’s because Erickson’s executive chefs have a reputation for creativity and culinary expertise.
Now they’ve opened their kitchens to The Erickson Tribune. With each issue, you’ll have the chance to meet an executive chef from the Erickson family who will also share a favorite recipe.
Henry Doyle
Chef de Cuisine
The Windows Restaurant
Oak Crest, Parkville, Maryland
Unlike many of the chefs we feature in this section, Chef de Cuisine Henry Doyle did not start cooking as a child. In fact, you might say he stumbled into a career in fine dining.
He was just out of high school and living in a rented house with eight other people in Ocean City, Maryland. Everyone he lived with worked in the restaurant business, so he decided to give it a try. As it turned out, he loved cooking.
By the next year he was attending the School of Culinary Arts at Baltimore International College. From there, he worked for companies such as Hyatt and Omni Hotels, eventually opening his own restaurant.
“It was called the Country Gourmet and it had the feel of a café, but I also featured specialty dinners on the weekend and held wine tastings. It was fun, but after 12 years I decided to sell it and move on to other things,” says Doyle.
“I’ve lived all over the place. That’s one of the great things about being a chef. It offers you the opportunity to see the country.
“I really enjoy working at Oak Crest. It’s very employee-friendly and I agree with the values that the company stands for.