Eric Stapelman, chef/owner of Trattoria Nostrani has been at the forefront of the culinary scene in America for the past quarter century. Initially trained in classic French cuisine under Chef Richard Price in New York, Eric's practice of the martial arts fueled interest into Asian cultures and led him to formally study traditional Japanese kaiseki with Chef Yamamoto.

In the late 1980's Eric met Sommelier Thomas Johnson in Los Angeles. This marked the start of Eric's love affair with fine wines. Under Thomas Johnson's tutelage Eric become a serious student of oenology.

Eric's passion for food and wine is evident by the many accolades he has garnered. He was named as one of the Best Chefs in New York and his restaurant Zucca was listed as one of the top 50 restaurants by Gael Greene in New York Magazine. Ms. Greene also listed Zucca in her Black Book for two consecutive years. Eric has numerous Wine Spectator "Awards of Excellence" for his exceptional wine selections at Luma and Zucca in New York, Rociada in Santa Fe and one "Best of Award of Excellence" at Luma in Los Angeles. His establishment Rociada was recognized by the Mobil Travel Guide's Four Star Award and America's Elite 1000 for 2001.