Portrait of Eric Sze
i. Biography
Born in Taipei and Taiwanese, he turned hospitality training into a career that now runs through Manhattan and Brooklyn.
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Coming Up
Eric Sze trained at New York University. Eric went on to work as brief intern at Momofuku, founder at Scallion Foods in New York City, and co-founder at Tang in East Village, Manhattan, New York City. Today, Eric is chef-owner and co-owner of 886 (since 2018) and co-founder and head chef of Wenwen (since 2022).
Signature
Eric's signature dishes include Pork and Noodles, honey glazed popcorn chicken, Taiwanese sausage fried rice, and BDSM chicken.
In Their Words “Food tells stories. It not just nourishment. Food can tell a story.” “Good food plus good people equals a good time.”
FAQ
Asked of Eric
What is Eric Sze's current role?
As of 2026, Eric Sze is Chef and Co-owner.
Where did Eric Sze train or study?
Eric Sze trained at New York University.
What recognition has Eric Sze received?
Forbes 30 Under 30 for Food and Drink (2021).
Favorite Places
Recommended by Eric
The Sunday email
Read about chefs like Eric Sze in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.