While still a student, Alan was hired at the Loretta Paganini School of Cooking. Under the guidance of his first mentors, Loretta Paganini and Chef Tim McCoy, Alan worked in the prep kitchen and began teaching at the school. Alan continued his education by training formally at the Sanctuary on Kiawah Island, a beach and golf resort in Charleston, South Carolina. He credits long hours under the guidance of the hotel’s Executive Chef, Robert Wysong and Chef de Cuisine, Ben Randow for his high standard
of quality and presentation in the food he creates.

Chef Alan’s unique style of cooking can
be attributed to the varied places he has both lived and traveled, from South Carolina to Arizona and from Eastern Europe to Portugal. Alan believes that knowledge gained from living somewhere should always be taken to the next destination. As a result, his creations are dense with culture, color, and character.

Executive Chef
Alan Ehrlich created
A SAGE IDEA,
Personal Chef Service
to provide quality. customized meals for
his clients to enjoy in
the comfort of their
own homes.

CHEF ALAN EHRLICH
home about the chef services menus and pricing frequently asked questions
email chef alan

 

After a suggestion from his wife, Chef Alan took a cooking class which sparked his need for creativity and creation. Two years later, he earned a double degree in
the Culinary and Pastry Arts from
the International Culinary Arts and Sciences Institute in Chesterland, Ohio. Alan had found
his passion in food preparation and presentation.