Chef Eduardo Polit has been around seasonal, ingredient-driven cooking his entire life. He grew up in Ecuador, where his grandmother ran a restaurant, his father worked on a farm, and his entire family engaged in artisanal crafts like roasting coffee beans and making vinegar from scratch. After graduating from high school, Polit spent time living along the Amazon River, solidifying his respect for a sustainable way of life.
In college, Polit studied agriculture and food technology with a concentration in charcuterie production. After graduating, he moved to Europe to begin an esteemed culinary career. He started cooking in restaurants in England before moving on to Switzerland, gaining experience preparing a variety of cuisines, including Indian, Thai, French, and Italian. He learned to master each culture’s culinary tradition, while also gaining the confidence to use them as the foundation for something new.
After several years of success as a chef in Europe, Polit was drawn to North Carolina to start a family while working at the prestigious Cardinal Club. In 2005 Polit moved to New York to pursue professional growth in a variety of acclaimed restaurants such as Eleven Madison Park, Soho House, and Frederick’s Downtown. In 2008, he opened Latitude Zero, a pan-South American restaurant. Coming full-circle, Polit was able to showcase his roots through cuisine. Several years later, Polit returned to North Carolina accepting a position with Bon Appetit to run the dining services at Duke University. Under his leadership, Duke was ranked in the top five college campus dining services nationwide. As Executive Chef, Polit is excited to utilize the diverse ingredients North Carolina has to offer, from the mountains to the shore, in a way that will satisfy and intrigue customers.