Award-winning chef, author and restaurateur John Currence has announced that City Grocery has named Eric Tait as the chef de cuisine. In this role, Tait will manage and maintain the culinary vision, as well as lead the menu planning for day-to-day operations and events. 

Tait has been with the restaurant since 2021 as sous and lunch chef and previously worked with the group from 2009 through 2016 on various kitchen stations. In his brief time away, he worked as head chef at The Blind Pig and chef de cuisine at McEwen’s Oxford.

“John Currence and the entire staff at City Grocery have been part of my life for over 10 years, and I’m excited to work alongside them in this new role,” said Tait. “There’s no better team to be with every single day. From experimenting with ingredients in the kitchen to serving them to our guests, I am honored to be put in this position and can’t wait to see where it takes us.”

“When making this decision, there was no doubt in my mind that Eric would be the perfect person for this role,” said Currence, founder of City Grocery Restaurant Group. “Eric’s expertise and passion for food, as well as his long tenure with us, sets him up for success and we’re very fortunate to have him as part of our team.” 

Tait has vast experience participating in culinary events. Throughout his career, he’s been involved with “Southern Grace,” “Outstanding In The Field,” “Hogs For A Cause” and the “Southern Foodways Alliance Fall Symposium,” as well as various food and wine festivals across the country including in Miami, Atlanta, Hilton Head and Chicago. 

When Tait isn’t in the kitchen, he resides in Oxford with his son Brady, where they build forts, race cars, and watch a lot of “Star Wars.”