Eric Soloy began his culinary career in St. Louis at Chocolate Bar where he worked under Restaurateur Dave Bailey. He later moved to Tampa, Florida to work at the Tampa Yacht Club before heading north to continue his culinary education. Soloy graduated from the Culinary Institute of America in Hyde Park in 2015. During his time in the Hudson Valley he helped open Barb’s Butcher Shop where he found his love for butchering. After graduating from CIA he moved to Charleston to work under Chef Travis Grimes at HUSK. He took a brief hiatus from the Holy City to move to Oklahoma where he continued his craft of butchering while simultaneously working as Executive Sous Chef at Oak Tree in Oklahoma City. He moved back to Charleston in 2017 to help expand The Gin Joint’s eclectic food offerings. When he’s not in the kitchen, Soloy enjoys fishing and spending time outside.