Eduardo Polit
About Eduardo Polit
Eduardo Polit is an Executive Chef and owner of La Rica Ruca Eco-Lodge in Ecuador, with extensive experience in food technology and management. He currently serves as Executive Chef at Veritas Collaborative in North Carolina, where he implements health regulations and allergen handling practices.
Work at Veritas Collaborative
Eduardo Polit has served as the Executive Chef at Veritas Collaborative, LLC since 2017. In this role, he oversees kitchen operations in the Raleigh-Durham, North Carolina area. He navigates complex Department of Health and FDA regulations, ensuring compliance in all kitchen practices. Polit spearheaded an initiative to create standard operating procedures for managing allergens, enhancing safety in food preparation. He also ensures that each of the three kitchens at Veritas is inspected every 90 days, maintaining high standards of food safety and quality.
Education and Expertise
Eduardo Polit studied at Universidad Tecnológica Equinoccial, where he earned a Bachelor of Science degree in Food Technology and Processing from 1992 to 1996. He furthered his education at Palais du Beulieu, focusing on Food Production for Restaurants, where he completed a Stagiere program from 1997 to 1998. His educational background provides him with a solid foundation in food technology and management, which he applies in his culinary career.
Background
Eduardo Polit has extensive experience in the culinary field, having worked in various prestigious roles. He was the Executive Chef-General Manager at Bon Appétit Management Company from 2014 to 2016, where he managed operations at Duke University. Prior to that, he served as a Sous Chef at Soho House Group in Manhattan, New York, from 2005 to 2007. In addition to his professional roles, he has been the owner of La Rica Ruca Eco-Lodge in Ayangue beach, Ecuador, since 2002.
Achievements
Throughout his career, Eduardo Polit has demonstrated leadership in culinary operations. At Veritas Collaborative, he has implemented key practices for allergen management and compliance with health regulations. His role at La Rica Ruca Eco-Lodge highlights his entrepreneurial skills and commitment to the hospitality industry. His diverse experiences across various culinary settings contribute to his expertise in food technology and management.