Erik Andresen was born and raised in Livonia, Michigan where he learned how to cook from his mother who was a gourmet Chef.  Erik was the first person in Maggiano’s history to move from the front of the house to the back of the house and has been an Executive Chef for over four years.  He loves talking with our guests about their fantastic experiences both at Maggiano's and abroad, and how the food brings back their fondest memories.

            When eating at Maggiano’s, Erik’s favorite dish is the Chicken and Spinach Manicotti.  The craziest dish that Erik has ever made was a deep fried snickers bar.  When asked if he could only drink one type of wine for the rest of his life, Erik responded, “Champagne; so every day would be a celebration!"