Hog Haus Hires New Executive Chef With Vision, Experience

More than 13 years ago, Eric Lea worked as a sous chef on Dickson Street at the Ozark Brewing Co. One month ago, Lea returned to the same address, now Hog Haus Brewing Company, as the new executive chef.

“I’m here to improve the food quality of what’s already here,” the 36-year-old said. “I want to keep the quality high and take this to the next level.”

The native Louisianan grew to love Fayetteville when his father, Jack, introduced him to the city while opening the control tower at Drake Field. He fell in love with the natural beauty of Northwest Arkansas, and was compelled to return after impressive culinary stints in Tulsa, Dallas, Miami and Ft. Lauderdale.

“I missed the woods, and fishing. I went ocean fishing [in Miami], but it’s just not the same,” Lea said. “I haven’t had a good chicken fried steak in so long.”

Lea has served as the executive sous chef at James at the Mill, executive chef of the Philbrook Museum of Art and chef departie of fine dining at Miami’s and South Beach’s Ritz Carlton resorts. He has also worked in Dallas both at the famous Mansion on Turtle Creek and the 5-diamond-rated Abacus, a continental cuisine restaurant. He has prepared cuisine ranging from Texan pulled duck tamales to ocean fresh sushi to mid-Western classics like toasted macaroni and cheese craved by South Beach regulars.

With two children, Chloe, 12 and Shae, 13, Lea has divided his time between opening new restaurants nationwide and raising a family.

“We’d deliver a baby in the morning, and then I’d go and open a restaurant that same evening,” he said. “The same thing happened with my baby born in the evening.”

Calling Fayetteville an ideal city to raise his children, Lea plans to add new items to the Hog Haus menu in the fall. While keeping with the sumptuous fare already at the brewery, Lea wants to add a special chef’s menu appetizers and entrees evolving daily including fresh fish and various cuts of steak.

“But the delicious burger will never leave here,” he said.

Lea credits Hog Haus owners Julie Sill and Kari Larson for the great kitchen staff at the restaurant.

“I knew this would be a unique opportunity to come back to a place I helped open,” he said.

Hog Haus Brewing Company, formerly known as the Ozark Brewing Co., opened in November 2004 after extensive renovations to the 11,000-square-foot building at the corner of W. Dickson Street and N. West Avenue.

For more information, please contact:

Eric Lea, Executive Chef, Hog Haus Brewing Company, 479-521-BREW (2739) or at managers@hoghaus.com