Eelman was raised in Doylestown, Pennsylvania, just outside of Philadelphia. Growing up in an area surrounded by farmland, the importance of agriculture and sustainability have always been at the forefront of his mind when it comes to food. After working in restaurants around PA for a few years he found is way to San Francisco to work at Aster. After two years as a sous chef there he stayed in SF for another three years to then move to Big Sur as a sous chef at Sierra Mar at Post Ranch Inn. In 2021 he took over as executive chef of Big Sur Bakery.
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