Erik Oberholtzer co-founded Tender Greens, a fine-casual restaurant concept with 24 locations and growing, in 2006 in Culver City, California. Himself a chef, Erik manages a growing team of talent along with some exciting new brands. He is the founder of the Tender Greens Sustainable Life Project, a program aimed to assist at-risk youth develop new skills and career intentions through structured culinary training and farm exposure. He is co-founder of P. Balistreri Salumi Company, the first of more chef legacy companies he has helped incubate and bring to market through Tender Greens. Erik did his undergraduate degrees in psychology at Temple University in Pennsylvania and culinary arts at Johnson & Wales in Providence, Rhode Island.