ecco/project Information

The ecco/project is a food and hospitality company that is redefining “local food.” By drawing inspiration from the flavors and traditions of celebrated global cuisines and delivering unparalleled food and hospitality experiences, ecco gets more produce, meat, fish, and shellfish directly from regenerative farms and food producers onto guests’ plates and more dollars into farmers’ pockets. ecco was born out of chef-restaurateur Spike Gjerde’s trailblazing model developed at Woodberry Kitchen. Since 2007, Woodberry Kitchen has taken a no-compromises approach to local food, working with ingredients sourced directly from the hardworking farmers and watermen of the Chesapeake Bay watershed. His model prioritizes environmental and community impact and supports regenerative agriculture practices that respect the abundance and traditions of the region, while helping to ensure its future. In 2015, Spike became the only chef in Baltimore’s history to take home a James Beard Award for “Best Chef, Mid-Atlantic.” Washington Post food critic Tom Sietsema has called Woodberry Kitchen “the Chez Panisse of our region.” For ecco’s newer projects, the approach has evolved to include select ingredients not grown in our region. For those items, we establish direct, deep relationships with regenerative farms further afield. Today, ecco’s properties include: –Woodberry Kitchen, which includes the Tavern (a full-service restaurant) and Gatherings (a dedicated events business), in Woodberry: woodberrykitchen.com –La Jetée, a waterfront Provençal bistro at Harbor Point: lajeteebaltimore.com –Bar Dalí, a neighborhood tapas bar in Mount Vernon: bardalibaltimore.com –Cafe Terracotta, a coffee bar and Mediterranean cafe at Johns Hopkins Hospital: terracottabaltimore.com To explore career opportunities as ecco grows, contact aazam@woodberrykitchen.com. For press inquiries, contact lisa@woodberrykitchen.com.