Erik Oberholtzer co-founded Tender Greens in 2006 in Culver City, California, a chef driven, organic, fast-casual restaurant concept with locations in Los Angeles, San Francisco Bay Area, Orange County and San Diego. A professionally trained 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 at assisting at risk youth develop new skills and career intentions through structured culinary training and farm exposure. He is also co-founder of P. Balistreri Salumi Company, the first of their unique chef legacy companies he has helped incubate and bring to market through Tender Greens. Erik earned his undergraduate degree in Psychology at Temple University in Pennsylvania and a degree in Culinary Arts at Johnson & Wales in Providence, Rhode Island.