Chef Erik Fox-Nettnin

Head Chef at the Magnolias Mill

Chef Erik Fox-Nettnin brings regional fine dining to the Blue Ridge
“Here at Magnolias we get in whole animals and fabricate them down. What I’ve brought to every kitchen is how to properly and respectfully handle the food that you govern.”

Born in Clinton, Maryland and raised in both Virginia and Maryland. Chef Erik Foxx-Nettnin learned from some of the top chefs in the United States. Erik is currently working as the Head Chef at Magnolias at the Mill in Purcellville, Virginia.

Foodie Bites
My guilty pleasure snack is: Peanut Butter Cups
My favorite meal at home: Chicken Mango Panang with Toasted Almonds and rice!
My most essential item in the kitchen is: Steel Mixing Bowl
My new favorite tool is: Micro plane Box Cutter
The one condiment I can’t live without is: Duke’s Mayo

picture of chef sharpening knife | Taste of Blue Ridge

The art of sharpening knives

What is the key ingredient of becoming and maintaining success as a chef?
“Working with no ego and being hungry to teach others.”

Working in the kitchen as a child
“My mom was a single mother so I started to mess around in the kitchen when I was about 8 years old, and really enjoyed it. My dad worked in construction and built a restaurant called the Fuddruckers in Herndon, Virginia in 1989/90, when I was 14 years old. I got my first job there and haven’t strayed from the path of cooking since then. When I first began there my capacity was a butcher’s apprentice, working in the bakery, and cooking on the grill.”

What was your favorite dish as a child?
“Country ham, blackberry preserves, and lard biscuit. My great grandmother taught me how to cook this meal. Their food garden was in the middle of several farms in the Clinton/Brandywine area of Maryland.”

 

 

 

picture of chef cutting large fish

Chef Erik carves a fresh fish

Do you have any formal training or have you learned from experience alone?
“I’ve learned all of my skills from hands-on experiences with other chefs. I got on with the Hyatt (Hotel Corporation an American International Company) I was sent me to various Hyatt hotels across the United States to train under different chefs. I worked at the lodge in Chicago under their chef where I got involved in a lot of butchery steaks. I worked at the Hyatt Regency Grand Cypress in Orlando, Florida and got a taste for tropical Caribbean element at large volume. I worked in California for a while and Colorado, so I was basically cooking regionally, broadening my food and dining horizons.”

 

picture of Chef Erik cooking Virginia Scallops | Taste of Blue Ridge

Chef Erik cooking Virginia Scallops

Is there anyone who specifically inspired you to become a chef?
“Chef Willi Franz from in Monterey, California. He included everyone in whatever was being taught; he never left anyone out, and gave them the opportunity to be taught in a positive manner. Chef Willi individually managed each person, getting them excited about what they were doing on a daily basis. His goal was to give back what was given to him. By watching him, I have internalized by doing the same, teaching others my culinary food knowledge with positivity and precision. 
I’ve always believed in showing people things and teaching them is the most effective way to learn.”

 

picture of Magnolias cooking team finishing Virginia Scallop entrée | Taste of Blue Ridge

Magnolia’s cooking team preparing Virginia scallop entrées

What food styles have you brought into the kitchen based your experiences?
“I would say classic fabrication, the breaking down of raw goods, and fine-tuning them. What I’ve brought to every kitchen that I’ve been in control of especially Magnolias is how to properly and respectfully handle the food that you govern.

Here at Magnolias we get in whole animals and fabricate them down. We learn what to do with each part of the animal. We get in random large amounts of fresh vegetables and fabricate them how they need to be cut and preserved. “

 

 

picture of Virginia Scallop Entrée at Magnolias

Virginia Scallop entrée at Magnolias

What is the key ingredient of becoming and maintaining success as a chef?
“Working with no ego and being hungry to teach others.”

Experience one of Chef Erik’s amazing special events at Magnolia’s at the mill >>