Chef Erik Foxx-Nettnin
Executive Chef / Owner of The Polished Foxx
Chef Erik brings fine locally sourced cuisine from daily dining to special events with The Polished Foxx.
“All our offerings are aimed at those who appreciate fine foods, quality experiences, and being a positive part of the local fabric.”
Winchester area resident Chef Erik Foxx-Nettnin learned his trade from some of the top chefs in the United States. After serving as head chef with Magnolias at the Mill in Purcellville, VA, Chef Erik has now launched The Polished Foxx, a farm-driven catering company.
Guilty pleasure snack: 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
Favorite tool: Micro plane Box Cutter
The one condiment I can’t live without: Duke’s Mayo
The path to being a great chef…
Chef Erik was raised in the Greater Washington area and like most chefs, he got an early start in the kitchen. “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,” says Chef. “My dad built a restaurant called Fuddruckers in Herndon when I was 14 years old. I got my first job there and haven’t strayed from the path of cooking since then.” Through Hyatt Hotels, his culinary travels took him to Chicago, Florida, California, and Colorado. “I was basically cooking regionally, broadening my food and dining horizons,” says Chef.
Before launching The Polished Foxx, Chef Erik served as Executive Chef at Magnolia’s at the Mill where he built a loyal following. During this tenure, Chef Erik became involved with Taste’s Root to Table Culinary Series. He’s a regular at Root to Table dining events, whether he’s in the kitchen as a Top or Guest Chef or the dining room as a goodwill ambassador.
A new direction – The Polished Foxx
Through his culinary experiences, Chef Erik has become a passionate advocate for the locally-sourced food movement. “What I’ve brought to every kitchen that I’ve been in control of is how to properly and respectfully handle the food that you govern.”
Now Chef Erik’s mission is to develop a multi-purpose culinary operation with locally-sourced food and community relationships as cornerstones. The Polished Foxx caters events, from dinner parties to weddings, as well as provides freshly prepared meals for pickup. And because of his extensive experience, Chef Erik is also offering locally-sourced master butchered meats. Classes and charitable events will also be a part of The Polished Foxx culinary calendar.
With The Polished Foxx, Chef Erik will “provide customers and clients with the finest quality locally-sourced culinary experiences, however large or intimate” and “share the love of classic technique and true farm-to-friend ideals.” To learn more about this catering company with an emphasis on fresh, REAL food, email firstname.lastname@example.org.