Eric grew up in Chester County, Pennsylvania before attending Johnson and Wales in Rhode Island. Early on in his career, Yost developed a respect for using fresh locally sourced ingredients while honing his skills on Cape Cod. He then returned to Philadelphia as Sous Chef at the Gables in Chadds Ford.

In 2004, Yost moved to Florida to take a position with Tommy Bahama. In this role, he opened Florida restaurants in Naples and Sandestin, as well as in Las Vegas, Nevada. In 2008 he was hired as Executive Chef and Partner at the iconic Philadelphia restaurant White Dog Café, known for it’s use of locally grown organic produce and pasture fed livestock.

In 2011, looking for a challenge, Yost took a position as Personal Chef to a world renowned movie director in the Philadelphia area. In this position, he found a new passion in creating unique and creative dining experiences for private parties.

Staying true to his passion for local and sustainable methods, Yost facilitated in the opening of Wyebrook Farm as Executive Chef. Working hands-on with owner, Dean Carlson, he studied the process of sustainable meat farming.