Ecco/Project

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.

The company was born out of chef-restaurateur Spike Gjerde’s trailblazing approach developed at Woodberry Kitchen.

There, Gjerde 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.”

We prioritize deliciousness alongside environmental and community impact. We measure our success as a company in dollars returned to growers.