“We did room service, beach service, and weddings. “We ran four restaurants from one kitchen,” he said. He owned the second resort and he served more than 800 customers a day. There, he sharpened his skills working in two resorts consecutively. He met his wife in Spain and moved with her to a resort her family owned in Belize. The pair merged Spanish tapas with Argentine cuisine and called their restaurant Carpe Diem, a name that resonated with his lifestyle and he translates to “seize the life”. His resume was furthered in Spain, where he owned his first restaurant with his father. I never went to culinary school but my dad was a chef so I guess I learned from him,” he said. Meyer went to Germany at 17 to work at a hotel in a kitchen. It was a big family with things going on all the time. Born to German holocaust survivors who had moved to Cordova, Argentina, he remarked that growing up, “I always cooked in my house. I guess that’s part of the success we’re having,” he shared.Įrie is the latest in a list of international restaurants Meyer has owned or managed. I’m very happy with the products I’m able to get. “The color is unusual and due to the shrimp’s blood. Prepared simply, garlic infused, and served in a warm clay skillet, It tastes more like small lobster than what diners are used to. The Patagonian wild red shrimp in his Gambas al Ajillo is carefully sourced and has a natural red color. The way Meyer sources international ingredients is another reflection of his transcontinental passions. A lot of the restaurant is decorated with my pictures of where I have been in the world,” he said, pointing to a photo of the Perito Moreno ice glacier in Patagonia. That fraction of a section you take of water, it’s never going to be the same again. Despite the shots’ clear quality and large scale formats, he rejects the label of ‘amateur photographer’. On them are photos he’s taken of international locations. Here’s a hint: study the restaurant’s walls. Meyer’s love of travel is infused in the restaurant beyond the menu items, but diners will need to know where to look for it. Some people don’t eat spicy food or would never eat a lemon spread. “People like it, it’s very fun, social,” he said.
#Hugo meyer full
Case in point: his Spanish octopus that’s served with dual lemon and chili reductions and featured with a full photo on the homepage of the restaurant’s website.
Meyer has a dual passion for bringing international items to local diners and introducing customers to things they may be afraid of trying. Lunch and a cocktail with Piripi’s Chef Hugo Meyer takes you to one of the highest points in Erie and a view of Old Town. This past month was the one year anniversary of Piripi, a downtown Erie restaurant that in just under a year, and during a pandemic, has become a staple of the community.
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