John Scardapane Concept Creator
With 28 years of US and International restaurant experience under his belt, John Scardapane, is the creator and former Chairman/CEO of the nations’ first and largest fresh tossed salad concept, Saladworks. A concept he created and grew from one 250 sq. ft. location in the Cherry Hill mall food court into a mega brand employing over 3500 employees, serving millions of salads every year to customers and generating sales approaching 100 million per year.
John wanted to create a unique eatery – Celebrating the community by sourcing the freshest and highest quality ingredients from local family farms and local markets. Having an all scratch kitchen showcasing new American fare and international favorites with a comfortable urban farmhouse decor set for any occasion, special or every day serving continuously through the day breakfast, lunch and dinner 7 day a week.
He invites you to dine and share his passion for delicious, locally-sourced food meant for sharing with friends and family.
It’s important for EatNic to deliver truly farm-fresh dining in an inviting and comfortable atmosphere at a casual price point. We source local products from nearby farmers and producers whenever available, so our guests can enjoy food as it was meant to taste, natural, fresh, vibrant and full of flavor—we call this farm-to-fork.
Tim Courtney Executive Chef
In October of 1997, when 16-year-old Tim Courtney first stepped on campus at The Culinary Institute of America, he knew he’d found his calling. Since then, cooking has become a pursuit of perfection for Tim, a relentless study of food and a total love affair with the aesthetics of how we eat and share our love at the table.
At EatNic, Tim is delighted to share his passion with you and what he calls “cooking from scratch”—taking high-quality raw ingredients and transforming them into something creative, nourishing and wholly delicious. Each of his unique and artisanal creations for EatNic encompasses his passion for conscientious cooking, sourcing of local, sustainable ingredients and great food.
Seth Arnold Executive Sous Chef
Starting out as a dishwasher and making his way up to Sous Chef at age 23, Seth Arnold quickly learned that cooking was about more than just making food—it’s an opportunity to be creative, to create daily surprises for your customers.
Working at gastro-pubs to local country clubs, Seth spent time learning the farm-to-fork, head-to-tail philosophy, and grew discipline in his craft. He utilized local farms and ingredients that were incredibly seasonal, which helped form a passion for local and sustainable cuisine. Now, Seth brings his passion for upscale-casual cuisine to EatNic, where he helps to create food that could be described as approachable to the masses, with just a touch of the avant-garde.