Eric Bernheim
Eric Bernheim skillfully leads his clients through complex real estate transactions, providing keen insights that drive innovative and lasting solutions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country. With over a decade of experience, Eric’s solid understanding of commercial and residential real estate matters provides his clients with peace of mind and confidence that a partner of the law firm of Halloran Sage, based out of Connecticut, is deeply committed to their future success.
Eric has represented a variety of restaurants including rapidly expanding concepts in their leasing needs. Eric also represents numerous financial institutions in their commercial loan transactions, providing astute strategic counseling to minimize risk and maximize opportunity. As Special Counsel to the City of Norwalk on multiple initiatives, Eric is regularly sought out for his creative approach to challenging negotiations. Among these are the City’s largest-ever development project (SONO Collection), Waypointe Development, the Walk Bridge Project, and litigation brought against the City relating to a private bureau of prisons halfway house.
Eric has written for Full Service Restaurant News (FSR) and presented at the US Shopping Center Law Conference, as well as seminars focused on the future of retail, restaurants and shopping.
Halloran Sage website: http://halloransage.com/
Eric Bernheim’s bio: http://halloransage.com/attorney/eric-d-bernheim/
Halloran Sage Facebook: https://www.facebook.com/halloransage/
Halloran Sage Twitter: https://twitter.com/halloransage
Halloran Sage Linkedin: https://www.linkedin.com/company/halloran-sage/?viewAsMember=true
About the author, Shawn
Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.
He the owner of multiple food service businesses, facilitates certificate courses for eCornell University and hosts the Business Chef Podcast.