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About Eric Theiss

Eric Theiss's culinary savoir-faire started in northern New Jersey as a child when his Italian mother gave him his first cook book at age 6.  As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli. He opened his own fine dining restaurant and bar called Meritage in West Chester, PA and earned rave reviews from prominent Philadelphia food critics.

Theiss moved on to the culinary broadcast world, working in product development for not only major live shopping networks, but for major celebrity lines as well as his own personal line of cool kitchen tools and cookware, Walah! Theiss remains as a key industry talent and established a successful new publishing company that publishes cook books and pamphlets.


"With Copper Chef there's nothing you can't do. I'm telling you if you only had one pan this is the pan to have. There's truly nothing you can't cook!"