Born and raised in northern California, Kert Eggers learned to have a great respect for food and land from an early age, growing up in an organic farming community. At thirteen, Eggers began his career by pairing his passion for the environment with his growing interest in food. With inauspicious beginnings as a dishwasher, Eggers' diligence soon resulted in a line cook position at a local café, where he learned volumes about precision and dedication from his chef.

As an art history student at College of Marin, Eggers' studies were supported by cooking positions at well-known Bay Area restaurants Sam's Anchor Café, Saluté, Kuleto's and Harris'. From these positions, Eggers learned the importance of efficiency and speed in the kitchen, in additional to practicing the rigorous discipline required of a chef.

Later, at La Folie under Chef Roland Passot, Eggers pursued his interest in authentic French cooking and found a true passion for it at the small, family-run operation that won many accolades. Eggers went on to try his hand at catering management and had the opportunity to direct many top society events in San Francisco and New York. Eggers returned to the kitchen in New York City with positions at Park Avenue Café, Tribeca Grill, Maloney & Porcelli and The American Hotel in Sag Harbor before returning to the city to work for The Smith & Wollensky Restaurant Group. After several positions within the company he was offered the executive chef position at ONE c.p.s. brasserie in The Plaza Hotel and Cité. After stints as corporate chef for the One Group and Citifield, Eggers is executive chef at The Post House, executing classic steakhouse fare.