Eric started off his career at the iconic Caioti Pizza Café in Hollywood, California, home to the late Chef Ed Ladou, ¨The Prince of Pizza¨. This sparked the idea of world cuisine and an ¨anything goes¨ food attitude in Eric at the age of 19. He later moved to Grand Rapids, Michigan, where he worked in various restaurants, learning from their diverse standpoints: Grand Rapids Brewing Co. introduced the beer cooking concept, One Trick Pony helped out with the creative Italian fusion ideas, and Bistro Bella Vita, with an upscale French-Italian seasonal approach, fine tuned his attention to detail.
Once in Seattle, Eric started focusing more seriously in the restaurant industry. From award winning Café Flora vegetarian restaurant, Eric worked his way up to sous chef at Italian-themed fine dining restaurant Il Fornaio. He then took over the head chef position at Brouwer’s Café where he pushed the limits of pub fare and creative seasonal cooking to the top level without being pretentious.
Eric’s last few years were spent in Mexico learning authentic Mexican cooking, focusing on street food and homemade classics while writing recipes for Tabasco hot sauce’s website.
When he is not cooking, he can be found making and testing out his handmade boomerangs.