Born in San Francisco and raised in the charming town of Kenwood, Chef Eric’s culinary story is woven into the vibrant fabric of Sonoma County’s rich food culture. His passion for cooking was sparked during his teenage years, inspired by his aunt in San Francisco, whose culinary expertise left an indelible mark on him.
After high school, Eric’s journey took him across Australia and Central America, where he embraced a variety of roles, including his first experiences in professional kitchens. These adventures broadened his culinary horizons, introducing him to the diverse flavors of Spain, Italy, and Central America, which continue to influence his cooking today.
Eric refined his craft at Le Cordon Bleu in San Francisco, mastering classic French techniques. From there, he immersed himself in the city’s dynamic restaurant scene, contributing to celebrated establishments like The Boxing Room (Absinthe Group) and the iconic Farallon.
Guided by the philosophy that great ingredients deserve to shine without unnecessary complexity, Eric celebrates simplicity and authenticity in every dish. His love for open-fire cooking and dedication to sourcing the finest local products reflect his deep connection to Sonoma County’s abundant agricultural and culinary treasures.
Join Chef Eric as he brings the best of Sonoma County to your table, combining tradition, innovation, and a genuine passion for food.