About Chef Eric:
I have been struggling to manage my weight my entire life. I was the fat kid in the class and from then until now it has been a roller coaster up and down. Follow me as I try for the last time to get a handle on the issues with my weight and how it affects my relationship with myself and those around me.
I am a native New Yorker and I received the foundation of my culinary training in some of Manhattan’s finest restaurants. After a decade in the business I attended Le Cordon Bleu in Paris, France where I worked and continued to live for 5 years. In 1991 I returned to Manhattan and became the Chef to the Embassy of Luxembourg in New York, followed by a stint as Executive Chef for a classic French restaurant called La Mangoire on Manhattan’s Eastside. After my parents passed away in my early thirties I moved to Seattle where in 1996 I purchased the internationally acclaimed Relais de Lyon, just outside of Seattle in Bothell WA. During my tenure as Chef /Owner of the then renamed “Restaurant Relais’ I recieved 3 ½ stars in the Seattle Times and nationally was rated one of America’s Top Tables by Gourmet Magazine. Seeking some normalcy of life and time to spend with my growing family I sold the restaurant in 2001. In December of 2004, after a stint as the Executive chef of a private golf and country club, I jumped at the opportunity to join the Ivy Award winning team at Swedish Medical Center in Seattle WA as Corporate Executive Chef. I am a regular presenter and speaker at major industry National events and has been a contributor to Food Management Magazine and in 2008 was named one of the top 5 chefs in the nation by Chef Magazine.