Share your talents, background and expertise.Eric’s career spans more than thirty years. His experience extends from large hotels to Boutique hotels, country clubs to catering and independent restaurants to product development for food manufactures. Eric‘s knowledge extends to all aspects of the industry. Eric’s philosophy is centered on bringing variety to the guests’ enjoyment and using only the finest ingredients available His style is a hands-off approach to food, believing higher quality foods are a result of a product handled the least from its original source to the kitchen. His flavors combine New England influences with coastal Californian and traditional Mediterranean cuisines. Fresh food is his preferred culinary medium and he believes cuisine should be simple, clean flavored, and ready to be enjoyed.