Eric’s culinary repertoire flourished during an internship under Chef Phillipe Schmit at Bistro Moderne Restaurant followed by Jean-Georges’ Bank Kitchen as Chef de Partie where he developed and refined his culinary techniques. He proceeded to Chicago to the famed 5-star restaurant, 5-Diamond Hudson Hotel, where he served as Chef Tournant. After extending his skills to all outlets of the hotel, he landed in the fine dining restaurant. Eric then moved to Hawaii to work at Spago Maui at the Four Seasons pleasing the palettes of the restaurant’s most exclusive clientele. After spending a year and a half with Four Seasons, Eric went on to take the role of Executive Sous Chef at the Strip House in Houston working under Chef John Shank.
Eric was exposed to the creative expressions of Chef Keeperson Yuo and the use of Asian and progressive American cooking techniques moving on to Rickshaw Bambu in Houston. Eric took the next couple of years to explore culinary playgrounds such as New Mexico, California, and several other states. He finally landed in Austin at the landmark hotel, Steakhouse Perry’s, followed by his first Corporate Executive Chef position at Houston Oaks Country Club.
In 2013, Eric started a venture in the newly popular gourmet food truck crave taking it back to his roots. He elevated the cuisine continuing to update the menu seasonally reflecting his most recent travels. Eric’s vast menu of international comfort food ranged from foie gras to fried chicken.
Eric opened a second food truck only 14 months later fully dedicated to gourmet tacos and ceviche called E. Christopher’s.