Owner

From a small village in the Pyrénées, France, Eric learned to cook with his grand mothers and parents. During his vacations time, he was an apprentice with Chefs in restaurants. At 18 years old, he owned his own “épicerie traiteur”, food store and catering on the Mediterranean Sea. At 25 years old, he was the executive chef and owner of L’Occitania, one of the top restaurants in Toulouse. Then, he started traveling and decided to live in the Marquises Islands, with a Maori tribe and learned about the traditional exotic local food. After five years in the island, a woman from San Francisco persuaded him to move back to civilization. He worked in different restaurants in San Francisco and finely took over a restaurant named Sparks in Guerneville. Sparks became the best vegetarian organic restaurant in the Bay Area bringing the French tradition to the vegetarian palette. When his Baby came to Earth, he decided to move to Eugene. After working for Sundance Natural Foods as the Executive Chef, he opened Ratatouille Restaurant. Eric has an extensive knowledge of food and recipes from around the world with a strong South Western French cooking foundation.