The Crew

Eric Bertrand - Owner

From a small village in the Pyrénées, France, Eric learned to cook with his grand mothers and parents. During his vacation 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 islands 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. He 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 sell the restaurant and move to Eugene. He works for Sundance Natural Foods as the Executive Chef. Eric has an extensive knowledge of food and recipes from around the world with a strong South Western French cooking foundation

Kristopher Engquist - Chef de Cuisine

Crystal Campbel - Catering Chef

Coming soon...