Originally from Texas, Eric has had long career in food; after graduating from California Culinary Academy in 2001, Eric did his externship at the Savoy Hotel in London, then spent a summer working at Portland’s  Café Castagna before moving to the Bay Area, where he worked with chef Bradley Ogden at The Lark Creek Inn in Larkspur. After returning to Portland a decade later, Eric spent five years at Bar Avignon then as the Culinary Director for Olympia Provisions for 7 years before joining Zydecos team. A true food obsessive whose hobbies include talking to local farmers, wearing fancy aprons, collecting t-shirts, and refusing to wear puffy jackets.