Eric A Truglas (Master Chef of France/ "Maitre Cuisinier de France" / Partner) is a native of Paris and a graduate of the Culinary State School and Hotel and Restaurant Management University in Paris and Versailles, France.
To stay true to his roots, Eric travels back to his home country of France every year to meet with his peers and colleagues, in search of new trends, cutting edge ideas, and continued culinary education. Eric also meets regularly with wine makers, farmers and growers from the Pacific Northwest.
As Eric has written on his menus: “Stimulation of the senses, Creative Innovation, Ritual of the Table and the Alliance between the Chefs and the Farmers….This is my Journey.”
Eric has served as an Executive Chef, Food & Beverage Director and Culinary Director for hotels, resorts, private clubs in California, Boston, the Virgin Islands, England and Florida. He has also honed his culinary and food and beverage management skills working for Le Meridien, Sonesta Hotels & Resorts, Starwood Hotels & Resorts, and the Sofitel/Accor Group.
in 2013 Eric was part of the management team that rejuvenated the iconic Semiahmoo Resort, Golf and Spa in Blaine, WA.
Before moving to the Pacific Northwest, Eric owned restaurants, bakeries, and cafes in Florida. He was also responsible for multiple food and beverage operations in Southwest Florida at the corporate level for Vision Golf Management. Eric is a member of various professional associations including Chaîne des Rôtisseurs as a Conseiller Culinaire, an international food and wine society that unites professional and amateur gastronomes in promoting the culinary arts, wine and hospitality through example, education and camaraderie.
Eric has authored and published two cookbooks Cuisine du Soleil, Floridian Cooking with a French Flair, and also co-wrote 20/20 Vision Cuisine in collaboration with an eye surgeon.
Exemplifying the farm-to-table philosophy, Eric loves to stay inspired and passionate about cooking, making seasonal dishes that are healthy, creative, and flavorful, utilizing Washington State’s unique and bountiful coast and “Terroir”.
With his culinary background and extensive wine knowledge, Eric is a very passionate and interesting individual. Eric believes in having a positive impact on others in the acts of giving back, teaching, sharing and sustainability. He is both a U.S. and French citizen and is fluent in English, French, and Spanish.