Baking & Pastry Chef Educator
A native of Toulouse, France, Eric began his remarkable pastry career as an apprentice trailblazing the pastry scene in various shops around his hometown, focusing on ice cream and chocolate work. In 1987, after several years of formative training and experience, his talent led him to Washington, D.C. where he served as Pastry Chef of the French Embassy. In 1988, he began a twelve-year career with The Ritz-Carlton, serving as executive pastry chef in various properties. During that time, he was named one of USA’s Top Ten Pastry Chefs of the Year by Pastry Art and Design Magazine. Eric was selected twice to serve on Team USA for the Coupe de Monde de Pâtisserie held in Lyon, France: once in 1997 alongside Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., when they took home the silver medal and once in 1999. In 2001, He decided to open an original French pastry shop in Shanghai called La Maison Pâtisserie. In 2003, inspired by his success, he opened a second Pâtisserie, Visage, a business which grew to a franchise of several pastry shops and restaurants throughout the city, followed by a sister pastry shop in Bangkok, Thailand. Eric has conducted pastry demonstrations around the world, where he has shared his superior talents with both professionals and food enthusiasts alike. In 2009, Eric launched the Macaron Pastry Training Center, a school that offers short-term classes for those seeking to further their pastry skills and techniques. We are humbled to have Eric as our Baking & Pastry Chef Educator at The Butter Book, bringing years of experience and exemplary knowledge of the pastry arts to our team.