Eric Truglas is a native of Paris and a graduate of the Culinary State School and Hotel, Tourism and Restaurant Management University in Versailles, France.
To stay true to his roots, Eric travels back to his home country of France and to other countries as well regularly to meet with his peers and colleagues, in search of new trends, and cutting edge ideas. Eric also like to meet regularly with wine makers, farmers and growers to share and learn.
As Eric has written on his past menus: “Stimulation of the senses, Creative Innovation, Ritual of the Table and the Alliance between the Chefs and the Farmers….This is my Journey.”
A Master Chef of France, cook books author, “Maitre Cuisinier de France in the US” Eric is a seasoned professional with several years of progressive management experience within the Food, Beverage, and Hospitality industry. Eric has served as Chef de Cuisine, Executive Chef, Food & Beverage Director and Culinary Director for hotels, resorts, and luxury private golf & country clubs in California, Boston, US Virgin Islands, England and Florida. Chef Eric has also honed or is culinary and food and beverage forte and skills working for Le Meridien Hotels, Sonesta Hotels & Resorts, Starwood Hotels & Resorts, Bonita Bay Club, Sofitel/Accor Group, as well as several Miichelin Macaron Awarded Chefs, Gerard Vie, Jacque Maximin, Patrick Jeffroy, and Roger Verger among a few.
In the past years Chef Eric was involve with the creation of a restaurant group in the Pacific North West in Bellingham, WA, opening one restaurant “EAT” and one bakery “Opera”. Previously to opening those establishments, Chef Eric was part of an Hotel Group that re-open Semiahmoo Hotel, Golf and Resort team in Blaine, WA. Eric was a partner in restaurants, bakeries and cafe in Florida. He was also a consultant and was responsible for multiple food and beverage operations in South West 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, American Culinaty Federation (ACF), Maitre Cuisinier de France, association that unites professional and amateur gastronomes in promoting the culinary arts, wine and hospitality through example, education, and camaraderie.
Eric has authored co-author and published three cookbooks Cuisine du Soleil, Floridian Cooking with a French Flair, co-wrote 20/20 Vision Cuisine in collaboration with an eye surgeon and contributed to the creation of Master Chef of France USA Cook book. Exemplifying the farm-to-table philosophy, Chef Eric love to stay inspire and passionate about cooking, making seasonal and modern dishes that are healthy, creative, and flavorful, utilizing the uniqueness that the bountiful coast and “Terroir” has to offer. With his culinary background and extensive wine knowledge, Eric is a very passionate and interesting individual.
Chef Eric believes in having a positive impact on others in the acts of giving back, teaching, mentoring, sharing and promoting sustainability. He is both a U.S. and French citizen, fluent in English, French, and Spanish. Eric has two children and enjoys outdoor sports and activities including golf, tennis and hiking, especialy since he moved to the Pacific North West.
VIVE LA VARIÉTÉ!.....VIVE LA LIBERTÉ!.....VIVE LA CUISINE!.....VIVE LA CREATIVITÉ!......
American farm to table in a casual French Bistro .
EAT Restaurant and Bar’s seasonal menus represent the very best every season has to offer in the Pacific Northwest with a French accent, local beers, great wine list, handcraft cocktails and live music . Exemplifying the restaurant’s farm-to-table philosophy, EAT Restaurant and Bar’s team continues to evolve its natural back to roots cuisine concept of regionally inspired dishes that are healthy, creative, and flavorful, utilizing Washington State’s unique and bountiful Coast and “Terroir”.
Because we use locally foraged and sourced products from nearby farms, certain items may be subject to availability.
Stimulation of the senses, creative innovation, ritual of the table, and the alliance between the chefs and the farmers….This is our journey...
At last – a restaurant where it’s okay to order one of everything.
ESTABLISHED IN 2015