At Jeune et Jolie – recognized as one of Esquire’s “Best New Restaurants in America” – Eric reimagines modern French cuisine through Southern California’s vibrant terroir. Nearby, Campfire, honored with the Bib Gourmand distinction, embraces the primal essence of wood-fired cooking to evoke a deep connection between landscape and memory.

In December 2024, Eric and John opened Wildland, an 8,000-square-foot all-day restaurant, bar, and bakery inspired by the bold rusticity of Southern California and the coastal traditions of the Mediterranean. In April 2025, they debuted Lilo, an intimate 22-seat fine-dining space that was quickly recognized on the New York Times’s list of America’s 50 Best Restaurants for 2025.

Eric’s culinary foundation was shaped in some of the world’s most prestigious kitchens, including Alain Ducasse au Plaza Athénée, Les Ambassadeurs at the Hôtel de Crillon, and Restaurant Guy Savoy in Las Vegas and Singapore. In Los Angeles, he led République and later opened Auburn, celebrated by the Los Angeles Times, GQ’s “Best New Restaurants in America,” and honored with a James Beard Award for Outstanding Restaurant Design.