Chef Eric offers his clients and their guests a custom private dining experience in the comfort of their own homes.

From a young age, Chef Eric had a passion for cooking that quickly turned into a dream to become a chef.

His culinary adventure truly started when, at the age of 21, he moved to Telluride, Colorado, and took a position as a prep cook at The Peaks where he learned the basics of culinary operations.

The following winter Eric moved to Big Sky, Montana. He joined the team at the Huntley Lodge, preparing and cooking breakfast for up to 1000 skiers each morning.

Chef Eric spent the following summer in his hometown of Grosse Pointe, Michigan working as a line cook at City Kitchen.

Chef Eric loved continuing to hone his knife skills through the preparations of beef and a variety of fish.
Returning to Telluride, Chef Eric worked at Allred’s, a beautiful restaurant only accessible by gondola at the top of the ski resort.

Still wanting to learn more Chef Eric attended culinary school in Vail, Colorado.  Throughout culinary school, he continued working at Splendido In Beaver Creek. There, he plated the highest level of cuisine in Vail Valley.

Once culinary school came to an end Chef Eric returned to Michigan, this time heading to the family cabin on Walloon Lake. Eric quickly joined the culinary team at the Walloon Lake Inn cooking and plating some of Michigan’s staple dishes with a French twist.

Taking all these culinary experiences, Chef Eric ventured off on his own, founding Walloon Private Dining, where he takes his years of culinary experience and deep love for the art of cooking and offers a unique and custom dining experience for his clients.