Culinary
Eric Bost
Executive Chef | Jeune et Jolie, Campfire, Wildland, Restaurant Lilo
Experience
2010 - 2011
Executive Chef
Restaurant Guy Savoy, Marina Bay SandsSingapore
2004 - 2005
Sous Chef
Inn at Rancho Santa FeSan Diego CA
2003 - 2004
Premier Chef de Partie
The Lodge at Torrey PinesLa Jolla CA
2002 - 2003
Chef de Partie
Hotel de Crillon, Les AmbassadeursParis, France
2001 - 2002
Sous Chef de Cuisine
PierreParis, France
2001 - 2001
Stagiaire
Alain Ducasse au Plaza AthénéeParis, France
1999 - 2000
Sous Chef
The Ritz-Carlton HotelSt Thomas USVI
1998 - 1999
Premier Chef de Partie
The Ritz-Carlton HotelSt Thomas USVI
Education
1992 - 1996
Business Management, Hospitality Management
The University of North Carolina at Wilmington
Advice from Eric Bost
Quotes about career path, skills, and teamwork from an industry leader.
Facing adversity and challenges can change you for the best.
Don’t let it hold you back, use it for your own benefit and grow from it. Don’t be afraid to take risks, but try to fully understand the consequences.
When I moved to France, I cold-called most of the 3-Michelin starred chefs in Paris to land a foot in the door.
I had mapped out my introduction and potential responses, letting them know that I spoke a bit of French and was very interested in training with them. It took quite a few calls and a persistent determination, but I finally was able to make it happen. I came with answers ready, and this was the key to finding a team that would commit to taking me on. Getting myself to Paris was the opportunity that pushed my career forward.
I devote time to personal interests outside of my career – my family above all, music, art, architecture, design, and photography.
It helps me to stay creative and can be a great source of inspiration. Also, having a family life with a partner that is interested in your business helps. My wife and son are always staying very busy, so mostly I just try to keep up.
When hiring, we look for clear communicators, compatible personalities, detail-oriented minds and a person’s desire to work with us for the right reasons.
We gravitate towards individuals who have experience, knowledge, and skills that will contribute to the team, want to be part of the discussion and positively impact our restaurant and community. Taking ownership, commitment, and loyalty are also very important to ensure the success of the team.
It’s important to be thoughtful and always be looking for how to improve and expand your knowledge about the profession and the world.
Having grit is also essential in this business; it is passion and perseverance for long-term and meaningful goals.
My goal is to create a positive and collaborative environment where everyone on the team takes ownership beyond their position, nurturing contribution and sharing around anything they feel passionate about.
Extensive cross training, informative discussions, and even family meal are opportunities to spark ideas, discuss the menu, stimulate, and energize the team; their feedback is essential to me. We’re building Auburn’s culture and team dynamic in these early months. It is an exhilarating time, which will set the tone and foundation for us to grow in the future.
I continue to work every day on expanding knowledge beyond simply my field of expertise.
Over the years, I have progressively expanded my center of interest and understanding of all components of the restaurant - the food of course, but also the conceptual design, the style, and steps of service, the furniture, fixtures, technology, systems, and community relationships. It certainly keeps things exciting and opens new horizons. Cooking and hospitality are both crafts that are highly creative and continually energizing.
I find inspiration talking with my team, at the market, in nature, in solitude, while traveling and while reading.
The last one is fundamental to me. I am always researching, reading articles, cookbooks, and old notes that I’ve taken over the years.
Reading is fundamental, as well as staying connected to others in the industry.
It’s beneficial to keep in touch with what is going on throughout the rest of the world, whether that’s culinary or current events. You need to try to understand the world and try to understand others.
I couldn’t do this job without my team; it is not an individual effort.
Roles in Culinary
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