Discover who Eric Basset is and his journey from Chef to Entrepreneur
The Early Beginnings
Born in the South of France, Eric lived in Abijan, Africa, until his 3 years old, where his palate started being trained to exotic tastes. At the age of 14, he entered in the kitchen of La Chaldette and one year later, the restaurant was awarded with its first Michelin star.
Later, Eric registered in the Hospitality School and got trained in the prestigious Ferrandi School, Paris, in ESCF. He had the great opportunity to work in world class chefs' kitchens : Yannick Alleno's, three Michelin stars in the Hotel Meurice, and Alain Ducasse's, in the Hotel Plaza Athenée.
From Cook to Chef
After this periplus, Eric returned to Barcelona and started working at the restaurant Caelis (Hotel El Palace) where he started as a cook and ended partner and Chef. He also worked as Chef to the Hilton Seychelles islands and in Scotland, at the Gleneagle Hotel.
15 years of experience
During these 15 years Eric had the chance to be part of and organised culinary events, in restaurants of hotels, for individuals and companies in Europe, USA and Asia.. He have been awarded Catering World Champion in 2011 at Paul Bocuse Hall (Shira, Lyon, Francia) with Guillaume Gomez as a Coach (Chief of the French Presidency kitchens in L'Elysée). Now Eric is part of the Auguste Escoffier disciples.
Eric decided to start a new chapter and uses his expertise to help restaurateurs, hotels and chefs in need of an external point of view to stay competitive and profitable. His set of skills has been acquired working in many kitchens in different countries, giving him the strengths and flexibility to face new consulting challenges in the catering sector all together. And all this following his “foodingood” philosophy, which defines his vision but also his mission.
Since then, Eric started culinary consulting for several restaurants and hotels here in Catalunya but also for the Moab thematic park, Utah (EE UU). He collaborated closely with green and healthy food chain restaurants whom focus on collaboration with local providers.<br /> Eric also started a new adventure as cocktails bar owner in Barcelona : the Bobby's Free, now considered as a ``place to be``. His collaborations continue with Negresco Hotel, N8, Oassis, GreenVita....