Eric Arrouze

My story is a story of passions; passion for cooking, passion for traveling, and a passion for teaching. I was ten years old when I decided to become a Chef. As soon as I could (6 years later), I started my apprenticeship in Pau, France.

I climbed the levels of kitchen hierarchy to finally attain the title of "Executive Chef". I was 23 when I accepted the position of Executive Chef in a deluxe hotel in the French Riviera, le Cap Estel. I managed a team of 14 and deliver high quality food to wealthy customers. I had the opportunity to cook for such celebrities as the Principal Family of Monaco, various pop stars, and presidents.

After 3 years, I felt that I needed a greater challenge and decided to travel overseas to Canada. I moved first to Montreal then to Vancouver where I arrived in May 1996.

I created my business in 2001. I have a culinary program at UBC, organize culinary tours to France and Canada, give private cooking classes and team building cooking classes, as well as personal chef services.