How ambition, luck, and being a badass cook took Eric from the Art Institute to a stage at Noma for Chef Rene Redzepi, serving as a sous chef at Blueacre Seafood in Seattle while a full-time student, and working for Chef Grant Achatz at Alinea as an Research and Development chef. Eric came back to Seattle for Chef Josh Henderson and expanding the Huxley Wallace Collective restaurant group and pushing the culinary scene in Seattle, Washington. Eric also highlights how networking, hard working, and being prepared got him in front of the right people at the right time, providing him with opportunities to expand his career and grow as a cook, a chef, and a leader in the Seattle food scene.