"I build experiences shaped by place, people, and craft. Where food, design, and service speak one language. Luxury lives in authenticity, not excess. And performance follows meaning.”
Executive Summary
With over 30 years of experience in luxury hospitality and food & beverage (F&B) management, Eric has successfully launched more than 30 Hotels and F&B operations across Europe, Asia, and the Middle East. His expertise in market analysis, strategic space planning, innovative concept development and operation excellence & efficiency drive real estate optimization and enhances guest satisfaction.
Professional History
Eric began his career in Michelin-starred establishments, including the iconic Negresco Hotel in Nice, three-star L’Oustau de Baumanière in Provence,
The Restaurant by Marco Pierre White in London, and The Connaught Hotel, where he developed a reputation for exemplary guest service. Following this, he managed renowned luxury brasseries in Paris, such as La Closerie des Lilas.
In Asia, Eric held executive roles with leading hotel brands including The Ritz-Carlton, Bulgari Hotel & Resort, Dusit International, YTL, and Capella Hotel Group, where he served as Executive Assistant Manager of F&B in Singapore. In 2013, Eric was recognized as ‘Food & Beverage Manager of the Year’ at WGS Singapore. In 2015 Eric joined CHG corporate office. His decade-long tenure as Senior Corporate Director of F&B was notable for the brand’s recognition as the No. 1 Travel + Leisure World's Best Hotel Brand twice, alongside seven Michelin Guide accolades—including two stars for one restaurant and one star for two others—and placement in the Top 50 Best. During this period, he launched six hotels, developed F&B programs for 20 new properties, and achieved significant improvements in revenue, profit margins, and quality scores, establishing best-in-class restaurants in their respective markets.
Future Vision
Looking ahead, Eric aims to transform the luxury dining landscape within hotels by establishing iconic institutions and pioneering culinary concepts in collaboration with top international and local industry stakeholders. His objective is to set new benchmarks for excellence, operational efficiency, environmental best practices, and sustainable financial success in the luxury hotel sector.
