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Culinary Hall of Fame
See Eric's Profile and recipes on the Culinary Hall of Fame.
Step by Step
How to make a Christmas Log
Latest News & Recipes
Those photos of dishes are part of the program for the Hilton Wuhan riverside kitchen training.
This is the 2015 winner of the Shanghai “Disciples D’Escoffier” young talent trophy 2015 that was held in Shanghai over the weekend May 29th.
The China “Disciple D’Escoffier” young talent trophy […]
About Chef Eric Holveck
Born and raised in France. Graduated from (CFA cooking school) in Paris France. In 1981 moved to England then in the United States where he worked around the country, in restaurants and hotel companies like Hilton and Accor, before owning his own restaurant in the 1990’s.
In the mid 1990’s moved to the Caribbean to further his knowledge of different cooking styles, and the use of the tropical ingredients needed in local cooking.
Moved back to the United States in the late 1990’s to take over the executive chef position in a 4 star hotel in Connecticut. Decided to move to China in 2001 where he opened restaurants and hotels as consultant and chef. Owned a restaurant in Jiangsu province in the mid 2000’s
During his career his work as Chef and as consultant took him to England, Switzerland, the United States, The Caribbean and China.
He was seen on local television shows and newspapers to promote his restaurant and his recipes in the 1990’s in the United States, and in various newspapers in China since 2004.
In 2011 he started to promote the “star farm system for fresh food items” developed by the “Metro Company” with his employer at the restaurant he was working in Shanghai. He was seen in newspapers during this time (GlobalTimes.com.cn and www.cakeok.cn)