Eric McClanahan C.W.A., C.W.S. (January 2002) grew up in Houston, Texas. His family’s love of food and travel helped Eric to connect with different regional cuisines and sparked his love for the Culinary Arts at a young age.
His life’s journey led him through rich culinary destinations in Europe where Eric started his training. He indulged in everything from hand selecting the freshest ingredients from local markets, to studying under some of Europe’s most prestigious Chefs. Eric says, “Preparing meals that utilize the freshest ingredients, are created with passion, and use classic technique are the meals that I want to share with my guests.” Eric started to understand that pursuing his love of the Culinary Arts was so much more than a job; it was becoming his life’s passion.
Eric participated in Cook Streets’ intensive and accelerated Culinary Arts program in January of 2002. He also attended the gamut of prestigious institutes for cookery such as, Italian Culinary Institute for Foreigners and Hostellerie Berard, working under Master Chef Rene Berard.
Chef Eric has worked in many facets of the culinary industry from acclaimed hotels to restaurants, recently holding the position of Corporate Executive Chef for a multi-unit restaurant. His chief responsibilities included kitchen design and menu creations.
Chef Eric holds many titles, Including Certified Chef of Wine Arts and Certified Wine Sommelier. He also had the opportunity to study under the International Wine Guild President, Claude Robbins.
Some of Chef Eric’s notable accomplishments include creating a number of wine dinners, including one held for the Confrerie de la Chaine des Rotisseurs, the oldest organization to promote Gastronomy and Culinary Arts in the world.
Now, Chef Eric and his business partner, Heath Lagrone, have started a new venture. Their business, Toque Hospitality, provides their clients with innovative and personalized solutions to fit their hospitality needs. The “Toque” or “French Chef hat” is a symbol of the duos classic French roots in cuisine, integrity and service standards. They provide a wide variety of consulting services from behind the scenes development to hands on operation management. Some of the services provided include menu creation, staff training, start up consulting, and staff placement.
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